Turnovers (Empanadas) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 16 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| FOR THE PASTRY: 4 cups all-purpose flour | 2 teaspoons baking powder | 1 teaspoon salt |
| 1-1/2 cups lard, or 3/4 cup each lard and butter | FOR THE FILLING: 2 medium onions, finely chopped | 2 cups finely diced raw potatoes |
| 1 pound finely chopped lean round steak | salt, freshly ground black pepper | 3 tablespoons beef stock |
| 1 egg, beaten with 1/2 teaspoon water | ANOTHER FILLING: 2 tablespoons butter | 1 medium onion, finely chopped |
| 1 green bell pepper, seeded and chopped | 1 pound lean ground beef | 1 large tomato, peeled and chopped |
| 1 large pear, peeled, cored, and chopped | 2 large peaches, peeled, pitted, and chopped | salt, freshly ground pepper |
| 1/4 cup dry white wine | ||
| 1 | FOR THE PASTRY: Sift the flour, baking, and salt into a large bowl. Cut the fat into small pieces and rub into the flour with the fingertips to form a coarse meal. Mix to a fairly stiff dough with cold water, gather into a ball or mix in a food processor, and refrigerate, covered with wax paper, for 1 hour. ROll out on a floured surface to about 1/8 inch thick. Cut into 6-inch circles using a small plate or bowl as a guide. |
| 2 | FOR THE FILLING: Mix all the ingredients, except the egg, together. Spoon 2 tablespoons of the mixture across the center of each circle of pastry, leaving 1/4 inch at the edges. Moisten the edges of the pastry with the egg and fold the pastry over to make a turnover, pressing the edges firmly together. Curve the turnover slightly to form a crescent shape, then turn about 1/4 inch of the pastry back over itself, pinching it between the thumb and forefinger to form a rope-like pattern round the edge. Prick the tops of the turnovers 2 or 3 times with the times to bake and may be frozen until ready to use. Let them thaw for 3 hours at room temperature before cooking. |
| 3 | TO BAKE: Bake the turnovers on an ungreased cookie sheet for 10 minutes in a preheated hot (400 F) oven. Reduce the heat to 350 F. and bake for 30 minutes longer, or until golden brown. |
| 4 | ANOTHER FILLING: Heat the butter in a skillet and saute the onion and pepper over moderate heat until softened. Add the meat, breaking it up with a fork, and saute for a few minutes longer. Add all the remaining ingredients and cook for 5 minutes over low heat. Cool and stuff the turnovers with the mixture in the same way as for the other filling. If using both fillings, double the amount of pastry. |