Beef and Potato Empanades These tasty meat pies are definitely worth the extra effort! Beef and Potato Empanadas Filling: 1 small russet potato, unpeeled 2 tablespoons olive oil 1 pound lean ground beef 2 medium onions, chopped 1 large green bell pepper, chopped 1/2 cup pimiento-stuffed green olives, chopped 4 MAGGI Beef Flavor Bouillon Cubes, crushed 1 tablespoon chili powder 1 teaspoon ground cumin Pastry: 4 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 cup vegetable shortening, melted 1 cup warm milk 1 large egg, beaten 1 large egg yolk, beaten Vegetable oil for deep frying Spicy Cilantro Dipping Sauce (recipe follows) FOR FILLING: Cover potato with water in medium saucepan; bring to a boil. Boil for 5 minutes. Grate potato (should have 1 1/2 cups); set aside. Heat oil in large skillet over medium-high heat. Add beef, onions and bell pepper; cook, stirring occasionally, for 8 minutes or until beef is no longer pink. Add potato, olives, bouillon, chili powder and cumin; cook for 3 minutes. Let cool. FOR PASTRY: Combine flour, baking powder and salt in large bowl. Add shortening, milk, egg and egg yolk. Stir with a fork until dough forms a ball. Roll into twenty 1 1/2-inch balls. Roll each ball on floured surface to 6-inch circle. Keep dough balls covered as you work. Heat oil in large saucepan for frying. TO ASSEMBLE: Place 1/4 cup filling in center of each circle. Wet edges with water and fold in half; seal edges by pinching together or crimping with fork. Fry a few empanadas at a time until golden brown or place on baking sheets and bake in preheated 400° F oven for 12 to 15 minutes or until golden brown. Serve warm with Spicy Cilantro Dipping Sauce. Makes 20 empanadas. FOR SPICY CILANTRO DIPPING SAUCE: Combine 1 cup finely chopped fresh cilantro, 1/4 cup fresh lime juice, 1/4 cup MAGGI Seasoning Sauce, 1 to 2 tablespoons packed brown sugar and 2 teaspoons hot pepper sauce in medium bowl. Estimated Times: Preparation Time: 45 mins Cooking Time: 40 mins
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