March 25, 2010

Start the Buffer

During my post slacking we have had some delicious freezer swap meals. Instead of posting them all at once I am going to give myself a buffer and schedule some out for awhile so that I can maybe get some more posts written and not leave the blog in the lurch for days on end. (The key word. . . maybe.)

First up we have Empanadas de Pino. The filling had a great flavor. I think I baked them too long and the dough was a little chewy and dry. I blame it on the reheating because my sister said the dough on the empanadas she ate was just fine. I want to try making these. I will leave the olive out of some of them as PE doesn't like olives.

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Empanadas de Pino
from Freezer Meal Swap
Print Recipe

5 cups flour
1 Tbsp baking powder
4 Tbsp margarine, shortening, or butter
2 cups water
1/4 cup white vinegar
1 Tbsp salt

2 handfuls dried onions
2 lbs ground beef
1 can olives
4 hard boiled eggs, quartered
2 tsp each of salt, oregano, cumin, paprika, sugar

For dough: Bring water, margarine, and salt to a boil. Let it cool slightly. Mix flour and baking powder, then add the water mix and vinegar. Mix well. Dough should be soft; add more flour if it is too sticky.

For filling: In a big skillet cook onions and sugar until soft then add ground beef and spices. Cook until meat is no longer pink.

Assembly: Roll out dough until 1/8 inch thick. Place 2 Tbsp of filling in the center of the dough. Place an olive on one end and a piece of egg on the other. Fold the dough over and shape it folding the sides first and then the bottom part. use a fork dipped in water to seal the dough shut. Place empanadas approximately 1 1/2 inches apart on a baking sheet with aluminum foil sprayed with cooking spray. use a beaten egg, add a sprinkle of paprika, then paint the empanadas before placing them in the oven. Bake at 350 for 20-25 minutes.

From frozen: Place frozen in oven heated to 350. Bake for 40-45 minutes or microwave on high until warm.

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