Empa¤Adas

* Exported from MasterCook *

EMPA¤ADAS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Desserts Fruits
Meats Kooknet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PASTRY-----
2 c All-purpose Flour
1/2 ts Salt
1 t Baking Powder
8 tb Margarine
6 tb Cold Water
1 Egg for glaze
-----SWEET FILLING-----
Jam, preserves, or chopped
-fresh fruit mixed with
-sugar, raisins, cinnamon,
-and chopped nuts.
-----MEAT FILLING-----
3 tb Oil (for frying)
1 lb Lean Hamburger
2 Garlic Cloves
2 tb Onion, chopped
1/4 c Fresh Parsley, chopped (or
-1 tb dried)
3 tb Seedless Raisins
1 Hard-boiled Egg, minced
10 Green or Black Olives, diced
1/4 ts Cumin
Salt
Pepper
2 tb Tomato Sauce

PREPARE PASTRY: In large mixing bowl, combine flour,
salt, and baking powder. Add cut-up margarine and mix
together with fork or pastry blender until dough forms
rice-sized bits.
Add a little cold water, stir, then add more water
as needed just until dough forms a ball. Turn dough
onto a piece of wax paper and press it into a ball.
Refrigerate until filling is prepared.

PREPARE FILLING: If using fresh fruit mixture, chop
fruit, prepare, and set aside in bowl.
For Meat filling, add oil to frying pan along with
chopped onion and pressed garlic. Saut‚ on medium
heat for 3-4 minutes, stirring frequently.
Add crumbled ground beef and cook. Add all other
ingredients and stir. If needed, add 1 or 2
tablespoons water. Cook together 3 minutes. Remove
pan from heat and set aside.

TO FORM EMPA¥ADAS: Lightly grease cookie sheet. Work
with a small portion of dough at a time. Using a
floured work surface, roll out dough to about 1/8"
thickness. Cut dough into rounds, about 4" in
diameter.

Put a teaspoon of filling in the center of each
dough round. Fold half the dough over, covering the
filling and making a half-moon shape. Press a fork,
dipped in flour, around dough edges to seal. Brush top
with a beaten egg for glaze.
Bake Empa¤adas in a 400øF oven fro 15 to 20 minutes,
or until golden brown. Serve warm. To prepare ahead,
cool on wire racks, then wrap airtight and freeze.

Makes 24 small Empana¤das.

SOURCE: S.H.A.R.E. Colorado Dec. 1994/Jan. 1995



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