Empanadas

By lorik

Ingredients

• Cornmeal Pastry (recipe follows)
• 1 tsp butter
• 1/2 lb each ground beef and pork
• 1 large clove garlic, minced
• 1/2 cup each tomato puree and raisins
• 1/4 cup dry sherry
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 2 Tbsp vinegar
• 1 Tbsp sugar
• 3/4 cp slivered almonds

Details

Servings 40
Preparation time 30mins
Cooking time 45mins
Adapted from sunsetpublishing.com

Preparation

Step 1

Prepare cornmeal pastry. While pastry is chilling, melt butter in a wide frying pan over medium heat. Crumble meat into pan and cook, stirring, until no longer pink (about 7 minutes). Drain off fat. Add garlic, tomato puree, raisins, sherry, cinnamon, cloves, vinegar, and sugar. Cook, stirring, until most of the liquid has evaporated (about 20 minutes) stir in almonds and let cool.

On a floured board, roll pastry 1/8 inch thick. Cut into 3 inch rounds. Evenly spoon meat filling into each circle. Moisten edges with water, fold over, and seal with a fork. Arrange on baking sheets. Bake in a 400 oven until golden brown (about 15 minutes).

Cornmeal Pastry: Mix 2 cups all purpose flour, 1 cup yellow cornmeal, 1 Tbsp baking powder, and 1/2 tsp salt. Cut in 1/4 cup cold butter until mixture resembles coarse meal. Beat 1 egg and 3/4 cup milk; with a fork, stir into flour mixture until dough holds together. Gather dough into a ball and knead lightly. Cover and refrigerate for 30 minutes.

Per appetizer: 102 calories, 4g protein, 11g carbs, 5g total fat, 17mg cholesterol, 95mg sodium