ABUELITA'S EMPANADILLAS
Abuelita is the name my children use for my husband's mother - Spanish for "little grandmother". This is her recipe, brought from Puerto Rico when she and my husband's father moved to Tennessee in 1957. The recipe for the dough is very time consuming. Both she and I have found that wonton wrappers work just as well. But I have included the dough recipe for those who are ambitious. These "little meat pies" can be used as an appetizer or a main dish. Great with rice and beans and a little salsa.
Provided by Susan Feliciano @frenchtutor
Categories Beef
Number Of Ingredients 18
Steps:
- Brown meat well; drain fat. Add capers, oregano, salt, pepper, garlic and vinegar; stir and simmer for 10 minutes. Cool to room temperature. If making hand made dough, see step 6 below. If using wonton wrappers, go to step 2.
- For each empanadilla, place 1 teaspoon meat mixture in the center of one wonton wrapper. Fold in half to form a triangle, sealing edges with the flour paste. You may also crimp the edges with a fork for an authentic Caribbean appearance.
- Make all the empanadillas before starting to fry them, as they cook very quickly.
- Heat oil at least 1 inch deep in heavy skillet, to deep-fry temperature, about 365-370°F. Keep oil hot. Fry a few at a time in the hot oil, turning once, until golden on both sides. It takes about 1-2 minutes on each side; the wonton wrappers take even less time. They will puff up. Drain on paper towels.
- If meat filling runs out before the wonton wrappers, place a small cube of cheese (about 3/4-inch size) in the wrapper in place of the meat. Cook as directed above.
- TO MAKE HAND MADE DOUGH: Mix flour and salt in a mixing bowl. Add water, and stir quickly with a fork until a ball of dough forms and pulls away from sides of bowl. Knead just a few times on a well-floured surface. To make empanadillas, pinch off a piece of dough about the size of a large marble, and roll into a very thin circle about 3-4 inches in diameter. Then proceed with filling as in step 2.
- Makes about 60 appetizers, or serves 6-8 people as a main dish.
ABUELA'S PICADILLO
This is my grandmother's Cuban picadillo (ground beef hash/chili) recipe which is usually served with white rice, beans and plantains. Picadillo also goes great with mashed potatoes and can be made without the squash. This dish is a favorite at home so I usually make 2 pounds to have leftovers for making empanadas (meat pies) the next day. Picadillo also freezes well. Of course my kids say this is the best picadillo they've ever had and I have to agree!
Provided by MarieSoler
Categories World Cuisine Recipes Latin American Caribbean
Time 1h22m
Yield 8
Number Of Ingredients 19
Steps:
- Cook and stir ground beef in a large stockpot until browned, 5 to 10 minutes. Drain grease.
- Heat olive oil in small skillet over medium heat. Add onion, green bell pepper, and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir into beef in the stockpot.
- Pour tomato sauce, water, cooking wine, and hot sauce into the stockpot. Stir in sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
- Split olives in half with your fingers and stir into the picadillo. Add squash. Simmer until liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 22 g, Cholesterol 74.3 mg, Fat 22 g, Fiber 3.9 g, Protein 24.1 g, SaturatedFat 6.6 g, Sodium 1856.2 mg, Sugar 6 g
EMPANADILLAS
Jump start your party by serving flaky turnovers filled with a spicy sausage mixture.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h5m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line large cookie sheet with foil or cooking parchment paper; lightly spray with cooking spray.
- In 10-inch skillet, cook sausage, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink. Stir in raisins, olives and cumin; remove from heat.
- On lightly floured surface, roll 1 sheet of pastry into 12x9-inch rectangle, trimming edges if necessary. Cut into twelve 3-inch squares.
- Place 1 tablespoon sausage mixture on each pastry square. In small bowl, beat egg and water with fork until well blended. Brush egg mixture on edges of pastry squares. Fold pastry over filling to make triangles; press edges with fork to seal. Place on cookie sheet. Repeat with remaining pastry and sausage mixture. Brush tops of triangles with egg mixture.
- Bake 20 to 25 minutes or until golden brown. Serve warm. Garnish with cilantro.
Nutrition Facts : Calories 140, Carbohydrate 11 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Appetizer, Sodium 110 mg, Sugar 1 g, TransFat 1 g
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