Monday, March 4, 2013

Empanadas - Mexican Cooking

This was a very good recipe!! I liked the sweetness of the raisins balanced with the smoky of the cumin. 

2 tablespoons butter
1 medium onion, finely chopped
2 tomatoes, skinned, seeded, and chopped
1 small green pepper, cored, seeded, and chopped
1/2 pound ground beef
1/3 cup seedless white raisins ( I used golden raisins)
1 small dried red chili pepper crumbled
1/2 teaspoon ground cumin
1 pound frozen puff pastry, thawed

Melt the butter in a skillet. Add the onion, tomatoes and green pepper and fry until the onion is softened. Add the beef and fry until it is browned and crumbly.

Stir in the raisins, chili pepper, cumin and salt and pepper to taste. Cook gently for 10 minutes, stirring occasionally. Remove from heat and allow to cool.

Preheat the oven to 375 degrees. Roll out the dough on a lightly floured surface into a large square. Cut into eight 5 inch rounds.

Divide the beef filling between the rounds, placing it on one half of each round. Dampen the edges and fold over the rounds. Press the edges together and seal.

Arrange the turnovers on a greased baking sheet. Bake 35 minutes or until the pastry is golden brown. Serve hot.

Makes 4 servings.

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