International Delights
A Taste of Mexico
Last week, my
family and I spent a wonderful week vacationing in the Riviera Maya. We relaxed
on the beach, competed in Playa del Carmen with the countless other tourists
for silver, turquoise and tacky souvenirs, and we most definitely ate and drank
far more than a stomach should hold. During one of my more gluttonous binges, I
savored these chorizo and beef empanadas. They were perfect as an on the go
snack, and honestly, when are WE not on the go? So in honor of my recent
travels, I offer you a taste of Mexico!
Beef, Potato and Chorizo Empanadas
Ingredients:
½ LB LEAN (AT LEAST 80%) GROUND BEEF (OR
GROUND TURKEY)
1 SMALL YUKON
GOLD POTATO, FINELY DICED, COOKED
2 OZ CHORIZO
SAUSAGE, FINELY DICED
1 ½ TEASPOONS
SWEET PAPRIKA
½ TEASPOON CUMIN
SALT TO TASTE (REMEMBER THE CHORIZO IS
PRE-SEASONED)
1 BOX PILLSBURY®
REFRIGERATED PIE CRUSTS, SOFTENED AS DIRECTED ON BOX
1 EGG, BEATEN
Directions:
Heat oven to
400°F. Line cookie sheet with parchment paper. In 10-inch skillet, cook beef
over medium-high heat, stirring occasionally, until thoroughly cooked; drain. In medium bowl, stir together cooked beef,
cooked potato, chorizo, paprika, cumin and salt until well combined. Remove 1
pie crust from pouch; unroll on cutting board. With rolling pin, roll out crust
until 18 inches in diameter. With 2 1/2- to 3-inch round cookie cutter, cut 12
rounds from pie crust. Working with 1 dough round at a time, top each with
about 1 teaspoon beef mixture. Moisten edges of dough with water; fold dough
over and press with fingers to seal. Use fork to create design around edge.
Place on cookie sheet, close together but not touching. Repeat with remaining
pie crust and filling. Brush tops lightly with egg. Bake about 15 minutes or until golden brown
and thoroughly heated in center.
These can be
fried instead of baked. To fry, skip the egg wash. Cook in a deep-fat fryer
heated to 350°F for about 5 minutes or until puffed and golden. Drain on a
paper towel before serving. For additional flavor top with feta cheese and pico
de gallo blend salsa.
*
Recipe is credited to Sarah W. Caron from Sarah's Cucina Bella
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