Saturday, June 28, 2008

Empanada time!

When in the "kitchen mode" most of us can replicate, duplicate, remake, remix & remember almost any recipe we are given & give it our own signature spin! This one has truly endless possibilities! I have seen it called Easy Empanadas, Gringo Empanadas, White Girl Empanadas, even Ensenada Empanadas...No matter what you call it, try it & give it your own flavor! I am generally happy about making a Quick & Easy version of anything in the Summer. Less time in the kitchen means more time with family & friends~ Enjoy this recipe & get a little creative!




















Gringo Empanadas~
1/2 lb. lean ground beef** or turkey
1/2 cup Salsa or Rotel Tomatoes.
4 tablespoons celery, saute
20 pimiento-stuffed green olives, sliced (about 1/3 cup)
1/2 teaspoon cumin
1/4 c. onion, saute
1/4 c. Hatch Green chilis, roasted & diced
1/2 c. shredded low fat cheese
1 (1 lb. 1.3-oz.) can Grands Refrigerated Golden Corn Biscuits or 1 Grands Refrigerated Buttermilk Biscuits


DIRECTIONS
1. Heat oven to 350°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.
2. Add Tomatoes or Salsa, reduce heat to medium; cook 3 to 4 minutes or until most of liquid has evaporated, stirring occasionally. Remove from heat.
3. Separate dough into 8 biscuits. With serrated knife, cut each biscuit in half horizontally to make 16 rounds. Press or roll (with a rolling pin) each to form 4-inch round. Spoon 2 level measuring tablespoons beef mixture in center of each round, top with ingredients you want with your filling. We used the onion, green chilies, celery & cheese. Use egg wash around the edge of the inside of the dough round. Fold dough over filling; press edges with fork to seal. Brush with egg wash & sprinkle with cheese if desired. Place on ungreased cookie sheets.
4. Bake at 350°F. for 15 to 20 minutes or until golden brown. Cool 5 minutes. Serve warm.
**We used Shredded beef from a slow roasted brisket but there are so many possiblities for Empanada fillings. I love the Rajas con Queso(cheese & peppers)you can stuff your Empanadas with Spinach & Cheese, Peppers, Turkey, Tuna the variety is truly endless. Have fun with it & make it a family dinner project!

5 comments:

Lora said...

thanks for the recipe. i saw these on somany's flickr account, but didn't have enough directions on how to make, so i'll try your recipe. sounds de-lish!!!

mendytexas said...

YUM! Can't wait to try this!! Guess where I am...South Padre! Having fun way DOWN south...
:)mendy

Dee said...

Lora, so glad you are going to try it! Gina was inspirational!
Mendy~I am there in spirit! I can almost hear the waves~~~~ Have fun!

Mommy's Kitchen said...

The empanadas look great we love them any way they can be made. your girls are beautiful.

Athena said...

What is the name of the song that plays at the beginning?