-=> On 02-1297  18:13, Justin Fogarty <=-
 -=> spoke to All about SCHOOL PROJECT <=-
 JF> I need recipes from Mexico. Central and South America for a school
 JF> project. Anyone who has any interesting ones please share them.
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Empanadas de Carne  (Beef Empanadas)
 Categories: Empanadas, Meat, Samerican, Brazil
      Yield: 8 Servings
MMMMM---------------------------DOUGH--------------------------------
      3 c  All purpose flour
      1    Egg white
      3 T  Vegetable shortening
    1/2 c  Cold water
      1    Egg
MMMMM--------------------------FILLING-------------------------------
      2 T  Olive oil
      1 t  Coarse salt
    1/2 lb Ground lean beef
    1/2 t  Ground cardamom
      1    Potato, diced 1/4" (1 cup)
      1 c  Water
      1    Bay leaf
      8    Scallions, whites only
      1    Jalapeno pepper, seed, chop
      1 T  Parsley
MMMMM----------------------SEALER AND GLAZE---------------------------
      1    Egg yolk
      1 T  Cold water
  Sift flour into a bowl, add lard and mix until the mixture makes a
  coarse meal. Add egg, egg white and 1/4 cup of cold water. Continue
  mixing and adding the water until a firm dough is formed. Knead until
  the dough is smooth, then wrap and chill for 15-30 minutes.
  In a small skillet, heat olive oil; add meat, cardamon, bay leaf,
  pepper, and salt and saute over medium heat, stirring, until the
  liquid has evaporated. Add potatoes and water and simmer over very
  low heat, stirring now and then, until potatoes are tender and liquid
  has evaporated. Add the scallions and cook 2-3 minutes longer. Remove
  from heat, stir in parsley. Set filling aside and let cool, or
  refrigerate overnight, well covered. Make sealer and glaze by mixing
  egg yolk and cold water together. Set aside.
  Preheat oven to 375 deg F. On a floured board, roll out dough 1/8"
  thick and cut 4" squares. Knead scraps and reroll, repeat making
  squares until all the dough is used. Put one tablespoon of the
  filling into the center of each square, moisten edges of the dough
  with sealer, and fold to form a triangle. Press edges together with a
  fork to seal. Place empanadas on a baking sheet lined with parchment
  paper. Brush with remaining glaze and bake for 25 minutes, or until
  golden. Transfer to a rack to cool slightly, serve warm.
  Variation: Fried Empanadas -
  Heat 6 cups of oil to 375 deg F, gently drop in empanadas and cook
  until golden.
  From: Joann Eldridge
MMMMM
... Shipwrecked on Hesperus in Maryland. 18:38:12 16 Feb 97
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