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Colombian
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Colombian Empanadas |
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Convert to US/English units
Colombian Empanadas - print recipe
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| Yield: |
| 6 |
| Ingredients: |
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1 tsp
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Vegetable oil |
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0.1 kg
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Ground pork |
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1 sm
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Onion finely chopped |
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1
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Carrot peeled, chopped fine |
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1
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Potato peeled, chopped fine |
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1
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Tomato peeled, seeded, and chopped |
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80 ml
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Finely-chopped cilantro |
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2
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Hard-boiled eggs chopped |
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20 ml
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Capers rinsed, drained, and chopped |
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Salt to taste |
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Freshly-ground black pepper to taste |
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1
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recipe Cheese Pastry see * Note |
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| Method: |
Heat the oil in a large skillet over moderate heat. Add the meat, onions, carrot and potato and saute until the meat is no longer pink and the vegetables are tender. Remove from the heat and stir in the tomato, cilantro, eggs, capers, salt and pepper.
Preheat the oven to 450 degrees.
Roll out the chilled Cheese Pastry to 1/4 inch thick and cut out 3-inch diameter rounds (you should get about 40). Place 2 tablespoons of the filling on half of the rounds, and cover the filling with the remaining half of the rounds. Seal the edges with the tines of a fork. Place the filled empanadas on a baking sheet and bake for 8 to 10 minutes, or until lightly browned.
This recipe yields 4 to 6 servings.
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| Rating: 1 |
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