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Empanada

Description

Here is an easy variation of baked Cuban empanadas stuffed with a spicy meat filling called piccadillo. The perfect party pick-up, they can be eaten in two or three bites. The recipe calls for refrigerated pie crust but you can use homemade pastry or even a package of discos – empanada dough wrappers by Goya, a source for Latino foods. The commercial wrappers are best used for making deep-fried empanadas. 


Category
Appetizer
Cuisine
Cuban
Number of Servings
18
Ingredients
2 teaspoons olive oil 1 small onion, finely chopped 1/2 red bell pepper, finely diced 2 minced garlic cloves 3/4 pound ground pork or beef 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon salt and black ground pepper, to taste 1 to 2 tablespoons tomato paste 2 teaspoons vinegar 1 tablespoon pimento-stuffed green olives, finely chopped 2 tablespoons coarsely chopped raisins or currants 3 tablespoons minced cilantro 1 15-ounce package cold refrigerated piecrusts or homemade pastry for double crust 1 egg, beaten with a fork
Directions
1.Preheat oven to 400 degrees. 2.Heat oil in a large skillet over medium heat. 3.Sauté onion, pepper and garlic until soft. 4.Add pork, cumin, oregano, salt, pepper, tomato paste and vinegar. 5.Mix in olives, raisins and cilantro. 6.When cooked, taste and adjust seasonings if desired. Cool completely. 7.Roll out one piecrust at a time, to about 1/8-inch thick. 8.With a 4-inch round cutter, cut 9 pastry rounds. 9.Spoon 1 tablespoon filling into the center of each round. 10.Moisten dough edges lightly with water; fold over pastry to form half moons. 11.Press edges of dough with a fork to seal. 12.Shape 9 more turnovers with the second piecrust. 13.Place empanadas on lightly greased baking sheets; brush with beaten egg. 14.Bake 10 minutes or until golden brown. Serve at once or cool and freeze.
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