t it hot enough). Fry empanadas in batches until crisp and
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
ourse, is to fry the empanadas in a large, iron cauldron
Cook the sweet potatoes until they are almost dry.
Mash, then add margarine, sugar and spices.
Make sure the mixture is dry. Prepare pastry dough and make dough into little balls about the size of a silver dollar.
Then with rolling pin, roll each ball as thin as you can.
Put about a teaspoon of filling in the middle and fold the crust over and seal with the edge of a fork.
Lay pies on a cookie sheet and bake in a hot oven at 425\u00b0 until they almost get toasted, then take out and with a little brush spread 1/2 teaspoon Eagle ...
tir in the optional dulce de leche until well mixed.
inutes.
Making the empanadas:.To make the empanadas, put a small
Preheat the oven to 350 degrees F (175 degrees C).
Place camote in a large pot and cover with water. Add salt and bring to a boil. Cook over medium heat until crisp-tender, about 10 minutes; do not overcook. Drain and transfer camote to a 9x13-inch baking dish.
Combine pineapple, brown sugar, butter, and cinnamon in a bowl; pour over the camote in the baking dish and toss to coat. Cover with aluminum foil.
Bake in the preheated oven until soft and bubbly, about 1 hour. Remove aluminum foil and bake 15 minutes more.
erve these with salsa, chile de arbol, sour cream and shredded
gg yolk mixture; carefully lift empanadas with a spatula and place
ven to 400F and bake empanadas until golden, about 20 minutes
o 350 degrees.
Fry empanadas for 2 minutes, turning as
ork to seal.
Transfer empanadas to the prepared baking trays
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place some ham and Roquefort cubes in the center; fold pastry over and press with a fork to seal.
Transfer empanadas to the prepared baking trays. Brush beaten egg over the tops.
Bake in the preheated oven until golden brown, about 20 minutes.
ork to seal.
Transfer empanadas to the prepared baking sheets
Preheat oven to 350 degrees F (180 degrees C). Grease 2 baking sheets with cooking spray.
Combine ham, Gouda cheese, and hard-boiled eggs in a bowl; mix well.
Arrange pastry disks on a flat surface; dab a little water around the rims. Place a large tablespoonful of ham and cheese mixture in the center; fold pastry over and press edge with a fork to seal well.
Place empanadas on the prepared baking sheets. Brush with beaten egg.
Bake in the preheated oven until golden, 20 to 25 minutes. Let cool for 5 minutes before serving.
ork to seal.
Transfer empanadas to the prepared baking sheets
onger pink.
To prepare empanadas: Place a spoonful of stuffing
efrigerator overnight.
Combine Pico de Gallo ingredients in a small