ourse, is to fry the empanadas in a large, iron cauldron
erve these with salsa, chile de arbol, sour cream and shredded
ork to seal.
Transfer empanadas to the prepared baking sheets
ork to seal.
Transfer empanadas to the prepared baking sheets
oaching, make the SALSA DE JITOMATE DE MICHOACAN:
(Chiles and tomatoes
heese
Add the Pico de Gallo in the middle of
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
ost popular fillings are pupusas de queso, pupusas made of cheese
tir in the optional dulce de leche until well mixed.
inutes.
Making the empanadas:.To make the empanadas, put a small
gg yolk mixture; carefully lift empanadas with a spatula and place
ven to 400F and bake empanadas until golden, about 20 minutes
djust salt to taste (this recipe can take a lot of
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.
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.