The original recipe is done with Peruvian white corn, it has the
f cooked seafood on this recipe, this is a shrimp and
hiles lend a unique, especially Peruvian, flavor to this dish. Other
n the center of an empanada disc. Fold in two sides
loves, sugar and RawSpiceBar's Peruvian Spice Rub in a blender
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ut biscuit empanadas ( see my recipe Easiest Empanada Dough EVER! ).
Ensure
inch circles for each empanada.
Place about 2 tablespoons
he banana filling on the empanada pastry circles and stick a
Seperate empanada wraps.
Mix diced ham and cheese in a bowl and set aside.
Fill empanada wrapers with small handful of filling.
Fold empanada wrapers over into half circle and fold the ends closed.
Heat about 1 inch of oil in electric skillet.
Fry empanadas for 2 minutes on each side.
Cool for about 5 min and serve!
n the meantime, remove the empanada pastry discs from freezer and
o rest.
For each empanada, roll a ball of dough
ill make it again.
Recipe comes from Ralph's (Grocery
ork surface. Roll out each empanada wrapper into a 6-inch
Serve hot.
(This recipe makes a LOT of filling
f spinach filling in each empanada skin, top with mozz if