CHILEAN EMPANADA RECIPE | ALLRECIPES
My mother is from Chile and these have been a staple of our household for years. I have searched and searched and never seem to find the right one, so here is our family favorite. My mom likes to sprinkle sugar on hers. I prefer a little mustard to dip it in. We all have our own cravings. This recipe makes about a dozen large empanadas, depending on the size.
Provided by Alicia Moore Lutz
Categories Chilean Recipes
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 12 large empanadas
Number Of Ingredients 18
Steps:
- Melt the butter in a large skillet over medium heat; cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes more; drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.
- Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.
- Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 530.2 calories, CarbohydrateContent 54.2 g, CholesterolContent 112.7 mg, FatContent 27.9 g, FiberContent 2.6 g, ProteinContent 16.1 g, SaturatedFatContent 8.1 g, SodiumContent 653.3 mg, SugarContent 10 g
TACO TWIST SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
The fun, family-friendly twist in this taco soup is the spiral pasta. I lightened this soup by substituting black beans for ground beef. —Colleen Zertler, Menomonie, Wisconsin
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir until crisp-tender, 3-4 minutes. , Stir in broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings. Bring to a boil, stirring frequently. Reduce heat; cover and simmer until pasta is tender, 10-12 minutes, stirring occasionally. If desired, serve with optional toppings.
Nutrition Facts : Calories 176 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1044mg sodium, CarbohydrateContent 32g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 7g protein.
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