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Sources of inspiration: Food Network; epicurious.com; Whole Chile Cookbook, Dave DeWitt.
Note: Dave deWitt, maestro of chile cooking, says this is an Argentine recipe. It is the Latin version of an Indian
samosa, Cornish pasties, Polish pierogis, and Jamaican patties. His recipe calls for ground beef, but he offers
alternatives for fillings: pork and green chile, chicken, broccoli, or apricots, peaches, and chiles.
Pie pastry and puff pastry sheets are difficult to handle when you are cutting big circles, so will try the dough
recipe next time.
1. Turkey and Black Bean Empanadas
Main Source: Food Network, Robin Miller
Note: Epicurious.com recipe uses 2 cups leftover diced turkey, 1 cup each mashed potatoes and dressing
and 1/2 cup chilled gravy.
Preheat oven to 425 degrees F.
*In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin and mix cumin. Mix well to combine.
*Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out 6 circles.
*Divide turkey mixture into equal portions and place each portion (in mounds) ontop of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed.
*Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking.
*Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown.
- 1 can black or red beans, drained, or 2 cps cooked
- 1/2 cp Monterey Jack cheese, shredded
- 1/2 cp Cheddar cheese, shredded
- 1 T cilantro
- 1/2 t cumin, or to taste
- 1/2 cp Shirls Salsa
- 1 egg beaten with couple tablespoons water for egg wash
- 2 9-inch refrigerated pie crusts
2 cps flour
2 t baking powder
1/2 t salt
2/3 cp solid shortening
1/3 cp water
1 egg beaten
*Preheat oven to 400.
*Cut shortening into dry ingredients till flour has texture of small peas. Add just enough water so mixture holds together.
*Chill for one hour.
*Roll out dough 1/8" thick and cut into circles 5" in diameter.
*Place 2 T of filling on one half of each circle and fold over. Moisten edges with water and crimp with a fork to seal.
*Brush top of each circle with egg and bake 15-20 minutes or till golden brown.
3. Cabbage and Gorgonzola Cheese
1/2 head red cabbage, cored and julienned
1/2 onion, minced
1 jalapeno chile, seeded and minced
1 T whole-grain mustard
1 t prepared horseradish
pinch of ground allspice
pinch of cinnamon
1 cp cider vinegar
1/2 cp sugar
1/2 T salt
1/3 cp Gorgonzola cheese
1/4 cp toasted walnuts, chopped
1 large egg and 1/4 cp water for egg wash
*Combine cabbage, onion, jalapeno, mustard, horseradish, cinnamon, allspice, vinegar,
sugar, salt, and 1/2 cp water in saucepan. Bring to boil, reduce heat, simmer, cover and cook for 1 hour or till cabbage is tender.
*Follow directions above and bake in 400 degree oven till pastry is golden brown.