Empanadas
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Description
Empanadas, this delicious Spanish and Latin American dish, can use almost any filling one can imagine. They are perfect to take advantage of leftover meat.
Ingredients
1 tablespoon vegetable oil
2 cloves garlic, minced
4 scallions including tops, finely chopped
3/4 teaspoon dried oregano, crumbled
3/4 teaspoon ground cumin
1/4 teaspoon ground clove
2 tablespoons tomato paste
2 teaspoons sugar
1/2 teaspoon salt
2 cups coarsely chopped leftover pork
1 cup leftover green peas or corn
1 cup coarsely chopped leftover baked potato
1/4 cup thinly sliced pimento stuffed green olives
1 lb frozen bread dough, thawed and divided into four
1 cup plain low fat yogurt
Methods/steps
- Heat the oil in a large skillet, over a medium low heat for 1 minute. Add in the garlic, scallions, oregano cumin and cloves. Saute for 5 minutes. Blend in the tomato paste, salt and the sugar. Add in the pork, peas, potato and olives. Remove from heat.
- Roll out each piece of dough into a 8x6 oval, on a slightly floured surface. Allow it to rest for 10 minutes. Spoon 1 cup of the pork mixture onto the center of each oval. Be sure to leave a 1 inch border around the meat mix. fold the dough over, covering the mixture, and crease the edge, firmly sealing them together.
- Lightly grease a baking sheet and arrange the empanadas so they are not touching. Cover with a dry, clean towel and allow to rest for 20 minutes. Preheat oven to 375°F.
- Brush the tops of the empanadas with water, bake uncovered for 20-25 minutes, until golden brown in color. Serve with dollops of yogurt.
Additional Tips
As we usually have to much meat and the advice is to reduce the portions, why not stretch your pork and use it for two meals?
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