Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Mexican >> EMPANADILLAS

Print this Recipe    EMPANADILLAS

(Spanish pork pasties)

300 g flour
4 tbsp. extra flour (for sprinkling)
25 g margarine
3 tbsp. olive oil
1 egg
1 cup water
salt

1 onion
2 ripe tomatoes
3 tbsp. virgin olive oil
425 g leftover pork

In a saucepan, heat the water, salt, margarine and oil. Once it
boils, take from the stove and add all the flour at once, mixing
vigorously with a wooden spoon, then add the egg and mix in. Take
the dough from the pan and knead on a work surface sprinkled with
flour, adding more flour as necessary. Make the dough into a ball,
cover with a clean cloth and leave for half an hour. In the
meantime, prepare filling: In a frypan heat the oil and add the
onion, finely chopped, stirring until it turns transparent. Then
add the tomatoes, peeled, cored and roughly chopped, and allow to
cook until soft. Add the pork, cook for a further 5 minutes or
until the oil separates from the stewed tomato, season to taste.

When the dough is ready, roll out thinly on the work surface and
cut into 12 cm circles. Place one spoonful of the filling in the
middle of each circle, fold in two to form a semicircle and pinch
the edges to close. Deep fry in olive oil until golden and drain
on paper towels.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.