Philippine Empanadas
From: Better Homes and GardensLook for highly seasoned, coarsely ground Spanish sausage and chorizo in ethnic markets and large supermarkets. Remove the casing and crumble the sausage before cooking.
Servings: Makes 24 appetizers.
Total: 1 hr 15 mins
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Ingredients
1/2 pound bulk Spanish sausage or chorizo
1/4 pound skinless, boneless chicken breasts, finely chopped
1/2 cup chopped onion
2 cloves garlic, minced
1/4 teaspoon pepper
3 hard-cooked eggs, finely chopped
1/4 cup drained sweet pickle relish
3 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup cold water
2 tablespoons cooking oil
1 beaten egg yolk
Cooking oil for deep-fat frying
Directions
1. In large skillet cook Spanish sausage or chorizo, chicken, onion, garlic, and pepper until meat is browned. Remove from heat. Drain fat. Stir in hard-cooked eggs and pickle relish. Set aside.
2. For pastry, stir together flour, sugar, and salt in a bowl. Make a well in dry ingredients; stir in cold water, cooking oil, and egg yolk. Turn out onto a lightly floured surface; knead dough about 5 minutes or until it is smooth and elastic (if necessary, knead in 1 to 2 tablespoons additional flour). Divide dough in half. Cover and let rest 10 minutes.
3. Divide each portion into 12 pieces. Roll a piece into a 4-inch circle. Spoon a rounded tablespoon of filling just off-center on the pastry round. Moisten edge of pastry with water; fold pastry over filling. Press edges with a fork to seal. Repeat with remaining pastry and filling.
4. Pour about 3 inches cooking oil into a wok, deep-fat fryer, or large, heavy saucepan. Heat to 365 degrees F. Fry pastries, three at a time, in deep hot oil about 3 minutes or until golden brown, turning once. Drain in a baking pan lined with paper towels. Keep warm in a 300 degree F oven while frying remaining pastries. Serve warm. Makes 24 appetizers.
Make-Ahead Tip
Prepare and fill empanadas as above. Place filled empanadas on a baking sheet. Cover and freeze for 1 hour. Place in a covered freezer container; freeze for up to 3 months. To serve, thaw overnight in refrigerator. Fry as directed above.
Prepare and fill empanadas as above. Place filled empanadas on a baking sheet. Cover and freeze for 1 hour. Place in a covered freezer container; freeze for up to 3 months. To serve, thaw overnight in refrigerator. Fry as directed above.
Nutrition Facts
Calories 126, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 38 mg, Sodium 83 mg, Carbohydrate 13 g, Fiber 0 g, Protein 6 g. Daily Values: Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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