astray recipes: Colombian empanadas

Categories: Toohot
Yield: 4 servings

Measure	Ingredient
1 teaspoon	Vegetable oil
¼ pounds	Ground pork
1 small	Onion, finely chopped
1	Carrot, peeled and finely
	Chopped
1	Potato, peeled and finely
	Chopped
1	Tomato, peeled, seeded and
	Chopped
4 tablespoons	Finely chopped cilantro
2	Hardboiled eggs, chopped
1 tablespoon	Capers, rinsed, drained and
	Chopped
	Salt and freshly ground
	Black pepper
1	Recipe Cheese Pastry

Heat the oil in a large skillet over moderate heat. Add the meat, onions, carrot and potato and sautJ until the meat is no longer pink and the vegetables are tender. Remove from the heat and stir in the tomato, cilantro, eggs, capers, salt and pepper.

Preheat the oven to 450 degrees. Roll out the chilled pastry to ¼ inch thick and cut out 3 inch diameter rounds (you should get about 40). Place 2 tablespoons of the filling on half of the rounds, and cover the filling with the remaining half of the rounds. Seal the edges with the tines of a fork. Place the filled empanadas on a baking sheet and bake for 8 to 10 minutes, or until lightly browned.

Yield: 4 to 6 servings

TOO HOT TAMALES SHOW #TH1E16

colombian empanadas