Colombian empanadas

Yield: 4 servings

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


Similar recipes