Issues → September/October 2007 → Feature Stories →
Occasion: Quick Meals for the Athletes in the Family
(page 3 of 7)
In a small bowl or measuring cup, combine flour and water. Pour into pan mixture and cook 1 to 2 minutes to thicken. Remove from heat and bring to room temperature.
Heat oven to 425°. Cut dough in half and refrigerate other half until ready to use. On a lightly floured work surface, roll dough out to 1/8-inch thickness. Using a 4- to 5-inch round cutter, cut dough into circles. Place 1-1/2 tablespoons meat filling onto one half of dough round. Dip your finger in water and run along the outer edge of the dough. Fold dough in half and press edges together gently to seal. Crimp edges with a fork or with your fingers as you would a piecrust. Repeat with remaining dough and filling.
Brush empanadas with egg whites. Place on a baking sheet and bake 12 to 15 minutes or until golden brown.
Empanada Dough
- 1-1/2 cups flour
- 1/2 cup unsalted butter, chilled
- 9 ounces cream cheese, chilled
In a standing mixer or by hand, combine ingredients just until a soft dough comes together. Wrap in plastic and refrigerate at least 30 minutes. (You may also freeze dough.)
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Maiz Cancha
From Yankee Magazine — September 2007
Miscellaneous Recipes | Vegetables Recipes
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