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  Added: Mar 29, 2011  •  Visited (1572)  •  Print version Print this recipe (25)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sweet Empanadas
What You Need:
FOR THE FILLING
  • 1 large onion, finely chopped
  • 2 large tomatoes, peeled and chopped
  • 1 large pear, finely chopped
  • 2 large peaches, finely chopped
  • 1 tablespoon chives, finely chopped
  • 1 large green pepper, seeded and finely chopped
  • 12 oz raw minced meat
  • 2 tablespoons sugar
  • ˝ teaspoon salt
  • 1/8 pint dry white wine
  • 2 oz butter

    FOR THE PASTRY
  • 8 oz flour
  • 6 oz butter
  • A pinch of salt
  • 2 egg yolks, beaten
  • 2 teaspoons ground cinnamon
  • 4 tablespoons dry white wine
  • 2 tablespoons milk
  • 2˝ oz sugar
  • Egg to glaze

  • How To Cook:
    MAKE THE FILLING FIRST:
    1. Heat the butter in a large saucepan and fry the onion till transparent.

    2. Add the tomatoes, stir well and simmer gently for 5 minutes

    3. Add everything else, stir well, cover and cook gently for 15 minutes.

    4. Leave to cool.

    FOR THE PASTRY:
    1. Sieve the flour and salt; add a pinch of the cinnamon and ˝ oz. sugar.

    2. Add the butter and mix till the mixture looks like breadcrumbs.

    3. Mix half the egg yolk with the wine, add, and then add the milk gradually till the mixture begins to stick together.

    4. Form it into firm dough, roll it out and then cut into rounds the size of a saucer.

    5. Put an equal amount of filling on each, moisten the edges and turn the pastry over to form half circles; seal well.

    6. Brush the tops with egg and sprinkle with 2 oz. sugar and the rest of the cinnamon.

    7. Bake in a hot oven (450°F) for 15 minutes.

    This recipe is also available in:
    Cuisine » Americas » Argentina
    Dish » Bread
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Fruits » Pear
    Main Ingredient » Fruits » Peach

     





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