Empanaditas(Pork Turnovers)

* Exported from MasterCook *

EMPANADITAS (PORK TURNOVERS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ts Chilled margarine
3/4 c All-purpose flour
3 tb Ice water
2 oz Cooked ground pork, crumbled
-(OR finely chopped
Cooked ham)
2 oz Monterey Jack or Cheddar
-cheese, shredded
1 t Prepared spicy brown mustard
1 d Crushed red pepper
1 Egg separated
1 tb Skim milk

Paprika Garnish: red bell pepper strips and cilantro
leaves

In small bowl, with pastry blender or 2 knives, cut
margarine into flour until mixture resembles corn
meal; sprinkle with ice water and, using fork, mix to
form soft dough. Roll dough between 2 sheets of wax
paper to form rectangle about 1/4 inch thick; remove
paper and use 2-inch diameter plain or fluted cookie
cutter to cut dough into rounds. Roll scraps of dough
and continue cutting until all dough has been used
(should yield 24 rounds). Combine pork (or ham),
cheese, mustard, and red pepper in small bowl and set
aside. Preheat oven to 375.

Beat egg white lightly and brush an equal amount onto
each pastry round. Spoon an equal amount of the meat
mixture (about 1/2 rounded teaspoon) onto center of
each round; fold pastry over, turnover-fashion, to
enclose filling. Press edges of dough together to
seal. Transfer turnovers to nonstick cookie sheet.
Add milk to egg yolk and beat lightly; brush an equal
amount of mixture over each turnover and sprinkle each
with a dash of paprika. Bake until turnovers are
golden brown, 15 to 20 minutes. Transfer to warmed
serving tray; garnish with red pepper strips and
cilantro. Chili sauce or salsa can be served as a
dipping sauce.

Makes 8 servings of 3 turnovers each.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by
Fred Peters.



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