Empanaditas (Pork Turnovers) Recipe
Ingredients:
- 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 ts Prepared spicy brown mustard
- 1 ds Crushed red pepper
- 1 Egg separated
- 1 tb Skim milk
Directions:
- 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.