riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (10/15/90)
In article <1990Sep29.001401.12059@mthvax.cs.miami.edu>, trost@REED.BITNET writes... >I keep getting the urge to make some sort of meat/potato/vegatble >pastry, but none of my cookbooks contains any such thing. Specific >things I know of are peroguies (sp?) and somozas, but anything would >be good to see. I'd like to be able to do both meated and meatless >varieties. >And no, burritos don't count :-). How about empanadillas, small spanish turnovers with any variety of fillings? The following recipes from Tapas: The Little Dishes of Spain by Penelope Casas. Savory Pie and Turnover Dough ----------------------------- 3 c unbleached flour 1 1/2 t salt 3/4 c cold water 4 1/2 t vinegar 2 egg yolks 1 c lard, softened, or vegetable shortening Mix the flour in a large bowl with the salt, then incorporate the water, vinegar, and egg yolks, and work with your hands until the dough forms a smooth ball. Let sit for 30 minutes covered with plastic wrap Roll the dough into a 10 by 15" rectangle. With a rubber spatula, spread 1/3 c of the lard OVER the dough. With the aid of a knife, fold one side over the top, then fold over the other side, business letter fashion. Wrap again in plastic wrap and refrigerate for 15 minutes. Repeat, using another 1/3 c of the lard, refrigerate 15 minutes more, and repeat a third time, leaving the dough refrigerated this time for 1 hour. The dough is better still if refrigerated overnight. (may be frozen) Spinach Turnovers ----------------- Savory Pie and Turnover Dough 4 T raisins 3 T olive oil 2 lbs spinach leaves, washed and very finely chopped Salt Freshly ground pepper 12 canned anchovies, drained and chopped 4 cloves garlic, minced 4 T finely chopped pine nuts 1 egg, lightly beaten with 1 t water Make dough according to instructions. Soak the raisins in warm water to cover for 10 minutes. Drain and chop. Heat the oil in a skillet, add the spinach, stir to coat with the oil, then cover and cook slowly for 2 minutes. Uncover and turn up the heat to evaporate the liquid. Add the salt, pepper, anchovy, and garlic and cook for a minute. Turn off the heat and stir in the pine nuts and raisins. Roll the dough to a 10 by 15" rectangle, fold in thirds as directed, then roll again to less that 1/8-inch thickness. Cut into 3-inch circles and place about 2 t of filling in the center of each. Bring up the sides and seal well with your fingers, then press with the tines of a fork. Brush with the beaten egg. Bake on a lightly greased cookie sheet at 350 deg. F for about 15 minutes, or until a deep golden color. Chicken, Pork, and Pimiento Turnovers ------------------------------------- Savory Pie and Turnover Dough 3 T olive oil Meat from one side of a chicken breast and a whole chicken thigh, finely chopped Salt Freshly ground pepper 1 pork chop, boned and finely chopped 2 oz (about 1/3 c) cured ham, finely chopped 1 small onion, finely chopped 2 cloves garlic, minced 1/4 t paprika Few stands saffron 2 medium tomatoes (about 1/2 lb), skinned and finely chopped 1 pimiento, home prepared, or imported, chopped 1 egg, lightly beaten with 1 t water Make the dough according to instructions In a skillet heat 2 T of the oil and saute the chicken quickly until it just turns white, seasoning with salt and pepper. Add the pork and ham and continue cooking until the pork loses its color. In a separate skillet saute the onion and garlic in the remaining oil until the onion is wilted. Stir in the paprika and saffron, add the tomato and salt, cover, and cook slowly for 20 minutes. Add the tomato mixture and the pimiento to the chicken mixture. Check the seasoning and cook slowly, uncovered, for 10 minutes. To assemble and bake the turnovers, see previous recipe, and brush with the beaten egg before baking. Spicy Meat Turnovers -------------------- Savory Pie and Turnover dough 4 T raisins 4 T olive oil 2 medium onions, finely chopped 2 large cloves garlic, minced 1/2 lb gd veal 1/2 lb gd pork 1/2 lb gd beef Salt Freshly ground pepper 2 T minced parsley 1/4 t oregano 1/4 t paprika 2 t ground cumin 4 T dry white wine 4 t tomato sauce 1 hard-boiled egg, minced 2 eggs, lightly beaten with 2 t water Make the dough according to instructions. Soak the raisins in warm water to cover for about 10 minutes. Heat the oil in a skillet and saute the onion and garlic until the onion is wilted. Add the ground veal, pork, and beef and cook over moderately high heat, stirring, until the meat loses its color. Season well with salt and pepper. Drain the raisins and add to the skillet with the parsley, oregano, paprika, cumin, wine, tomato sauce, and hard-boiled egg. cover and cook slowly for about 5 minutes. To assemble and bake the turnovers, see previous recipe, brushing with the beaten egg before baking.