Athenian Ranch Pork Empanadas Rsc Recipes

PORK EMPANADAS

Steps:

• In a large bowl or food processor combine flour, masa harina, baking and baking powder. Cut in lard and a slowly add in the water.
• Knead dough on lightly floured surface until smooth. Shape into 12 balls and refrigerate for 20 minutes.
• Preheat oven to 450°F Roll out each ball of dough into a 6 inch circle. Drop about 2 tablespoons of pork in the center of each circle.
• Fold the circles and seal the dough using a fork or pastry tool. Brush with milk. Bake for about 20 minutes or untill golden brown.

ATHENIAN RANCH PORK EMPANADAS #RSC

Steps:

• Preheat oven to 400°F Line 2 cookie sheets with cooking parchment paper; Set Aside.
• In a medium nonstick skillet, heat one tablespoon extra virgin olive oil over medium heat. Add fresh ground pork and cook until pork is fully cooked; about 6-8 minutes.
• On a clean work surface, unroll refrigerated pizza dough. Roll or press dough 1/4 inch thick. Cut into 6 equal squares. In large bowl combine pork, chopped red bell pepper, shallots, artichoke hearts, greek seasoning, fresh parsley, Parmesan cheese, feta cheese, cayenne pepper, Greek yogurt, 1/3 cup Hidden Valley Original Ranch Dressing, kalamata olives, 1/2 teaspoon Sicilian sea salt, and 1/4 teaspoon cracked black pepper. Place 2 tablespoons ranch pork mixture on center of each pizza dough square. Fold each pizza dough square in half diagonally to make triangle; press edges to seal with tines of fork. Place on prepared cookie sheets. Spray empanadas with olive oil cooking spray, and sprinkle with the remaining Sicilian Sea Salt and cracked black pepper. Bake 12 to 15 minutes or until golden brown. Serve Athenian Ranch Pork Empanadas with Remaining Hidden Valley Original Ranch Dressing for dipping. Serves: 6, prep time: 20 minutes, cooking time: 15 minutes.

EMPANADAS WITH CHIPOTLE RANCH DIPPING SAUCE #RSC

Steps:

• Make the Chipotle Ranch Dipping Sauce: Chop 2 tbs. shallots and 1 clove garlic in a small food processor for a few seconds. Add a chipotle pepper and 1 tbs. of the adobo sauce and process for about 30 seconds. Add Hidden Valley Original Ranch Dressing, Greek Yogurt and the zest and juice of a lime. Process until smooth. Remove to a bowl and stir in 2 tbs fresh chives. A quick garnish of chives before serving looks great!
• Bring a small pot of water to the boil and cook diced potatoes until tender, about 5 to 8 minutes. Drain.
• Brown ground pork in a pan over medium high heat. Drain the meat and toss in a bowl with the Hidden Valley Original Ranch Seasoning Mix.
• Heat the Olive Oil in the same pan, add 2 tbs shallots and 2 tbs chopped garlic and saute for a minute. Puree a chipotle pepper with 1 tbs. adobo sauce (add a little water if needed) in a small food processor and add to the shallot mixture in the pan along with the tomato paste, corn kernels, potatoes, oregano, cooked pork and water. Cook until all ingredients are well mixed and liquid is almost evaporated. Stir in 2 tbs fresh chives and season with salt and pepper.
• Roll out pizza dough and cut into 5-inch rounds. Place 2 heaping tablespoons of meat mixture in the center of each dough round and fold over into a half moon shape. Seal edges by crimping with a fork. Bake in a preheated 425-degree oven for about 20 minutes, until golden and delicious. Enjoy with the Chipotle Ranch Dipping Sauce.

EASY GREEK-STYLE SPINACH AND FETA TURNOVERS

Steps:

• Place the two packages thawed spinach in a microwave-safe bowl with about 1/2 cup water in the bottom of the bowl, and microwave on HIGH for 8 minutes; cool to almost room temperature, then squeeze all of the moisture out of the spinch with your hands (to speed the cooling process up just run the spinach under cold water).
• Set oven to 400 degrees.
• Lightly grease a large baking sheet.
• Whisk the eggs in a large bowl until blended, then add in squeezed spinach, feta cheese, garlic and black pepper; mix well to combine.
• Unfold the prepared pizza dough onto prepared baking sheet and gently stretch to a 11-inch square.
• Cut into 4 equal squares, repeat with the remaining tube of pizza dough.
• Spoon about 1/3 cup of the filling into the center of each square.
• Fold one corner of each square over the filling to the opposite corner (forming a triangle).
• Press dough edges together tightly with a fork to seal.
• With a shap knife cut 2 or 3 small slits in the top of each turnover to allow steam to escape.
• Beat the small egg in a cup then brush over the tops of the turnover.
• Bake until the filling is cooked through and the tops of the turnovers are golden brown (about 15 minutes).

BEEF/PORK EMPANADAS (ADOPTED 2006)

Steps:

• FOR DOUGH:.
• Put flour and salt in Cuisinart, pulse to combine.
• Add cold lard and butter, pulse to form crumbs.
• Add water and pulse until it just comes together.
• Chill at least 30 minutes.
• Roll out and cut out circles.
• FILLING:.
• Saute meat, drain fat.
• Saute onions for 2 minutes, add garlic, almonds and raisins and saute for 2 minutes more.
• Place tomato, chiles, lime juice, salt and pepper in blender.
• Puree until smooth.
• Add puree, cumin, cloves, cinnamon meat and onion to skillet.
• Cook 5 minutes or until excess liquid evaporates.
• Cool. Fill pastry circles, fold and crimp with fork.
• Refrigerate or freeze.
• Bake frozen for 20 minutes at 400ºF.

EMPANADAS

Steps:

• Saute onion in oil until soft. Add the garlic and saute until fragrant. Stir in the beef. Add cumin, curry, chili powder, allspice, thyme, cinnamon, and salt and pepper. Saute until the beef has browned. Add the corn and the Cheddar to the beef and set aside to cool.
• Preheat the oven to 375 degrees F.
• Melt the butter with the sazon powder. Stir well and set aside. Scoop 2 heaping tablespoons of the filling into the center of the wrapper. Brush the edges of the dough with beaten egg, then fold the dough over to form a half moon. Use the tines of a fork to pinch the edges and seal, creating a border about 1-inch wide. Transfer the empanadas to a baking sheet lined with parchment paper. Coat the tops with the sazon butter with a pastry brush. Bake according to dough package instructions, or until puffed and lightly browned, about 20 minutes.