Empanaditas With Jalapeno Cream Sauce Or Almond Red Sauce Recipes

CUBAN PICADILLO EMPANADA AND CILANTRO CREAM SAUCE

Steps:

• For the filling: Heat the oil in a large saute pan set over medium-high heat. Add the turkey and sprinkle with salt and pepper. Cook, stirring to break up the turkey, until browned and cooked through, about 5 minutes. Using a slotted spoon, transfer the turkey to a bowl and keep the fat in the pan. Add the chili powder, coriander, cumin, garlic, onions and bell peppers, and cook until soft and fragrant, 7 to 8 minutes. Add the meat back to the pan and stir to incorporate. Add the tomato puree, raisins, capers, olives, thyme and bay leaf, and cook until all of the flavors come together and the liquid is absorbed, about 10 minutes. Season with the lime juice, salt and pepper. Cool the filling completely.
• For the dough: In a large bowl, sift together the flour, masa harina, baking powder and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup water, and work it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Lightly flour a rolling pin and a clean surface. Divide the dough in half. Refrigerate half of the dough and roll out the other half of the dough to 1/8-inch thick. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough. Repeat with the remaining dough.
• In a small bowl, beat the egg with 1 tablespoon water. Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill for at least 30 minutes.
• For the sauce: In a small mixing bowl, add the crema, cilantro and lime juice. Mix thoroughly and season with salt and pepper.
• Preheat the oven to 375 degrees F. Grease a baking sheet.
• Place the empanadas on the prepared baking sheet and brush the tops with some egg wash. Using a fork, prick a few holes in the tops of the empanadas for the steam to escape. Bake until the empanadas are golden brown, 30 minutes.

JALAPENO CREAM SAUCE FOR PASTA

Steps:

• Melt butter in a saute pan over low heat. Add fresh, minced garlic and lightly brown. Careful not to burn the butter! Add heavy cream and cook approximately 4-6 minutes over medium heat, letting sauce reduce until it coats the back of a spoon. Add salt and pepper to taste, then add fresh, minced jalapeno and remove from heat.
• As you are making the sauce, boil 4 quarts of water. Add fresh pasta to boiling water and cook for approximately 2-3 minutes. Drain water, add pasta to saute pan with jalapeno cream sauce and mix together. Plate pasta and sauce in pasta bowls and garnish with fresh pico de gallo and/or a sprig of fresh cilantro. Serve immediately. Makes about 3-4 servings.

EMPANADITAS WITH JALAPENO CREAM SAUCE OR ALMOND RED SAUCE

Steps:

• FOR THE EMPANADITAS: Cook and stir ground beef in 10 inch skillet, breaking up into small pieces, until brown; drain, reserving 1 tablespoon fat and the beef in skillet. Stir in onion, raisins, olives, salt and pepper. Cover and cook over low heat 5 minutes. Stir in cottage cheese and hard cooked egg.
• Heat oven to 400°F Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flatted round on lightly floured cloth covered surface. Roll 1 round of pastry into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2 inches in diameter.
• Spoon 2 teaspoons beef mixture onto center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. Place empanaditas on ungreased cookie sheet. Repeat with remaining round of pastry and filling. Gather any remaining pastry; shape into another round. Repeat rolling, cutting and filling.
• Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown., 15 to 20 minutes. Serve warm. About 34 empanaditas.
• FOR THE ALMOND RED SAUCE: Place almonds in food processor work bowl fitted with steel blade or in blender container; cover and process until finely ground.
• Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds.
• Heat to boiling reduce heat. Simmer 1 minute, stirring constantly; stir in almonds. Serve hot. About 1 3/4 cups sauce.
• FOR THE JALAPENO CREAM SAUCE: Cook chiles and garlic in oil over low heat, stirring frequently, until tender, about 4 minutes. Remove from heat; stir in remaining ingredients. About 1 1/4 cups sauce.
• FOR THE QUICK CRÈME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.
• SouthWest Cooking Betty Crocker's.