Onion Chipotle And Epazote Turnovers Recipes

SWEET ONION TURNOVERS

Steps:

• In a bowl, combine the flour, sugar and salt; cut in 3/4 cup butter until mixture resembles coarse crumbs.
• Gradually, add water, tossing with a fork until mixture forms a ball.
• Shape into a flattened ball; wrap in plastic wrap and refrigerate.
• In a large skillet, cook the onions, rosemary and thyme in remaining butter over medium-low heat until onions begin to turn golden brown.
• Add broth and pepper; cook over high heat until liquid is absorbed. Cool slightly.
• In a bowl, beat eggs; set aside 2 tablespoons. Stir cream and mustard into remaining beaten eggs. Stir in breadcrumbs, Parmesan cheese and onion mixture.
• Divide dough into six portions. On a lightly floured surface, roll each portion into a 6-inch circle.
• Place on two greased baking sheets. Spoon about 1/2 cup onion mixture on one side of each. Fold dough over filling; press edges with a fork to seal.
• Brush with reserved beaten egg. Bake at 400 F for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.

VEGETABLE TURNOVER WITH ROASTED TOMATO SAUCE

Steps:

• In a large bowl, mix together the flour, salt and baking powder. Cut in the butter until mixture resembles coarse crumbs. Add eggs and milk and stir until dough holds together. Gather dough into a ball, wrap in plastic and chill for at least 2 hours.
• Meanwhile, heat olive oil in a large skillet over moderate heat. Add onion and saute until soft, about 10 minutes. Add salt, cayenne pepper and cumin seed and saute another 2 minutes. Add corn, bell pepper, jalapeno chili and chipotle puree and cook for another 5 minutes. Remove from heat and stir in cilantro. Adjust seasoning.
• Preheat the oven to 325 degrees F. Remove dough from refrigerator and divide into 4 to 6 pieces. Roll dough to about 9inches in diameter, and 1/4inch thick. Combine egg and water and brush edges of dough with egg wash.
• Place about 1/2 cup of filling on one side of each dough circle. Sprinkle filling with 1 tablespoon of grated cheese. Fold dough in half and use a fork to press down on edges and seal shut.
• Brush tops of turnovers with egg wash and cut 3 diagonal slits in the top of each turnover.
• Place turnovers on a baking sheet lined with parchment paper and bake in preheated oven for about 20 to 25 minutes, or until tops are golden.
• To serve, spoon warm Tomato Sauce onto plates, cut warm turnovers in half and place on plates.
• Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add whole tomatoes and roast until the skins char and begin to split and peel away. Add garlic cloves and roast until golden, about 2 more minutes. Transfer tomatoes to a blender. Pour vinegar into skillet with garlic and cook for about 2 minutes to reduce vinegar slightly.
• Add the garlic and vinegar reduction, to the blender, along with salt and pepper. Process until pureed. Slowly drizzle in remaining 1/2 cup olive oil while pulsing until incorporated.
• Return sauce to a small saucepan and keep warm until ready to serve.

BACON ONION TURNOVERS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter and salt; beat until smooth. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes., Punch dough down. Turn onto a lightly floured surface; divided into 30 pieces. Roll each into a 4-in. circle. Combine bacon and onion; place about 2 teaspoons on one side of each circle. Fold dough over filling; press edges with a fork to seal. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes., Brush with egg. Bake at 425° for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm.

MUSHROOM TURNOVERS

Steps:

• In a medium bowl, mix together the cream cheese and 1 cup of butter until well blended. Mix in the flour until fully incorporated. Pat into a ball, and refrigerate while you make the filling.
• Melt 2 tablespoons of butter in a large skillet. Add the mushrooms and onion. Season with thyme, salt and pepper. Cook and stir until tender, about 5 minutes. Sprinkle the flour over everything so it won't get lumpy, then reduce the heat to low, and stir in the sour cream. Heat just until thickened, then remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Cut into 3 inch rounds. Place a small amount of the mushroom mixture on one side of each circle, then fold the dough over and press to seal. Prick the tops with a fork to vent steam, and place the pastries on a baking sheet. (They can also be frozen at this time until needed.)
• Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.

SPICY FRIED ONION RINGS

Steps:

• 1. Separate the onions into rings and set aside on a plate. In a large bowl mix the flour, chili powder, cayenne, paprika, and salt. 2. Heat oil to a depth of about 4 inches in a heavy saucepan or deep fryer until it shimmers and a few drops of water sizzle when flicked into the oil. Dredge a few onion rings at a time in the flour and fry until golden. Drain on paper towels. Repeat and fry the remaining onion rings. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPICY FRIED ONION RINGS

Steps:

• 1. Separate the onions into rings and set aside on a plate. In a large bowl mix the flour, chili powder, cayenne, paprika, and salt. 2. Heat oil to a depth of about 4 inches in a heavy saucepan or deep fryer until it shimmers and a few drops of water sizzle when flicked into the oil. Dredge a few onion rings at a time in the flour and fry until golden. Drain on paper towels. Repeat and fry the remaining onion rings. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MUSHROOM - CHIPOTLE SOUP

Steps:

• Heat oil in skillet or pot.
• Sautee in the onion, garlic, and dry chipotle Add the mushrooms, lower theheat and simmer until mushrroms give off some of their juices.
• Add the chicken broth and let slow boil for 6 minutes in covered pot.
• Add salt and let slow boil for 3 more minutes.
• Add the 3 sprigs of epazote and let rest a little.
• Serve.

CHIPOTLE FRIED ONION RINGS

Steps:

• Preheat oven to 250°F. and line a large baking sheet with paper towels.
• With a mandoline or other manual slicer, slice onion paper-thin and separate into rings.
• In a deep kettle or deep fryer heat 2 inches oil to 375°F.
• While oil is heating, in a large bowl stir together flour and chipotle rub. Add onion rings and toss well to coat. Transfer onion rings to a large sieve and shake gently to remove excess flour mixture.
• Add a handful of onion rings to hot oil and fry, stirring, until crisp, about 30 seconds, transferring with a slotted spoon to baking sheet to drain. Fry remaining onion rings in same manner. (Onion rings may be made 15 minutes ahead and kept warm in a 250°'F. oven).
• In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
• In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
• Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin even layer and dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled 6 months. Regrind rub before using.) Makes about 3 1/4 cups.

ONION, CHIPOTLE, AND EPAZOTE TURNOVERS

Steps:

• 1. Prepare the dough. Cover and refrigerate while making the filling. In a medium skillet, heat the oil over medium heat and cook the onion, stirring frequently until very soft and all juices have cooked away, about 10 minutes. Stir in the salt, chipotles, and epazote. Cook for 1 minute. Transfer to a plate and cool completely. 2. Preheat the oven to 400°. Place half of the reserved dough on a floured board and roll out thin. Cut into 4-inch circles. Gather the scraps and re-roll. Put 1 tablespoon of the filling on each circle and fold in half. Moisten the edges with water and crimp with a fork or fingers to seal. Place on an ungreased baking sheet. Brush the tops with beaten egg white and bake until golden brown, about 15 minutes. Cool on a rack. Repeat rolling, filling, and baking with the remaining half of the dough. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.