Monday, May 4, 2009

Cinco de Mayo Meaty Empanadas

Recipe of the day
Serving appetizers with a Southwest flair is a hit at any gathering.

MEATY EMPANADAS
Makes 12 appetizer servings
PREP: 30 MIN., COOK: 35 MIN., CHILL: 1 HR.
Author: VIVIAN WATERS, THOMASVILLE, GEORGIA

Ingredients:
¾ pound ground beef
¼ pound sweet Italian sausage
1 large sweet onion, diced
1 ½ cups sliced fresh mushrooms
1 (8-ounce) can tomato sauce
1 ½ tablespoons Cajun seasoning
½ cup (2 ounces) shredded Monterey Jack cheese
3 (7.5-ounce) cans refrigerated biscuits
1 large egg, lightly beaten
Vegetable oil
Toppings: salsa and sour cream

Directions:
COOK ground beef and sausage in a large skillet over medium heat, stirring until mixture crumbles and is no longer pink. Drain and set aside, reserving 2 tablespoons drippings in skillet.

SAUTÉ onion in hot drippings 5 minutes or until tender. Add mushrooms; sauté 2 minutes.

RETURN beef mixture to skillet; stir in tomato sauce and Cajun seasoning. Simmer, stirring occasionally, 8 minutes or until liquid evaporates. Cool completely. Stir in cheese. Cover and chill thoroughly.

ROLL biscuits into 4-inch circles on a lightly floured surface. Spoon 1 tablespoon beef mixture in center of each circle; brush edges with egg. Fold edges over, pressing with a fork to seal. Place on baking sheets, and cover with a damp cloth. Chill up to 2 hours, if desired.

POUR oil to a depth of ½ inch into a Dutch oven. Fry empanadas in hot oil, in batches, 30 seconds on each side or until golden. Drain on paper towels; serve with desired toppings.
source: Southern Living Magazine, May 2005
Copyright Southern Progress Corporation May 2005



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until next time...



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