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Empanadas
  • 8 tablespoons chilled margarine
  • 3/4 c all-purpose flour
  • 3 tablespoons ice water
  • 2 oz cooked ground pork, crumbled (or finely chopped cooked ham)
  • 2 oz Monterey Jack or Cheddar cheese, shredded
  • 1 teaspoon prepared spicy brown mustard
  • 1 dash crushed red pepper
  • 1 large egg, separated
  • 1 tablespoon milk
  1. In small bowl, with pastry blender or 2 knives, cut margarine into flour until mixture resembles corn meal;
  2. sprinkle with ice water and, using fork, mix to form soft dough.
  3. Roll dough between 2 sheets of wax paper to form rectangle about 1/4 inch thick;
  4. remove paper and use 2-inch diameter plain or fluted cookie cutter to cut dough into rounds.
  5. Roll scraps of dough and continue cutting until all dough has been used (should yield 24 rounds).
  6. Combine pork (or ham), cheese, mustard, and red pepper in small bowl and set aside.
  7. Preheat oven to 375.
  8. Beat egg white lightly and brush an equal amount onto each pastry round.
  9. Spoon an equal amount of the meat mixture (about 1/2 rounded teaspoon) onto center of each round;
  10. fold pastry over, turnover-fashion, to enclose filling.
  11. Press edges of dough together to seal.
  12. Transfer turnovers to nonstick cookie sheet.
  13. Add milk to egg yolk and beat lightly;
  14. brush an equal amount of mixture over each turnover and sprinkle each with a dash of paprika.
  15. Bake until turnovers are golden brown, 15 to 20 minutes.

* Variation*
    Mendoza filling:
  1. cook 2 ounces ground beef in a skillet with one clove minced garlic, and a half cup chopped onions until meat is brown and onions are translucent.
  2. Add salt, pepper and red pepper flakes to taste.
  3. Let meat mixture cool.
  4. Hard boil 3 large eggs.
  5. Meanwhile, slice pimento stuffed spanish olives in half, use 3 olives per empanada, and set aside.
  6. Once the meat is cooled, add chopped hard boiled eggs and mix in 2 ounces shredded colby cheese.
  7. Spoon evenly onto pastry rounds, add sliced olives, and fold over to seal.
  8. Continue as above recipe.
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