New Mexico Mincemeat Empanadas Recipes

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EMPANADAS I



Empanadas I image

This is a fairly quick and easy recipe for empanadas. A friend recently gave it to me, and my whole family loved them!!! Just about any kind of fruit, including melon, is fine. Or make the meat filling by using your favorite type of meat. Make one of the fillings or double the dough and make both!

Provided by Andrea McKay

Categories     World Cuisine Recipes     European     Spanish

Time 1h30m

Yield 10

Number Of Ingredients 15

2 cups all-purpose flour
½ teaspoon salt
⅔ cup shortening
6 tablespoons water
2 ½ cups peeled, cored and sliced apples
1 cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 yellow onion
1 green bell pepper
1 tablespoon olive oil
8 ounces tomato paste
½ cup water
1 tablespoon distilled white vinegar
1 pound lean steak, cut into 1 inch cubes

Steps:

  • To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles.
  • To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing.
  • To make meat filling: In a medium skillet saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce.
  • Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F (175 degrees C) until golden brown.

Nutrition Facts : Calories 414.5 calories, Carbohydrate 49.7 g, Cholesterol 24.2 mg, Fat 19.7 g, Fiber 2.9 g, Protein 11.3 g, SaturatedFat 5.4 g, Sodium 311.8 mg, Sugar 27.3 g

NEW MEXICO EMPANADAS



New Mexico Empanadas image

Christmas is right around the corner and I cant wait to help my mom make empanadas. she also makes them with dried fruits. I love our New mexico traditions.

Provided by Teresa Morgan

Categories     Pork

Number Of Ingredients 19

pastry ingredients
1 stick butter
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon cider vinegar
2 tablespoons very cold water or milk
1 tablespoon oil
1 egg, beaten with 2 tbs. water
4-oz. cream cheese at room temperature
2 teaspoons ground cinnamon
FILLING INGREDIENTS:
2-lb pork
1/2 teaspoon allspice
2 cups chopped raisins
1 teaspoon nutmeg
2 cups applesauce
1 1/2 teaspoon cinnamon
2 cups sugar
1 cup pinon nuts or other nuts

Steps:

  • 1. Pastry Directions: Preheat oven to 400 degrees. Using a fork, combine the butter and cream cheese. Sift flour over this mixture. Add baking powder, vinegar and water or milk and combine with fork. With generously floured hands, work the dough until you have a smooth resilient ball. 3 to 4 minutes, but keep working the flour into the other ingredients until the dough suddenly holds together. Flour both the table and your rolling pin. Roll out dough and cut out circles. Oil cookie sheets and place circles or sheets, add 1 heaping teaspoon of filling and carefully fold over and crimp with fork and moistening the edge with egg glaze. Bake in preheated oven for 10 to 15 minutes or until golden brown. Filling Directions: Boil pork. When thoroughly cooked, put in food processor until meat is shredded. Add Raisins, applesauce, sugar, nuts and spices. Mix well and proceed with direction in Empanada Pastry recipe.

MINI CHICKEN EMPANADAS



Mini Chicken Empanadas image

Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend. -Betty Fulks, Onia, Arkansas

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

1 cup finely chopped cooked chicken
2/3 cup shredded Colby-Monterey Jack cheese
3 tablespoons cream cheese, softened
4 teaspoons chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
2 sheets refrigerated pie crust

Steps:

  • Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter., Place about 1 teaspoon filling on 1 half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal., Transfer to greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm.

Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 108mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

NEW MEXICO FRUIT EMPANADAS



New Mexico Fruit Empanadas image

Provided by Food Network

Categories     dessert

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups unbleached flour
1/2 cup plus 1 tablespoon cooking oil
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon sugar
2 cups fresh or canned fruit
1/2 cup brown sugar or fructose
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Cinnamon sugar, for sprinkling

Steps:

  • Preheat the oven to 325 degrees F.
  • For the dough: Mix the flour oil, baking powder, cinnamon, sugar. Add just enough water to make the dough silky. Roll the dough out 1/8-inch thick and cut with a 4-inch cookie cutter.
  • For the fruit: Mash the fruit with the sugar, cinnamon, cloves and nutmeg. Spoon 2 tablespoons of fruit on one half of a circle of dough, then fold it over to look like a half-moon. Pinch the edges with a fork to seal.
  • Bake until brown, about 15 minutes, then sprinkle with cinnamon sugar.

GOLDEN EMPANADA DOUGH



Golden Empanada Dough image

This easy to prepare dough is for small, individual meat pies (tapas) served throughout the year in Spain and, traditionally, during the Christmas holidays in Mexico and northern New Mexico. (See my recipe for Meat Filling Empanada)

Provided by Stella Mae

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 8

4 cups flour, sifted
1 teaspoon salt
1 tablespoon sugar
1/4 cup lard or 1/4 cup shortening
2 teaspoons dry yeast
3 ounces water, tepid
1 egg
oil (for frying) or shortening (for frying)

Steps:

  • For the dough: Put flour, salt, sugar and lard in large mixing bowl.
  • With your hands or an electric mixer, mix this mixture very well.
  • Add the egg and mix well.
  • Dissolve the yeast in the water and then add to the mixture.
  • (If the dough is too dry, add enough water to make it manageable).
  • Roll out dough to about 1/4th.
  • inch thick.
  • Cut circles, about 4 inches wide.
  • For the filling: (see recipe for Euphelia's Meat Empanadas).
  • Fill each circle with meat mixture.
  • Fold and press edges firmly together.
  • (You may use a bit of water to help seal the edges-- some people use beaten egg).
  • Cut edges with pinking shears to help seal.
  • Poke the little pie with a fork once or twice.
  • Deep fat fry in oil or shortening until golden brown.

Nutrition Facts : Calories 151.8, Fat 3.8, SaturatedFat 1.4, Cholesterol 16.3, Sodium 150.7, Carbohydrate 24.9, Fiber 0.9, Sugar 0.9, Protein 3.8

MEAT EMPANADA FILLING



Meat Empanada Filling image

These little Spanish snacks (tapas) probably originated in the Middle East and were carried by the Moors into Spain. Travelers and traders could carry these snacks easily, and versions can be seen throughout the Latin world under various names. These delicious little minced meat pies are popular in Mexico and northern New Mexico at Christmas time. (See my recipe for Empanada Dough.)

Provided by Stella Mae

Categories     Pork

Time 45m

Yield 16 serving(s)

Number Of Ingredients 7

2 lbs beef stew meat (or 1 pound each beef and pork.)
1 1/4 cups raisins
1 cup pine nuts or 1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup brown sugar
1 1/2 cups apple jelly or 1 1/2 cups dark corn syrup, may need more

Steps:

  • Boil meat until tender, cool, grind fine.
  • To 2 cups of the minced meat, add the spices, nuts, brown sugar.
  • The filling must be moist.
  • If the filling is too dry, add more apple jelly or corn syrup.
  • (Cooking time includes preparation time).

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