White Trash Empanadas Recipes

EMPANADAS

Steps:

• Preheat oven to 375 degrees F.
• In a saucepan, saute onions, green pepper, ground meat, cumin, paprika, salt, and pepper in olive oil until lightly browned. Add water and simmer covered for until meat is cooked through. Remove from heat and let cool, then fold in the chopped boiled egg and olives.
• Defrost puff pastry at room temperature and roll out on a floured work surface. Cut pastry with either a fluted dough press or cookie cutter to make 3 1/2-inch circles.
• While holding 1 circle at a time in your hand, spoon 1 teaspoon of meat mixture into the middle. Fold pastry in half and secure the circle by pressing the edges together with a fork to make a seal. Repeat with remaining ingredients.
• Place the empanadas on a well-buttered baking sheet and brush the tops with egg white. Bake for about 20 minutes or until pastry is well puffed and golden. Remove from the oven, let cool then serve.

WHITE TRASH

Steps:

• Mix cereal, peanuts, and raisins in a large deep bowl. Melt chips and butter, stirring until smooth.
• Pour melted chips over cereal mixture and carefully stir to coat all pieces.
• Sift powdered sugar into a small plastic trash bag or paper grocery bag. Add cereal mixture to bag and shake vigorously, making sure bag is tightly sealed.
• Arrange in a single layer on wax paper-lined cookie sheets several hours to dry. Store in airtight container.

ALTON BROWN'S WHITE TRASH

Steps:

• Dump the cereals, M&Ms, nuts & pretzels in a large bowl.
• Melt the white chocolate in the microwave or in a double boiler. Melt very slowly, stirring occasionally, being careful not to burn the chocolate.
• Dump melted chocolate over the rest of the ingredients and fold over and over until you have well-coated hunks and chunks.
• Spread the whole mess out on parchment paper and set in a cool place until it sets up, then break it into pieces.
• Store in zip-top bags or air-tight containers.

EMPANADAS

Steps:

• For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
• In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
• Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
• In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
• Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
• Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
• For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

WHITE TRASH

Steps:

• In a double boiler, melt white chocolate and shortening.
• Stir chocolate mixture until blended and smooth.
• In the meantime, combine all the cereal and nuts in a very large bowl.
• Pour melted white chocolate over the cereal and nuts, gently stirring to coat all pieces.
• Scoop mixture out onto large cookie sheets or jelly roll pans to set.
• After the white chocolate has hardened, break into pieces and store in a large airtight container or Ziploc-type bags.
• Enjoy!

WHITE TRASH EMPANADAS

Steps:

• 1. pre-heat oven to 350
• 2. fry sausage over med-high heat and crumble
• 3. drain excess grease and return to pan
• 4. add softened cream cheese to sausage and mix thoroughly
• 5. spoon heaping teaspoon onto wide end of rolled out crescent triangle, roll up loosely as directed on can and bake for 13 - 14 minutes. repeat for remaining dough.