Oh Yes There Is Still More Southwest Recipes

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OH YES THERE IS STILL MORE SOUTHWEST RECIPES

JANET JORDAN

By
@MRSJANET

The little empanadas pies are a main dish or an appetizer but with an all fruit filling this pastry becomes a delicious dessert.


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Rating:
★★★★★ 3 votes
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Ingredients

FIESTA BUFFET:

SAVORY BEEF AND CURRANT EMPANADAS

3 oz
cream cheese softened
1/2 c
butter softened
1 1/2 c
flour
1/8 tsp
salt
4 slice
bacon chopped
1
onion minced
2
cloves garlic minced
1
carrot chopped
1-14(oz) can(s)
tomatoes chopped
1 c
chopped granny smith apples
1/4 c
currents
1 Tbsp
cumin seed crushed
cayenne pepper to taste
1/4 c
bkack olives sliced
1/3 c
pine nuts
1 Tbsp
jalapeno peppers
1 1/2 lb
cooked chuck roast shredded
1
egg
2 Tbsp
milk

SWEET FRIED CAKES

4 c
flour
2 tsp
baking powder
1 tsp
salt
1/4 c
shortening
4
beaten eggs
1/2 c
sugar
1 c
milk
vegetable oil for deep frying

MEXICAN PINON FINGERS

1 c
butter softened
1/4 c
powdered sugar
2 tsp
vanilla extract
2 c
flour
2 c
pine nuts
2 c
powdered sugar

ALMOST SANGRIA

1-12(OZ) can(s)
frozen apple juice concentrate
1-12(oz) can(s)
frozen cranberry juice concentrate
1-12(oz) can(s)
frozen white grape juice concentrate
1-12(oz) c
frozen limeade concentrate
2-2 l
bottles of lemon lime soda

Step-By-Step

1FOR: SAVORY BEEF AND CURRANT EMPANADAS

Combine cream cheese, butter, flour, and salt in food processor container. Process with pastry blade until a ball is formed, wrap in waxed paper. Chill for 1 hour

2Fry bacon in skillet until brown and crumbly. Remove bacon to paper towels to drain.

3Add onion and garlic to pan drippings in skillet. Saute for 1 to 2 minutes or until soft. Add carrots, undrained tomatoes, apples, currants, cumin seed, and bacon.

4Cook until carrot is tender-crisp. Stir in cayenne pepper, olives, pine nuts, jalapeno pepper, and beef. Chill for 30 minutes.

5Divide dough into 2 portions. Roll each portion about 1/8 inch thick on floured surface. Cut into circles place beef filling in center of each circle. Fold over edges, moisten edges and seal. Flute edges.

6Place on baking sheet, brush with mixture of egg and milk. Bake at 375 degrees for 30 minutes or until golden brown

7Serve at room temperature or chilled. Cut into small circles to make 3 1/2 to 4 dozen appetizers Empanadas Yield 8 servings

8FOR: SWEET FRIED CAKES

Sift flour, baking powder, and salt into bowl. Cut shortening until crumbly.

9Beat eggs with sugar, add to flour mixture. Add enough milk to make medium dough mix well. Let rest for 30 minutes.

10Roll 1/4 inch thick on lightly floured surface. Cut into 1 1/2 inch squares.

11Deep fry until brown. Drain well on paper towels.

12Coat with cinnamon sugar. Yield 3 to 4 dozen

13FOR: MEXICAN PINON FINGERS

Cream butter, 1/4 cup powdered sugar, and vanilla in mixing bowl until light and fluffy. Stir in flour and pine nuts.

14Roll by 2 tablespoonfuls into 1/2 inch thick ropes on lightly floured surface. Cut ropes into2 inch lengths.

15Place 1 inch apart on cookie sheet. Bake at 275 degrees for 25 to 30 minutes or until edges are very light brown.

16Sift 2 cups powdered sugar over warm cookies. Let stand until cool. Yield 5 to 6 dozen

17FOR: ALMOST SANGRIA

Combine apple juice, cranberry juice, grape juice, and limeade concentrate in a large bowl. Whisk until smooth.

18Add soda stirring until mixed.

19Pour into soda bottles to store, fasten caps tightly.

20May be stored in refrigerator indefinitely tightly capped. YIELD 20 SERVINGS