OH YES THERE IS STILL MORE SOUTHWEST RECIPES

Oh Yes There Is Still More Southwest Recipes

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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.

Rating:
★★★★★ 3 votes
Comments:

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

How to Make OH YES THERE IS STILL MORE SOUTHWEST RECIPES

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

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