~Empanadas~

~I absolutely love spanish food! This is one of my favorites to make and I have found this simple recipe to share with you.

 

 

 

Empanadas

Ingredients

• 1/2 cup finely diced onion
• 1/4 cup finely diced green pepper
• 1/2 pound lean ground beef
• 1 medium potato, peeled and diced
• 1/4 cup raisins
• 1/2 cup beef broth
• 1/4 cup diced green olives
• 1-1/2 teaspoon Spice Islands Cumin, Ground
• 1 teaspoon Spice Islands Paprika
• 1/2 teaspoon Spice Islands Pepper, Black Fine Grind
• 1 hard cooked egg, chopped
• 1 egg, lightly beaten
• unbaked pie crusts, 3 sheets
• 1 tablespoon corn oil

Directions

Heat oil in large skillet. Add onion and green peppers; cook until tender. Crumble in ground beef and cook until nearly cooked through.

Add potato, raisins and beef broth; reduce heat. Cover and cook 10 minutes. Stir in olives, cumin, paprika and black pepper. Continue to cook 5 minutes, stirring occasionally. Remove from heat and stir in egg. Spread on a shallow tray/pan and refrigerate for 30 minutes.

Lightly sprinkle counter with flour and roll each crust to 1/4-inch thickness. Cut in 4-inch circles (can use a small bowl and cut around edges with a sharp knife). Reroll dough scraps.

Lightly brush egg over interior edges of each wrap. Holding wrap in one hand place about 2 tablespoons filling in center of wrap lightly pressing edges to seal. Place on baking tray and seal edges of empanada with a fork. Continue with remaining wraps and filling.

Bake at 400°F for 10 minutes, brush with additional egg wash and bake an additional 7 to 12 minutes until browned.

Recipe Note: Empanada wraps can be found in large grocery stores or Latin markets. For best results, deep fry the empanadas.

Quick Facts

Prep Time
1 hour
Cook time
20 minutes
Chill Time
30 minutes
Bake Time
15 to 20 minutes


Yields:
30 empanadas


Find This Recipe and More at Spice Islands

Pizza In a Slow Cooker

Source: fix-itandforget-it.com via Shelia on Pinterest

Pizza in a Slow Cooker
from Fix-It and Forget-It Big Cookbook
Makes 6 servings
Prep Time: 25 minutes
Cooking Time: 6-8 hours
Ideal slow-cooker size: 5-quart
1½ lbs. bulk sausage
1 small onion, chopped
1-lb. pkg. pasta of your choice, uncooked
28-oz. jar spaghetti sauce
16-oz. can tomato sauce
¾ cup water
4-oz. can mushrooms, drained
8-oz. pkg. pepperoni, chopped
16-oz. pkg. shredded mozzarella cheese
1. Brown sausage and onion in skillet. Drain off drippings. Place one-third of mixture in slow cooker.
2. Layer in one-third of uncooked pasta.
3. Combine spaghetti sauce, tomato sauce, water, and mushrooms in bowl. Ladle one-third of that mixture over pasta.
4. Repeat the above layers 2 more times.
5. Top with pepperoni. Top that with shredded cheese.
6. Cover. Cook on low 6-8 hours.