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Empanadas I (M, TNT)
Source: "Miami Spice Cookbook"
Yield: About 40 empanadas

2 cups flour
1 teaspoon salt
1 teaspoon sugar
5 tablespoons vegetable shortening
1 egg, beaten
About 1/3 cup dry white wine

Picadillo Filling:
1 pound ground turkey
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
3 cloves garlic, minced
About 1/2 cup finely chopped onion
1/2 red bell pepper, cored seeded and finely chopped
1 small tomato, peeled seeded and finely chopped
10 pimento stuffed green olives, finely chopped
1/4 cup raisins
2 tablespoons drained capers, plus one teaspoon brine
1/2 cup dry white wine
1 tablespoon tomato paste

Make Dough:
Combine flour, salt and sugar in food processor, running machine in spurts to make it sandy, pebblelike consistency. Add the egg and 1/3 cup wine and pulse just until dough comes together in ball. It should be softly pliable; if necessary add a little more wine.

Roll dough 1/8" thick, cut out 3" circles.

Make Picadillo Filling:
Combine turkey, cumin, salt and pepper in bowl, and let stand 5 minutes. Heat oil in large frying pan. Add garlic, onion and bell pepper and cook until soft and not brown, about three minutes. Stir in tomato and cook for two more minutes. Add turkey mixture and cook, stirring with spoon until it starts to look cooked, stir in olives raisins and capers and cook 2 more minutes. Stir in wine, tomato paste and caper brine; reducing heat gently simmer 6 to 8 minutes or until turkey is cooked and most of liquid has evaporated. It should be moist but not soupy. Correct seasonings to taste.

Brush top of each circle with water and place filling in. Pinch together sides or use fork tines.

Heat oil in skillet, to depth of 1". Fry empanadas, not crowding the pan, until golden on both sides, about 2 minutes total. Drain the empanadas on paper towels and serve at once.

Posted by Judy Graeber

Nutritional Info Per Serving: N/A