Emapanadas

From Better Homes and Gardens Recipe in September 2014 magazine

MASA

Ingredients
1 c milk
1 TBS unsalted butter
3/4 C shortening
1 Package active dry yeast
2 1/2 to 3 C all purpose flour
1 filling
(egg wash: in a small bowl whisk together 1 egg and 1 TBS water)

Directions
In a saucepan ring milk to simmering over medium heat. Remove from heat; add butter and shortening. Let stand 10 minutes until mixture is melted. Stir in yeast. Let stand 10 minutes or until foamy.
In a large bowl combine 2 1/2 C flour and 1/2 tsp salt; make a well in the center. Add wet ingredients to well. Using your hands or a wooden spoon, pull flour into wet ingredients until mixture forms a ball, adding flour as needed. Transfer to a lightly floured surface. Knead until smooth and elastic, about 5 minutes, kneading in remaining flour as needed. Place in buttered bowl; cover with a damp cloth. Let rise in a warm, draft free place until doubled, about 30 minutes.
Preheat oven to 425 degrees. Punch down dough. Roll into a long, think log; cut into 24 equal size portions. Shape into balls. (If dough is sticky chill 20 minutes.) On a lightly floured surface roll each ball into a 3 1/2 to 4 inch circle. Prick with fork. Brush edges with Egg Wash. Spoor 1 rounded TBS of desired filling onto center of each circle. Fold in half. Press edges closed; seal using fingers, then a fork. Transfer to parchment lined backing sheet. Repeat with remaining dough and filling.
Prick each empanada twice with a fork. Bake until they begin to color, about 15 minutes. Remove from oven. Brush with Egg Wash. Return to oven. Bake until golden brown, about 1-3 minutes more. Makes 24 servings.

FILLINGS

Roast Chicken Filling
In a medium saucepan combine 2 peeled and chopped medium russet potatoes (2 cups), 1 peeled and coarsely chopped apple (1 Cup), 1 clove garlic, 1/2 cup unsweetened coconut milk, and 1 1/2 tsp curry powder. Bring to boiling; reduce heat. Cover. Summer 12 to 15 minutes. Remove from heat; drain. Mash mixture. Fold in 1 1/2 tsp olive oil and 1 tsp ground nutmeg. Stir in 1 cup chopped cooked chicken, 1 1/2 tsp chopped cilantro, and 1 1/2 tsp grated parmesan. Season with salt and pepper.

Shrimp and Pork
In a large bowl combine 15 halved medium raw shrimp, 15 finely chopped or ground medium raw shrimp, 4 oz ground pork, 1 TBS soy sauce, 2 tsp finely chopped green onions, 1 tsp snipped fresh cilantro, 1 clove minced garlic, 1 tsp grated fresh ginger (about 1/4 inch), and 1/2 tsp toasted sesame oil. Stir together thoroughly.
Dipping sauce: Juice of 1 grapefruit, 2 cloves minced garlic, 1 TBS chopped green onions, 1 tsp grated ginger, 2 TBS soy sauce, 1 TBS rice vinegar and 1/2 tsp sugar

Pumpkin Cinnamon
In a saucepan combine one 15 oz can pumpkin, 2/3 C packed dark brown sugar, 1 1/2 tsp ground cinnamon and 1/2 tsp salt over medium-low heat. Cover. Cook, stirring occasionally, until filling is very thinvk, about 15 minutes. Transfer to a bowl. Cool to room temperature.

Milanesas

thin sliced beef
whipped eggs
bread crumbs

dip the beef in the eggs, then cover with bread crumbs and bake

Empanadas

Use refrigerated pie crust for the shell

Shell
3 cups of flower
1 tsp salt
1/2 cup cold water
1 egg
1 egg white
1 tsp vinegar
3 TBS shortening

What goes inside:
Ground Beef: cooked ground beef, bacon, eggs, onions, seasonings, could add sausage
Sausage: cooked sausage
Green beans: canned green beans, bacon, onions
Corn: