Empanaditas With Jalapeno Cream Sauce Or Almond Red Sauce

Total Time: 34 mins Preparation Time: 30 mins Cook Time: 4 mins

Ingredients

• 1/2 lb ground beef
• 1 small onion, finely chopped (about 1/4 cup)
• 2 tablespoons raisins, chopped
• 2 tablespoons chopped green olives
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup small curd cottage cheese
• 1 hard-boiled egg, peeled and chopped
• 1 egg, separated
• 1 teaspoon water
• pastry dough, for 10 inch 2 crust pie
• 2 teaspoons milk
• 1/2 cup slivered almonds, toasted
• 1 large onion, finely chopped (about 1 cup)
• 1 garlic clove, crushed
• 2 tablespoons vegetable oil
• 1 (8 ounce) can tomato sauce
• 2 teaspoons paprika
• 1 teaspoon ground red chili pepper
• 1/4 teaspoon ground red pepper
• 1 -2 jalapeno chile, seeded and finely chopped
• 1 garlic clove, finely chopped
• 2 teaspoons vegetable oil
• 1 (10 ounce) container creme fraiche (below) or 1 (10 ounce) container quick creme fraiche (below)
• 1/8 teaspoon salt
• 1 dash pepper
• 1/3 cup whipping cream
• 2/3 cup sour cream

Recipe

• 1 for the empanaditas: cook and stir ground beef in 10 inch skillet, breaking up into small pieces, until brown; drain, reserving 1 tablespoon fat and the beef in skillet. stir in onion, raisins, olives, salt and pepper. cover and cook over low heat 5 minutes. stir in cottage cheese and hard cooked egg.
• 2 heat oven to 400°f mix egg and water until slightly foamy; reserve. prepare pastry dough; gather into a ball. divide into halves. shape into 2 flatted round on lightly floured cloth covered surface. roll 1 round of pastry into circle, about 14 inches in diameter. cut into 11 or 12 circles, 3 1/2 inches in diameter.
• 3 spoon 2 teaspoons beef mixture onto center of each circle; brush edge of pastry with egg mixture. fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. repeat with remaining round of pastry and filling. gather any remaining pastry; shape into another round. repeat rolling, cutting and filling.
• 4 beat egg yolk and milk until well blended; brush over tops of empanaditas. bake until golden brown., 15 to 20 minutes. serve warm. about 34 empanaditas.
• 5 for the almond red sauce: place almonds in food processor work bowl fitted with steel blade or in blender container; cover and process until finely ground.
• 6 cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. stir in remaining ingredients except almonds.
• 7 heat to boiling reduce heat. simmer 1 minute, stirring constantly; stir in almonds. serve hot. about 1 3/4 cups sauce.
• 8 for the jalapeno cream sauce: cook chiles and garlic in oil over low heat, stirring frequently, until tender, about 4 minutes. remove from heat; stir in remaining ingredients. about 1 1/4 cups sauce.
• 9 for the quick crème fraiche: gradually stir whipping cream into sour cream. cover and refrigerate up to 48 hours.
• 10 southwest cooking betty crocker’s.