Colombian Empanadas

Recipe Ingredients

1 teaspoon	5ml	Vegetable oil
1/4 lb	113g / 4oz	Ground pork
1 lb	454g / 16oz	Onion - finely chopped (small)
1		Carrot - peeled, chopped fine
1		Potato - peeled, chopped fine
1		Tomato - peeled, seeded, and chopped
4 tablespoons	60ml	Finely-chopped cilantro
2		Hard-boiled eggs - chopped
1 tablespoon	15ml	Capers - rinsed, drained, and chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Cheese Pastry - see * Note

Recipe Instructions

* Note: See the "Cheese Pastry" recipe which is included in this collection.

Heat the oil in a large skillet over moderate heat. Add the meat, onions, carrot and potato and saute until the meat is no longer pink and the vegetables are tender. Remove from the heat and stir in the tomato, cilantro, eggs, capers, salt and pepper.

Preheat the oven to 450 degrees.

Roll out the chilled Cheese Pastry to 1/4 inch thick and cut out 3-inch diameter rounds (you should get about 40). Place 2 tablespoons of the filling on half of the rounds, and cover the filling with the remaining half of the rounds. Seal the edges with the tines of a fork. Place the filled empanadas on a baking sheet and bake for 8 to 10 minutes, or until lightly browned.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E16 broadcast 02-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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