Tuesday, October 23, 2012


This is a fun appetizer! Make the mixture and the dough in advance of guests arriving so that you can just assemble and fry while guests are watching and enjoying a glass of wine :-)

Meat Filling
1/4lb ground beef cooked with onion. Add a lighly beaten egg, throw in a 1/4c of raisen, 1/4c chopped green olives, 1/4c red perpper chopped, cumin to taste and salt.Fry all together.

2C flour
2tsp baking powder
1/2tsp salt, 2tbsp shortening
1 egg beaten
1/2c milk

Cut circles in the dough once you roll it out. You will cool the meat mixture and spoon onto the circle of dough. Fold in half and pinch the edges closed.

Heat veg oil in frying pan approx. 1" deep. Deep fry the empanadas until they are golden brown, turning once.
Serve with a sweet chile sauce!

Chilean Squash Soup

Roast one squash in the oven (45min). Scoop out the squash and add to a bowl. Saute onion and garlic in butter. Add to squash, combine salt, pepper, cumin, and paprika into mixture. Add mixtake into blender and pour in chicken broth (2C) gently until mixture is puree. This may take 3-4 times before you have puree the whole squash and mixture, using all the chicken broth.

Pour into pot and heat low, add 1C of cream and stir. Spice accordingly. Serve with a drizzle of 35% cream on top of soup.