1 kg Plain flour
250 g Butter, lard or margarine
1 Egg
400 ml Salted water
Beef filling:
150 g Butter, lard or margarine
2 tb Oil
750 g Minced beef
8 Or 10 green (spring) onions
1 tb Paprika
Salt and pepper
4 Hard boiled eggs, chopped 250 g Green olives
1 t Ground chilli
1/4 c Tomato puree
1 t Ground cumin
1 t Mixed spices
1 t Cinnamon
1 c Beef stock
Chicken filling:
500 g Minced chicken
3 tb To 4 tb oil
200 g Red capsicum, finely chopped 300 g Onions, finely chopped
4 tb Tomato puree
3 Hard-boiled eggs, chopped
Dough: Oil or a mixture of oil and solid vegetable shortening for deep frying.
To make dough: Sift the flour, add the melted shortening and the egg. Add the salted water bit by bit and mix to a firm dough. Knead for 10 minutes if making by hand, 4-5 minutes if using an electric mixer with a dough hook, or 1-2 minutes if using a food processor with a dough hook. Leave it to rest for 15 to 30 minutes.
To make the beef filling: Heat the oil and shortening in a frying pan and saute the green onions, finely chopped. Add the meat and stir until it is cooked. Stir in the tomato puree and remaining ingredients, cook for a few minutes more. Leave until completely cold before assembling empanadas.
To make the chicken filling: Heat the oil and fry the onions, then add the capsicum and dry until soft. Add the minced chicken and stir until it has all changed color. Season to taste, add the tomato puree, mix well and simmer for a further 3 minutes. Leave until completely cold before assembling empanadas.
Assembly and cooking: Roll out the dough about 3 mm thick and, using a saucer or something similar as a guide, cut into 24-30 circles about 14 cms in diameter. Divide whichever filling mixture you are using between the circles, putting it on one side of the circle only. Moisten the outer rim of the dough with water and fold over into a semi-circle. Curve the ends of the folded side together a little to form a crescent, then secure the joined edges by folding them over each other in small sections to form a "rope" effect (if this sounds too confusing, just press together and decorate with a fork in the usual way). Heat about 6-8 cm deep frying oil to very hot and deep fry the empanadas one or two at a time just until golden. Remove from the oil immediately and drain well on kitchen paper. Serve very hot
Halve the filling ingredients or double the dough if making both beef and chicken empanadas. Empanadas often include raisins or sultanas which create an interesting flavour contrast with the meat. A handful can be added to either of these recipes if you like.
ORIGINAL BUFFALO WINGS
5 lb Fresh large chicken wings Peanut oil for frying Durkee/French Hot Sauce Wingers Original Recipe Hot Melted Margarine
Celery Sticks
Chunky Blue Cheese Salad Dre
1. Split the wings at the joint and remove the tips. Anchor Bar has barrels of tips they use in soup stock.
2. Spread the wings out on a rack in a pan and refrigerate so they drain of moisture/blood. A minimum of 24 hours. This small step will help produce a 'crispier' final product.
3 Heat deep fryer to 350-360 degrees. 4. Fry wings in small batches until done-8-10 minutes, depending on the equipment.
5 Drain of excess oil and immediately place in large bowl and coat with hot sauce & melted margarine.
6. Serve with celery sticks and blue cheese. NOTE:The amounts of Hot Sauce and Margarine are really to taste. Medium 'HEAT' Wings are approx. obtained by using 1 cup of Hot Sauce for the entire 5# and 1/2c. of melted margarine.
Experiment-some places do not use the melted marg. at all and just vary the volume of hot sauce to get the taste they want.