Dinner Anyone?

Empanadas Espana

Delicious & Easy! I've developed this recipe over a couple of tries. I tried this a couple of nights ago. Friends, Family and I enjoyed them very much and they were very easy.

Part 1:

Filling:

1. 1 1lb ground meat, tofu, cream cheese

For ground meat:

1 medium bell pepper diced

1 small onion diced

3 carrots, peeled and diced

2 stalks celery

1 small boiled potato or 1/2 bag of precooked frozen chopped potatoes

1 can of ortega peppers or two small jalapeños

2-3 cloves of garlic smashed, crushed

1 tsp. chili powder, cumin, & paprika

1 small bunch of finely chopped cilantro

pinch of salt & pepper

Directions:

Toss together ingredients into skillet, cook till meat is throughly cooked and veggies tender. Drain and set aside till ready to used. When adding filling to crust, you can add a little grated cheese.

For Non-meat:

2 pkgs. cream cheese or 1 pkg. or tofu

1 cup grated cheese (sharp cheddar, jack cheese)

1 medium bell pepper diced

1 small onion diced

3 carrots, peeled and diced

1 can of ortega peppers or two small jalapenos

2-3 cloves of garlic smashed, crushed

1 tsp. chili powder, cumin, & paprika

1 small bunch of finely chopped cilantro

pinch of salt & pepper

Directions:

Toss together ingredients. Cover & refrigerate until used.

Part 2:

Crust:

1. Two refrigerator pie crusts (pillsbury or flat rolled up kind)

2. cold water

3. melted butter

Directions:

Preheat oven 350. Unfold dough, press the top of a cup or jar into the dough and use a knife to cut out small circles. Drop a tablespoon of preferred filling on half, fold dough over and dab water on the edges. Use a fork to press edge closed. Brush with butter. Cook for 8-15 minutes until the crust is golden brown.