Empanadas.
Makes: 10
Ingredients:
Crust: (You can buy the prepared and cut empanada dough in many Mexican markets.)
1 2/3 cup all-purpose flour
1/8 teaspoon salt
4 ounces stick butter or margarine
1/3 cup milk
Filling:
1 pound ground beef (you can use chicken instead of beef)
2 tablespoons Vegetable oil, olive preferred
1 large onion, finely chopped
1 red bell pepper, seeds and stem removed, finely chopped
2 jalapeno chilies, seeds and stems removed, minced
2 hard cooked eggs, finely chopped
10 green olives, finely chopped
2 tablespoons raisins
1 tablespoon ground mild paprika
1 tablespoon chopped fresh parsley or substitute dried
Salt and freshly ground black pepper to taste
Glaze:
1 egg, beaten
1 tablespoon milk
Directions:
To make the crust, sift the dry ingredients into a bowl. Work the margarine or butter into the flour using your fingers or two forks. Add the milk and mix just until the dough comes together and can be formed easily into a ball. Refrigerate for at least an hour. Sauté the beef in a skillet until well done, stirring frequently with a fork to keep the meat broken-up. In a separate skillet, sauté the onion, bell pepper, and jalapenos until the onions are a golden brown.
Combine all the remaining ingredients for the filling and nix well. Preheat the oven to 400 degrees F. Divide the dough in two and roll out to a thickness of 1/8-inch and cut into circles 7" in diameter. Spoon the filling onto one half of each leaving room to fold in half and seal. Press the edges with the tip of a fork and cut a 1" slice in the top. Place on an ungreased baking pan. Combine the ingredients for the glaze. Bake for 10 minutes. Reduce the heat to 350 and continue baking until the crust turns light brown. Brush the tops with glaze and bake for an additional 5 minutes.
Makes: 10
Ingredients:
Crust: (You can buy the prepared and cut empanada dough in many Mexican markets.)
1 2/3 cup all-purpose flour
1/8 teaspoon salt
4 ounces stick butter or margarine
1/3 cup milk
Filling:
1 pound ground beef (you can use chicken instead of beef)
2 tablespoons Vegetable oil, olive preferred
1 large onion, finely chopped
1 red bell pepper, seeds and stem removed, finely chopped
2 jalapeno chilies, seeds and stems removed, minced
2 hard cooked eggs, finely chopped
10 green olives, finely chopped
2 tablespoons raisins
1 tablespoon ground mild paprika
1 tablespoon chopped fresh parsley or substitute dried
Salt and freshly ground black pepper to taste
Glaze:
1 egg, beaten
1 tablespoon milk
Directions:
To make the crust, sift the dry ingredients into a bowl. Work the margarine or butter into the flour using your fingers or two forks. Add the milk and mix just until the dough comes together and can be formed easily into a ball. Refrigerate for at least an hour. Sauté the beef in a skillet until well done, stirring frequently with a fork to keep the meat broken-up. In a separate skillet, sauté the onion, bell pepper, and jalapenos until the onions are a golden brown.
Combine all the remaining ingredients for the filling and nix well. Preheat the oven to 400 degrees F. Divide the dough in two and roll out to a thickness of 1/8-inch and cut into circles 7" in diameter. Spoon the filling onto one half of each leaving room to fold in half and seal. Press the edges with the tip of a fork and cut a 1" slice in the top. Place on an ungreased baking pan. Combine the ingredients for the glaze. Bake for 10 minutes. Reduce the heat to 350 and continue baking until the crust turns light brown. Brush the tops with glaze and bake for an additional 5 minutes.
Top Bar
Membership Drive—Argentinian Day
On a perfect sunny California day, 38 SFTP members and guests gathered at the beautiful picturesque home of Rea and Alfredo Franjetic overlooking Mt Tamalpais.
Members and several guests were treated to a typical Argentinean BBQ complete with tango dancers. Board members prepared Argentine side dishes and Alfredo, Rea’s husband barbequed delicious sausages and prepared “chimichurri “to accompany the dishes. Rea made the most perfect empanadas as an appetizer to start the afternoon. Of course, “Argentinean beverages” (from the “other” wine country) were served throughout the day.
Six NEW members joined that day. Their names along with those members who had sponsored them were entered into the membership drive raffle of a two night getaway in Napa at the luxurious Silverado Resort with golf, dinner at a premier Napa restaurant and a special gift from a Napa Valley winery.
The membership drive began last year and all new members and their sponsor’s names were included in the drawing. Several winners received door prices of Evan Goldstein’s Food and Wine Pairing books and Jerry Garcia ties.
The grand prize winner of the drawing was Marty Sarbey de Souto, chair of the travel program at Berkeley City College, well-deserved winner who has been teaching and promoting a career in travel for those interested for many years.
The afternoon was topped off by tango dancers, Debbie Goodwin and John Campbell who not only performed the tango but enlightened us with the history of tango in Argentina. Check out their web site at www.AlmaDelTango.com and if you are in the Marin area, check out the classes they offer.
Thanks to all the members and Board who made the afternoon possible. Very special thanks to Rea and Alfredo for sharing their beautiful home and our members who so graciously donated the prizes. Please remember Silverado Resort when looking for venues and corporate events for your clients.