Subj : BH&G 2233
To   : ALL
From : DAVE DRUM
Date : Sun Mar 28 2021 12:52:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Empanadas With Jicama Pico De Gallo
 Categories: Pork, Pastry, Herbs, Vegetables, Chilies
      Yield: 6 Servings
 
     16 oz Frozen whole wheat bread
           - dough; thawed
      1 ts Paprika
    1/2 ts Ground coriander
    1/4 ts Salt
    1/4 ts Ground cumin
    1/4 ts Ground cinnamon
      1 lb Boneless pork loin roast;
           Trimmed, in thin, bite
           - sized strips
      1 tb Oil
    1/2 c  Chopped onion
      2 cl Garlic; minced
 14 1/2 oz Can diced tomatoes w/green
           - chilies; drained

MMMMM--------------------JICAMA PICO DE GALLO-------------------------
    2/3 c  Chopped, peeled jicama
      2    Roma tomatoes; seeded,
           - chopped
      2 tb Dried currants or chopped
           - raisins
      1    Green onion; thin sliced
      1 tb Lemon juice
    1/4 ts Crushed red pepper
    1/8 ts Salt
 
  In a small bowl combine jicama, tomatoes, currants, green
  onion, lemon juice, crushed red pepper, and salt.
  
  Set oven @ 375ºF/190ºC.
  
  Lightly grease a baking sheet; set aside. On a lightly
  floured surface, let thawed dough stand, covered, while
  preparing filling.
  
  For filling, in a large bowl combine paprika, coriander,
  salt, cumin, and cinnamon. Add pork strips; toss to coat.
  In a large nonstick skillet heat oil over medium-high
  heat. Add pork strips; cook for 4 to 6 minutes or until
  browned and slightly pink in the centers, stirring
  occasionally. Using a slotted spoon, remove pork from
  skillet. Add onion to drippings in skillet. Cook about 5
  minutes or until tender, stirring occasionally. Stir in
  garlic. Add pork and tomatoes to skillet; stir to combine.
  Remove from heat; set aside.
  
  Divide bread dough into 12 equal portions. On the lightly
  floured surface, roll each dough portion into a 5-inch
  circle. Divide filling evenly among dough rounds, spooning
  filling onto center of dough rounds. Brush edge of each
  dough round lightly with water; fold dough round in half,
  pinching edge to seal. If desired, press edge with tines
  of a fork. Place filled empanadas on the prepared baking
  sheet. Prick tops with tines of a fork.
  
  Bake for 20 to 25 minutes or until empanadas are golden
  brown and heated through. Serve warm with Jicama Pico de
  Gallo.
  
  Better Homes & Gardens | August 2014
  
  MM Format by Dave Drum - 15 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... To eat is a necessity, but to eat intelligently is an art.
--- MultiMail/Win32 v0.49
 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

.