As with all the recipes I put out there, I will warn you that I don't measure in the kitchen! I mix and taste, cook and taste and just wing it. I make a couple versions because the kids aren't into the spice as much as the adults. So here are two recipes for you!
MOROCCAN EMPANADAS
Baby carrots chopped
Vidalia Onion chopped
Ground beef/chuck
Cream Cheese
Apricot Preserves
Cayenne pepper
Cumin
Salt/Pepper
Paprika
Goya Empanada dough (freezer section at Market Basket)
Eggs (for egg wash)
SAUCE
Mix some Sriracha and apricot preserves - you can make sweeter or spicier by adding more or less of each ingrediant.
Cook up the beef with onions and then add carrots (I don't cook the carrots until they are soft because they add a crunch to the bite). Mix in some cream cheese (maybe 1/4 of a bar), your seasonings (depending how spicy you like it add more cayenne), and add in some of the apricot preserves. Again just keep tasting the mixure until you like the spice/sweet taste. Spoon a pile of the mixture in the center of the dough and fold over and close with a fork. In a bowl, combine water and egg and brush on top of empanadas before baking. (400 degrees for about 20 minutes or until golden brown). Serve with the sriracha/apricot preserves sauce. Enjoy!
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CHEESEBURGER EMPANADAS
Ground beef/chuck
Vidalia Onion
Dill Pickles - Chop into small pieces.
Garlic Powder
Salt/Pepper
Ketchup
Mustard
Cheez Whiz (jar)
Goya Empanada dough (freezer section at Market Basket)
Egg (for egg wash)
SAUCE
Mix ketchup, mayo and a little mustard together and serve with the empanadas.
Cook the beef with onions and season with garlic powder and salt and pepper add in some cheeze whiz and cook until melted. Put beef mixture in a bowl and add ketchup, mustard and pickles. Mix and taste the deliciousness! Put a spoonful on the Goya dough, fold over and close with a fork. Brush with egg wash. Bake at 400 for about 20 minutes or until golden brown. Serve with sauce.
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