Avocado And Palmito Empanadas

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Avocado And Palmito Empanadas
Categories: main dish
Yield: 16 servings

1 packet active dry yeast -
-(1/4 oz)
3/4 c water; divided
1/2 ts sugar
1/2 c milk
1/4 c olive oil
1 ts salt
3 c flour - (to 3 1/2)
3 canned hearts of palm;
-finely diced
1/3 c diced tomato
1/2 c finely-chopped cilantro
1/4 c finely-chopped parsley
1/4 c grated cheddar cheese
1/2 c grated Jack cheese
1/4 c finely-chopped onion
3 md avocados; peeled, seeded
and mashed
Salt; to taste
Freshly-ground black pepper;
- to taste
Beaten egg yolk; for sealing
empanadas
Oil; for deep frying

To make the crust, sprinkle the yeast over one-fourth cup of the warm water
(100 to 110 degrees) and stir to dissolve. Stir in the sugar and set
aside while measuring the remaining ingredients.

Pour the milk, olive oil, salt and remaining one-half cup water into the
bowl of an electric mixer. Add the yeast mixture. Mix in enough of the
flour to make a bread-like dough. When the dough is smooth, knead dough
with a dough hook until it is elastic, 3 to 4 minutes. Remove the dough
from the mixer, form it into a ball and place it in an oiled bowl, turning
to coat all sides. Cover and let it rise in a warm place until doubled in
size, about 1 to 1 1/2 hours.

To make the filling, combine the diced hearts of palm, tomato, cilantro,
parsley, cheeses, onion, avocado and mix until creamy. Season to taste
with salt and pepper.

To make the empanadas, punch down the risen dough and break it into 16
equal pieces. Roll out each piece of dough on a lightly floured surface to
a 5-inch diameter about one-eighth inch thick. Place about 1 1/2
tablespoons filling in the center. Brush the edges with egg yolk and fold
over to make a half moon. Press down the edges with a fork to seal.

Deep fry the empanadas in canola oil heated to 350 degrees until golden
brown on both sides, about 3 minutes. Serve warm.

This recipe yields 16 empanadas.

Each empanada: 265 calories; 6 grams protein; 25 grams carbohydrates; 4
grams fiber; 16 grams fat; 3 grams saturated fat; 31 mg. cholesterol;
211 mg. sodium.

Source:
"The Los Angeles Times, 09-07-2005"
S(Formatted for MC8):
"09-21-2006 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 104 Calories; 10g Fat (82.0%
calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 3mg
Cholesterol; 152mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

NOTES : Recipe from Malagueta in Pasadena

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Susan LaTempa, Times Staff Writer

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

MMMMM