Need a recipie?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Need a recipie?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Need a recipie?),it will help you,my kids.

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I need a recipie for Epenada's( i think thats how u spell it) i know its made with goya frozen pastries, and u use either corned beef or ground beef

Answers:
Empanadas!!
In America Latina
(Puerto Rico)
Makes 12 3-inch empanaditas or 4 6-inch empanadas

1/2 cup masa harina (fine cornmeal flour)
1/2 cup boiling water
1/2 cup all-purpose flour, plus additional flour for rolling out the dough
1/2 teaspoon salt
1 teaspoon ground turmeric or achiote oil
1 egg, beaten
1 tablespoon butter, melted
Filling (below)
Vegetable oil for frying

Measure the masa harina into a bowl and pour the boiling water over
it, stirring vigorously with a wooden spoon. Let cool.

When cool, sift in the flour, salt, and turmeric. (If using achiote
oil and not ground turmeric, wait until the end of step 2 to add
the oil.) Mix well into the masa harina. Add half the beaten egg.
When the egg has been incorporated, add the melted butter and
achiote oil.

Knead briefly to blend the dough. Roll out between sheets of
floured wax paper to a thickness of 1/8 inch. Using a glass or
cookie cutter, cut into 3-inch circles. Place the filling in the
center of each circle. Brush the remaining beaten egg around the
edges of the circles. Fold the circles in half over the filling
and firmly press the edges together. Brush the top of the joining
edge with the beaten egg, fold the edges over, and press down to
seal. Flute the edges.

Fry in deep oil heated to 370 degrees until they are golden brown.
Remove from the oil with a slotted spoon and place them in a hot
oven>----------------------------YI... 20
1 ++++++++++++++++++++++-beef
-filling; ++++++++++++++++++
1 1/2 lb lean ground beef
1 ea onion; choppe
1 salt and pepper to taste
1/2 c raisins
1 lg potato; coarsely grated
1 ea tb vegetable oil
1 ++++++++++++++++++++-chicken
- filli; ng++++++++++++++++
2 c chicken breast; cooked and
-shredded
1 lg potato; coarsely grated
1 md onion; finely chopped
1 c frozen green peas
1 ea tb vegetable oil
1 salt and pepper to taste
1 ++++++++++++++++++++++++++pa
- stry++; ++++++++++++++++++
3 c flour 2 1/2 tb sugar
3/4 ts salt
3/4 c vegetable shortening
12 c ice water
3 ea egg yolk

----------------------FILLING: IN A SKILLET OVER-------------------------

Instructions

onion in oil for 1 minute. Add shredded chicken meat, potato, green
peas, a little salt and pepper. Cover and simmer for 8-10 minutes
until vegetables are cooked. Remove from skillet. Let cool. Filling:
Cook lean ground beef. Drain fat. Set meat aside. Saute onion in
oil over medium heat for 1 minute. Add ground beef, potato, raisins,
salt and pepper. Cover and simmer for 20-30 minutes. Stir
occasionally. Let cool. Filling: In a skillet over medium heat, saute
onion in oil for 1 minute. Add shredded chicken meat, potato, green
peas, a little salt and pepper. Cover and simmer for 8-10 minutes
until vegetables are cooked. Remove from skillet. Let cool. Pastry:
Combine flour, salt and sugar in a bowl. Cut in shortening with a
pastry blender until mixture is crumbly. Combine egg yolks and ice
water and blend into flour mixture until it turns into dough. Add a
little more water if dough is still crumbly. Refrigerate for 30
minutes. With a rolling pin, roll dough thinly, about 1/4 inch thick,
on a lightly floured board. Roll up dough to a long thin roll. Cut
into slices about 1-inch thick. Flatten each slice thinly into a
circle about the size of a small saucer. Fill middle of round dough
with beef/chicken filling. Fold to a half circle and press edges
firmly with tines of a fork to seal. Repeat procedure with remaining
pastry and filling. Deep fry in vegetable oil over medium heat until
golden brown. Yield: 20-22 pieces. Tip: You may double this recipe
and freeze uncooked empanada for future cooking.

and

Beef and Coconut Empenada
Clayton Babas, Chef, Bistro at P.I.C.


8 oz lean ground beef
2 Tbs yellow onion, minced
2 Tbs green bell pepper, diced
2 Tbs red bell pepper, diced
1 Tbs green onion, chopped
2 Tbs fresh ginger, chopped
salt and pepper to taste
1 Tbs soy sauce
1/4 cup coconut milk
4 sheets puff pastry, cut into 4" x 4" pieces

Brown the ground beef in a hot pan, drain oil and place back into frying pan. Add ginger and saute over medium high heat for 1 minute. Add the onions and peppers and saute for an additional 2 minutes. Add the soy sauce and coconut milk and reduce heat. Let simmer for 5 minutes or until half the liquid has evaporated. Check the seasoning and adjust to taste. Place into a shallow pan and allow to cool. Take the puff pastry and allow to warm, becoming workable. Place 1/4 of the mixture onto the lower third of the pastry. Fold over the other half and seal tightly. Make a decorative border all around. Lightly spray a cookie sheet with bakery release spray and place the empenadas on the sheet. Bake in a 375F oven for approximately 15 minutes or until pastry has browned lightly. Serve warm with chili mango sauce.

Yield: About 4 Servings Empanadas Recipe

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: 15 to 20 empanadas

1 tablespoon olive oil, for sauteing
1 pound ground beef
1 pound ground pork
1 large white onion, finely chopped
1 tablespoon curry powder
1 bunch cilantro, washed and leaves chopped
1 cup chopped spinach
1/2 cup goat cheese
Salt and freshly ground black pepper
Frozen puff pastry dough, cut into 5-inch rounds, and kept cold in refrigerator

In a large saute pan, heat the olive oil. Saute beef and pork until cooked. Strain the meat from the fat and reserve. In the same pan, saute the onions until soft, about 5 to 8 minutes. Add the cooked meat to the onions, and saute 5 minutes. Add the curry powder, cilantro, and spinach and saute for 5 minutes. Remove the mixture from the stove and mix in the goat cheese until completely incorporated. Season with salt and pepper and cool to room temperature.
Preheat the oven to 350 degrees F.

Lay out the chilled cut dough on a cutting board. Spoon a small amount of the stuffing into the center of the dough. Fold the top over the bottom and crimp all the way around with a fork. Lay the empanadas on a sheet pan. See Chef's Note. Bake for 15 minutes or until dough appears crispy.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28920,00.html

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