*  Exported from  MasterCook  *
 
                       EMPANADITAS  (PORK TURNOVERS)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Mexican                          Pork
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       ts           Chilled margarine
      3/4   c            All-purpose flour
    3       tb           Ice water
    2       oz           Cooked ground pork, crumbled
                         -(OR finely chopped
                         Cooked ham)
    2       oz           Monterey Jack or Cheddar
                         -cheese, shredded
    1       t            Prepared spicy brown mustard
    1       d            Crushed red pepper
    1                    Egg separated
    1       tb           Skim milk
 
   Paprika Garnish: red bell pepper strips and cilantro
   leaves
   
   In small bowl, with pastry blender or 2 knives, cut
   margarine into flour until mixture resembles corn
   meal; sprinkle with ice water and, using fork, mix to
   form soft dough.  Roll dough between 2 sheets of wax
   paper to form rectangle about 1/4 inch thick; remove
   paper and use 2-inch diameter plain or fluted cookie
   cutter to cut dough into rounds.  Roll scraps of dough
   and continue cutting until all dough has been used
   (should yield 24 rounds). Combine pork (or ham),
   cheese, mustard, and red pepper in small bowl and set
   aside.  Preheat oven to 375.
   
   Beat egg white lightly and brush an equal amount onto
   each pastry round. Spoon an equal amount of the meat
   mixture (about 1/2 rounded teaspoon) onto center of
   each round; fold pastry over, turnover-fashion, to
   enclose filling.  Press edges of dough together to
   seal.  Transfer turnovers to nonstick cookie sheet.
   Add milk to egg yolk and beat lightly; brush an equal
   amount of mixture over each turnover and sprinkle each
   with a dash of paprika.  Bake until turnovers are
   golden brown, 15 to 20 minutes. Transfer to warmed
   serving tray; garnish with red pepper strips and
   cilantro. Chili sauce or salsa can be served as a
   dipping sauce.
   
   Makes 8 servings of 3 turnovers each.
   
   [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by
   Fred Peters.
  
 
 
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