(Makes: 4 Servings)
1/4 Tablespoon Butter
2 Cups Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Medium Egg Yolk
1/4 Cup Cold Water
1 Tablespoon Olive Oil
1 Cup Chicken - diced
4 Small Scallions - chopped
2 Tablespoons Butter - chopped
8 Ounces Mushrooms - chopped
1 Cup Bechamel Sauce
1 Tablespoon Parmesan Cheese - grated
Combine butter, flour, baking powder, salt in food processor.
Beat egg yolks and pour half into the flour mixture.
Add water slowly into flour until it becomes a semifirm mass.
Shape dough into 2 balls, wrap and refrigerate for 15 minutes.
Saute chicken mushrooms & scallions in butter for 4 minutes.
Remove from heat, stir in remaining ingredients. Allow to cool to room temp.
Roll out dough to 1/8 inch thick sheet. then cut out circles with a 4-5 inch diameter.
Place 1 tablespoon of meat mixture into center of dough round.
Moisten the exposed edge with tap water and fold in half crimping the edges together.
Brush the top of the uncooked empanada with the remaining egg wash.
Place on baking sheet in 375 degree oven for 20 minutes until golden brown.
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Pat de atum (Tuna Spread)
1 small can of tuna (185 g.)
4 spoons of mayonnaise
salt and pepper to taste
parsley and lemon (optional)
1 package of toast or cream crackers
1. Drain the tuna.
2. Put the tuna in a small bowl.
3. Add the mayonnaise.
4. Add two lemon drops, chopped parsley,
salt and pepper to taste.
5. Mix it well and serve it with toast or cream crackers.
I prefer to use tuna in brine, but you can use tuna in oil.
I love Hellmann's mayonnaise and "Melba" toast,
but you can use any other brand.
You can also make delicious sandwiches with this tuna spread.
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Tuna Fish Balls
4 cups cooked
mashed potatoesBack To Top
1 can of tuna fish
½ tablespoon chopped onion
Salt & pepper
Corn starch if necessary
Mix potatoes, tuna fish, egg yolks and seasonings. Beat egg
whites for 5 minutes and add to mixture. Make into balls (ping
pong ball sized) and fry in hot oil.