Nostalgia Electrics ENM200 Instructions Et Recettes page 11

BEEF PICADILLO EMPANADA FILLING
• 1 Medium Onion,
minced
• 4 Cloves Garlic,
minced
• 1 Pound Ground Beef
• 2 Tsp. Cumin
• 2 Tsp. Oregano
• 1 Tbsp. Fresh Ground
Pepper, or to taste
• 1 (8-oz.) Can
Tomato Sauce
• ¼ Cup White
Cooking Wine
• ½ Tsp. Salt, or to taste
• ½ Cup Green
Olives, sliced
CHICKEN EMPANADA FILLING
• 2 Tbsp. Cooking Oil
• 1 Medium Onion,
minced
• 1 Tbsp. Garlic, minced
• 1½ Pound Boneless
Chicken Breast,
cut into cubes
• ½ Chicken
Bouillon Cube
• 1 Cup Potato, diced
• 1 Cup Carrot, diced
• 1 Cup Green Peas
• ¼ Cup Raisins
• 1 Tsp. Sugar
• ½ Tsp. Salt
• ½ Tsp. Ground
Black Pepper
9
In a large frying pan, sauté onions and
garlic until onions are translucent.
Add ground beef and sprinkle with cumin, oregano and salt
and pepper to taste. Stir frequently to break up the meat.
Once meat is browned, add Tomato sauce and wine.
Let simmer over low heat for about 15 minutes, add
green olives. Let simmer another 5 - 10 minutes.
Refer to the Helpful Tips section for instructions
on forming and baking your empanadas.
Heat the oil in a large pan. Sauté onions and
garlic until onions are translucent.
Add the chicken breast then cook until color
turns light brown (about 5 minutes).
Stir in the ½ chicken bouillon cube
and simmer for 10 minutes.
Add diced carrots and potatoes. Simmer for 5 minutes
Add the green peas, raisins and sugar.
Simmer for another 5 minutes
Sprinkle with salt and pepper. Turn off the
heat and drain the excess liquid.
Refer to the Helpful Tips section for instructions
on forming and baking your empanadas.