Real African Dishes: [MC-AllEthnic-Recipes] Mexican Tomato Empanadas

Friday, July 22, 2011

[MC-AllEthnic-Recipes] Mexican Tomato Empanadas

* Exported from MasterCook *

Mexican Tomato Empanadas

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound butter -- 1 stick
4 ounces cream cheese -- 1 small brick or container
1 cup flour
1 medium red tomato
1/2 small yellow onion

Mix together the butter and cream cheese until creamy. Add the flour and mix well.

Roll into a ball, cover, and chill for at least 4 hours.

Preheat the oven to 350F.

Cut the tomato into 1/4-inch pieces. Peel the onion and cut into 1/4-inch pieces. Mix together the tomato and onion.

Roll out the dough to about 1/4-inch thick. Cut into circles about 3-inches across.

Put 1 teaspoon of tomato and onion mixture in the center of each circle. Fold in half and seal the edges with a fork. Prick the top of each empanada with a fork.

Place on a baking sheet and bake for 15 to 20 minutes.

Serve 3

AuthorNote: these can made ahead of time and frozen. They can be reheated in a microwave.

Cuisine:
"Mexican"
Source:
"The $5 Takeout Cookbook: Good Cheap Food for When You Want to Eat In by Parkinson, Kaeter, Hulin, & Kotylo, Adams Media, 2011"
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 842 Calories; 75g Fat (79.1% calories from fat); 8g Protein; 36g Carbohydrate; 2g Dietary Fiber; 207mg Cholesterol; 742mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 14 1/2 Fat.

NOTES : Total cost: $1.35

Nutr. Assoc. : 0 0 0 0 0