Karen’s Heart-healthy Empanadas
Filipino food has got to be some of the best food in the world. But, let’s face it…sometimes it’s not the healthiest when prepared the "traditional" way. Lots of fat, salt, cholesterol. (chicharon, anyone?) I adore Filipino food, and I want to give my family healthy food. So I usually end up tweaking recipes. While they may not quite qualify as "real" Filipino cuisine, they are still really yummy.
While our cook in Dumaguete had the time, patience, and talent for spending all day in either the market or the kitchen minutely chopping carrots or hand-grinding pork, I do not. So I cut corners in that department too. (Gotta love food processors!)
So give this recipe a whirl, and let me know what you think!
Note: After making this, I realized there is left over filling. So I have increased the dough measurements. Should be just about right.
-KAREN’S HEART-HEALTHY EMPANADAS
Filling:
- Canola or sunflower oil
- 1 pound (0.5 kilo) lean pork, either ground or cut into small cubes
-2 or 3 med. red potatoes, skin on, scrubbed, chopped into small cubes
-1 large onion, chopped in food processor
- 3 cloves garlic, peeled, finely chopped (I use the bottled garlic, and just use a nice large dollop!)
- 3T raisins
-1 T soy sauce (I use reduced sodium)
- 3T pickle relish
- 3/4 C shredded carrot
- 1/2 tsp black pepper
1. In a small bowl, combine pork, onion and garlic. Mix well, and set aside.
2. Put about 1/4 inch oil in wok or large frying pan; fry potatoes on medium heat until lightly golden.
3. Add meat mixture. Cook, stirring occassionally until done.
4. Add raisins, carrots, soy sauce, relish and pepper.
5. Stir fry 5 -10 minutes or so, until heated through. Set aside to make the dough.
Dough:
- 4.5 cups "Heart Healthy" Bisquick mix
- 3/4 cup water
- 3 tsp. oil
-3T milk
1. Combine bisquick, oil and water in a large bowl until dough forms.
2. Sprinkle surface of countertop with bisquick powder. Transfer dough onto countertop and roll in powder to coat it. Form into a ball and knead about 10 times, or until smooth.
3. Form into an even no. of balls about 2" across.
Fill and Bake: preheat oven to 450 F
1. Roll balls into flat circles about 6" across. Not too thin!
2. Place about 2 generous spoonfulls of mixture into center of 1 circle.
3. Cover with the 2nd circle, form around the mixture. Roll edges of circle up and press around to seal it. Press fork tines around the perimeter "for pretty".
4. Repeat with remaining dough balls and mixture.
5. Brush tops with milk and place on ungreased cookie sheet 2" apart and bake in preheated oven for 15 minutes or until golden.
6. Allow to cool about 5 minutes on paper towels before serving.
Grab a bottle of banana ketchup (I actually miss the stuff!) and enjoy!
I hope you enjoy this! Let me know what you think!
