Empanada recipe

Abaldwin + wrote:
also need Pastie recipe

:

In article <[email hidden]>,

(Abaldwin +) said:

Looking for an easy to make recipe for beef empanadas.

Here are the results for a Google.com search for "recipe empanadas"
(without the quotation marks)

http://tinyurl.com/cydw5

I had a recipe once and made them (many years ago). My recollection is
that they were great to make and freeze for use as needed.

Here's a link to the hits for a beef empanada search.

Google is pretty easy to use.

What's one of your favorite recipes for, say, a brunch dish? Please
share one with us. (If you don't some people will be all over you --
and not in a nice way.)

Glad to have you in our midst. Don't be put off by the nasties here.
You'll learn (if you're smart) to ignore them -- like any folks who
might cross your path in real life.
--
http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

Thanks for the tip..Heres one I used to make at the restaurant before I
retired

Lasagna Roll-ups
Ilb box Lasagna
Par boil till the just toothy stage ,remove and drain.Cut each noodle in
half across the middle and sprinkle with salt,pepper,garlic
powder.Seperately in a bowl mix large container riccotta cheese -2
eggs-1cup parmesan cheese basil,oregano,to taste

Place oiled parchment paper in shallow baking pan, lay noodles in rows
and spread each with mixture.Top with 1 slice of pastrami and roll
up,seam side down.Top them off with marinara saice,shredded
mozzarella,oregano

Bake intil cheese melts at around 300.You can also place 2 each in a
small individual dishes and bake them that way...serve w/ italian bread

+++++*********************ANNA

I also found the pastie recipes .They were originally carried by coal
miners because they were packable for lunches...still do.I remeber my
neighbor makind them with beef.boy were they good....cheers

+++++*********************ANNA

Quoted message said:

Don't be put off by the nasties here. You'll learn (if you're smart) to ignore them -- like any folks who might cross your path in real life.

In real life, they usually don't keep repeatedly bothering you after
being told to [censored]...

In article <[email hidden]>,

(Abaldwin +) said:

Thanks for the tip..Heres one I used to make at the restaurant before I
retired

Lasagna Roll-ups
Ilb box Lasagna
Par boil till the just toothy stage ,remove and drain.Cut each noodle in
half across the middle and sprinkle with salt,pepper,garlic
powder.Seperately in a bowl mix large container riccotta cheese -2
eggs-1cup parmesan cheese basil,oregano,to taste

Place oiled parchment paper in shallow baking pan, lay noodles in rows
and spread each with mixture.Top with 1 slice of pastrami and roll
up,seam side down.Top them off with marinara saice,shredded
mozzarella,oregano

Bake intil cheese melts at around 300.You can also place 2 each in a
small individual dishes and bake them that way...serve w/ italian bread

+++++*********************ANNA

Thanks, Anna. I first ran across that rendering with lasagna noodles
probably 30 years ago -- I think the book was Francis Moore Lappe's Diet
for a Small Planet -- maybe Recipes for a Small Planet (?). I think
it's a cool way to do it -- I never make lasagna, though -- Rob doesn't
do cheese. I like the idea of the pastrami in there, too.
Had to laugh - at grandniece's confirmation party her mom did what you
describe only the recipe she was using called them canneloni. NOT!
Her sister and I got her on a right path. "-)
-Barb Schaller
--
http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

In article <[email hidden]>,

(Abaldwin +) said:

I also found the pastie recipes .They were originally carried by coal
miners because they were packable for lunches...still do.I remeber my
neighbor makind them with beef.boy were they good....cheers

+++++*********************ANNA

I made them a couple times *many* years ago -- and if I recall
correctly, the recipe used diced round steak, onions, potatoes. They
were good. For some reason, I'm thinking that parsnips or rutabagas are
often in the recipe, too. I didn't. :-)
Beef Stew To Go! "-)
--
http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

In message <[email hidden]>

(Abaldwin +) said:

I also found the pastie recipes .They were originally carried by coal
miners because they were packable for lunches...still do.I remeber my
neighbor makind them with beef.boy were they good....cheers

+++++*********************ANNA

I do believe that historically, they were taken to work by Cornish 'tin
miners' (England). They were a full and satisfying meal in that each pasty
contained both sweet and savoury. One end of the pasty had beef, potato,
onion, swede and/or other veg. The other end contained jam or fruit.

I make only savoury ones and vary the meat sometimes by using lamb. I also
add diced carrots and a little savoury gravy. When making beef ones I use
shortcrust pastry but for my lamb ones always use flaky. My wife says they
taste better.

Don

"Don Gray" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In message <[email hidden]>

(Abaldwin +) said:

I also found the pastie recipes .They were originally carried by coal
miners because they were packable for lunches...still do.I remeber my
neighbor makind them with beef.boy were they good....cheers

+++++*********************ANNA

I do believe that historically, they were taken to work by Cornish 'tin
miners' (England). They were a full and satisfying meal in that each pasty
contained both sweet and savoury. One end of the pasty had beef, potato,
onion, swede and/or other veg. The other end contained jam or fruit.

I make only savoury ones and vary the meat sometimes by using lamb. I also
add diced carrots and a little savoury gravy. When making beef ones I use
shortcrust pastry but for my lamb ones always use flaky. My wife says
they
taste better.

Don

This is what happens to the very last of the beef pot roast at my house.
First it was pot roast, then it was hash and then the little bit of leftover
hash goes into pastry pockets. Very nice.
Janet

"Don Gray" <[email hidden]> wrote in message

Quoted message said:

news:[email hidden]...

Quoted message said:

In message <[email hidden]>

(Abaldwin +) said:

I also found the pastie recipes .They were originally carried by
coal
miners because they were packable for lunches...still do.I remeber
my
neighbor makind them with beef.boy were they good....cheers

+++++*********************ANNA

I do believe that historically, they were taken to work by Cornish
'tin
miners' (England). They were a full and satisfying meal in that each
pasty
contained both sweet and savoury. One end of the pasty had beef,
potato,
onion, swede and/or other veg. The other end contained jam or fruit.

This is true!

Ophelia🙂

Janet Bostwick said:

Don Gray wrote in message

Quoted message said:

Quoted message said:

In message (Abaldwin +) wrote:

I do believe that historically, they were taken to work by Cornish 'tin
miners' (England). They were a full and satisfying meal in that each
pasty contained both sweet and savoury. One end of the pasty had beef,
potato, onion, swede and/or other veg. The other end contained jam or
fruit.

I make only savoury ones and vary the meat sometimes by using lamb. I
also add diced carrots and a little savoury gravy. When making beef ones
I use shortcrust pastry but for my lamb ones always use flaky. My wife
says they taste better.

Don

This is what happens to the very last of the beef pot roast at my house.
First it was pot roast, then it was hash and then the little bit of
leftover hash goes into pastry pockets. Very nice. Janet

I email weekly a dear lady, a farmer's wife in CO and we often swap recipes
or "cooky tales". In one of her letters she mentioned 'pockets', the very
picture of which intrigued me. I had visions of jeans stuffed with assorted
meats and vegetables until the real M'coy was explained to me ;-)

We have a real affinity for pies and pasties in the north of England, the
region I hail from. As a matter of interest, I'm making chicken, leek and
potato pasties today. At the same time I shall be making a long, flat,
rectangular meat and potato pie. It is double-crusted and about 1 inch deep.
After it has cooled I cut it into 8 smaller rectangular pieces. These I
freeze for later use as quick snacks along with mixed vegies. My wife often
takes a pasty or meat & potato slice to be heated up at lunch time. I make
all her lunches for her cos i'm now retired :-)

Don

"Don Gray" <[email hidden]> wrote in message
news:[email hidden]...
snip

Quoted message said:

We have a real affinity for pies and pasties in the north of England, the
region I hail from. As a matter of interest, I'm making chicken, leek and
potato pasties today. At the same time I shall be making a long, flat,
rectangular meat and potato pie. It is double-crusted and about 1 inch
deep.
After it has cooled I cut it into 8 smaller rectangular pieces. These I
freeze for later use as quick snacks along with mixed vegies. My wife
often
takes a pasty or meat & potato slice to be heated up at lunch time. I make
all her lunches for her cos i'm now retired :-)

Don

That settles it, you've made up my mind, it's pot roast pasties for dinner.
I've never thought of making one long, double crusted pie. I'm going to try
that. Thanks

Don - please contact me - born Stockton-on Tees !

Peter peterwil0 at the yahoo dot com place

"Don Gray" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet Bostwick said:

Don Gray wrote in message

Quoted message said:

Quoted message said:

In message (Abaldwin +) wrote:

I do believe that historically, they were taken to work by Cornish 'tin
miners' (England). They were a full and satisfying meal in that each
pasty contained both sweet and savoury. One end of the pasty had beef,
potato, onion, swede and/or other veg. The other end contained jam or
fruit.

I make only savoury ones and vary the meat sometimes by using lamb. I
also add diced carrots and a little savoury gravy. When making beef
ones
I use shortcrust pastry but for my lamb ones always use flaky. My wife
says they taste better.

Don

This is what happens to the very last of the beef pot roast at my house.
First it was pot roast, then it was hash and then the little bit of
leftover hash goes into pastry pockets. Very nice. Janet

I email weekly a dear lady, a farmer's wife in CO and we often swap
recipes
or "cooky tales". In one of her letters she mentioned 'pockets', the very
picture of which intrigued me. I had visions of jeans stuffed with
assorted
meats and vegetables until the real M'coy was explained to me ;-)

We have a real affinity for pies and pasties in the north of England, the
region I hail from. As a matter of interest, I'm making chicken, leek and
potato pasties today. At the same time I shall be making a long, flat,
rectangular meat and potato pie. It is double-crusted and about 1 inch
deep.
After it has cooled I cut it into 8 smaller rectangular pieces. These I
freeze for later use as quick snacks along with mixed vegies. My wife
often
takes a pasty or meat & potato slice to be heated up at lunch time. I make
all her lunches for her cos i'm now retired :-)

Don