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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE EMPANADITAS: Cook and stir ground beef in 10 inch skillet, breaking up into small pieces, until brown; drain, reserving 1 tablespoon fat and the beef in skillet. Stir in onion, raisins, olives, salt and pepper. Cover and cook over low heat 5 minutes. Stir in cottage cheese and hard cooked egg. | 2. Heat oven to 400°F Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flatted round on lightly floured cloth covered surface. Roll 1 round of pastry into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2 inches in diameter. | 3. Spoon 2 teaspoons beef mixture onto center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. Place empanaditas on ungreased cookie sheet. Repeat with remaining round of pastry and filling. Gather any remaining pastry; shape into another round. Repeat rolling, cutting and filling. | 4. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown., 15 to 20 minutes. Serve warm. About 34 empanaditas. | 5. FOR THE ALMOND RED SAUCE: Place almonds in food processor work bowl fitted with steel blade or in blender container; cover and process until finely ground. | 6. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds. | 7. Heat to boiling reduce heat. Simmer 1 minute, stirring constantly; stir in almonds. Serve hot. About 1 3/4 cups sauce. | 8. FOR THE JALAPENO CREAM SAUCE: Cook chiles and garlic in oil over low heat, stirring frequently, until tender, about 4 minutes. Remove from heat; stir in remaining ingredients. About 1 1/4 cups sauce. | 9. FOR THE QUICK CRÈME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours. | 10. SouthWest Cooking Betty Crocker’s. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
onion	1	cup	chopped	64.0	14.944	1.76	0.16
raisin	2	tablespoons	chopped	62.2875	16.401	0.6992	0.0949
green olive	2	tablespoons	chopped	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
curd cottage cheese	1/4	cup		-	-	-	-
egg	1		hard-boiled peeled chopped	71.5	0.36	6.28	4.755
egg	1		separated	71.5	0.36	6.28	4.755
water	1	teaspoon		0.0	0.0	0.0	0.0
pastry dough crust pie				-	-	-	-
milk	2	teaspoons		6.2017	0.486	0.3202	0.3324
almond	1/2	cup	slivered toasted	963.56	0.0	0.0	109.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	1		crushed	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
tomato sauce	1	can		-	-	-	-
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
red chili pepper	1	teaspoon	ground	1.25	0.2753	0.0584	0.0138
red pepper	1/4	teaspoon	ground	1.25	0.2753	0.0584	0.0138
jalapeno chile	1 -2		seeded chopped	0.0	0.0	0.0	0.0
garlic clove	1		chopped	-	-	-	-
vegetable oil	2	teaspoons		234.46400000000003	0.0	0.0	27.2
creme fraiche	1	container		-	-	-	-
salt	1/8	teaspoon		-	-	-	-
pepper	1	dash		0.7216	0.1839	0.0299	0.0094
whipping cream	1/3	cup		116.8	1.1840000000000002	0.868	12.364
cream	2/3	cup	sour	303.6	7.0993	3.7413	29.67

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.