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Cooking with Chef Singh
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Posted on Jan 29 2005
SEASONED BEEF AND COCONUT EMPANADA
RECIPE FOR 4 SERVINGS:
For Stuffing:
8 oz lean ground beef
2 tbsp yellow onion, chopped
2 tbsp green bell pepper, diced
2 tbsp red bell pepper, diced
1 tbsp green onion, chopped
1 tbsp diced black olives
2 tbsp fresh ginger, chopped
Salt and pepper to taste
1 tbsp soy sauce
1/4 cup coconut milk
a cup of grated coconut
For Pastry Dough:
2 cups all-purpose flour,
a cup of unsalted butter or vegetable oil
Pinch of Baking Soda
Warm water
Methods: Mix all the ingredients in a mixing bowl, mixing until all the flour is well incorporated. Make four round balls from the dough and flatten by pastry roller into four sheets pastry, cut into 4” round diameter pieces.
Methods: Cook the ground meat in the pan until golden brown, drain oil and place ground meat back on the frying pan. Add ginger and sauté over medium high heat for one minute. Add the onions and peppers, sauté for an additional two minutes. Add the soy sauce and coconut milk and reduce heat. Let simmer for five minutes or until half the liquid has evaporated. Check the seasoning and adjust to taste. Place on a shallow pan, add the coconut meat and mix, allow to cool.
Take the pastry and allow to warm, becoming workable. Place 1/4 of the meat mixture onto the middle of the pastry. Fold over the other half and seal tightly. Make a decorative border all around. Lightly spray a cookie sheet with bakery release spray or oil and place the empanadas on the sheet. Bake in a 375F oven for approximately 15 minutes or until pastry has browned lightly.
Serve warm with mango chutney.
CHEF’S COOKING TIPS:
Preventing cross-contamination: Bacteria from raw meats that is spread to other foods, utensils, or surfaces is called “cross-contamination.” Mixing raw meats with ready-to-eat food is the primary source of cross-contamination.
1) Always separate raw meat from produce and ready to eat food.
2) At the store, have the cashier bag raw meat separately.
3) At home, always store raw meat on the bottom shelf of the refrigerator, so meat juices won’t drip on the other food.
