Empanadas (above) and Chilies Rellenos de Pasas
California of the early 1800s was the far reach of the Spanish Empire. Religious feast days, Spanish holidays, and just about any occasion were opportunities to celebrate. Grapes and raisins were an important part of Spanish cuisine, and it was only natural that where Spanish colonized, wine and raisins followed. Finger foods, such as empanaditas, served with wines, fruits and vegetables are characteristic
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- California raisins are used to sweeten flavor and fillings. They provide body to sauces and add desirable texture and color.
- Use ground California raisins as a fat replacement. Replace up to one-third of the fat in pie dough and turnover wraps with ground California raisins.
- California raisins contain proprionic acid, a mold growth retardant. The use of raisin paste in baked products at levels ranging from 1-5% effectively extends shelf life without imparting noticeable raisin flavor to products.
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Empanadas de Carne y Pasas
(Meat and California Raisin Turnovers)
Yield: 50 (5-oz. servings)
Ingredient
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Weight
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Measure
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| Pastry: |
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| Shortening, well chilled and cut into small pieces |
1 lb. |
2 cups |
| Flour |
5 lbs. |
5 quarts |
| Salt |
2/3 oz. |
4 tsp. |
Water, cold
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2 lbs. |
1 quart |
Meat Filling:
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| Vegetable oil |
4 oz. |
1/2 cup |
| Lean ground beef |
4 lbs. |
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| Onion, minced |
6 oz. |
1 cup |
| Tomato puree |
8 oz. |
1 cup |
| California Golden Raisins, finely chopped |
6 oz. |
1 cup |
| Chopped green olives |
6 oz. |
1 cup |
| Small curd cottage cheese |
1 lb. |
2 cups |
| Eggs, hard boiled, peeled and chopped |
14 oz. |
8 large |
| Salt, to taste |
2/3 oz. |
4 tsp. |
| Pepper, to taste |
2/3 oz. |
4 tsp. |
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2 2/3 oz. |
4 yolks |
| Water |
4 oz. |
1/2 cup |
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Directions:
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1
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To prepare dough, work shortening into flour until it resembles coarse meal. Dissolve salt in water and work into flour a little at a time, until dough comes together. Let dough rest. |
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2
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In a large skillet, heat oil. Add meal and onion and fry until brown. Add tomato puree and continue cooking for 5 minutes. Remove from heat. Stir in raisins, olives, cottage cheese and cooked egg. Season to taste with salt and pepper reserve.
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3
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On floured board, roll out pastry dough and cut 4-inch diameter circles. |
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4
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Spoon 2 tablespoons (1 1/2 oz.) filling in center of each circle. Brush edges with water. Fold in half. Press edges with fork to seal. |
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5
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Place empanadas on ungreased cookie sheet. Brush with egg yolk-water wash. Bake at 400oF until golden brown, approximately 15-20 minutes. Serve warm. |
Chilies Rellenos de Pasas
(Peppers Stuffed with Meat and California Raisin Filling)
Yield: 50 (5-oz. servings)
Ingredient
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Weight
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Measure
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| Whole green chilies, such as Anaheim |
9 lbs. |
50 peppers |
| Vegetable oil |
2 oz. |
1/4 cup |
| Lean ground beef |
5 lbs. |
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| Onion, minced |
6 oz. |
1 cup |
| Garlic, minced |
2 oz. |
1/4 quart |
| Green onion, minced |
9 oz. |
12 stalks |
| Tomato puree |
8 oz. |
1 cup |
| California Golden Raisins |
8 oz. |
1 1/2 cups |
| Thyme |
1/4 oz. |
3 tbsp. |
| Fresh parsley, chopped |
3 oz. |
1/2 cup |
| Fresh cilantro |
1 1/2 oz. |
1/4 cup |
| Blanched slivered almonds |
4 oz. |
1 cup |
| Salt, to taste |
1 oz. |
1 tbsp. |
| Pepper, to taste |
1 oz. |
1 tbsp. |
| Eggs, separated |
3 lbs. |
30 large |
| Flour for dredging |
12 oz. |
3 cups |
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Directions:
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1
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On a grill or over open fire, roast chilies until skin is blackened and blistered. Place in a paper bag for 15 minutes before peeling. Carefully slit chilies open and remove all seeds, veins and stems. |
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2
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In a large skillet, heat 1/4 cup oil. Fry the meat, onion, garlic and green onion about 10 minutes or until brown. Add tomato puree and cook an additional 10 minutes. Mix in raisins, thyme, parsley, cilantro and slivered onions. Season to taste. Using a slotted spoon, fill chilies carefully. |
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3
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Beat egg whites until stiff. Gently stir in egg yolks, two or three at a time being careful not to deflate batter. Immediately dredge chilies in flour and dip in egg batter. In skillet, heat about an inch of oil until almost smoking. Place chilies in hot oil with slits at the bottom. Before turning, spoon hot oil over chile which helps hold it together. Fry on second side until nicely browned, drain on paper towels and serve hot with green or tomato salsa. The chilies can be made a couple of hours ahead of time and reheated in oven. |
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