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Our favorite roasted carrots - 5 recipes

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VIDEO: Spanish Empanadas

These Spanish empanadas are little hot pockets of delicious!

INGREDIENTS

  • 2.25 Cups of flour
  • 1 Egg, beaten
  • 3 Tsp. of lard
  • 1/5 Cup of warm water
  • 5 Tsp. of olive oil
  • 1 Onion, minced
  • 1/2 pound of ground beef
  • Salt and pepper, to season
  • 1 Tsp. of chili powder
  • 1 Tsp. of cumin
  • 2 Garlic cloves, diced
  • 1 Can of diced tomatoes

METHOD

  1. In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly. 
  2. In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well. 
  3. Roll out the empanada dough, and cut out circles with a ramekin. 
  4. Cover a baking tray with a piece of parchment paper, and place the dough circles on top. 
  5. Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
  6. Cook at 350°F for 15 to 20 minutes, or until golden.
  7. Remove from oven... and enjoy!

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By

Carrots: Arrange carrots on large rimmed baking sheet

  • Carrots:
  • 2 pounds baby carrots
  • 2 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter - diced
  • 2 garlic cloves - thinly sliced
  • 1 small jalapeƱo (preferably red) - seeded & coarsely chopped
  • 1 teaspoon honey
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon coarse kosher salt
  • Pork:
  • 2 1- to 1-1/4-pound pork tenderloins
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ancho chile powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon coarse kosher salt
  • 1 tablespoon extra-virgin olive oil
0/5 (0 Votes)

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