Recipe - Empanaditas (Pork Turnovers)

8 teaspoon Chilled margarine
Three fourths cup Allpurpose flour
3 tablespoon Ice water
2 ounce Cooked ground pork, crumbled
(OR finely chopped
Cooked ham)
2 ounce Monterey Jack or Cheddar
cheese, shredded
1 teaspoon Prepared spicy brown mustard
1 ds Crushed red pepper
1 Egg separated
1 tablespoon Skim milk

Paprika Garnish: red bell pepper strips and cilantro leaves

In small bowl, with pastry blender or 2 knives, cut margarine into flour
until mixture resembles corn meal; sprinkle with ice water and, using fork,
mix to form soft dough. Roll dough between 2 sheets of wax paper to form
rectangle about One fourth inch thick; remove paper and use 2inch diameter plain
or fluted cookie cutter to cut dough into rounds. Roll scraps of dough and
continue cutting until all dough has been used (should yield 24 rounds).
Combine pork (or ham), cheese, mustard, and red pepper in small bowl and
set aside. Preheat oven to 375.

Beat egg white lightly and brush an equal amount onto each pastry round.
Spoon an equal amount of the meat mixture (about One half rounded teaspoon) onto
center of each round; fold pastry over, turnoverfashion, to enclose
filling. Press edges of dough together to seal. Transfer turnovers to
nonstick cookie sheet. Add milk to egg yolk and beat lightly; brush an
equal amount of mixture over each turnover and sprinkle each with a dash of
paprika. Bake until turnovers are golden brown, 15 to 20 minutes. Transfer
to warmed serving tray; garnish with red pepper strips and cilantro. Chili
sauce or salsa can be served as a dipping sauce.

Makes 8 servings of 3 turnovers each.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini