From Around the World Empanadas de Guayaba ( Puerto Rico) Italian Sausage Pies ( Italy) Maple Pecan Pie (Canada) Mexican Pie Cups ( Mexico) Mini Mince Pies ( Britain)
YIELD: 20 SERVINGS GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE
A delightful treat perfectly enjoyable as a snack or dessert! For an even tastier treat, add some mozzarella to the filling.
1 recipe of Masa Crust (page 31) 1 cup water ½ cup guava paste Oil for frying
1. Rollout the masa and cut into 20 equal sized pieces. Knead the pieces and shape into discs, rolling them out into thin circles.
2. Drop 1 teaspoon of guava paste onto the center of each circle. Using your fingers, coat the edges of the circle with water. Fold in half and seal the empanadas by pressing the edges lightly with your fingertips. With a fork, press the edges for further sealing.
3. In a large pot, heat the oil over medium heat and add the empanadas, flipping them occasionally until golden and crisp, about 5 minutes. Don’t add too many empanadas at once so they have enough room to fry. Reduce heat to medium-low if they start to brown too quickly.
4. Place golden empanadas over a paper towel to drain the excess oil. Serve warm.
NUTRITION PER SERVING: CALORIES: 240, FAT: 20G, SATURATED FAT: 6G, CHOLESTEROL: 20MG, SODIUM: 180MG, CARBOHYDRATES: 16G, FIBER: 2G, SUGARS: 2G, PROTEIN: 2G
YIELD: 20 SERVINGS GLUTEN-FREE, SOY-FREE, NUT-FREE
1 recipe of Sweet Corn Crust (page 32) 2 tablespoons olive oil 2 large garlic cloves, minced 1 small sweet yellow onion, skin removed and chopped 1 pound lean ground beef ½ teaspoon salt ⅛ teaspoon ground black pepper 1 cup red bell pepper, finely chopped 1 cup Mexican cheese blend ¼ cup sliced black olives ¼ cup chives, finely minced Sour cream, for garnish
1. Preheat oven to 350 degrees F. Make sure you have par-baked the crust into cups.
2. In a large skillet, heat olive oil over medium heat and add the garlic. Cook until fragrant, about 1 minute. Add the onion and cook until translucent, about 5 to 7 minutes.
3. Add the beef and reduce heat to medium-low. Cook until browned and juices run clear, crumbling with a spatula, for about 20 to 30 minutes. Add the salt, ground pepper and red bell pepper and sauté until tender.
4. Divide the mixture evenly among the par-baked corn cups. Top with cheese and black olives. Bake for 10 to 15 minutes until the cheese has melted. Let cool slightly before garnishing with sour cream and chives. Serve immediately.
NUTRITION PER SERVING: CALORIES: 210, FAT: 13G, SATURATED FAT: 6G, CHOLESTEROL: 45MG, SODIUM: 270MG, CARBOHYDRATES: 16G, FIBER: 2G, SUGARS: 5G, PROTEIN: 8G When you think of pie, it usually involves a fruity or creamy filling. But this summer we decided to experiment with other types of pies. Delight created a diverse menu of unique pies inspired by
Puerto Rico, Italy, Canada, Mexico and Britain.
We included a sweet and savory guava empanada dish from
Puerto Rico, a play on pizza from Italy with sausage and mushrooms, traditional pecan pie from Canada, a taco-like pie from
Mexico and a miniature version of Britain’s famous mince pies.
These recipes are perfect to serve for lunch or dinner!