by Guest Chef Roseli Anzilotti
Wednesday, June 16, 2010
Ingredients:
14 Tbsp flour
4 oz. butter
1 tsp salt
2 egg yolks
1 egg yolk to spread above the dough
Procedure:
- Mix everything until you obtain a good consistency.
- Open the dough and fill the bottom of a muffin pan, not too thick or thin. To make the lid, open the dough in the palm of your hand and cover the filling. The filling can be chicken breast, shrimp, tuna, cheese and ham – use your imagination.
- After adding the filling of your choice, cover with the dough and spread 1 egg yolk over the top with a brush.
- Bake at 350 degrees for 20 minutes.
Filling (for 6 empadas)
6 Tbsp Italian Mascarpone
4 oz. Italian dry salami, chopped
1 Italian green or black olive, without stone, for each empada
Another filling (for 6 empadas)
10 oz jar of Italian artichoke, chopped
4 oz Italian Pancetta
1 Italian green or black olive, without stone, for each empada
