Fill Dough For Your Dears
Contributed by: NAPSA
(NAPSA) - A popular dish the world over is dough stuffed with meat, cheese and vegetables.
Whether you fry, steam or bake, call it a wonton, pelmeni, kreplach, kromme, pierogi, samosa, rellena or anything else, you probably also call it delicious. What's more, dumpling as an appetizer, main dish or dessert is easy to make, easy to carry and a delight to eat.
One variation, the empanada, is popular throughout the Americas and may have originally come from Spain, Portugal or Italy.
Here's a version with two tasty fillings that people of all backgrounds are likely to love:
Jarlsberg Half-Moon Empanadas
- 1 package refrigerated pie crust
Roll out dough and cut out 20 4-inch rounds.
Preheat oven to 400 F. Place 2 tablespoons filling (two choices below) in center of 4-inch round. With wet fingers, moisten inside edges of dough and gently stretch over filling to make half-moon shape. Using fork tines, crimp edges to seal. Bake empanadas on parchment-lined cookie sheet, about 14 - 16 minutes, or until golden light brown. Serve warm.
Potato-Onion-Cheese
- 1 1/4 cups mashed potato
- 1/2 teaspoon cumin powder
- 1 4-ounce tin diced green chilies, not drained
- 1/2 teaspoon salt or to taste
- 3 - 4 cloves garlic, chopped
- 2 cups finely chopped, cooked green onions (white and green parts)
- 6 ounces sliced Jarlsberg or Jarlsberg Lite, diced
In bowl, mix together potato with cumin, chilies, salt, garlic, green onion and cheese.
Chorizo-Chicken-Cheese
- 1 1/2 cups diced cooked chorizo
- 1 1/2 cups cooked chicken, shredded OR diced
- 2/3 cup mashed potatoes
- 6 ounces sliced Jarlsberg or Jarlsberg Lite, diced
- 1/3 cup packed chopped parsley (stems included)
- Salt and pepper, to taste
In bowl, mix together chorizo and chicken with potato, cheese, parsley, salt and pepper, to taste.
Learn More
A mild part-skim-milk cheese rich in calcium and protein, Jarlsberg has a buttery, rich texture with mild flavor. For more recipes, tips and entertaining ideas, visit www.norseland.com.
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