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Ingredients: (Makes about 20 empanadas)
Meat filling: (Must be made long enough before hand to allow to fully cool. It's best if it's made a day before and refrigerated overnight.)
5 lbs of lean ground beef
2 yellow onions, chopped
1 clove of garlic, peeled and mashed
1 teaspoon of cumin
3 tablespoon of Adobo seasoning
Mix all ingredients and cook the meat mixture in a stew pot until cooked medium to medium-rare (it will finish cooking inside the empanada.
Other things you will can add to the filling:
5 eggs, hard boiled
Can of ripe olives
Box of Raisins
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Vegetable and Cheese Empanadas
3 cups flour
1/2 tsp. salt
2/3 cup shortening
2 eggs, divided
1 cup finely chopped onion
2 Tbsp. Zesty Italian Dressing
2 cups fresh spinach, cooked, drained and finely chopped
1 cup finely chopped cooked carrots
2 cups Shredded Colby & Monterey Jack Cheese
MIX flour and salt in large bowl. Cut in shortening until mixture resembles coarse crumbs. Add 1 of the eggs; mix well. Gradually add 2/3 cup water, stirring until mixture forms a ball. Wrap tightly; refrigerate while preparing the filling.
COOK and stir onions in dressing in large skillet on medium-high heat until tender. Add spinach and carrots; cook and stir 5 minutes. Remove from heat; cool. Stir in cheese.
ROLL out half of the dough on lightly floured surface to 1/16-inch thickness. Cut into 4-inch circles. Repeat with remaining dough. Spoon 1-1/2 Tbsp. of the spinach mixture onto center of each dough circle. Beat remaining egg; brush onto outer parts of circles. Fold dough in half to cover filling; press edges together to seal. Make a small cut in top of each empanada. Place on baking sheet; brush with any remaining egg.
BAKE at 375°F for 15 minutes or until golden brown.
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4 cups flour
1 pack yeast
1 1/4 cup warm water
2 tbl olive oil
2 tbl corn meal
1/2 stick butter
2 cloves garlic
2 cups ricotta cheese (Calzone)
1 cup mozzarella cheese (Calzone)
3 cups mozzarella cheese (Pizza)
1 can black olives
3 medium Italian sausage
1 can spaghetti sauce
1/4 tsp oregano
1/4 tsp thyme
Combine flour, yeast, warm water, olive oil in a large mixing bowl. Mix until smooth, then kneed for 3-5 minutes. While kneading, roll dough in more flour until it no longer sticks to your hands. Set dough aside for 5 minutes.
Chop the garlic into very small pieces. Melt the butter in a small pan, and sautéhe garlic in the butter until the garlic softens.
In a skillet, cook the Italian sausages.
Roll the dough out into a rough circle. (The Piemaster DR-10 will do the job!)
Spread the garlic butter on half the dough, then spread the ricotta and mozzarella cheeses on the same half. Optionally place black olive, sausage, spinach leaves, mushrooms, artichoke hearts, and pepperoni onto the same half. Fold the other half of the dough over the top, and pinch the edges together. (Use a Piemaster Turnover Machines to achieve the perfect folded pie!)
In the pan which had held the garlic butter, place the can of tomato sauce and the oregano and thyme. Optionally add some sausage and/or mushrooms. Simmer while the calzone is baking. (step 7)
Spread the corn meal on a large cookie sheet, and then place the calzone onto the cookie sheet. The corn meal will keep the calzone from sticking; you don't need to grease the pan. Bake in the oven at about 425 degrees until crust is golden brown, about 15 minutes.
Remove the calzone from the oven, and slide it onto a cutting board. Cut it with a bread knife. Serve with the tomato sauce on the side, to be poured onto the calzone after it's served.
Consider the Piemaster -- The perfect Calzone maker!!
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