TANG’S KITCHEN FILIPINO RECIP
A full sized cookbook featuring more than 150 recipes
A full sized cookbook featuring more than 150 recipes
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Dec. 10<br />
Tang’s Kitchen Filipino Recip e-book<br />
Makes 24<br />
Ingredients for the dough<br />
2 1/2 cups all-purpose flour<br />
1 1/2 teaspoons salt<br />
1 cup cold unsalted butter,<br />
cubed<br />
1 egg, beaten<br />
4 to 8 tablespoons ice water<br />
egg wash - 1 egg beaten with<br />
1 tablespoon water<br />
Ingredients for<br />
the meat<br />
Empanada<br />
filling<br />
3 teaspoons extra virgin<br />
olive oil<br />
1/2 cup diced Spanish<br />
chorizo<br />
1/2 cup ground beef<br />
3 tablespoons cubed onion<br />
3 tablespoons cubed carrots<br />
3 tablespoons cubed celery<br />
1 clove garlic, minced<br />
1 tablespoon tomato paste<br />
1/4 cup chicken stock<br />
1/4 cup frozen pea’s<br />
salt and pepper to taste<br />
Ingredients for<br />
the Vegetable<br />
Empanada<br />
filling<br />
3 tablespoons extra virgin<br />
olive oil<br />
1 1/2 cups cubed shiitake<br />
mushrooms<br />
1/4 teaspoon salt<br />
1/4 teaspoon pepper<br />
3 sprigs thyme, chopped,<br />
or 1 teaspoon dried<br />
thyme<br />
1/2 cup cubed squash<br />
2 tablespoons finely diced<br />
onion<br />
1/4 cup dry white wine<br />
1/2 cup packed roughly<br />
chopped<br />
spinach leaves<br />
Ingredients for<br />
the cheese, fruit,<br />
and nut<br />
Empanada<br />
filling<br />
1/4 cup dry white wine<br />
6 dried figs or dried apricots,<br />
diced - about 1/2 cup<br />
1 teaspoon honey<br />
1 sprig rosemary or 1/2 teaspoon<br />
dried rosemary<br />
1/2 cup diced brie<br />
1/4 cup toasted pine nuts or<br />
chopped toasted almonds<br />
1/4 teaspoon finely grated lemon<br />
zest<br />
Preparation Method<br />
Make the dough; sift the<br />
flour and the salt together.<br />
Cut in the butter until the<br />
mixture resembles coarse<br />
crumbs. Make a well in the<br />
center and add the beaten<br />
egg and 2 tablespoons of ice<br />
water. Stir with a fork until<br />
the dough starts to come<br />
together. Add more water if<br />
dough is dry and crumbly.<br />
Prepare the dough: Transfer<br />
dough to a work surface and<br />
knead just until it forms a<br />
ball. Do not over knead.<br />
Divide into 2 portions. Cover<br />
in plastic wrap and<br />
refrigerate for 30 minutes.<br />
Tang’s Kitchen Filipino recip e-book Page 40
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