pondlady
12-05-2006, 03:53 PM
Poppy seed filling:
2 c poppy seeds
1 c milk
3/4 c honey
1 t grated fresh lemon rind
1/2 c raisins
Grind the poppy seeds. Combine with milk and honey. Cook over low heat, stirring frequently, until thick. Stir in the lemon rind and raisins. Cool and fill the dough.
Prune filling:
2 c prune butter (2 c pitted prunes and 1/4 c water or unsweetened fruit juice; puree in food processor til smooth and paste-like)
1/2 c ground almonds
1 T grated orange rind
Mix ingredients together and fill dough.
Mushroom Filling:
1 small onion, finely chopped
1 1/2 T butter
1 1/3 c chopped cooked mushrooms
1/8 t dill weed (opt)
2 egg yolks
1/4 t salt
1/4 t pepper
Saute onion in butter until tender. Add mushrooms and cook together for about 10 minutes. Add salt and pepper. Remove from heat and beat in egg yolks and optional dillweed. Chill thoroughly in fridge.
Potato and Roasted Garlic Filling:
1 lb potatoes, peeled and cut up
1/3 T vegetable oil
7 cloves garlic, peeled and quartered
1/4 c milk
1/4 c cream cheese, softened
1/4 t salt
1/4 t pepper
Cook potatoes until tender. Mash when done. Meanwhile, in small saucepan, heat oil on medium-high heat. Add garlic and reduce to medium-low heat. Cook, stirring occasionally, for about 10 minutes or until garlic is tender but not browned. Mash garlic and add to mashed potatoes. Blend in milk, cream cheese, salt and pepper. Stir just until smooth. Cool to room temperature.
Potato Cheddar Bacon and Onion Filling:
1 lb potatoes, peeled and cut up
2 slices bacon
1 small onion, finely chopped
1/2-2/3 c shredded old cheddar cheese
Fry bacon until very crisp. Crumble and set aside. Cook potatoes until tender. Mash when done. Meanwhile, discard all but 1 tbsp bacon fat. In remaining tbsp, cook onion until soft. To hot mashed potatoes, add shredded cheddar. Mix until cheese is melted. Add cooked onion and crisp bacon. Stir just until combined. Cool to room temperature.
Turkey Filling:
2 c finely diced cooked turkey
1 1/4 T chopped green peppers
5/8 T chopped onions
1 c cream of mushroom soup
Mix together, use less mushroom soup if necessary so the mixture isn't runny.
Walnut Filling:
7 oz walnuts, chopped
7 3/4 oz caster sugar
1 egg whites
1/2 t ground cinnamon
Mix together.
Portabella Mushroom Filling:
2 large portabello mushroom, chopped
2 clove garlic, minced
2 T butter
brie cheese
Saute garlic and portabella mushrooms in butter. Spoon sauted mushroom and garlic into each empanada. Stuff each with pieces of brie cheese.
Cheese, Onion & Sausage Filling:
1 c cheddar cheese, finely grated
1/4 c green onions, very finely chopped
3 T mayonnaise
3 T grated parmesan cheese
2-3 T oil
1 t dried dill weed (opt)
6 breakfast sausages, fried and chopped up
In a bowl mix together cheddar cheese, green onions, sausage meat, mayo and Parmesan cheese and black pepper to taste (if using) mix well to combine.
2 c poppy seeds
1 c milk
3/4 c honey
1 t grated fresh lemon rind
1/2 c raisins
Grind the poppy seeds. Combine with milk and honey. Cook over low heat, stirring frequently, until thick. Stir in the lemon rind and raisins. Cool and fill the dough.
Prune filling:
2 c prune butter (2 c pitted prunes and 1/4 c water or unsweetened fruit juice; puree in food processor til smooth and paste-like)
1/2 c ground almonds
1 T grated orange rind
Mix ingredients together and fill dough.
Mushroom Filling:
1 small onion, finely chopped
1 1/2 T butter
1 1/3 c chopped cooked mushrooms
1/8 t dill weed (opt)
2 egg yolks
1/4 t salt
1/4 t pepper
Saute onion in butter until tender. Add mushrooms and cook together for about 10 minutes. Add salt and pepper. Remove from heat and beat in egg yolks and optional dillweed. Chill thoroughly in fridge.
Potato and Roasted Garlic Filling:
1 lb potatoes, peeled and cut up
1/3 T vegetable oil
7 cloves garlic, peeled and quartered
1/4 c milk
1/4 c cream cheese, softened
1/4 t salt
1/4 t pepper
Cook potatoes until tender. Mash when done. Meanwhile, in small saucepan, heat oil on medium-high heat. Add garlic and reduce to medium-low heat. Cook, stirring occasionally, for about 10 minutes or until garlic is tender but not browned. Mash garlic and add to mashed potatoes. Blend in milk, cream cheese, salt and pepper. Stir just until smooth. Cool to room temperature.
Potato Cheddar Bacon and Onion Filling:
1 lb potatoes, peeled and cut up
2 slices bacon
1 small onion, finely chopped
1/2-2/3 c shredded old cheddar cheese
Fry bacon until very crisp. Crumble and set aside. Cook potatoes until tender. Mash when done. Meanwhile, discard all but 1 tbsp bacon fat. In remaining tbsp, cook onion until soft. To hot mashed potatoes, add shredded cheddar. Mix until cheese is melted. Add cooked onion and crisp bacon. Stir just until combined. Cool to room temperature.
Turkey Filling:
2 c finely diced cooked turkey
1 1/4 T chopped green peppers
5/8 T chopped onions
1 c cream of mushroom soup
Mix together, use less mushroom soup if necessary so the mixture isn't runny.
Walnut Filling:
7 oz walnuts, chopped
7 3/4 oz caster sugar
1 egg whites
1/2 t ground cinnamon
Mix together.
Portabella Mushroom Filling:
2 large portabello mushroom, chopped
2 clove garlic, minced
2 T butter
brie cheese
Saute garlic and portabella mushrooms in butter. Spoon sauted mushroom and garlic into each empanada. Stuff each with pieces of brie cheese.
Cheese, Onion & Sausage Filling:
1 c cheddar cheese, finely grated
1/4 c green onions, very finely chopped
3 T mayonnaise
3 T grated parmesan cheese
2-3 T oil
1 t dried dill weed (opt)
6 breakfast sausages, fried and chopped up
In a bowl mix together cheddar cheese, green onions, sausage meat, mayo and Parmesan cheese and black pepper to taste (if using) mix well to combine.