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Free Cooking Class: Chilean Empanada and Rolled Apple Cookies [RSVP] February 20, 1:00pm, Family Housing Community Room, UGA Interfaith Cultural Organization continues its free cooking classes. This week we are going to show how to cook Chilean Empanada and Rolling Apple Pastries. If you would like to learn and taste how to prepare this tasty dish, please come and join us. Free Cooking Class: Chilean Empanada and Rolling Apple Pastries and Turkish Tea will be served at the end of class.     apple cookie images from dudukmakarnasi.blogspot.com Chilean Empanada Ingredients Dough 3 Cups All-purpose flour 1 Teaspoon Coarse salt 8 Tablespoons Unsalted butter -- cut in bits 2 Egg yolks 2 Tablespoons Tarragon vinegar 9 Tablespoons Cold water Filling 1 tablespoon Olive oil 1 teaspoon Spanish paprika 1/8 teaspoon Cayenne 2 tablespoons Unsalted butter 2 medium Onions -- chopped fine 1/2 pound Lean ground beef or sustitute soy meat, veggie ground beef. 1/4 teaspoon Dried oregano 2 teaspoons Coarse salt 1 Bay leaf 1/2 cup Beef stock 3 tablespoons Seedless raisins 8 Kalamata olives -- chopped 1 Hard-boiled egg -- chopped Glaze 1 Egg yolk 1 whole Egg 1 tablespoon Cold water Directions Sift the flour and salt into a bowl. Add the butter, egg yolks, and vinegar and mix quickly and thoroughly with your fingertips until all ingredients are well incorporated. Add 5 tablespoons of the water and continue mixing, adding just enough of the remaining water, a little at a time, to make a firm dough. Refrigerate until ready to use. For the filling, heat the oil and butter in a saute pan. Add the onions and saute over medium heat until light brown until the stock has almost -- but not quite -- evaporated. Mix in the raisins and olives. Remove around the edges, about 5 minutes. Add the beef, oregano, salt, and bay leaf and cook until all the liquid has evaporated. Add the stock and continue cooking from the heat and let cool. Stir in the chopped hard-boiled egg. Correct the seasoning with salt to taste. Set aside. Preheat the oven to 375 degrees. On a floured board, roll out the dough about 1/8-inch thick, shaping it into a 16-inch square. Cut out circles about 5-inches in diameter. Knead and re-roll the scraps and cut into additional circles. Place a heaping tablespoon of the meat filling about 1/2-inch from the edge of each circle. Brush the border of the circle with juices from the filling or with water. Fold the dough over to form a half-moon, pressing the edges together with your fingertips or the tines of a fork to seal. Prick the top of each empanada once or twice with the tines of the fork. Repeat this process until all the empanadas are assembled. Spread parchment paper on a baking sheet. Arrange the empanadas on top and brush with glaze. Bake for 30 minutes, or until golden. Remove the baking tray from the oven, and transfer the empanadas to a serving platter or individual plates, and serve hot. Make the glaze by beating the egg yolk and egg with the water. Rolled Apple Cookies Ingredients 1 stick of butter 1/2 cup plain yogurt 1/3 cup oil 1 cup powdered sugar 3 tbs corn starch 1 whole egg 1 tsp baking powder flour (apprx 3 cups) Filling 3-4 apples peeled and shredded 1 tsp ground cinnamon 4 tbs sugar 1/3 cup chopped walnut 3 tbs powdered sugar to sift on top of pies Preparation First, we`ll start to prepare filling. Put shredded apples in a deep pan and saute it with sugar for a while. When it gets soft, turn the heat off and let it cool down. Add cinnamon and chopped walnuts. Stir to combine. Set that filling aside. To prepare the dough, Put all the ingredients (but not flour and baking powder) in a large bowl. Sift the flour and baking powder together in another bowl. Gradually Add flour mixture to the oil mixture until it is a nice and soft cookie dough. Put the dough into the fridge for 15 minutes. Divide the dough into 4 pieces to make the rolling easy. Take one piece of them and roll it like circle. Cut it with knife into 6-8 pieces like pizza slices. Take one slice and put 1 tsp filling on the wide side of slice and roll it till the end. Do the same thing to all pieces of dough. After finished all pieces, put them on to greased cookie sheet. Pop it in 350 degree preheated oven for 20 minutes or so. Take them out of the oven. When they are still warm , sift powdered sugar.                       | |
   
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