Team: Los Tres Cocineros
Host School: red cedar school
Age Group: Middle School
3 cups all purpose flour
½ teaspoon salt
6 Tablespoons (1 stick) butter
¾ cup warm whole milk
¼ cilantro finely chopped
¼ cup mint chiffonade
2 tablespoons honey
1 clove garlic minced
½ teaspoon cumin
4 tablespoons olive oil
1 large sweet potato peeled and shredded
large onion. finely diced
1 cup cooked black beans
1 cup green peas
1 cup shredded sharp cheddar
1 cup of corn
1 head of romaine
½ medium red onion
3 medium cucumbers peeled
1 package of radishes
½ cup finely chopped cilantro
2 T fresh or 1 T dried Oregon
½ cup green onion chop fine
1 t paprika
2T RED WINE vinegar
Lime juice fresh
½ cup olive oil
1 mango peeled and sliced
Salt to taste
Mix measured flour and salt in a food processor. Pulse until well combined.
Add butter and pulse until well blended
Add egg and then milk in small amounts. Pulse until the dough starts to come together into 1 ball. It should be soft and slightly sticky
On a well floured surface lightly knead and divide into equal balls (weigh to insure evenity)
Wrap in plastic wrap and set aside.
When ready roll each ball into thin rounds.
Fill with as much filling as you can and still be able to seal it.
Seal empanadas by pressing edges together and then imprinting it with a fork.
Use parchment paper to cover a tray. Bake for 15-25 minutes or until golden brown.
Dressing:Mix everything but oil together in a medium bowl.
Slowly mix in oil whisking constantly until everything is combined
Place oil in a saute pan, turn heat to medium-high add onion saute until soft add grated
Sweet potato, stirring, till softened Add cumin, paprika salt, and pepper to taste Add peas
corn and black beans. Mix well Cool filling when cooled add grated cheese into pies
with approximately 2 tablespoons filling place in the center of dough circles. Over and
seal use milk or egg wash to seal.
Play some size pies on parchment-covered baking sheets don't forget egg wash and Fork prick pies baked 350 about 25 + minutes.
Wash, dry, shred than cool romaine
Chop red onion
Thinly chop cucumber and radish
Add all ingredients together
Cover and keep as cold as possible
Toss slaw with dressing before serving
Chop cilantro, green onion
Measure out dried/fresh oregano, paprika, red wine vinegar, and olive oil
Peel than chop mango
Add all to food processor and pulse
Add salt, stir and pulse again
Then taste and add more seasoning if necessary