Especials del Sudoeste
Southwest Specialties

Empanadas

2/3 cup ground pork 
2/3 cup ground beef 
1  small onion, chopped finely 
1/2  poblano, Anaheim chiles, 
seeded and chopped finely 
1/2  small green bell pepper, 
seeded and chopped finely 
1/2 tsp ground cloves 
1 tsp ground cinnamon 
1 tbsp tomato paste 
5 tbsp water  
1 tsp clear honey 
  juice of 1 lime 
1 1/2 lbs frozen shortcrust pastry, 
defrosted 
oil for deep frying 

Put pork and beef into a non stick 
skillet and cook over gentle heat, 
stirring constantly, for 8 minutes, 
or until meat has browned. 
Add onion and chiles, 
and cook for 5 minutes, 
stirring frequently. 
Add both peppers and spices, 
and cook for a further 3 minutes.
Blend tomato paste with water 
and add to pan, 
together with honey and lime juice. 
Bring to a boil, 
then simmer for 15 minutes, 
stirring frequently, 
or until most of liquid 
has evaporated. 
Allow to cool.
Roll pastry out on a lightly 
floured surface and cut out 
twelve 4 inch circle. 
Divide filling between pastry circles, 
brush edges with water and fold 
over to make small pastries. 
Pinch edges together firmly.
Heat oil to 350 degree F 
and fry Emapanadas, a few at time, 
for 3 minutes or until golden brown. 
Drain on paper towels and serve 
with a red or green chile sauce, 
green salas leaves and lime wedges.