MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Martin Oswald's Argentinean Empanadas
Categories: Potatoes, Vegetables, Fruits, Herbs, Chilies
Yield: 6 Servings

1 Onion yellow; diced
4 cl Garlic; minced
6 c Eggplant; diced
1 c Black beans; cooked
2 c San Marzano tomato; chopped
3 tb Curry powder
1 tb Cumin seeds
1 ts Fennel seeds
1/2 ts Cinnamon
1/4 ts Allspice; ground
1/2 ts Chile flakes
2 tb Apple cider vinegar
1 c Golden raisins; chopped
1/2 c Cilantro; chopped

MMMMM----------------------EMPANADA DOUGH---------------------------
3 md Potatoes; baked
3 md Sweet potatoes; baked
1 ts Cumin; ground
3 tb Corn starch

Push all potatoes through a food mill and combine with
the corn starch and cumin.

Divide mixture into 18 balls. make empanadas by forming
a round patty about 4" wide and 1/4" thick. Fill the
center with a large spoon full of eggplant stuffing and
close the empanadas. Bake them in a 350ºF/175ºC oven for
30 minutes on a sheet pan lined with wax paper.

FILLING: Sauté onions and garlic in hot pan without oil,
stirring constantly. Add eggplant and sautee for 5
minutes, add all spices and toast for 2 minutes. Deglaze
with applecider vinegar, add tomatoes, cilantro and cook
for 15 more minutes.

TIP: Serve empanadas with a spicy tomato sauce and
wilted spinach

Makes 6 portions

RECIPE FROM: http://pyramidbistro.com

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