Enchilada Sauce
INGREDIENTS:
8 ts Chilled margarine 2 oz Monterey Jack or Cheddar
3/4 c All-purpose flour -cheese, shredded
3 tb Ice water 1 ts Prepared spicy brown mustard
2 oz Cooked ground pork, crumbled 1 ds Crushed red pepper
-(OR finely chopped 1 Egg separated
Cooked ham) 1 tb Skim milk
8 ts Chilled margarine 2 oz Monterey Jack or Cheddar
3/4 c All-purpose flour -cheese, shredded
3 tb Ice water 1 ts Prepared spicy brown mustard
2 oz Cooked ground pork, crumbled 1 ds Crushed red pepper
-(OR finely chopped 1 Egg separated
Cooked ham) 1 tb Skim milk
Paprika Garnish: red bell pepper strips and cilantro leaves
In small bowl, with pastry blender or 2 knives, cut margarine into flour until mixture resembles corn meal; sprinkle with ice water and, using fork, mix to form soft dough. Roll dough between 2 sheets of wax paper to form rectangle about 1/4 inch thick; remove paper and use 2-inch diameter plain or fluted cookie cutter to cut dough into rounds. Roll scraps of dough and continue cutting until all dough has been used (should yield 24 rounds). Combine pork (or ham), cheese, mustard, and red pepper in small bowl and set aside. Preheat oven to 375.
Beat egg white lightly and brush an equal amount onto each pastry round. Spoon an equal amount of the meat mixture (about 1/2 rounded teaspoon) onto center of each round; fold pastry over, turnover-fashion, to enclose filling. Press edges of dough together to seal. Transfer turnovers to nonstick cookie sheet. Add milk to egg yolk and beat lightly; brush an equal amount of mixture over each turnover and sprinkle each with a dash of paprika. Bake until turnovers are golden brown, 15 to 20 minutes. Transfer to warmed serving tray; garnish with red pepper strips and cilantro. Chili sauce or salsa can be served as a dipping sauce.
Makes 8 servings of 3 turnovers each.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
In small bowl, with pastry blender or 2 knives, cut margarine into flour until mixture resembles corn meal; sprinkle with ice water and, using fork, mix to form soft dough. Roll dough between 2 sheets of wax paper to form rectangle about 1/4 inch thick; remove paper and use 2-inch diameter plain or fluted cookie cutter to cut dough into rounds. Roll scraps of dough and continue cutting until all dough has been used (should yield 24 rounds). Combine pork (or ham), cheese, mustard, and red pepper in small bowl and set aside. Preheat oven to 375.
Beat egg white lightly and brush an equal amount onto each pastry round. Spoon an equal amount of the meat mixture (about 1/2 rounded teaspoon) onto center of each round; fold pastry over, turnover-fashion, to enclose filling. Press edges of dough together to seal. Transfer turnovers to nonstick cookie sheet. Add milk to egg yolk and beat lightly; brush an equal amount of mixture over each turnover and sprinkle each with a dash of paprika. Bake until turnovers are golden brown, 15 to 20 minutes. Transfer to warmed serving tray; garnish with red pepper strips and cilantro. Chili sauce or salsa can be served as a dipping sauce.
Makes 8 servings of 3 turnovers each.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.