Sunbeam ODF 510 - Manual (Page 19)

AND
V
EGETABLE
E
MPANADAS
M AKES ABOUT 15 P IECES
2 Tbsp. olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 carrot, finely chopped
1 cup fresh or canned
1 Tbsp. drained capers
tsp. ground cumin
tsp. pepper
tsp. hot pepper sauce or to taste
1 package refrigerated, ready-to-use pie crusts
7 cups peanut or vegetable oil
1. In a large skillet, heat oil over medium high heat. Add onion, garlic
and carrot; cook and stir until vegetables are soft but not browned.
2. Stir in crabmeat, capers, cumin, pepper and hot pepper sauce.
Cook and stir minute, then remove from heat and set aside.
3. On a clean, lightly floured surface, unfold one pie crust and
roll out to an 11-inch circle. Using a floured 4-inch round
cookie cutter, cut circles from pie crust. Save scraps to re-roll.
4. Spoon about 1 tablespoon of the filling onto one side
of each circle of dough. Fold other half of dough over filling.
Moisten edge of round with water; seal by pressing down edges
with tines of a fork. Repeat procedure with remaining pie crust
and filling.
5. Pour oil into deep fryer. Set fryer temperature to
6. Line a 1.5 x 10 x l-inch baking pan with a double thickness
of paper towels. Place pan near fryer.
7. With basket in highest position, place a few empanadas into
basket; close lid and lower filled basket into oil. Fry 3 4 minutes
until golden brown. Remove and place in paper-towel lined
baking pan to drain. Keep warm.
8. Return oil to temperature before repeating process with
remaining empanadas.