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1 package of Chebe's Basic Bread mix, mixed up according to directions without
1/2 lb ground meat
1 1/2 to 2 cups of sauerkraut, drained
onion, sliced thin and slices quartered
1/3 cup chopped mushrooms
salt and pepper to taste
1 tsp garlic powder
Optional: 6 slices
of Oaxaca cheese sliced 1/4 thick about 1 1/2 to 2 inches in length
yolk beaten for brushing on tops
Heat the oven to 375 degrees F. Line a
baking sheet with parchment paper and set aside.
Brown the ground meat
in a skillet with onions, and spices. While the meat is browning, make the bread
mix and roll out to about 1/4 inch thick between parchment paper. Using a 4 inch
empanada press/cutter cut out the circles of dough, rolling scraps out again,
you should get about 6 rounds.
When the meat is browned, add the mushroom
pieces and sauerkraut and heat through, till mushrooms are becoming tender.
Remove the skillet from the heat.
If you're adding the cheese, place a
slice on each round on one side towards the middle. Add about 3 tablespoons of
the meat mixture on top. Fold the dough over and press the edges together and
place on your baking sheet. When all are assembled, brush the egg yolk over the
tops and bake for 18 to 20 minutes until nice and golden. Remove from the oven,
let rest for a few minutes and serve.
They go exceptionally well with a
salad and if you like you can serve them with a pat of butter brushed onto the