John ManionJohn Manion

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From MAS, Chicago, Il
Pastel de Quijo Prata
Farmers cheese and heart of palm pastry

For the filling:
  • 1 cup poblano pepper, diced
  • 1 cup of red onion, diced
  • 1 cup green onion, diced
  • 2 tablespoons chopped garlic
  • 1 tablespoons crushed red pepper
  • 2 cups Feta or Farmer's Cheese
  • 2 tablespoons olive oil
  • salt and pepper to taste
For the dough:
  • 2 1/2 cups of all purpose flour
  • 1 teaspoon of salt
  • 1/2 teaspoon of cayenne
  • 1 pinch of white pepper
  • 1/2 cup of unsalted butter
  • 1/4 cup lard
  • 1/4 cup cold water
For frying:
  • 2-5 cups of Canola oil
To make filling:
Pre-heat a large sauté pan. Add enough olive oil to cover the bottom of the pan and sauté the poblanos, red onion, green onion and garlic until the red onions are translucent. This usually takes 8 minutes. Add the crushed red pepper and sauté for another minute. Place the cheese in a mixing bowl and add the ingredients from the sauté pan. Mix thoroughly and let cool.

To make dough:
Mix the dry ingredients together in a bowl. Cut the butter and lard into tiny pieces and work the butter and lard in with your fingers. Add the water a little bit at-a-time and knead into the dough. Roll out dough until 1/8th of-an-inch and cut out 4-inch circles. Place two tablespoons of cooled filling mixture in the center of each circle of dough. Fold one edge of the dough over to the other side and seal edge with a sprinkle of water, using the prongs of the fork to crimp.

To Cook Empanadas:
You can refrigerate empanadas until ready to cook and serve. To cook, pre-heat enough Canola oil to float the empanadas in a sauté pan and fry at 325 degrees F. Cook empanadas on both sides until golden brown. Enjoy.

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