Artichoke And Tomato Empanadas

Ingredients

  • 2 cups  all-purpose flour
  • 1 tablespoon  sugar
  • 1 teaspoon  salt
  • 6 tablespoons  cold butter or margarine, cut-up
  • 3 tablespoons  vegetable shortening
  • 3 to 4 tablespoons  cold water
  • 1 1/2 teaspoons  distilled white vinegar
  • 1 tablespoon  olive oil
  • 1/2 cup  finely chopped onion
  • 2 teaspoons  minced garlic
  • 1 9-ounce package  frozen artichoke hearts, cooked according to package directions
  • 3   plum tomatoes, diced
  • 2 teaspoons  minced fresh thyme or 1/4 teaspoon dried thyme, crushed
  • 1/2 teaspoon  salt
  • 1/8 teaspoon  freshly ground pepper
  • 1/2 cup  coarsely shredded Gruyere or Swiss cheese
  • 2 tablespoons  freshly grated Parmesan cheese
  • 1 large  egg yolk, lightly beaten

Description

These Savory Turnovers Are Filled With Artichoke Hearts, Tomatoes, And Herbs. They're A Great Hot Appetizer For Parties Or Holiday Gatherings.

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