Pork-Filled Turnovers (Pastelitos Rellenos de Cerdo)

INGREDIENTS:

FOR THE PASTRY: 

2 cups all-purpose flour

1/2 teaspoon salt

1/4 pound (1/2 cup) butter

1/2 teaspoon lemon juice

1/2 cup lukewarm water

vegetable oil for deep frying

FOR THE FILLING:

1/2 pound ground pork

1 large onion, grated

4 tablespoons capers

1 hardboiled egg, finely chopped

1/2 cup deviled ham, or 1/4 pound finely chopped boiled ham

salt, freshly ground pepper to taste

FOR THE PASTRY: Sift the flour and salt into a large bowl. Cut the butter into small pieces and rub into the flour with the fingertips to form a coarse meal. Mix the lemon juice with the water. using a fork, stir in the water quickly to make a soft dough. Gather into a ball and refrigerate, covered with wax paper, for 30 minutes. Roll out the pastry on a floured surface to a thickness of 1/16 inch and cut into 2-1/2-inch circles with a cookie cutter or glass. Put 1/2 tablespoon of filling in the center of each pastry circle, fold the pastry in half to make a turnover, and seal the edges by pressing with the tines of a fork. The turnovers may be frozen at this point until ready to use. Let them thaw for 3 hours at room temperature before cooking.

TO FRY: Pour enough vegetable oil in a fryer or saucepan to reach a depth of 2 to 3 inches. Heat to moderate, 350 F. on a frying thermometer. An easy way to check the temperature is to stir the oil with wooden chopsticks, then wait to see if tiny bubbles form on the sticks. If they do, the temperature is right. Fry the turnovers, a few at a time, until golden brown, turning once, about 5 minutes. Drain on paper towels and keep warm.

If preferred the pastelitos may be baked. Brush with egg yolk beaten with a little water in a preheated hot (400 F.) oven for 5 minutes. Reduce the heat to 350 F. and bake for 15 minutes longer, or until golden brown. Serve as an accompaniment to drinks.

They may also be cooked and later reheated in the oven just before serving.

FOR THE FILLING: Thoroughly mix all the ingredients together. Instead of pork, ground beef, chicken breast, or drained, canned tuna fish may be used. If using tuna, omit the ham and use 2 hardboiled eggs instead of 1.

Prawn and Potato Omelette    HT MC Colombian  35mins

Colombian Name: Cuajado de Camarones   Serves 4   

Ingredients
3 tbsp Butter
½ teasp Cayenne Pepper
2 Onions, finely chopped
3 large Tomatoes, chopped
Salt
2 medium Potatoes, cooked and cubed
4 large Eggs
450g/1lb Raw Prawns, peeled and halved

Instructions

1. Heat the butter in a large saucepan, add the cayenne and onions and sauté over a medium heat, stirring, until the onions are soft.

2. Add the tomatoes and salt and continue to cook for about 5 minutes.

3. Add the cooked potato cubes and cook for a further 3-4 minutes, stirring from time to time.

4. Meanwhile, place the eggs in a medium mixing bowl and whisk with an electric whisk.

6. Add the prawns to the onion mixture in the frying pan and cook for 2-3 minutes until they turn pink.

7. Pour in the egg mixture, mixing well and cook until lightly set. Serve immediately.

Bogota Rice and Peas      50mins
Colombian Name: Arroz Con Guisantes   Serves 4           

Ingredients
2 tbsp Oil
1 small Onion, finely chopped
1 Garlic Clove, crushed
1 Green Capsicum (Sweet pepper), finely chopped
1 x 400g/14oz Tin Pigeon Peas (gungo beans), drained
1 tbsp Capers
2 tbsp Freshly chopped Coriander (cilantro)
2 tbsp Chopped Pimento stuffed Olives
100g/4oz Chorizo Sausage, chopped
960ml/32fl.oz. Fresh Chicken Stock
1 teasp Ground Cumin
1 teasp Hot Paprika
Salt
450g/1lb Long Grain Rice

Instructions

Heat the oil in a large saucepan then add the onion, garlic and capsicum and sauté for 3-4 minutes, stirring.

2. Add the pigeon peas , capers, coriander, olives and chorizo and sauté for a further 3 minutes.

3. Add the stock, cumin, paprika, salt and rice and bring to the boil. Reduce the heat then simmer, uncovered until the liquid is slightly below the surface of the rice and holes form in the rice.

4. Cover the pan tightly and cook over a very low heat for 20 minutes, shaking the pan from time to time, until the liquid is absorbed and the rice is tender. Leave to stand, covered, for 10-15 minutes. Serve hot.

Colombian Chicken Stew Ajiaco

Ingredients

• 1 (3 pound) whole chicken, cut into pieces
• 8 potatoes, peeled and cubed
• 1 onion, chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 (15.25 ounce) can whole kernel corn, drained
• 2 avocados, peeled, pitted, and diced
• 1/4 cup chopped fresh cilantro
• sour cream, for topping (optional)

Directions

1.     Put chicken pieces in a large pot over medium heat with enough water to cover the chicken; bring to a boil and let simmer until the chicken is falling off the bones, about 45 minutes. Remove chicken from pot, reserving the water in the pot. Allow the chicken to cool enough to be able to remove the meat from bones and shred into strands.

2.     Return the water to medium heat; add the potatoes, onion, salt, pepper, and garlic powder to the water; cook until the potatoes and onion are soft; about 30 minutes. Once the potatoes are tender, use a masher to mash the potatoes into the broth, resulting in a thickened broth. Stir in the shredded chicken and corn; cook until heated through completely. Add the avocado and cilantro just before serving; garnish with sour cream.