MANILA, Philippines - Lea & Perrins Worcestershire Sauce shares well-loved family recipes in My Family Treasures, a compilation of recipes by renowned chef Jill Sandique.
The cook booklet comes free with every 150-ml. and 300-ml. bottle of Lea & Perrins. It contains 10 select recipes of meat, vegetable and seafood dishes with tips on preparing, cooking and serving each dish.
Lea & Perrins Worcestershire Sauce contains a balanced blend of vinegar, spice, fruit, and fish flavors with just the right amount of heat. It has a distinct tangy, sweet, spicy, and sour flavor that enhances the flavor of meat. It contains real garlic, onion and molasses. It has no soy sauce, no MSG, artificial color or preservatives. Lea & Perrins has been a favorite household condiment worldwide for over 170 years.
The My Family Treasures cook booklet is available until supplies last. Visit www.leaperrinskitchen.com.ph and join the Lea & Perrins Kitchen Club for more recipes, program updates, and giveaways.
Beef empanaditas
You may also serve the meat filling with steamed rice, fried bananas and Heinz Ketchup mixed with a few drops of Lea & Perrins Worcestershire Sauce.
Ingredients:
Crust:
3 cups sifted all-purpose flour
1 1/4 tsps. salt
1 tbsp. sugar
1/2 cup chilled butter
1/4cup lard or shortening
2 pcs. large eggs, beaten
3 tbsps. white wine
3 to 4 tbsps. cold water
Filling:
2 tbsps. vegetable or corn oil
1 pc. small onion, chopped
1 pc. small green bell pepper,
chopped
3 cloves garlic, minced
1 1/2cups ground beef,
about 300 grams
1 tsp. Lea & Perrins
Worcestershire Sauce
1/4 cup Heinz Tomato Ketchup
2 tsps. Heinz Distilled White
Vinegar
or Apple Cider Vinegar
6 pcs pitted green olives, chopped
1/4 cup raisins, coarsely chopped
2 tbsps. capers, chopped
1/4 tsp. ground cumin
1/4 tsp. sugar
salt and pepper, to taste
vegetable or corn oil, for deep-frying
Procedure:
1. To make the crust, sift together flour, salt and sugar. Cut in butter then lard or shortening. Toss in beaten eggs, white wine, and water. Knead lightly then form into a cylinder. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
2. To make the filling, heat oil in a shallow pan. Sauté onion, bell pepper, and garlic until aromatic. Add the ground beef and cook briefly. Add Lea & Perrins Worcestershire Sauce and the rest of the ingredients. Cook for another 10 to 15 minutes. Season with salt and pepper. Set aside to cool completely.
3. To assemble, divide the dough into 24 to 30 pieces. Form into small balls then roll out each ball into a 3-inch disk, about 1/8-inch thick. Place a heaping teaspoon of the filling in the center of the disk. Brush the edge with water. Fold dough over and secure edge with the tines of a fork. Repeat procedure until all of the dough and filling are used up. Chill for 1 hour or overnight.
4. Deep-fry the empanaditas in moderately hot oil. Drain on a wire rack or strainer. Cool slightly then serve warm.
Chef’s Tips: Using ice-cold water to moisten the dough will produce a flakier crust. This ground beef mixture makes an excellent filling for your torta.
Yields 24 to 30 pieces.