Ingredients for 8 servings

¼ cup chopped onions
¼ cup chopped pimento stuffed olives
¼ cup golden raisins
½ pound ground beef
½ teaspoon salt, or to taste
1 clove garlic, minced
1 hard-boiled egg, chopped
1 raw egg
1 tablespoon vegetable oil
1 teaspoon water
1 17.3 ounce package Pepperidge Farm® Puff Pastry sheets, thawed

Directions

Heat the vegetable oil in a 10-inch skillet. Add the onion and sauté for 2 minutes, until the onion turns translucent. Add the ground beef, and brown for about 4 minutes, until the beef is completely cooked. Add the olives, raisins, egg, garlic and season with salt. Stir to combine well, then remove from the heat and cool slightly.

Heat your oven to 350°F. On a floured surface, unfold one of the sheets of the Pepperidge Farm® Puff Pastry, and roll out with a rolling pin so that the folds are no longer visible. Sprinkle a bit of extra flour on the top surface of the pastry for easier rolling.

Use a 5”to 6” round cutter or template to cut out circles from the dough. (We used the lid of a large round plastic yogurt container with excellent results.) If the dough seems too small to yield 4 circles per sheet of puff pastry, simply roll the pastry a bit thinner and wider.

In a separate small bowl, whisk together the raw egg and water. Set aside.

Fill each pastry circle with 2 to 3 tablespoons of the meat mixture. Pinch the edges of the circle together well to seal and form a half moon shape. Place the empanada on a parchment lined baking sheet, and seal the empanadas again by pressing down the pinched edges with the tines of a fork. Once all the empanadas are well sealed, brush the top and edges with the egg mixture.

Bake the empanadas in the oven for 15 to 20 minutes, until they are golden brown. Cool slightly before serving.

Ingredients for 6-8 servings

½ cup scallions, diced
1 cup semi-soft cheese, diced
1 large onion, diced
1 red pepper, diced
1 ½ cups squash puree
2 cups P.A.N. Sweet Corn Mix
2 cups + 2 tablespoons milk
2 tomatoes, seeded and diced
4 tablespoons shortening

Directions

Heat half of the shortening in a pan. Sauté the onion and red pepper until soft.

Add P.A.N. Sweet Corn Mix and squash. Then, gradually add milk and cook for 6 minutes, stirring constantly.

Heat the rest of the shortening in a different pan and sauté the scallions and tomatoes until soft. Set aside.

Place 3-4 pieces of the semi-soft cheese in a serving bowl, add the tamale and top with the scallion and tomato stew. Serve hot.

Ingredients

½ teaspoon ground cumin
½ cup distilled white vinegar
1 cup extra-virgin olive oil
1 cup roasted red peppers, coarsely chopped
1 cup warm water
1 tablespoon crushed red pepper
1 teaspoon ground black pepper
2 bunches Italian flat leaf parsley
2 tablespoons chopped fresh oregano
2 tablespoons red wine vinegar
2 tablespoons sweet paprika
3 tablespoons kosher salt
6 cloves garlic

Directions

Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera.

Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.

Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow. Sauce can be kept refrigerated in an airtight container for 2 weeks.