Flotsam & Jetsam

blatherings and ephemera that I learn and find about Technology, Chocolate, Food and miscellaneous tidbits.

Flotsam & Jetsam header image 2

Spam Empanadas

August 28th, 2009 · No Comments

Found this while looking for Empanada recipes.

Spam Empanadas

1 pound Spam, with yucky gelatin layer removed and then ground or finely chopped
1/4 cup chopped onion
4 tablespoons Bisquick
1/2 teaspoon salt
2 cloves minced garlic
1 cup ketchup
4 tablespoons sour cream
1 1/2 cups Bisquick
1/3 cup water
1/2 cup grated cheese

Cook the Spam and the onions until the onions are soft and slightly browned. Stir in 4 tablespoons Bisquick, salt, garlic, ketchup, sour cream and cheese. Heat through.

Stir 1 1/2 cups Bisquick and water to a soft dough, turn onto floured cloth-covered board. Knead. Roll out dough and cut into 3-inch diameter circles. Place 1 to 1 1/2 teaspoons Spam mixture on each circle, fold over and seal. Prick holes with fork into each turnover. Place on ungreased cookie sheet and bake at 400 degrees F for 15 to 20 minutes.

Serve with tomatillo salsa.

Tomatillo Salsa Verde

To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.

* 1 1/2 lb tomatillos
* 1/2 cup chopped white onion
* 1/2 cup cilantro leaves
* 1 Tbsp fresh lime juice
* 1/4 teaspoon sugar
* 2 JalapeƱo peppers OR 2 serrano peppers, stemmed, seeded and chopped
* Salt to taste


1 Remove papery husks from tomatillos and rinse well.

2a Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

2b Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

2 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Tags: Uncategorized