"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Jerome’s Empanada Sarap Recipe

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This recipe for Jerome’s Empanada Sarap, by , is from HealthPartners Central Lab Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jerome Welnetz
Added: Thursday, September 18, 2008


1 lb lean hamburger, brown and drained
1 medium white onion finely chopped
8 oz box of fresh mushrooms, finely chopped
small amount garlic (to your taste)

2 tsp ginger powder
2 tblsp soy sauce
1 tsp worcestershire sauce.

3 Containers of Pillsbury Crescent Roll Dough (or other brand, follow directions on container label for cooking)

1 egg white

muffin pan

Add a little olive oil to fry pan and sauté onion, mushroom, and garlic. Put in large mixing bowl and set aside. Fry lean hamburger to brown and drain all grease. Mix the hamburger with onion/mushroom mixture. Season with salt (not much due to soy sauce), freshly ground pepper, ginger powder, soy sauce, and worcestershire sauce.

Remove the dough from the container and keep in squares instead of triangles. If the perforation comes apart, don’t fret, just squeeze the dough together with your fingers. Now fill the dough with a scoop of filling. Close the tops. Place the filled dough into greased or canola oil sprayed muffin pan. Cover tops with brushing of egg white. Cook following directions on the crescent roll container until nice and brown.

For variations: For hot and spicy add pepper flakes or chopped jalapeño peppers to filling. For a cabbage roll taste variation add to filling finely chapped Nappa cabbage, salted, and squeezed to remove moisture. (If adding the Nappa cabbage, don’t add the hot spicy items-they are not good partners.)




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