Empanadas de Picadillo

Heat oil in large skillet over medium-high heat; cook garlic, onion and diced pepper until softened. Add beef and cook, stirring occasionally for 8-10 minutes until browned and completely cooked. Drain if necessary. Add salsa, chili powder and cumin; reduce heat to medium-low and simmer 3-4 minutes. Remove from heat; stir in olives and raisins. Season to taste and cool completely. For tapas-sized empanadas, cut each pie shell into ten to twelve 3-inch (8-cm) rounds and use 1 level tablespoonful/15 ml beef mixture for each empanada. Moisten pastry edges with water; fold over and seal with fork. Place empanadas on parchment paper or foil-lined baking sheet; prick and brush each with beaten egg. Bake in 425ºF (220ºC) oven for 10-15 minutes or until golden brown. (Alternately, empanadas can be made ahead and frozen. Freeze unbaked empanadas in sealed container for up to 1 month; bake from frozen at 350ºF/180ºC for 20-25 minutes).

Makes 40 tapas (appetizers) or 8 main course servings

Italian Beef Roll

FILLING: In large skillet, heat oil over medium heat; cook pine nuts (if using), stirring occasionally, until nicely browned. Using slotted spoon, remove from pan; set aside. In same skillet, cook onion, sweet peppers, mushrooms, basil, salt, pepper and cayenne, stirring occasionally, for 10 minutes or until liquid from mushrooms evaporates. Remove from heat; stir in pine nuts. Cover and let cool to room temperature. BEEF ROLL: Meanwhile, in large bowl, combine ground beef, breadcrumbs, egg, tomato sauce, onion, garlic, basil, salt and pepper; mix well. Place meat mixture onto sheet of plastic wrap and spread into a 14 x 10 inch (35 x 25 cm) rectangle. Arrange prosciutto over meat leaving 1-inch (2.5-cm) border. Top with cheese and prepared Filling. Using plastic wrap to help, roll up meat from short end. Pinch edges and ends to seal in Filling. Line 9 x 5 inch (2 L) loaf pan with foil; grease. Place Beef Roll into pan, seam side down. Insert meat thermometer into centre of roll, avoiding bottom of pan. Bake in 350ºF (180ºC) oven for 1 to 1 ¼ hours or until thermometer reads 160ºF (70ºC). Let stand 10 to 15 minutes. Use foil to help remove roll from pan; cut into 1-inch (2.5-cm) slices to serve.

Makes 6 servings

Beef Curry Stir-fry

In large resealable freezer bag, combine beef strips with teriyaki sauce; seal and refrigerate for 20 to 30 minutes. Drain beef, discarding teriyaki marinade. Heat 1 tbsp (15 ml) oil in wok or non-stick skillet over medium-high heat until a drop of water added evaporates immediately. Add half of the beef strips, cooking for 1 minute per side or until browned, but still pink inside. Remove from wok. Add remaining beef and cook as before; remove from wok. Add remaining 2 tbsp (30 ml) oil to wok. Add garlic, onions and carrots; stir-fry 5 minutes. Add curry powder; stir-fry for 1 minute. Stir in broth, cream, coconut and reserved beef strips; bring to boil and simmer 1 minute. Stir in snow peas; cook, stirring occasionally for 3 minutes. Serve, garnished with green onion or cilantro, if desired.

Makes 4 servings