Empanadas de Santa Rita

The following recipe for Empanadas de Santa Rita was submitted by Luis Acosta, from Chihuahua City, Mexico,  in honor of St. Rita, whose feast is celebrated each year on May 22nd.  Thank you Luis! 

Chihuahua City is the capital of Chihuahua State, the largest state in Mexico. Saint Rita of Cascia is our holy patron. Every year when may begins a huge fair comes to town, known as “la feria de Santa Rita” or St. Rita’s fair; and on St. Rita’s memorial (May 22nd) a beautiful party, known as “kermesse” is held outside St. Rita’s Temple.

All day long masses are celebrated, native dancers known as “matachines” dance throughout the day, people from the entire town comes to thank St. Rita, have a good time and to buy the famous “Empanadas de Santa Rita”.

This meal is very famous and coveted, the only problem is that May 22nd in the only day in THE YEAR that you can find them; unless of course that you have the recipe.

Empanadas de Santa Rita

(for 6 persons)

Stuffing:
4 tbsp of cooking oil
17 oz ground beef
3 garlic cloves, finely chopped
1 onion, finely chopped
8 oz potatoes, chopped
3 oz peas, boiled
3 oz raisins
1 oz pecans, chopped (you can use almonds too)
Salt, pepper, cinnamon, ground clove
1 cup sherry
Beef broth (if needed)

Pastry:
3 cups all-purpose flour
½ tsp salt
½ stick softened butter
1 cup warm milk

*Extra sugar and cinnamon for decoration

For the stuffing:
1. Heat 2 tbsp of oil in a pan and fry the meat (previously seasoned with salt and pepper)
2. In another pan fry the garlic and the onion in the other 2 tbsp of oil, add the potatoes, the peas, the raisins and the pecans. Season with salt, pepper, cinnamon and clove.
3. Incorporate the meat and add the sherry. Let it cook at a low heat for 10-15 minutes
*if it gets too dry you can add a little beef broth.


For the pastry:
1. Mix together flour and salt, incorporate the butter and milk and knead until you have a smooth dough, let it stand for one hour covered with a napkin

Assembly:
1. Place the dough on a floured surface. Roll the dough out into a 1/8 inch thick layer and cut the dough into small circles (7 in approximately)
2. Place enough filling in the middle of the dough circle. Carefully fold over the circle by half . Press together the edges with a fork (this will give the borders a nice finish). If the edges don't stick together, wet your finger with water and rub it along the inside edge of the dough and try again.
3. Fry the empanadas in enough hot oil until golden brown. Let them cool on a paper sheet to absorb the excess oil
4. Finally, sprinkle with sugar and cinnamon while they’re still hot.

Enjoy!

St. Rita of Cascia - Roses and Figs

May 22 is the optional memorial of St. Rita of Cascia. In the last months of her life, when she was very ill, Rita received a visit from a relative. When they were saying goodbye, the relative asked if Rita wanted anything from her home. Rita replied that she would have liked a rose and two figs from the garden. It was the middle of winter and this seemed an impossible request. When she arrived home, the relative was surprised to find, on a rose bush bare of leaves and covered with snow, a magnificent rose, as well as two figs on the fig tree. She picked the rose and the fruit and brought them to the St. Rita. St. Rita is often pictured with roses and she is the patron of impossible causes.

As a special addition on the day of this memorial, enjoy a simple tea or snack time featuring roses and figs. On the menu you could include Fig Newtons (or make your own fig bars - see recipe below) and rose scented tea. We just picked up some China rose petal tea from a local specialty tea shop. It smells heavenly. Another drink alternative for non-tea drinkers would be a pink lemonade with a touch of rose water.

Home-made fig bars

1/2 c. butter

1 c. brown sugar, packed

2 eggs

1 tsp. vanilla extract

2 1/2 c. all-purpose flour

1/2 tsp. each salt and baking soda

Fig filling: Chop 1 package (12 ounce) moist dried figs. In small saucepan mix with 1/4 cup sugar, 3/4 cup water and 2 tbsp. lemon juice. Cook over medium heat, stirring until thick and jam-like. Remove from heat and cool.

-Beat together butter, sugar, eggs and vanilla until well blended.
-Mix flour, salt and baking soda. Stir into first mixture (dough will be stiff). Wrap in plastic wrap and chill for at least 3 hours.
-When ready to bake, turn dough out on lightly floured surface. Roll into a 14 by 12 inch rectangle. Cut into 4 strips 3 1/2 by 12 inches long.
-Spoon filling evenly down center of strips. With spatula, turn in sides of strips. Press edges together to seal. Cut each strip into 10 pieces. Arrange seam side down on baking sheets.
-Bake at 375 degrees for 10-12 minutes or until firm and lightly browned.