Empanadas
I first made Empanadas, for a staff meal, while working for Anson in Charleston, SC. They were such a hit, I ended up making them on a regular basis.
I have filled these lovely little pockets with every combination of ingredients I can think of. From simple taco meat, to duck ragout, to five spice spiked chocolate truffle mix. Any way you eat them they are gorgeous.
Below is a standard filling. But use your imagination. Go wild and try some of your own fillings. You will be rewarded time and time again with amazing yumminess!!!
My favorite thing about them is that they freeze very well. I like to make a large batch and cook a few now and freeze the rest for later. Here is the recipe and corresponding pictures.
Empanadas
DOUGH:
3 cups AP Flour
1 1/2 tsp. baking powder
1 tsp. kosher, or sea, salt
9oz. (18Tbs.) very cold butter
11Tbs. cold water
Place the first four ingredients into a food processor and pulse on and off until you have a pebbly sand consistency.
Add the water and pulse the machine on and off a few more time until the mix comes together.
Transfer the dough to a clean surface and gently knead for 20-30 seconds just until you form a ball. DO not overwork the dough or it will be tough and chewy. Flatten the dough into a thick disk and refrigerate for 30-45 minutes to rest and chill.
Roll out the dough to about 1/8 inch thickness. cut into 2 1/2 inch circles with a cookie cutter or the rim of a rocks glass.
FILLING
1 Tbs. olive oil
1 onion diced
2 cloves of garlic minced
1 Lb. ground beef, pork, lamb, goat, or chicken-or any combination thereof
1 Tbs. each smoked paprika, cumin, coriander
1tsp cayenne
2 tsp. salt
Over medium high heat, saute the onions and garlic in the oil. once the onions are cooked-about 5 minutes- add your ground meat of choice (I have used smoked tofu as well with some success). saute until the meat is cooked through. Drain off as much oil as you can. Add the spices and saute until fragrant. About 5 minutes more. Let the mix cool, and stuff your empanada dough with filling.
TO ASSEMBLE
Flatten out the dough a little bit more. Place it on a clean surface. Brush the entire disk with egg wash (1 egg and 2Tbs. water whisked together). Place 2 Tbs. of filling in the center of the dough disk.
Fold the dough over to form a pocket and crimp the edges together.
Bake the pocket at 400* for 12-15 minutes. Or you can pan fry them in a little corn oil for
I have filled these lovely little pockets with every combination of ingredients I can think of. From simple taco meat, to duck ragout, to five spice spiked chocolate truffle mix. Any way you eat them they are gorgeous.
Below is a standard filling. But use your imagination. Go wild and try some of your own fillings. You will be rewarded time and time again with amazing yumminess!!!
My favorite thing about them is that they freeze very well. I like to make a large batch and cook a few now and freeze the rest for later. Here is the recipe and corresponding pictures.
Empanadas
DOUGH:
3 cups AP Flour
1 1/2 tsp. baking powder
1 tsp. kosher, or sea, salt
9oz. (18Tbs.) very cold butter
11Tbs. cold water
Place the first four ingredients into a food processor and pulse on and off until you have a pebbly sand consistency.
Add the water and pulse the machine on and off a few more time until the mix comes together.
Transfer the dough to a clean surface and gently knead for 20-30 seconds just until you form a ball. DO not overwork the dough or it will be tough and chewy. Flatten the dough into a thick disk and refrigerate for 30-45 minutes to rest and chill.
Roll out the dough to about 1/8 inch thickness. cut into 2 1/2 inch circles with a cookie cutter or the rim of a rocks glass.
FILLING
1 Tbs. olive oil
1 onion diced
2 cloves of garlic minced
1 Lb. ground beef, pork, lamb, goat, or chicken-or any combination thereof
1 Tbs. each smoked paprika, cumin, coriander
1tsp cayenne
2 tsp. salt
Over medium high heat, saute the onions and garlic in the oil. once the onions are cooked-about 5 minutes- add your ground meat of choice (I have used smoked tofu as well with some success). saute until the meat is cooked through. Drain off as much oil as you can. Add the spices and saute until fragrant. About 5 minutes more. Let the mix cool, and stuff your empanada dough with filling.
TO ASSEMBLE
Flatten out the dough a little bit more. Place it on a clean surface. Brush the entire disk with egg wash (1 egg and 2Tbs. water whisked together). Place 2 Tbs. of filling in the center of the dough disk.
Fold the dough over to form a pocket and crimp the edges together.
3-4 minutes per side, or deep fry them for 3-5 minutes. Serve with sour
cream, salsa and anything else you think would be yummy to dip them in!!
Ole!!!
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