October 23, 2011

Empanadas

Empanadas. For some reason before taking an empanada making class I had never even thought about making them. They seemed tricky, like you had to have some special dough making skills passed down from your Latin American great grandmother. Of course, those skills wouldn't hurt to have, but for the gringos out there like me, I found out you aren't too far away from being able to make the fresh baked pillowy pockets. You can make them baked or fried and fill them with whatever your heart desires. I think this might just be one of those most versatile foods ever! Vegetarian? Fill them up with black beans and cheese or some fajita veggies. Have kids? Stuff them with cooked hamburger meat and cheese. (I know that's not traditional, but what kid and parent doesn't love their own hand held self contained dinner?) Below are 3 more ideas to get you started. The first 2 are from our class, the last one we made up. Have any filling ideas to share?


Flank Steak Empanada
Ingredients
Amounts below will depend on how many empanadas you want to make. For every 1 lb of meat use 1 onion and 2-3 scallions. Play with the spice measurements until you like the flavor.
Pre-Made Makes it Easy!
  • Pre-made Empanada Discs (Yes, they come PRE-MADE in the freezer section!!! All you have to do is defrost them. Use Fargo brand if you can find them. Goya is OK too.)
  • Flank Steak (cubed)
  • Onions (diced)
  • Scallions (diced)
  • Olive Oil
  • Beef Base (bullion)
  • Salt and Pepper
  • Red Pepper
  • Paprika
  • Cumin
  • Egg



Directions
Saute onions and scallions until transparent. Mix spices together with a little water to make a paste. Add spice paste and beef to onions, stir occasionally. Remove when meat is cooked but not dry. Allow to cool for at least 2 hours in the fridge. Once filling is cool, place large spoonful in the middle of a disc. Wet the edges with water and pinch together to form the empanada. Finish by sealing the edges with the tines of a fork or by doing an overlapping pinch all the way around. Place on a baking sheet, brush with whisked egg. Bake at 375 for 12-15 minutes or until golden brown.
Pinch the edges
Fork the edges

Ham and Cheese Empanada
Ingredients

  • Premade Empanada Discs



  • Pre-cooked Ham (cubed)



  • Mozzarella Cheese



  • Oregano (go easy on this)



  • 2 Eggs (one for filling, one for brushing)



  • Directions
    Mix together ham, cheese, oregano and one egg. Place large spoonful in the middle of a disc. Wet the edges with water and pinch together to form the empanada. Finish by sealing the edges with the tines of a fork or by doing an overlapping pinch all the way around. Place on a baking sheet, brush with whisked egg. Bake at 375 for 12-15 minutes or until golden brown.

    Chicken and Cheese Empanada
    Ingredients
    • 2 Chicken Breasts (cooked and diced. I cooked mine in a pan with a little southwest seasoning)
    • 1 small onion
    • 1 bell pepper (any color)
    • Cream cheese (about 4 oz)
    • Cheddar cheese (about 4 oz)
    • 1 tbsp diced jalapeno
    • 1 tbsp cumin
    • salt and pepper
    • egg
    Directions
    Mix together all ingredients except egg. Place large spoonful in the middle of a disc. Wet the edges with water and pinch together to form the empanada. Finish by sealing the edges with the tines of a fork or by doing an overlapping pinch all the way around. Place on a baking sheet, brush with whisked egg. Bake at 375 for 12-15 minutes or until golden brown.

    HINTS:

    If you are making multiple types make sure to finish the edges of each differently so you can tell them apart once baked.

    You can make a tasty dipping sauce by mixing sour cream, salsa and a little bit of your favorite hot sauce. I LOVE it with Tabasco chipotle sauce.

    1 comment:

    1. No filling ideas at the moment just drooling over whet you made. I have a feeling I'll be trying these!

      ReplyDelete