Anyone got an Empanada Recipe?
Posted 31 December 2007 - 07:45 PM
Posted 31 December 2007 - 09:56 PM
If you PM to remind me I can post it tomorrow when I get home?
Posted 01 January 2008 - 11:51 AM
Posted 01 January 2008 - 03:20 PM
Here is an easy way to make some...
Use 1 box (15 oz) of Pillsbury refrigerated pie crusts, softened as directed on the box.
- Use a 3 1/4 inch round cutter, cut each pie crust into 8 rounds
- Fill half of the rounds with any sweet or savory filling
- Brush the edges of the dough with beaten egg
- Fold the rounds in half and press the edges together with a fork to seal
- Place on an ungreased cookie sheet
- Brush the tops with egg
- Cut a slit in the top of each
- Bake for 12 - 16 minutes or until golden brown
- Cold boiled potatoes diced fried in butter with a little chopped onion, a spoonful of red sauce.
- Shredded chicken in mole sauce. You can buy this sauce in the grocery, just needs to be diluted with chicken stock or water.
- Strawberry jam
- Crushed pineapple with chopped almonds
- Picadillo is probably the most popular filling:
4 TBS olive oil
2 lbs chopped lean beef
2 onions, finely chopped
1 clove of garlic, chopped
2 apples, peeled cored and chopped
3 medium tomatoes, peeled, chopped and seeded
3 canned jalapeno chiles, seeded and sliced
1/2 cup raisins
1/4 cup pimento stuffed olives cut in half
1/8 tsp cinnamon*
1/8 tsp cloves*
1/4 slivered almonds
(*1/8 tsp of thyme and oregano can be substituted for these)
Heat the oil in a large skillet and brown the meat, add the onions and garlic.
Once browned, add all the other ingredients except the almonds.
Simmer uncovered until cooked, about 20 minutes.
Fry the almonds until golden brown and sprinkle over the picadillo.
Cook for a minute or two longer.
Posted 01 January 2008 - 04:00 PM
2 1/4 cups unbleached all-purpose flour
1 1/2 tsp salt
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1/3 cup ice water
1 tbsp white vinegar
Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) lumps.
Lightly beat together egg, water, and vinegar in a small bowl. Add to flour mixture, stirring with fork until just incorporated. (Mixture doesn't have to look smooth)
Turn out mixture onto a lightly floured surface and form into ball, then knead gently once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour but no more than 6 hours.
3/4 cup finely chopped Spanish chorizo sausage
2 tbsp olive oil
2 cups onions, finely chopped
3 garlic cloves, finely chopped
1 red bell pepper, finely chopped
1/2 cup green bell pepper, finely chopped
1 bay leaf
1/2 tsp salt
1/4 tsp dried oregano
1 large yellow flesh potato, peeled (I used Yukon Gold)
1 egg, lightly beaten with 1 tbsp water
To make filling:
Cook chorizo in oil in a 3-quart (can be slightly smaller like 2 1/2 qt) heavy saucepan over moderate heat, stirring, 2 minutes, then with a slotted spoon, transfer to a medium bowl. Add onions to saucepan and cook, stirring frequently, until golden and soft (about 15 minutes). Add garlic, peppers, bay leaf, salt, and oregano and cook, stirring frequently, until peppers are very soft (about 15 minutes). Cut potato into 1/2 inch pieces, then stir into onion mixture and cook over moderately low heat, covered, stirring frequently, until potatoes are just barely tender (10-12 minutes). Add potato mixture to chorizo and stir to combine. Cool filling to room temperature and discard bay leaf.
Form and bake empanadas:
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Divide dough into 12 equal pieces and form each into a disk. Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5 inch round (about 1/8 inch thick).
Spoon about 2 tbsps filling onto centre and fold dough in half around the filling. Press edges together to seal, & press with tines of a fork. Transfer empanada to a baking sheet. Repeat with the rest of the empanadas.
Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature.
Posted 01 January 2008 - 04:00 PM
Posted 01 January 2008 - 05:38 PM
| Originally Posted by MelissaH |
It looks like it's a ton of work, but it's really not. I had them done pretty quickly!
I am craving them now...
Posted 01 January 2008 - 07:08 PM
P.S. Paula love the new siggy, you two make a beautiful couple!
Posted 03 January 2008 - 09:54 AM
Empanadas Recipe: Recipes: Food Network
They turned out good but I think pizza dough may not be light enough for empanadas. Your recipes sound so yummy. thank you so much!
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