Foodie Blogroll

Friday, January 29, 2010

Empanadas

I had a really rough week at work. My highlight was getting reamed out by a wacko parent about something that I didn't do because I wasn't even there. The nurse didn't do anything wrong either, heaven forbid we send a sick child home!

Okay, brief as it was...enough of that! I really needed to post something, it's been awhile. I've been trying new things lately, and I've been having fun. My husband said he's been enjoying it too, I don't know about my daughter. She did like the empanadas though!

I've made empanadas before, but I usually use the pre made dough. This time I made my own dough. The taste was good, but they are not as pretty as they should be. ( I almost didn't post any photos.) I used the dough recipe from Epicurious for the ingredients, but use a food processor to make it. I liked this dough because it doesn't have lard in it, which is the more authentic version. The filling I just used what I had on hand and what I liked, sorta winged it.

Dough

2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1/3 cup ice water
1 tablespoon distilled white vinegar
1 egg, lightly beaten with 1 tablespoon water

Preparation:

Mix the flour, butter and salt in food processor, hit the pulse button a couple of times, until you get pea size coarse meal.

Add the egg, vinegar and water. Pulse until well mixed and form into 2 discs and refrigerate for 30 minutes to 1 hour.

On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). I use a bowl to cut out the circles. (of course it doesn't look like I used circles at all)

The filling I used this time!

1 lb ground pork
1/4 C chopped onion
2 cloves chopped garlic
2 tsp cumin
1 T paprika (I used smoked)
1 T New Mexico chili powder (you can use jalapenos if you prefer)
2 t marjoram
2 t adobo seasoning
1/4 C chopped Spanish olives
Shredded Monterey Jack cheese

Of course you can adjust the amounts to your taste.

Brown the ground pork in a heavy sauce pan, add onions, garlic and seasoning, stirring until done. Let cool . Add the cheese after it has cooled.


To assemble the empanadas add a spoonful of the meat mixture on the center of each dough circle.
Brush the edges of the empanada discs with the egg mixture, you can also use water.
Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.
Lightly brush the top of the empanadas with the egg wash; this will give them a nice golden glow when they bake.
Pre-heat the oven to 400 F and bake for about 25 minutes, until golden.
Serve with chimichurri sauce, sour cream or other dipping sauces.
I didn't get any photos of the process, I wasn't thinking about posting it.

There are so many fillings you can use to make empanadas. Chicken, chorizo, mushroom, cheese. Not to mention the sweet fillings. Another nice snack, or lunch. You can eat them warm, at room temperature,( or even cold as I have eaten the before)

Let me know what your favorite empanada is.

23 comments:

  1. I think they look great, very yummy!

    ReplyDelete
  2. These look so delicious-I haven't tried to make empanadas for years.I love the ingredients you used, especially the monterry jack.

    ReplyDelete
  3. I'm not that lucky! Can't get any ready made dough here. I've to make my own dough. And yours look really yummy, Lyndsey. Hope to try it out sometimes. Have a great weekend, sweetie!

    ReplyDelete
  4. These look and sound wonderful! I haven't ever made these, just bought the frozen ones. I am going to try these!

    ReplyDelete
  5. These look absolutely great and nice clicks too

    ReplyDelete
  6. Yours look great!
    My favorite is posted right now- we call them pasties.

    ReplyDelete
  7. They look fantastic. I don't have any favourites as I only discovered them recently. :)

    ReplyDelete
  8. I have only one word for this dish- Yummy! The pictures look fantastic and the recipes sounds delicious!

    ReplyDelete
  9. Sorry to hear about your bad week at work :( These are great for my next picnic!

    ReplyDelete
  10. My husband really wants me to make empanadas, but so many recipes call for raisins, which he loathes. This one sounds better! Thanks!

    ReplyDelete
  11. Thanks everyone.

    TKW - I know how your husband feels about the raisins. I couldn't bring myself to add them, athough they are usually with the beef ones. Some they add hard boiled eggs too.

    ReplyDelete
  12. ils sont prêt pour être croquer et savourer
    bonne soirée

    ReplyDelete
  13. Empanadas de verdura from a pastry shop I used to go to with my grandparents when I little and lived in Punta del Este. These empanadas were made of puff pastry and I loved them!

    ReplyDelete
  14. they look amazing so sorry about work don't let it get to you your a star Rebecca

    ReplyDelete
  15. I love all kind of empanadas! Those look wonderful.

    ReplyDelete
  16. Wow, these look fantastic. Yesterday, I was talking to one of Dylan's friend's father, who I just met and discovered he is from Chile. We got talking about how can we get our children to eat different things and he mentioned empanadas and how you fill them with virtually anything. I had never heard of them and now I find them here. I am printing this recipe now, thank you very much!

    ReplyDelete
  17. Fimère - Thank you!

    Laura - Yum empanadas made with puff pastry sound wonderful!

    Rebecca - Thank you, and I try not to bring my work home, but when you care about the kids...it's hard not to.

    Erica - I'd love to try some of your empanadas somethime!

    Ward - Thank you, and you're welcome. I know you'll have fun tweaking the recipe, to everyone's liking!

    ReplyDelete
  18. Sometimes I wonder about those parents!

    I think you empanadas look very pretty. Rustic if you will. I really need to make some of these. A great way to clean out the fridge and use whatever ingredients you have.

    ReplyDelete
  19. Your empanadas look great! growing-up in south Florida, I ate them often with meat, jerk spices and raisisns. they were delicious.

    ReplyDelete
  20. THESE SOUND SUPER SCRUMPTIOUS LYNDSEY!

    ReplyDelete
  21. These are perfect for our Tailgating Time! They look so good! I think I might make these for next weekends gameday buffet :-)

    ReplyDelete
  22. They look fantastic Lyndsey! Empanadas are one thing I keep wanting to make. I've never even tried one, never mind made them, but they look and sound so good to me. Great recipe, I bet they were delicious!

    ReplyDelete
  23. I think they're very pretty...and YUM!!!! Seriously, they sound delicious =)

    ReplyDelete

I would love to hear from you, please share your ideas, tips, stories or any questions or comments. Thanks for stopping by...