Beefpork Empanadas Adopted 2006 Recipes

PORK EMPANADA

Steps:

• Make filling:.
• Heat 4 T oil in a frying pan and fry the onions, adding the garlic when onions begin to color. Set aside.
• Add pork loin and ham to the frying pan and fry till colored, stirring. Set aside (add to onions and garlic).
• Add 1 T oil, sausage and the peppers to the pan and fry. Add to cooked pork and onions.
• Deglaze the pan with the wine, allowing it to bubble and reduce. Return all the ingredients to the skillet.
• Add the tomatoes, saffron, paprika and parsley and season with salt and pepper. Cook gently for 20-30 minutes, leave to cool.
• Meanwhile, make the dough. Put the cornmeal into a food processor.
• Add the dried yeast with the sugar.
• Gradually add the flour, salt, water, oil and 2 eggs and beat, to make a smooth, soft dough.
• Turn the dough into a clean bowl, cover with a dishtowel and leave in a warm place for 40-50 minutes to rise.
• preheat oven to 400. Grease a shallow roasting pan or 12x8 dish. Halve the dough, roll out one half on a floured surface, a little larger than the pan.
• Lift this into place, leaving a border hanging over the edge.
• Spoon in the filling. roll out the other half of dough and lay in place.
• Fold the outside edge of bottom crust over the top and press gently all around edges. Prick the surface and brush with beaten egg.
• Bake pie for 30-35 minutes.
• Cut into squares.

BEEF EMPANADAS

Steps:

• For the filling: Heat the oil in a large skillet over medium heat. Add the potato. Cook and toss until golden on the edges, about 3 minutes. Add the onion along with a pinch of salt and cook until just softened, 3 to 4 minutes. Add the ham and garlic and cook until sizzling, about 1 minute. Add the beef and cook, breaking up into small crumbles with a wooden spoon, until browned, 2 to 3 minutes. Season with the abodo.
• Add the red wine and simmer until reduced, about 1 minute. Add the tomato puree and 1/2 cup water. Simmer until the sauce is thick and flavorful, 8 to 10 minutes. Stir in the olives and capers and transfer to a bowl to cool.
• For the chipotle chimichurri: Combine the parsley, garlic, scallions, vinegar and chipotle in a blender. Process to make a chunky paste. With the blender running, add the oil in a slow, steady stream to make a smooth, thick sauce. Season with salt. Transfer to a bowl and refrigerate while you form the empanadas.
• For the empanadas: Unroll the pie dough. If there are any cracks in the dough, use a rolling pin to gently roll the dough back together. Use a 4-inch round cutter to cut as many circles as you can; you should get 10 to 12 rounds depending on the size of your pie crust. Repeat with the second pie crust. Beat the egg in a bowl with a fork. Add about a tablespoon of filling to each circle and brush the edges with egg wash. Form into half-moons and press the edges well to seal. Pleat the edges or crimp with a fork. Put the empanadas on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Refrigerate the empanadas for 15 minutes to firm up slightly.
• Heat 2 inches of vegetable oil in a large Dutch oven until a deep-fry thermometer reaches 365 degrees F. Line a baking sheet with a wire rack. Fry the empanadas in 2 batches until crisp and deep golden, 4 to 5 minutes per batch, letting the oil return to 365 degrees F between batches. Drain on the wire rack. Serve hot or warm with the chipotle chimichurri for dipping.

PORK EMPANADAS

Steps:

• In a large bowl or food processor combine flour, masa harina, baking and baking powder. Cut in lard and a slowly add in the water.
• Knead dough on lightly floured surface until smooth. Shape into 12 balls and refrigerate for 20 minutes.
• Preheat oven to 450°F Roll out each ball of dough into a 6 inch circle. Drop about 2 tablespoons of pork in the center of each circle.
• Fold the circles and seal the dough using a fork or pastry tool. Brush with milk. Bake for about 20 minutes or untill golden brown.