Empanadas Criollas Recipe 445

CARBONADA CRIOLLA MINI EMPANADAS

Steps:

• Combine beef, undrained corn, tomatoes, sweet potato, zucchini, pear, onion, bell pepper, chicken bouillon, olive oil, garlic, oregano, parsley, paprika, cumin, and bay leaves in a slow cooker. Cook on High until beef is tender and vegetables are soft, 4 to 6 hours.
• Drain liquid and allow filling to cool to room temperature, about 30 minutes. Discard bay leaves.
• Scoop 3 tablespoons of cooled filling into the center of an empanada wrapper. Fold the wrapper in half and press the edges together to enclose the filling. Seal by crimping the edges or pressing them together with a fork. Repeat until all empanada wrappers are filled.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Without overcrowding, lower empanadas in batches into the hot oil and fry until golden, about 5 minutes, turning halfway through. Transfer to a paper towel-lined plate to drain while you cook remaining batches.

EMPANADAS SALTEñAS

Steps:

• Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
• Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.
• Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.
• Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat.
• Drain potatoes and add to the filling. Toss in chopped eggs and let filling cool down for a few minutes.
• Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.
• Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold the pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.

EMPANADAS CRIOLLAS RECIPE - (4.4/5)

Steps:

• Dough: Place flour in a large mixing bowl; make a well in the center and add salt, beef fat, egg and enough warm water to make the dough smooth but not sticky. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours. Place the empanada dough on a lightly floured counter top. Roll the dough out to 1/8 inch thickness. Using a round 5 inch cookie cutter, cut the dough into circles. Filling: Heat the beef fat in a large pan. Add the onions and saute for 4 to 5 minutes or until softened. Add paprika and cook for 5 minutes. Add ground beef, stirring and continue to cook for 5 minutes. Add water (or beef broth) and cook for another 4 minutes and remove from heat. Add chili powder, cumin, green onions and eggs, mixing well. Cover and let rest until cool. To Assemble: Preheat oven to 350F. Place 2 tbsp filling in the lower half of each circle of dough. Brush the edges of the crust with water, then fold the tow ends together; press the edges together with fingers. Brush the top of the empanada with 1 egg beaten with 1 tbsp water. Bake for 15 to 20 minutes or until golden brown.