Empanadas De Carne Beef Empanadas From Nikki S Moore Recipe 455

EMPANADAS DE CARNE (MEAT EMPANADAS)

Steps:

• To make the pastry: In a large bowl, stir the flour, baking powder, curry, salt and turmeric. Cut in the butter and shortening until the mix resembles fine crumbs. Pour water in and make a soft dough. Gather the dough into a ball and wrap in wax paper. Chill for 1 hour.
• To make the filling: In a small bowl, mix the water with the breadcrumbs and let it sit while you prepare everything else. In a large pan, heat the oil over medium heat. Cook the onions and garlic until soft. Place in a small bowl and set aside. Increase the heat to high. In the same pan, cook the beef until it is no longer pink. Drain the fat and stir in the onion mix, curry, salt, thyme, black and cayenne peppers. Cook over medium heat for 3 minutes.
• Assembly: Divide pastry in half and roll 2 long sausage shapes. Slice each roll crosswise into roughly 12 equal pieces. Roll each piece out into a 6" circle. Spoon some filling into the circle. Wet the edges of the circle with a little water and fold in half, making sure the edges meet. Trim into a neat half moon shape and imprint the edges with fork prongs.
• Bake in a preheated 350 degree oven for 28 minutes or until the pastry is lightly brown.

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.

EMPANADAS DE CARNE (BEEF EMPANADAS) FROM NIKKI S. MOORE RECIPE - (4.5/5)

Steps:

• Preheat the oven to 400 degrees and line two baking sheets with parchment paper. To make the dough, whisk together the flour and salt in a large bowl. Using a pastry blender or two forks, cut in the shortening until the mixture resembles coarse meal. Remove the ice from the water. Slowly add the water to the flour. Stir to combine the flour and water. The dough should be soft. Add another 1/4 cup of ice cold water if the dough seems too dry. Transfer the dough to a floured surface and knead it briefly. Divide the dough in half and flatten each half into a disk. Wrap each disk with plastic wrap and refrigerate for at least 30 minutes. Meanwhile, heat the vegetable oil in a 12-inch skillet until hot. Add the onions and cook, stirring constantly until softened, about 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the ground beef. Cook until the meat is brown then stir in the raisins, green olives, mustard, cumin, salt, and pepper. Remove the skillet from the heat and stir to combine. On a floured surface, roll out one disk of dough to 1/8-inch thickness. Cut out 15 circles using a 3-inch round cutter. Repeat with the other disk of dough. Spoon 1 1/2 tablespoons of filling in the center of each circle. Fold the circle in half, covering the filling, and firmly press the edges together. Use the tines of a fork to seal the empanada. Add a little water to the lightly beaten egg to form egg wash. Place the empanadas on the prepared baking sheets and brush with the egg wash. Bake for 25 minutes, or until golden brown. Serve immediately.