Thursday, March 17, 2011

Beef Empanadas

205. Empanadas...just the thought makes me hungry. We had an awesome Restaurant in town called "Raul's Empanada Town" that would make the most incredible Cuban Empanadas. But they closed. What a disappointment...the empanadas were fantastic. And that is not an exaggeration! If you live in New Jersey you can enjoy these wonderful little pockets of magical meat.

Without Raul's...I decided to make some of my own. Oh Raul...where have you gone?
Empanada Flour Dough

3 cups flour
3 Tablespoons shortening
1 teaspoon kosher salt
1/2 cup cold water
1 teaspoon vinegar
1 egg /water

Place flour and salt in a bowl and cut in the shortening till crumbly. Make a well in the center of the flour mixture and add the water and vinegar. Mix with a fork until the dough begins to come together. Then work with your hands and knead for a few minutes till dough is smooth. Wrap in plastic wrap and place in fridge for one hour.
Empanada Beef Filling

1 1/2 pounds ground beef
1 medium onion chopped
1 green pepper chopped fine
3 cloves garlic, minced
1 cup tomato, chopped fine
1 teaspoon ground cumin
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1 packet Sazon seasoning
1 teaspoon Adobo all purpose seasoning
1 cup salsa verde, opt.
1/4 cup Sofrito, Recipe Here
1/2 cup water
2 cups cheddar cheese

Saute beef, breaking up large chunks, till browned. Drain off fat drippings. Add onion, garlic and green pepper. Saute for 2 minutes. Add cumin, chili powder, cayenne, Sazon, Adobo and salt and pepper. Blend into meat and saute for 2 minutes. Add tomato, Sofrito or salsa verde and water. Saute on high to tenderize the meat and cook out the moisture. Once the liquid has dissipated, transfer the meat into a bowl and cool.

Begin to roll out dough by rolling out full recipe and cutting out circles or by pinching off small portions of dough and rolling out individually. Brush water around the edge of each round. Place a tablespoon of meat onto center of round. Then top with a tablespoon of cheddar cheese.

Fold over dough and crimp with the tines of a fork. If you are deep frying the empanadas, place in hot oil and fry till the crust is light brown in color. If you are baking the empanadas, heat the oven to 425 degrees. Place the empanadas onto a cookie sheet covered with parchment paper and spread with oil.
Mix the egg with water in a separate bowl and brush the top of each empanada with the egg wash. Prick tops with a fork to vent.
Bake for 16 minutes.
Serve hot or cold along with seasoned rice and a crisp salad.
Sofrito Sour Cream Sauce

2 cups sour cream
1/4 cup Sofrito, Recipe Here
salt and pepper
1 teaspoon garlic salt
1 packet Sazon seasoning
Mix all together and serve chilled with empanadas.
Thanks to Krystal at In Fine Fettle for sharing her Beef Empanada recipe.

"You know how I feel about empanadas.
It's the only food shaped like a smile. A beef smile."
~Danielle Sanchez-Witzel


Amy said...

These beef empanadas look delicious! Don't think you need Raul anymore! :) Yes, these empanadas made me smile...and hungry too!

Glenda/MidSouth said...

Sounds so good - Have not had one of those in years.
Thanks for sharing the recipe.

Krystal said...

Yay! I'm glad you made them. I have not made them since that post. Think I may have to make them soon!! I'm 37 weeks pregnant so anything looks yummy however!! :)

Krystal said...

Yay I'm glad you made them. They are good! I have not made them since that post. I will have to fix that soon. :)


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