How to make an Empanada

Let's face it,  every culture out there has a version of the meat pie. A sweet pastry crust filled with meat and other goodies.  The English take pride in their cottage pie, the Germans their bierock and yes that includes cabbage. However, today I'm making the Latin version, the Empanada. This particular version of the empanada comes from Argentina.

This is a recipe inspired by the recipe I posted two weeks ago found at Recipegirl.com.



Let us begin...
Recipe for Classic Empanadas
FILLING:
1 Tbsp. extra-virgin olive oil
1 cup finely chopped onion (about 1 medium)
1 ½ lbs. ground beef (use 85% lean, not the super-lean)
1 ½ tsp. ground cumin
1 cup pimento-filled green olives, sliced
1 cup golden raisins
2 tsp. honey
1 ½ tsp. salt
¼ tsp. freshly ground black pepper
several dashes of hot sauce, to taste
3 large eggs, separated
PASTRY:
1 cup (2 sticks) unsalted butter, at room temperature
1 (8-ounce) package of cream cheese, at room temperature (don’t use low fat)
½ cup heavy whipping cream
3 ¼ cups all-purpose flour, plus more for rolling the dough
1 tsp. salt

FILLING:
1 Tbsp. extra-virgin olive oil
1 cup finely chopped onion (about 1 medium)
1 cup finely chopped green bell pepper (about 1 large)
1 ½ lbs. ground beef (use 85% lean, not the super-lean)
1 ½ tsp. ground cumin
1 cup pimento-filled green olives, sliced
1 cup golden raisins
2 tsp. honey
1 ½ tsp. kosher salt
¼ tsp. freshly ground black pepper
several dashes of hot sauce, to taste
3 large eggs, separated
PASTRY:
1 cup (2 sticks) unsalted butter, at room temperature
1 (8-ounce) package of cream cheese, at room temperature (don’t use low fat)
½ cup heavy whipping cream
3 ¼ cups all-purpose flour, plus more for rolling the dough
1 tsp. kosher salt

Start by heating olive oil in a skillet and sauteing the onions until they are soft.

Add the ground beef to the onions and brown.

If you have disgusting fat like this, do your heart a favor and drain it off!!

Add to the beef mixture the Cumin, Salt and Pepper...

The Olives...

Raisins...

Honey...

and Hot Sauce to taste!

Cook for a few more minutes, until the flavors have a chance to mix and your filling is nice and brown.

Your filling needs a chance to cool before you'd even think about putting into pastry dough, so put it in the refrigerator while you prepare the dough.

While the filling is cooling whip together the Butter and Cream Cheese.

Add the heavy Cream and mix.

Add the flour and salt and mix until a ball begins to form. Get your hands in there and form the dough into a nice ball!

Dough should look like this.

Once the ball is formed place it on a floured surface and cut into three equal sections.

Put each section into a baggy or plastic wrap and allow the dough to rest for at least 30 minutes. If you choose you can leave the dough over night. If you do keep it in the fridge over-night just be sure that you give the dough at least 15 minutes before you roll it out.

When you're ready to assemble your Empanadas bring the filling out of the refrigerator and mix to it the three egg whites (save the yolks for later.)

Bring the dough out also and roll out on a floured surface.

Using some kind of circular cutting tool (I used a bowl) cut circles out of the sheet of dough.

Scoop 2 tablespoons of filling into the center of each circle.

With a little water to seal the edges, fold the sides to create a half circle.

Crimp side with a fork to seal and place on a buttered or parchment paper lined baking sheet. Place the tray in the refrigerator for at least 5 minutes again to firm up the dough.

Take the Empanadas out and pierce with a fork

Take two egg yolks and 2 tablespoons of water mixed and brush over the dough. Place in the oven at 375 degrees for 20-25 minutes.

Allow a few minutes before serving these.

This recipe makes 26 to 28 appetizer-sized Empanadas.

  Enjoy!!