So it’s Cinco de Mayo and your making the traditional tacos, guacamole, salsa, maybe some nachos or those irresistible cheesy tostadas that leave you licking your fingers and smacking your gums. And if you are washing all of it down with a few beers or margaritas, life is good.
Well, did you ever consider making empanadas? They are not difficult at all to make and you can fill them with just about anything you like…either sweet or savory, they are always a crowd pleaser. Make large ones for a delicious meal with a side salad or smaller ones for tasty appetizers.
I prefer to make my own dough but you can buy a prepared puff pastry and fill the cut out rounds with the meat, cheese or both. You can also use a pre-packaged egg roll wrapper for a really crispy crust, but if you go this route, you will have to fry them. The dough recipe I have provided allows you to bake them which will definitely save you a few calories…but whose counting calories today!
There are many different variations of empanadas depending on what part of the world they come from. Some may include green chiles, raisins, green olives or even capers. Many are filled with cheese and yet others are filled with guava or guava and cream cheese, and when still warm tossed into a cinnamon sugar, which results in an easy but absolutely delicious dessert.
Today, I made the filling I have been making for many years. In the past, I have added other vegetables depending on what I had on hand. Today’s version is a little more traditional. I enjoy adding a little tomato paste but if you prefer a creamier, meaty filling just add a little heavy cream and let it cook down into a lovely cream sauce which is just as delicious.
Flaky Empanada Dough (makes 3 dozen 4.5” circles of dough)
1 # butter
12 oz cream cheese
4 cups flour
2 teaspoons salt
1 teaspoon baking powder
First you need to make the dough and allow it to chill for several hours. Add the flour, baking powder and salt to the bowl of your tabletop mixer. Using the paddle attachment cut the butter and cheese into the flour until it comes together in a ball. Do not overmix. Remove the dough from the bowl, flatten out, wrap in plastic and refrigerate.
Empanada Filling (makes 3 dozen 4.5″ empanadas)
1 large onion
4 cloves garlic
1 medium potato, finely diced
¼ cup olive oil
2# ground beef
S&P to taste
2 teaspoon Dijon mustard
2 tablespoons tomato paste (or 3/4 cup heavy cream)
2 tablespoons dark raisin paste (processed in food processor)
2 tablespoons fresh or dried parsley, finely chopped
2 teaspoons Spanish paprika
Add the oil to a skillet and on moderate heat add the onion until it begins to caramelize. Next add the petite diced potato and cook until tender about 10-15 minutes. Just before it has completely cooked add the garlic and some salt and pepper. Once cooked remove this mixture from the skillet and place into a bowl. In the same skillet add the meat and cook through. Add salt, pepper and paprika and you will see that the meat will release some liquid. At this point add the onion/potato mix back in and allow it to cook together. Add the tomato paste (or heavy cream), raisin paste, mustard and parsley. Taste for salt and pepper again before covering and setting aside to cool completely before filling dough.
Cut 4.5” circles out of dough, score each piece of dough with a fork and fill with 1 tablespoon or so of filling. Use either a little egg wash around the edges then fold over half of the dough to create a half moon shape. Seal the dough with your finger by pressing around the edge. Then use this same egg wash to brush on finished empanadas. Put them into a 350°F and bake about 25 minutes until golden brown.
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