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Recipe from: cubaninthemidwest Image Credit: Ivonne |
Meat
Pastry (Empanadas de Carne)
“Here I go
again, trying another recipe for empanada dough. I searched the internet and
finally decided that this recipe would afford me my next adventure, but as
usual, I had to make small adjustments. Here are the ingredients I used for the
dough... and by the way, the dough turned out really tasty and flaky.” Ivonne
Ingredients
for dough:
2 cups
all-purpose flour
1 teaspoon
salt
1-2 teaspoons
sugar
4 tablespoons
butter
4 tablespoons
vegetable shortening
½ cup water
1 egg yolk
1 egg for
wash
I
made a simple meat filling for these:
1¼ lb ground
beef, browned and drained
1 medium
onion, finely chopped
½ green bell
pepper, finely chopped
2 cloves
garlic, minced
1 tablespoon
paprika
½ tablespoon
cumin
1 teaspoon
salt
Olive oil
1 cup water
Preparation
of dough:
Mix your dry
ingredients with the butter and shortening using a pastry cutter or two butter
knives,
until fairly well blended.
Form a well.
Whisk the egg
yolk with the water, and drop into the center of your flour mixture.
Use a fork to
first blend it together and then your hands to knead it into a ball.
Cover with
plastic wrap and refrigerate for at least one hour.
Separate your
dough to form about a ten small balls.
Sprinkle a
work station with flour and roll out the individual balls into a circular shape
about the
thickness of pie crust. (I left my shape ragged because I was lazy
and I knew how to fold them to
make them look like they were round, but if you
want to make them perfect you can use an
empty coffee can to form the
circle).
Coat the
bottom of a skillet with olive oil and Sauté your onions, pepper and garlic.
Add the
browned ground beef, the water and spices and let simmer for about 15 minutes
on
low heat.
Pour about a
tablespoon of your filling in the center and fold the dough over.
Pinch and
fold the edge together (there are many videos on how to do this, search
"how to fold
an empanada") or just use a fork to press the edges
together.
Place your empanadas on a cookie sheet (I put
parchment paper on the sheet) and brush the
tops with an egg wash.
Bake at 350°F until golden brown, about 25 minutes.
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