PrincessP
Big sister!!!!!!!!!!
Member since 12/05 17450 total posts
Name:
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Re: Empanadas
I found this for you online...I never made this though. Maybe you can use some of these ideas.
Empanadas de Carne
Ingredients
12 - 15 lb empanada shells
1 tbsp. olive oil
1 onion, chopped
2-3 garlic cloves, chopped
1 lb ground beef
1 tbsp oregano
1 tsp paprika
1 tsp cumin
1/2 cup green olives, chopped
1/2 cup raisins (optional)
1 hard-boiled egg, chopped
salt and white pepper to taste
walter
sugar
butter
Instructions
Defrost the empanada shells.
Heat the oil and sautee the onion until golden. Add the garlic and sautee for a couple of minutes. Add the ground beef and brown. Drain off the fat. Add the spices and cook until the meat is done. Add the olives, raisin and egg, mix well.
Scoop the meat mixture (about a tablespoon worth) onto the shell. Fold the shell, forming a semi-circle. Close the empanada by passing a fork though its open edge, merging both sides of the shell.
Brush the tops of the empanadas with a bit of water or milk. Sprinkle with sugar. Bake in oven at 400 F. until golden.
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Jessica
I'm a mommy :)
Member since 1/06 7322 total posts
Name:
~Jess~
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Re: Empanadas
Yeah, I basically know what the inside ingredients are, but I wanted to make the shell, not buy them .
I really don't like the store bought shells. I think its corn meal. I'm going to call my grandmother. I didn;t want to call her because even though I love her to death, she can talk on the phone for hours.
Thanks girls.
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Holly
Prayers to those who need them
Member since 5/05 6631 total posts
Name:
Holly
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Re: Empanadas
Home > Recipes
Potato and Chorizo Empanadas Recipe courtesy Tyler Florence
Show: Food 911
Episode: Empanadas to Go
Recipe Summary
Difficulty: Medium
Prep Time: 55 minutes
Inactive Prep Time: 2 hours 30 minutes
Cook Time: 50 minutes
Yield: 20 empanadas
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3 to 4 waxy red or white potatoes (about 1/2 pound), peeled and sliced
1 teaspoon salt
1 pound chorizo sausage, casing removed
1 Spanish onion, diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1/2 cup chicken broth
12 large pimiento-stuffed green olives, chopped
1/2 cup golden raisins
1 recipe empanada dough, recipe follows
Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
Empanada Dough:
1 1/2 cups all-purpose flour
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water, for egg wash
Butter, for greasing the pans
In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
Cilantro Cream
1 cup sour cream
1/4 cup finely chopped fresh cilantro leaves
1/2 lime, juiced
Kosher salt and freshly ground black pepper
In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.
Yield: 1 cup
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