Tuesday, November 18, 2014

Empanadas Round Two

The recipes you will find out there for empanadas are endless. I had a craving for pastys which are a larger version of empanadas. They contain meat and potatoes. I made two different kinds of empanadas: one with ground beef, Serrano peppers, potato and onion. The second had platanos, ground beef, onions, and queso fresco. The addition of carbonated water (I used my Soda Stream) gives the batter lightness.

The Dough (makes 20-25 small ones)

3 cups flour
1 tsp baking soda
1 1/2 tsp. salt
1 stick butter cut into slices
2/3 to one cup carbonated water
2-3 cups Canola oil for frying
a wok

The Filling

2lbs ground beef divided
1 onion divided and diced
1 Serrano pepper diced
1 tsp Cumin
1/4 tsp salt
1 large potato diced
1 tsp. minced garlic

Sweet filling
1 ripe blackened platanos diced
1/2 onion
1 lb ground beef
1 tsp. Cumin

In a food processor make the dough by adding the flour, butter, salt, and baking powder. Gradually add the water until the dough combines. Let set covered for 30 minutes while you make the filling.

Brown the ground beef and add all of the ingredients until browned. Let cool. For the sweet filling add the platanos at the last minute.

Roll the dough out on a floured surface to 1/4 inch thickness. Turn the dough around and roll out until uniform thickness is achieved. Cut out with a small pie form. Stretch dough to cover the form Add one tablespoon of filling. Close the form and crimp.  Egg wash may be used to seal the edges. Use a fork to crimp the edges if not fully closed. Poke a few holes in the sweet ones so you can tell them apart. Fry in the rippling oil for 5-7 minutes or until golden brown. Drain on paper towels. These can be refridgerated and heated later in the microwave for a minute.

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