Empanadas are a favorite in many parts of the world, but originated in Portugal and Spain. This empanada is a spicy and savory version filled with beef, onions and spices. These are a great appetizer or a main dish and can be frozen and reheated later on for a quick meal on the go!
Serves 12
Time required 90 minutes
Difficulty level 2
Cost of ingredients 8 USD
Dough
- 2 cups (500ml) flour
- 4 ounces (115g) shortening
- 2 ½ tablespoons butter, chilled
- ½ teaspoon salt
- 1/3 cup (75ml) ice water
- 1 egg, beaten
In a bowl combine flour, shortening, butter and salt using your fingers to blend the fat into the flour and making small clumps about the size of a pea as it blends. Stir in the ice water a little at a time using a fork until a dough is formed. Don’t handle too much.
Knead the dough lightly until it comes together in a ball shape. Wrap with plastic wrap and place in the refrigerator for at least an hour.
Filling
- 1 pound (450g) beef, either ground or in thin slices
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 jalapenos, diced, seeds removed for less heat
- 1 tablespoon (15ml) fresh flat leaf parsley, chopped
- ½ teaspoon (2ml) cayenne pepper
- ½ teaspoon (2ml) cumin
- ½ teaspoon (2ml) salt
- 1 tablespoon oil (15ml)
In a saute pan over medium high heat, add the oil. When oil is warm add in onion and garlic, allowing to cook about 2 minutes. Add in the jalapenos and allow to cook another minute or until fragrant. Add in beef , cumin, salt, cayenne pepper and parsley. Cook until meat is browned.
Roll out dough to about 1/8th inch and cut out 12 circles. Add about a tablespoon of filling to each, but do not over stuff. Using your finger with a bit of water on it, run it along the edge of the circle and then fold the circle over to make a half moon. Use either a fork to press and seal the edges or pinch around the edges. Using a fork poke a few holes in the top to allow steam to escape.
Place on a baking sheet and repeat until all of the empanadas are done.
Bake in a preheated oven at 425F(220C) for about 20 minutes. Allow to cool for about 10 minutes before eating.
Photo by aokettun
Mon, Jun 14, 2010
Appetizers, Main Courses, News, Recipes