Best Bbq Empanadas Empanadas De Cerdo Y Barbacoa Food

BEST BBQ EMPANADAS (EMPANADAS DE CERDO Y BARBACOA)

Steps:

• Prepare the empanada dough and let it rest for 1 hour, or overnight in the refrigerator.
• Mix the pork BBQ, aji sauce and grated cheese together in a bowl.
• Divide the empanada dough into 18 pieces, and roll each one into a ball. Roll each ball of dough out into a 6 to 7 inch diameter circle, and let dough circles rest on the counter for 5 minutes.
• Preheat the oven to 350 F.
• Place 1 to 2 tablespoons of filling in the middle of a circle of dough, and fold dough over to make a half circle. Press the edges of the dough together firmly around the filling.
• Brush the pressed edge of the semicircle with a little bit of water, and fold the edge over itself, pinching and crimping as you go to make a braid-like effect. (See How to Fill and Shape Empanadas ).
• Place the empanadas on a baking sheet, 1 to 2 inches apart.
• Mix the egg yolk with 1 tablespoon water and brush the mixture over the entire surface of each empanada.
• Bake the empanadas until they are golden golden brown and puffed, about 25 minutes.
• Serve warm or at room temperature. Store empanadas in the refrigerator. Empanadas can be wrapped in foil and reheated in the oven at 325 F for 10 minutes.

BBQ BEEF EMPANADAS

Steps:

• Mix flour and baking powder in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap; refrigerate while preparing empanada filling.
• Brown meat with onions in nonstick skillet; drain. Add ketchup, A.1. and mustard; cook and stir 2 min. Cool completely.
• Heat oven to 375ºF. Divide dough into 6 pieces. Roll out each piece on lightly floured surface to 7-inch round; place on parchment-covered baking sheet. Stir cheese into meat mixture; spoon about 1/3 cup onto half of each dough round. Beat egg and remaining water; brush onto edges of dough rounds. Fold in half to enclose filling. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg.
• Bake 18 to 20 min. or until golden brown.

CHILEAN-STYLE EMPANADAS DE PINO

Steps:

• Gather the dough ingredients.
• Sift the flour into a bowl and then stir in 1 teaspoon of the salt and all of the sugar.
• Mix the butter and shortening (or lard) into the flour mixture with a pastry cutter, or with two knives, until fairly well incorporated.
• Whisk the egg yolks with 1 cup of water.
• Stir in 1/2 cup of the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly.
• Keep kneading the dough, adding more of the water-egg mixture as needed. A few tablespoons of extra water may be needed. The dough will become smooth, although somewhat soggy until it has thoroughly chilled.
• Cover the dough with plastic wrap and refrigerate for about 1 hour. The dough can also be kept in the fridge for up to two days. When ready to use, the dough should be soft and smooth, not elastic. When poking a hole in the dough with a finger, the indentation should remain. Reserve.
• Gather the filling ingredients.
• Heat the vegetable oil and butter in a skillet over medium-low heat.
• Add the chopped onions and cook, stirring frequently, until the onions are softened and fragrant.
• Add the garlic and cook for 1 minute more.
• Add the ground beef, cumin, chili powder, paprika, beef bouillon (dissolved in the hot water), and salt and pepper to taste.
• Cook the beef, stirring and crumbling the meat with a spatula, until well-browned.
• Add the flour and continue to cook for 2 to 3 minutes.
• Remove the skillet from the heat and stir the raisins and black olives into the beef mixture.
• Let the filling cool completely. The filling will keep up for up to two days in the refrigerator.
• Gather the ingredients.
• Preheat the oven to 350 F and grab a baking sheet.
• Separate the empanada dough into golf-ball-size pieces and roll into smooth balls.
• Let the dough balls rest for 5 minutes.
• Roll each ball of dough on a floured surface into a 6-inch circle of about 1/4-inch in thickness.
• Add 1 tablespoon of the ​beef filling and one slice of hardboiled egg into the middle of the circle.
• Brush the edges with water and fold the pastry in half over the filling to make a semi-circle. Seal the edges by pressing down with fingers.
• Brush the sealed edge lightly with water, then turn the edge toward the middle and press with fingers to seal.
• Mix the egg yolk with 2 tablespoons of milk and brush the empanadas with the mixture.
• Bake for 25 to 30 minutes or until golden brown.