Empanadas De Zarzamora Blackberry Empanadas Food

EMPANADAS

Steps:

• For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
• In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
• Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
• In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
• Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
• Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
• For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

TEXAS BLACKBERRY AND STRAWBERRY EMPANADAS

Steps:

• In a large mixing bowl, combine flour, sugar, salt and baking powder and mix well. Add shortening and break it up by hand until it resembles cornmeal. Add chicken stock and knead until all is incorporated. Let it rest, covered, for at least 30 minutes in cooler.
• Meanwhile, make the filling. Combine blackberries, strawberries, goat cheese and sugar and mix well.
• When the dough has chilled, roll it out to 1/4-inch thickness on a lightly floured surface with a rolling pin. Cut circles out of the dough with a 4-inch round cutter. Spoon a heaping tablespoon of filling into the center of each dough circle. Beat the eggs and water together in a small bowl. Brush the egg wash all around the edges of the dough. Fold the dough over the filling to make the circles into half moons. Crimp the edges with the tines of a fork to seal the dough closed.
• Heat a pan, filled half way up with peanut oil, to 350 degrees F.
• Fry the empanadas until golden brown, about 6 to 8 minutes, turning them over occasionally with tongs.

EMPANADAS DE ZARZAMORA (BLACKBERRY EMPANADAS)

Steps:

• 1. Preheat the oven to 400°F, and line two baking sheets with parchment paper. Cook the blackberries, apple, flour, cinnamon and 6 tablespoons of sugar in a heavy saucepan over medium heat, stirring often, until the mixture just boils and is thickened, about 5 minutes. Take care not to break up the berries too much while stirring. Transfer to a shallow bowl to cool. Place a heaping tablespoon of fruit filling in the center of the empanada disc. Moisten the edges of the dough with milk and fold in half, pressing the edges to seal. Transfer to a lined baking sheet and press the tines of a fork around the edges or make a decorative repulgue [video]. Arrange the empanadas 1 inch apart on the baking sheet. Repeat the process with the remaining discs and filling. Brush the empanadas with milk and sprinkle them with the remaining 2 tablespoons of sugar. Bake until empanadas are golden, approximately 15 minutes. Remove them from the baking sheets to cool.

EMPANADAS DE CARNE (BEEF EMPANADAS)

Steps:

• Combine the salt and water in a small bowl and stir until the salt is dissolved. Tip the flour into the bowl of a food processor. With the motor running, slowly pour the melted butter into the flour, followed by the salt water. Process until the mixture begins to come together to form a rough dough (do not overmix).
• Tip the dough onto a lightly floured work surface and knead for a couple of minutes until you have a smooth dough ball. Divide the dough in half (this makes it easier to work with) and cover with a clean tea towel. Leave for about 1 hour at room temperature before using. The dough can also be wrapped in plastic wrap and refrigerated for up to 1 day or frozen for up to 1 month. Bring to room temperature before using.
• Working with one piece of dough at a time, on a lightly floured work surface, roll the dough into a 2 mm (1⁄6 in) thick circle. Cover, and set aside for a further 1 hour. Use a pastry cutter to cut out 12 cm (43⁄4 in) circles of dough, stacking the circles as you go, until you have 24 circles.
• Heat the oil in a frying pan over medium heat. Add the onion and cook, stirring occasionally, for 10-15 minutes, until softened. Stir through the minced beef and cook, stirring to break up any larger pieces of meat, for 8-10 minutes, until browned. Stir through the cumin and paprika. Add 250 ml (81⁄2 fl oz/1 cup) water and cook, uncovered, for 30 minutes, until most of the liquid has evaporated. Remove from the heat and allow to cool completely.
• Preheat the oven to 180°C (350°F). Line two baking trays with baking paper.
• Place 2 tablespoons of the beef mixture in the centre of each dough circle and lightly brush the edges with beaten egg. Fold the dough to enclose the filling and press the edges together to seal. Crimp or pleat the dough, then transfer to the baking trays. Brush the tops of the empanadas with beaten egg, then bake in the oven for 15-20 minutes, until puffed and golden.

BERRY EMPANADAS - EMPANADAS DE BAYAS

Steps:

• Pre-heat oven to 400º.
• Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in medium bowl and mix well.
• Gently fold in berries.
• Roll out pastry and cut into twelve 4 1/2-inch rounds.
• Place 2 tablespoons berry filling on half of round, leaving about 1/2 inch along edges.
• Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork.
• Repeat this procedure until all rounds are folded and sealed.
• Combine 2 tablespoons sugar with 1/2 teaspoon ground cinnamon.
• Brush each empanada with melted butter and sprinkle with cinnamon-sugar.
• Bake on greased cookie sheet 18-20 minutes or until golden brown.