Empanadas With Corn Dough Food

EMPANADAS WITH CORN DOUGH

Steps:

• Prepare the dough in a bowl, mixing the masa harina, salt, and warm water to form a ball, knead dough until smooth. Divide the dough into 12 balls, and flatten and slightly cover with plastic wrap. Set aside.
• Place one ball of dough between two pieces of plastic and press using a tortilla press, a heavy skillet or a dish. I know, you have seen the tortilla press, but somehow I love to use my glass dishes for this step. So, do not be afraid, use whatever you have.
• Remove the top piece of plastic and spoon some of the stuffing onto the tortilla. Leaving enough room to seal the edges.
• Using the piece of plastic fold the dough over to make a half moon shape turn over. Pinch the edges, making sure they seal to avoid any leaking of the mixture while frying. Remove the empanada from the plastic set aside on a large plate or tray and cover with a plastic wrap. Keep working with the rest of the dough making the empanadas.
• Heat the oil in a skillet over high heat. It's frying time!
• Deep fry the empanadas one or two at a time until golden brown.
• About 2 minutes on each side. Drain on paper towels. Serve hot topped with lettuce and avocado. Eat them adding some salsa. After that, take a long walk.

CORNMEAL EMPANADAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce, raisins and seasonings; simmer. , Meanwhile, for pastry, combine the flour, cornmeal and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Add ice water, a little at a time, until dough forms a ball. Cover and let rest for 10 minutes. , Divide pastry into two balls; roll half out on a lightly floured surface to a 16-in. circle. Cut into four 7-1/2-in. rounds. Place 1/2 cup filling on each round. Combine egg and water; brush on pastry edges. Fold dough over to form half circles; crimp edges to seal. Repeat with other half of pastry and remaining filling. , Place on greased baking sheets; brush tops with remaining egg mixture. Bake at 400° for 25-30 minutes or until lightly browned. Serve with taco sauce if desired.

ARGENTINEAN CORN EMPANADAS

Steps:

• Preheat oven to 375 degrees F.
• Heat 1 tablespoon corn oil in a medium skillet over medium-high heat. Saute onions for 3 minutes, until translucent. Add corn and roasted red peppers; saute for 5 minutes or until the corn is fully cooked. Season with sugar, salt and pepper. Transfer mixture to medium bowl, stir in cheese and heavy whipping cream. Let cool.
• On a cutting board, place 6 empanada shells side by side. Place a spoonful of the corn-cheese filling on 1 side of the circle. Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger. Fold the dough over the filling to make a half-circle. Press the edges with a fork to seal.
• Spray a baking sheet with cooking spray. Place the empanadas on prepared baking sheet.
• In a small bowl, whisk together the egg and water to make egg wash. Brush the top of the empanadas with the egg wash and bake for 20 minutes or until top is browned.
• Let cool and serve.

BAKED CORN EMPANADITAS

Steps:

• Combine the masa harina, water and salt in a large mixing bowl and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Cover with a damp towel until ready to use.
• Heat the oil in a large skillet over moderate heat. Add the onion and saute until soft, 3 to 5 minutes. Ad the garlic, jalapeno, cumin, salt and pepper and saute 1 minute longer to release the aromas. Add the tomato, potatoes and corn and cook, stirring occasionally, until the liquid from the tomatoes is absorbed, 2 to 3 minutes. Remove from the heat, stir in the parsley and cheese and correct the seasoning. Set aside to cool.
• Divide the dough into 24 golfball size pieces, moistening your hands with water to prevent sticking if necessary. Flatten balls to 3 inch disks. Place a heaping teaspoon of stuffing on the empanada and close by pressing the edges together with your fingers. Shape into a half moon. Repeat until all the half moons are formed. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and arrange the empanaditas on top. Brush with the glaze and prick with a fork to make steam holes. Bake for about 2530 minutes, or until golden. Remove and transfer to a rack to cool slightly. Serve warm.

ARGENTINEAN EMPANADAS

Steps:

• Sift the flour, mix the sifted flour and salt in a large bowl.
• Mix in the solid margarine or butter with your fingers, (best to cross cut with two knives). The flour should have an even, coarse texture, with the margarine lumps no larger than a pea.
• Beat together the water, eggs, and vinegar in a bowl. Slowly mix into the flour mixture, until you have the desired consistency (it should not be too sticky, but still malleable).
• Place the mixture on a floured surface. Knead with the heel of your hand to bring the dough together.
• Cover the dough and allow to sit in a cool place for at least an hour.
• Roll out the dough until it is about 1/8 of an inch (0.3 cm) thick. Cut into circles about 4-6 inches (10 - 15 cm) in diameter and lightly flour them.
• Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent.
• Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Drain off fat.
• Mix in the cumin, pepper flakes, and sugar. Adjust to taste.
• Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste.
• Preheat the oven to 375ºF/200ºC.
• Stuff the empanada dough wrappers. Place 2-3 tablespoons of the filling in the center of each wrapper. Dampen the outer perimeter of the dough.
• Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself. Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so that it slightly overlaps the first piece. Repeat along the length of the folded side, until you create a braided or twisted seal.
• If desired, brush the tops of the empanadas with beaten egg yolk for a nice golden color.
• Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.

EMPANADA DOUGH

Steps:

• In a large bowl sift together flour and salt.
• Blend in the cold butter cubes using you fingers or a pastry blender until the mixture resembles coarse meal (the mixture should be pea-size).
• In a small bowl whisk together egg, ice water and vinegar.
• Add to the flour mixture, stirring with a fork just until incorporated (the mixture will look somewhat lumpy).
• Transfer the mixture onto a LIGHTLY floured surface.
• Gather the dough together with your hands and gently knead with the heel of your hand once or twice (just enough to bring the dough together, do not overwork the dough or it will be tough!).
• Form the dough in a semi-flat ball or rectangle.
• Cover the dough tightly with plastic wrap and chill for 1 hour or up to 8 hours.
• Roll out the dough, then cut into desired size circles.
• Fill with favorite fillings then close the dough over the filling as you would a pierogi.
• Brush the ends with egg wash then seal together with a fork.
• Bake as desired.

EMPANADA DOUGH

Steps:

• Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal.