Goat Cheese And Green Olive Empanadas Food

ARGENTINE EMPANADAS

Steps:

• Heat olive oil over medium-low heat. Add onion and cook for 10 minutes, stirring often.
• Add garlic and diced red pepper. Cook for another 10 minutes, stirring often. Add chili powder, cumin, sweet paprika, and oregano. Cook for 2 minutes.
• Increase heat to medium and add the ground beef. Season with salt and pepper and cook, crumbling into small pieces, until browned. Stir in beef boullion.
• Remove from heat and transfer mixture to a bowl to cool for 10 minutes. Then, stir in green onion, olives, parsley, and hard-boiled eggs.
• Cover and chill mixture for at least 1 hour or up to 3 days (depending on freshness of ingredients). It's important that the mixture is chilled before filling the empanadas.
• Add flour and salt to a large bowl and stir to combine. Add egg and butter and stir well to combine. Add oil and warm water and stir until the mixture starts to come together into a dough ball. Add more water if it's too dry.
• Place dough in clean greased bowl and cover tightly. Allow to rest at room temperature for 1 hour. (Or, refrigerate for up to 1 day, removing from the fridge 20 minutes before using.)
• Divide the dough into two pieces. On a greased countertop roll each piece into a very large circle, about 1/8in thick (not so thin that it might break when filling or baking).
• Use a small bowl or round cookie cutters to cut the dough into circles about 6in in diameter for regular size empanadas or 3 inch for mini empanadas (empanaditas).
• Remove the excess dough from around the cut circles and keep the circles where they are for filling them (so they hold their perfect circle shape). Leftover scraps can be re-rolled to make more dough to cut out.
• Place about 2 tablespoons of filling (for regular size empanadas) in the center of each circle, leaving plenty of space around the border. Moisten the edges of the circle with water, then fold the dough over and match the ends together to form a semi-circle.
• Pinch the edges together and then seal the ends by crimping them with a fork or pinching and twisting/folding it over.
• Baked Empanadas: Place empanadas on a baking sheet lined with parchment paper. Brush with a little bit of egg wash and bake at 375° For 25-30 minutes until golden brown and fully cooked.
• Fried Empanadas: (I've found it best to refrigerate the empanadas for 20 minutes before frying to help the dough firm up and hold its shape before placing in the hot oil). Add several inches of hot oil to a pot and heat to about 365° F. Fry one or two empanadas at a time, flipping once, until golden on both sides (1-2 minutes per side). Place on a paper-towel lined plate.

SUN-DRIED TOMATO GOAT CHEESE EMPANADAS

Steps:

• In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes., Preheat oven to 400°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on baking sheets. Place 1 heaping tsp. of filling on 1 side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal. Bake until golden brown, 15-20 minutes.

CRAB AND GOAT CHEESE EMPANADAS

Steps:

• Dough: Combine flour, salt, and butter in food processor, run until it becomes a coarse meal. Add all the water and pulse until it forms a dough. Allow to rest for 1/2 hour.
• Filling: In a saute pan on medium, heat olive oil and saute onion, garlic, and habanero. In a large mixing bowl, combine the remaining ingredients. Season, to taste, with salt and pepper.
• Preheat oven to 325 degrees F.
• Roll the dough out on a lightly floured surface, making a rough circle about 1/8-inch thick. With a 3-inch diameter cookie cutter, cut circles.
• Place about 2 teaspoons of the filling into the center of each circle. Moisten the exposed dough with a finger dipped in water. Fold the empanada in half, press the firmly together, sealing with a fork around the edge. Bake for 15 minutes. Serve with Mango Chutney.
• Combine all ingredients in a saucepan. Cook on low for 30 minutes. Add cornstarch if desired to thicken.

BEEF AND GOAT CHEESE EMPANADA WITH PIQUILLO PEPPER SAUCE AND PICKLED RED ONION

Steps:

• For the dough: Combine the flour, salt, and sugar in the bowl of a food processor and pulse until combined. Scatter the lard and butter over the top and pulse a few times until it resembles coarse meal.
• Whisk together the egg yolk, water, and vinegar in a measuring cup. Add the mixture to the dough, pulsing until just combined. Turn the dough out onto a work surface and gently knead until it just comes together. Form the dough into a disk, cover with plastic wrap, and refrigerate for at least 1 hour and up to 6 hours. Roll out thinly. Cut into 4-inch circles.
• For the short ribs: Preheat the oven to 350 degrees F.
• Heat the oil over high heat in a Dutch oven until it begins to shimmer. Season the short ribs on both sides with salt and pepper and cook until golden brown on both sides. Remove to a plate.
• Drain all but 2 tablespoons of the fat from the pan, add the garlic, and cook until it is lightly golden brown. Add the wine and cook until almost completely reduced. Add the currant juice, chicken stock (enough to cover the ribs by three-quarters), and chiles and bring to a boil. Add the ribs, cover, and transfer to the oven. Cook until fork tender, about 2 hours. Remove the short ribs to a platter or bowl and tent with foil.
• Transfer the cooking liquid to a food processor and process until smooth. Strain into a large saute pan and cook until reduced by half. Remove the meat from the bone, shred, and add to the reduced cooking liquid. Season with salt and pepper. Let cool slightly.
• Add enough canola oil to fill a Dutch oven three-quarters of the way. Heat to 375 degrees F on a deep-frying thermometer.
• Fill each dough round with some meat, top with some goat cheese and pickled onions. Seal the edges with a little water and crimp with a fork. Fry, turning halfway through, until evenly golden brown, 3 to 5 minutes. Serve with Piquillo Pepper Sauce.
• For the dough: Combine the flour, salt, and sugar in the bowl of a food processor and pulse until combined. Scatter the lard and butter over the top and pulse a few times until it resembles coarse meal.
• Whisk together the egg yolk, water, and vinegar in a measuring cup. Add the mixture to the dough, pulsing until just combined. Turn the dough out onto a work surface and gently knead until it just comes together. Form the dough into a disk, cover with plastic wrap, and refrigerate for at least 1 hour and up to 6 hours. Roll out thinly. Cut into 4-inch circles.
• For the short ribs: Preheat the oven to 350 degrees F.
• Heat the oil over high heat in a Dutch oven until it begins to shimmer. Season the short ribs on both sides with salt and pepper and cook until golden brown on both sides. Remove to a plate.
• Drain all but 2 tablespoons of the fat from the pan, add the garlic, and cook until it is lightly golden brown. Add the wine and cook until almost completely reduced. Add the currant juice, chicken stock (enough to cover the ribs by three-quarters), and chiles and bring to a boil. Add the ribs, cover, and transfer to the oven. Cook until fork tender, about 2 hours. Remove the short ribs to a platter or bowl and tent with foil.
• Transfer the cooking liquid to a food processor and process until smooth. Strain into a large saute pan and cook until reduced by half. Remove the meat from the bone, shred, and add to the reduced cooking liquid. Season with salt and pepper. Let cool slightly.
• Add enough canola oil to fill a Dutch oven three-quarters of the way. Heat to 375 degrees F on a deep-frying thermometer.
• Fill each dough round with some meat, top with some goat cheese and pickled onions. Seal the edges with a little water and crimp with a fork. Fry, turning halfway through, until evenly golden brown, 3 to 5 minutes. Serve with Piquillo Pepper Sauce.
• Bring the vinegar, lime juice, water, sugar, and salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 48 hours before serving.
• Bring the vinegar, lime juice, water, sugar, and salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 48 hours before serving.

GARDEN GREENS AND GOAT CHEESE PASTA

Steps:

• Pull the tough stems away from the leaves of: 1 bunch of kale (lacinato, Red Russian, or Siberian)
• Put the stems into the compost bucket and wash the leaves in cool water. Drain. Cook the leaves until tender in boiling salted water. Remove from the water and let cool. Bring the water back to a boil and add: 1 pound whole-wheat spaghetti
• While the pasta is cooking, heat a heavy-bottomed skillet over medium-high heat and pour in: 2 tablespoons extra-virgin olive oil
• Stir in the greens and heat through. Move the greens from the center of the pan and add: 2 garlic cloves, finely chopped
• Allow to cook for a minute and stir into the greens. Taste for salt and add as needed. When the pasta is cooked, drain it in a colander, reserving some of the cooking liquid. Add the drained pasta to the greens with: 1/3 cup crumbled fresh goat cheese A pinch of dried chile flakes A drizzle of extra-virgin olive oil
• Stir the greens, pasta, and goat cheese together. The cheese will melt, making a creamy sauce. Add cooking water as needed to loosen. Taste for salt one last time before serving.

MARINATED GOAT CHEESE SPREAD / DIP

Steps:

• Arrange cheese in a shallow dish in a single layer. Scatter olives, sundried tomatoes and basil over and around it.
• In a small bowl, combine vinegar, oil, garlic, rosemary, thyme, and pepper. Pour over cheese.
• Marinate a few hours in the fridge or overnight. Serve at room temperature with grilled or fresh bread.

GOAT CHEESE AND GREEN OLIVE EMPANADAS

Steps:

• 1. Preheat oven to 400ºF. 2. Place cheese, egg, and olives in bowl and stir to combine. Season with pepper. 3. On floured surface, roll out refrigerated pastry to about ⅛". 4. Using a 4" round cutter, cut out circles. Try not to twist when cutting. 5. Place a heaping teaspoon of filling on half of each round. 6. With your finger, run a little water along the edges, then fold the pastry over filling, pressing to seal in a "D" shape. Take tines of fork and press down on edge to ensure seal. 7. Place on prepared baking sheet and brush empanadas with melted butter. 8. Bake in oven for 15-20 minutes, or until golden and puffed. 9. Serve.