Mucho Macho Empanada Food

VEGGIE EMPANADA

Steps:

• In a large pot, over medium heat, melt the vegetable shortening. Add the onions, shallots, and garlic and cook until they are soft but not browned.
• Lower the heat and add the tomato sauce, tomato paste, chopped mixed green and red peppers, parsley, wine, stock, and mushrooms.
• Bring a large pot of water to the boil. Add the carrots, zucchini, squash, and broccoli and cook until the vegetables are al dente. Add the mixed vegetables and spinach and heat through. Drain the vegetables and put them into an ice bath. When cool, drain well.
• Put the vegetables back into the pot along with the creamed corn. Mix in the red pepper flakes, paprika, oregano, Cajun seasoning, and salt and pepper, to taste. Refrigerate for at least 2 hours.
• Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Place 1/4 cup vegetable mixture on the middle of each empanada dough disk. Avoid reaching the edges with the filling because oiliness will prevent good sealing. Slightly wet the edges, fold in half, and stick edges together. The shape should resemble a half-moon. Seal by pinching the edge between your thumb and index finger to make a curl about 5 or 6 times. Other sealing procedures like pinching without curling or using a fork to seal will not prevent the juices from leaking.
• Place the finished empanadas on the cookie sheet and brush them with the egg yolk. Cook until they are golden brown, about 25 to 30 minutes.

CHICKEN CHIMICHURRI EMPANADA

Steps:

• Preheat oven to 400 degrees F.
• Combine chicken with 1 cup Chimichurri. Mix well and refrigerate overnight.
• Heat saute pan with oil and saute the chicken with the salt until done. Add remaining 1/2 cup Chimichurri and set aside to cool to room temperature.
• Place 1 heaping tablespoon chicken mixture in center of an Empanada Disc and close by hand or with a fork. Repeat with remaining dough and filling.
• Bake until browned, about 10 minutes.
• Stir flour and salt together in a bowl.
• Blend the shortening into the flour mixture with a metal spoon or hands until well blended.
• Combine the egg with 2/3 cup room temperature water. Stir 1/2 cup egg mixture into the flour until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg mixture as needed (you may need a little more water). The dough should be smooth.
• Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight.
• Place dough on a floured surface and roll into desired thickness before cutting. Use a 5-inch round cutter for the discs.
• Combine parsley, red peppers and garlic in a medium bowl.
• Add olive oil and vinegar and mix. Add salt, pepper, oregano and paprika and mix well.
• Cover and chill for at least 3 hours or preferably overnight. Keep refrigerated up to 2 weeks.

EMPANADA MARISCADA

Steps:

• First prepare the dough. In a bowl mix flour with baking powder, sugar and salt. Make a well in the center of the flour and add egg, the sherry and the melted butter. Mix quickly with a spatula forming a smooth dough. Knead lightly and then place in the refrigerator for 1 hour. Place olive oil into a deep fryer and set at 370 degrees. Place mussels in a saucepan with 2 tablespoons dry white wine, cover with lid and place on heat, shaking from time to time - cook 2 minutes. Take mussels from shell, remove beard, finely slice mussels. Place clarified butter into a frypan and add green pepper and onion. Saute gently and then add raw shrimp and pimento - stir until shrimp is colored and then add crab and mussels. Season with salt, pepper and lemon thyme. Remove mixture from heat and allow to cool completely. Roll pastry dough out thinly. Cut pastry into 1 1/2-inch by 3-inch pieces. Brush with egg white and place a teaspoon of filling in the center of each. Dab your fingers in a little flour and fold pastry over and secure by pressing gently around edges. Drop 'empanadas' into the hot oil and cook 3 1/2 minutes or until puffed and golden. Turn them once. Place on serving dish and dust with freshly grated Parmesan cheese.

SIERRA EMPANADA

Steps:

• Put the quartered onion, tablespoon salt and 1/2 gallon water in a pot and bring to a boil. Add the chicken and simmer for 40 minutes. Remove the chicken and let cool, then shred.
• Put 1/4 cup olive oil and the diced onions in a pan and cook at medium-high heat until onions are translucent, 10 to 15 minutes. Meanwhile, put the chipotle, garlic and remaining 1/4 cup olive oil in a blender; blend, making sure to leave some little chunks. Add the shredded chicken to the sauteed onions, then add the chipotle mixture and crushed tomatoes. Mix well, then add black pepper and remaining 3 1/2 teaspoons salt. Mix and add chives. Let cool completely.
• Drop tablespoon-size portions of filling in the center of each dough disc and fold so that the empanadas look like half-moons. Make sure the edges are completely sealed to prevent the filling from coming out while baking.
• Preheat the oven to 400 degrees F.
• Place empanadas on a lightly oiled sheet pan; brush with egg yolk if using, Bake until dough is nicely browned, about 15 minutes.
• Making the dough can be done by hand but it is easier in a mixer with a dough attachment. Mix the flour and salt in a mixer until well combined, about 1 minute.
• Add the butter and mix until blended, another 2 minutes.
• Add the egg and 1/4 to 1/2 cup water, adding gradually, and continue mixing until slightly rough to the touch.
• Make the dough into a ball and finish kneading by hand until soft and smooth. Wrap in plastic wrap and put in the fridge for at least 30 minutes or overnight.
• Unwrap the dough and roll out with a rolling pin until thin, but not too thin, so it doesn't break when folding.
• Create discs with a 5-inch cutter for large empanadas or a 3-inch cutter for small ones. If not using immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later.