Next Day 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.)

"NOW AND LATER" VEGETARIAN EMPANADAS

Steps:

• In a pot, cover carrots with water to cover.
• Bring to a boil, then lower heat.
• Simmer 10 minutes or until just tender.
• While simmering carrots, pour contents of can of tomatoes into a bowl and squish into little pieces with your hands.
• Wash hands.
• Blend chili powder, cumin, oregano, and cayenne into tomatoes.
• Take the 2 Tbs of flour and blend with 1/4 cup cold water in a small cup.
• Pour this into tomato mixture and stir to blend.
• Drain carrots, and cut into 3/4 in pieces.
• Put both aside for now.
• Melt butter on medium heat in a large fring pan.
• Add onion, mushrooms, zucchini, celery, green pepper, and garlic and saute.
• Stir continuously until onion is limp.
• Stir tomato mixture into frying pan and bring to a simmer.
• Cover and simmer for 2 or 3 minutes, then uncover and (stirring constantly) cook for about 5 minutes over med-high heat until liquid has evaporated.
• Stir in carrots and cheese.
• Salt to taste.
• When cheese has melted put pan in refrigerator to quickly cool vegetables.
• Stir now and then to help cool faster.
• Now, begin empanada crust.
• Resift flour with baking powder in a bowl.
• Quickly cut butter and shortening into bowl until it looks like a coarse meal.
• Make a well in the center.
• Add soy sauce and cold water together.
• Stir vigorously with a fork until dough follows the fork around bowl (about 30-40 seconds).
• Personal observation: The dough seems rather"frothy" at this point.
• Turn dough onto a lightly floured surface and knead gently for about 10 folds (or 30 seconds) to remove stickyness.
• Divide dough into 8 equal pieces.
• Make into a ball and roll into an 8 inch circle.
• Spoon about 3/4 cup vegetable filling onto center of circle.
• Moisten edges of circle with water and bring together at top, pinching and fluting edges.
• Note: The original instuctions say to make a sealed semi-circle.
• Mine looked like balls of dough and turned out fine.
• Lift empanada onto ungreased cookie sheet.
• Repeat until done.
• If you fill more than one cookie sheet put the full one in the refrigerator.
• When done, prick the top of each empanada with a fork and brush with egg and water mixture.
• If you are going to cook some of them right away, pre-heat oven to 400 and cook 25 to 30 minutes (until golden brown) on an ungreased cookie sheet.
• Take the ones for later and freeze uncovered on cookie sheet overnight.
• When frozen solid wrap in foil or put in freezer bags.
• Label with instructions: Bake uncovered in pre-heated 425 degree oven for 30 minutes.
• Let cool some before serving.