Tuesday, January 25, 2011

Empanadas Mendocinas


Last week I went to a little shop in Old Town called La Cuisine. I was browsing and I found a cook book called Seven Fires by Francis Mallmann. I don't want to sound cheesy, but it made me feel like I was back in Argentina. It's a beautiful book.

The best part is that I finally found a recipe for empanada dough that I love. Which means... I am ready to do an empanada post!!! I've been waiting a long time for this people. Ready, set, go!

*You can find lard in the meat department of your grocery store. I know it sounds gross, but trust me.

Filling
Prepare a day in advance and refrigerate
3 T lard
1 lb lean ground beef
1 1/2 lb onions, chopped small
2 T paprika
1 T cumin
1 T salt
1 1/2 t sugar
1 1/2 T oregano
1 t white pepper
1 hard boiled egg
green pitted olives

In a large sauce pan melt lard, add meat and brown lightly. Add chopped onions and spices and mix well. Cook until onions are translucent. Place them in a flat pan. Let cool. Cover with plastic wrap and refrigerate.

Dough
2 cups water
1 1/2 T salt
3 1/2 T lard, cut into pieces
6 - 7 cups flour

Bring water and salt to a boil in a small saucepan over high heat. Add the lard and stir until it melts, then transfer to a large wide bowl. Allow to cool to room temperature.

Using your hand, gradually add 5 1/2 to 6 cups of the flour, about 1 cup at a time, until you can gather the dough into a ball. Sprinkle 1/2 cup flour on a work surface to prevent sticking and knead the dough, adding more flour until it will not absorb any more; you want a stiff, dry dough. Divide the dough in half, shape into disks, and wrap in plastic. Chill for at least 1 hour, or up to 24 hours.

Assemble Empanadas
Split the disks of dough in half. roll out to 1/16 of an inch think (you can use a pasta maker to roll it out if you have one). Cut circles 3-5 inches in diameter.

Set out a cup of water. Place about 2 T of filling in middle of a circle of dough. Top with a slice of hard boiled egg and a green olive. Brush just a little water on the edge of the dough and fold in half pressing with fingers to seal edges. With a fork press gently around edge to have a nice design. Place on a greased (I use vegetable oil) cookie sheet. Before putting in oven give them a egg wash. Bake at 400 until golden brown (the ones in my picture are too light). Serve in a bread basket with cloth napkins to keep them warm at the table.

8 comments:

Kristin Mulrooney said...

Miss Elizabeth would be impressed.

Jessica said...

Oooh! Yum!

Elizabeth said...

Do you think I could use shortening instead of lard?

Kristin said...

Elizabeth -

I think the lard steps the filling up a bit, but I've used shortening and they were still great.

As for the dough, I think the lard is what makes this recipe better than others I have tried, but if you can't get lard just go ahead and use shortening.

Are you really going to try them? I was afraid this post would just be for my personal records because no one would want to try them! You have to let me know how it goes!

alex said...

i love empanadas..

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Jean Jacques said...

Yummy! This is what I'm looking the recipe for Emapanadas, As I want to make some of this for this coming spring...



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Mrs. L said...

I'm actually going to a local place tonight for Empanadas and I really should learn to make my own (the ones at the local place aren't really authentic and they are expensive). Thanks for the recipe!

Deepthidigvijay said...

we prepare this in india too...
but the ingredients are very different...we use sugar & coconut..ur recipe is awesome...