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ISO: ISO Empanada Recipes...and a question: Do you have any luck freezing them?
- Thread starter traca
- Start date
In Search Of:
Traca, I remember Claire in Kelsey posting one that got good reviews back at Gail's
I was lucky enough to find Post #10243 within the archive.org batch (posts archived up to #39600).
No comments on freezing, but I found this text at a Kraft site:
To freeze, layer empanadas in airtight container between sheets of waxed or parchment paper. Freeze empanadas up to 2 weeks; thaw completely and pat dry before frying as directed.
Forum Home Page: Archive Swap 10201-10300
Previous Message: Tupperware Tip (Marcy/Detroit)
Next: GEEZ LOUISE I finally made it so while I'm here I'm going to post !! (Jo(desperatly needing help))
Date: Tue, 04 Feb 1997 21:53:40 GMT
From: Claire - Resting her fingers - In Rescue (claire@207.177.135.6 ())
Recipe: Empanadas - Plus Variations on The Theme
OK - I finally got the recipe for Empanadas.
I also found a really good vegetarian
filling that could be used with the same
dough for the meat version, so I'm including
this also. These are REALLY good. I served
them with salsa verde and sour cream.
Empanadas
For pastry:
3 cups all purpose flour
1 tbl. salt
1 tbl. curry powder (optional)
5 tbl. shortening
5 tbl. chilled butter
1 egg
1/4 cup water
Sift flour, salt, and curry (if you're using
it) into a medium bowl. Add shortening and
butter and cut in using fingertips or pastry
blender until mixture looks like coarse
meal. Whisk egg and water in small bowl.
Add mixture a little at a time until dough
is firm. Turn out on lightly floured
surface. Knead gently & briefly. Wrap
dough in plastic and refrigerate at least an
hour.
Or you can use prepared masa from the
grocery store.
Vegetarian Filling:
2 tbl oil
1 onion, chopped fine
1 jalapeno or serrano chili, seeded &
chopped
1 large garlic clove, minced
1 tsp ground cumin seeds
2 baking potatoes, diced small
pinch of ground nutmeg
1 large ripe tomato, peeled, seeded, chopped
1 cup fresh or frozen corn kernals
1 pound chopped fresh swiss chard
1/2 cup diced red bell pepper
salt & pepper to taste
Heat oil in large heavy skillet over medium
heat. Saute onion until translucent. Add
jalapeno, garlic cumin and nutmeg and stir
about a minute. Add potatoe, tomatoe, corn,
chard and pepper. Cook until veggies are
tender and almost all of the liquid has
evaporated; about 5 minutes. Season to
taste and cool completely.
Meat filling:
1 lb ground meat (beef, pork, turkey - your
choice)
1 cup fresh or frozen green beans, chopped
3-4 carrots, diced small
1 onion, chopped
2 cloves garlic, minced
2 potatoes, diced small
2 tbl vinegar
Brown the meat in a skillet with a little
olive oil if you wish. Add the veggies and
the vinegar and simmer until veggies are
tender. Season with salt and pepper and
cool.
To assemble:
If you are using masa, flatten the dough
with a rolling pin or tortilla press on wax
paper. Put some of the filling in one half
of the flattened dough leaving about 1/2
inch to the end of the dough. Fold the
empanada in half and press the edges with a
fork. You can either fry them in oil or
cook them in a nonstick pan.
If you are using pastry, roll out the
chilled dough on a lightly floured surface
to 1/8 inch thick. Using a smaller coffee
can, cut out circles, about 6 inches in
diameter. Reroll scraps until you run out
of dough. Place about 3 tbl of filling in
the center of each circle. Brush edges with
water and fold into a half moon shape.
Press edges with fork to seal. Make a small
slit in the top of each empanada to allow
steam to escape. Bake in a 375 oven on
nonstick sprayed or parchment lined baking
sheets for 30 minutes.
Whew!
Alert us of bad posts.
Responses
1. These look great! And thanks for the bonus filling recipe! (NT) (TTSF)
2. MmmmMmmmMmmm . . . those vegetarian empanadas look wonderful -- I'll be making those this weekend!!! Thanks, Claire!(nt) (e. in SF)
http://web.archive.org/web/20010820181105/food4.epicurious.com/HyperNews/get/archive_swap10201-10300/10243.html
I was lucky enough to find Post #10243 within the archive.org batch (posts archived up to #39600).
No comments on freezing, but I found this text at a Kraft site:
To freeze, layer empanadas in airtight container between sheets of waxed or parchment paper. Freeze empanadas up to 2 weeks; thaw completely and pat dry before frying as directed.
Forum Home Page: Archive Swap 10201-10300
Previous Message: Tupperware Tip (Marcy/Detroit)
Next: GEEZ LOUISE I finally made it so while I'm here I'm going to post !! (Jo(desperatly needing help))
Date: Tue, 04 Feb 1997 21:53:40 GMT
From: Claire - Resting her fingers - In Rescue (claire@207.177.135.6 ())
Recipe: Empanadas - Plus Variations on The Theme
OK - I finally got the recipe for Empanadas.
I also found a really good vegetarian
filling that could be used with the same
dough for the meat version, so I'm including
this also. These are REALLY good. I served
them with salsa verde and sour cream.
Empanadas
For pastry:
3 cups all purpose flour
1 tbl. salt
1 tbl. curry powder (optional)
5 tbl. shortening
5 tbl. chilled butter
1 egg
1/4 cup water
Sift flour, salt, and curry (if you're using
it) into a medium bowl. Add shortening and
butter and cut in using fingertips or pastry
blender until mixture looks like coarse
meal. Whisk egg and water in small bowl.
Add mixture a little at a time until dough
is firm. Turn out on lightly floured
surface. Knead gently & briefly. Wrap
dough in plastic and refrigerate at least an
hour.
Or you can use prepared masa from the
grocery store.
Vegetarian Filling:
2 tbl oil
1 onion, chopped fine
1 jalapeno or serrano chili, seeded &
chopped
1 large garlic clove, minced
1 tsp ground cumin seeds
2 baking potatoes, diced small
pinch of ground nutmeg
1 large ripe tomato, peeled, seeded, chopped
1 cup fresh or frozen corn kernals
1 pound chopped fresh swiss chard
1/2 cup diced red bell pepper
salt & pepper to taste
Heat oil in large heavy skillet over medium
heat. Saute onion until translucent. Add
jalapeno, garlic cumin and nutmeg and stir
about a minute. Add potatoe, tomatoe, corn,
chard and pepper. Cook until veggies are
tender and almost all of the liquid has
evaporated; about 5 minutes. Season to
taste and cool completely.
Meat filling:
1 lb ground meat (beef, pork, turkey - your
choice)
1 cup fresh or frozen green beans, chopped
3-4 carrots, diced small
1 onion, chopped
2 cloves garlic, minced
2 potatoes, diced small
2 tbl vinegar
Brown the meat in a skillet with a little
olive oil if you wish. Add the veggies and
the vinegar and simmer until veggies are
tender. Season with salt and pepper and
cool.
To assemble:
If you are using masa, flatten the dough
with a rolling pin or tortilla press on wax
paper. Put some of the filling in one half
of the flattened dough leaving about 1/2
inch to the end of the dough. Fold the
empanada in half and press the edges with a
fork. You can either fry them in oil or
cook them in a nonstick pan.
If you are using pastry, roll out the
chilled dough on a lightly floured surface
to 1/8 inch thick. Using a smaller coffee
can, cut out circles, about 6 inches in
diameter. Reroll scraps until you run out
of dough. Place about 3 tbl of filling in
the center of each circle. Brush edges with
water and fold into a half moon shape.
Press edges with fork to seal. Make a small
slit in the top of each empanada to allow
steam to escape. Bake in a 375 oven on
nonstick sprayed or parchment lined baking
sheets for 30 minutes.
Whew!
Alert us of bad posts.
Responses
1. These look great! And thanks for the bonus filling recipe! (NT) (TTSF)
2. MmmmMmmmMmmm . . . those vegetarian empanadas look wonderful -- I'll be making those this weekend!!! Thanks, Claire!(nt) (e. in SF)
http://web.archive.org/web/20010820181105/food4.epicurious.com/HyperNews/get/archive_swap10201-10300/10243.html
And this empanada dough got good raves: Cafe Azul's Pastry Dough
5 cups all-purpose flour
1 tablespoon salt
4 sticks (2 cups) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 tablespoon Champagne vinegar
About 3/4 cup ice water
Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps.
Beat egg with vinegar in a 1-cup measure using a fork, then add enough ice water to measure 1 cup total. Add to flour mixture, stirring with fork until incorporated.
Turn out mixture onto a lightly floured surface and knead gently with heel of your hand just enough to bring dough together. Roll out or pat into a 15- by 9-inch rectangle. Arrange dough with short side nearest you, then fold into thirds like a letter to form a roughly 5- by 9-inch rectangle. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 6 (do not chill longer or dough will discolor).
5 cups all-purpose flour
1 tablespoon salt
4 sticks (2 cups) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 tablespoon Champagne vinegar
About 3/4 cup ice water
Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps.
Beat egg with vinegar in a 1-cup measure using a fork, then add enough ice water to measure 1 cup total. Add to flour mixture, stirring with fork until incorporated.
Turn out mixture onto a lightly floured surface and knead gently with heel of your hand just enough to bring dough together. Roll out or pat into a 15- by 9-inch rectangle. Arrange dough with short side nearest you, then fold into thirds like a letter to form a roughly 5- by 9-inch rectangle. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 6 (do not chill longer or dough will discolor).