#1800 Empanada Making

From 1800 Food Adventures

From 1800 Food Adventures
From 1800 Food Adventures
From 1800 Food Adventures

Truth be told I'm not a particularly fantastic cook. When I graduated grad school I thought I'd teach myself one good recipe. Empanadas was the one dish I loved and remember from my childhood. My family didn't make it much but I still remember the smell of the kitchen when it was cooking. Empanadas became my dish... the one I took to every dinner party and my empanadas were always very well received.

Of course, it is the one dish I love to make with my kids. They are easy to freeze and reheat later in the toaster oven.

Here's my recipe: Sorry I don't really do measurements but just use enough to make your tastebuds happy.

Goya empanada dough discs(or pizza dough or your favorite dough recipe)
Hard boiled eggs cut into small wedges
raw egg yolks
raw egg whites
Ground beef
Diced Onion
Minced Garlic
Olives- whole with or without pit- your preference
Hot pepper (optional)- I use Peruvian Aji Amarillo paste- but any hot sauce you have access to
Olive oil

In large skillet heat oil
Throw in the diced onion and heat to transparent look but do not brown.
Throw in the minced garlic and whole cumin and cook for about 1 minute.
Add ground beef and cook.
Stop when beef is cooked medium rare (the meat will be further cooked in the oven).
Add hot pepper sauce- to taste. I prefer to use Peruvian Aji Amarillo- yellow peruvian pepper paste. If this is not available substitute with your favorite pepper sauce. I only like to give a hint of heat to not overwhelm the dish- or my kids' palate.
Add raisins and olives (or save them and add them in at assembly time).

I like to throw the whole thing into a colander to drain out a bit of the excess fat.

I then prepare to assemble. I like to line my counter with wax paper for easy removal of the empanadas once assembled.
I have small bowls ready with what I need for assembly: hard boiled egg wedges, raw egg whites in 1/3 cup water, beaten raw egg yolk in 1/3 cup water, olives, raisins (if not added during cooking of meat).
Lay out Goya empanada discs. If you can't find the discs than buy pizza dough from your grocery store or favorite pizzeria- or make some from your favorite recipe. Roll our pizza dough to discs about 7" circumference. (I've used saucer plates as a template).
Put 1 tablespoon of meat filling on lower center of disc.
Add 1 egg wedge, 1 olive, and about 3 raisins per disc.
With the pastry brush brush on egg whites to outer rim of discs (it will be your binding agent to help keep your empanadas closed).
Fold over disc to make a semi-circle.
With a fork press against edges to make them close and they will leave a nice "empanada" look.
With a second pastry brush brush egg yolks onto the completed empanada- it will give them a nice color when baked.

Place empanadas on a non stick cookie tray.
Bake at 350 till golden on one side and then flip to bake other side.
Usually about 10-15 min on each side.


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