Empanadas De Horno Recipes

BAKED MEAT-FILLED EMPANADAS (EMPANADAS AL HORNO)

Steps:

• Melt lard in a 10- to 12-inch skillet. Add onion and sauté on medium until it barely starts to color. Add beef. Cook until ingredients are lightly browned. Add salt and pepper to taste, cumin, paprika and hot sauce. Set aside. Heat oven to 400 degrees.
• Roll dough as thin as possible. Cut 6-inch circles. Scraps can be re-rolled one time. Place some meat mixture on one half of each circle, leaving a 1/2-inch border around filling. Top with a slice of egg, some olive pieces and a few raisins. Brush egg on empty side of circle, fold dough over to make a half-circle and crimp edges. Traditional squared empanadas can be made by folding an inch or so of each of the pointed ends of the half-circle over to make straight sides, then folding up the rounded bottom to square off the empanada.
• Arrange empanadas on a baking sheet. Squared empanadas should be placed with folded side down. Bake 10 minutes. Turn empanadas over, bake 5 minutes longer, until lightly browned on both sides. Allow to cool briefly before serving.

EMPANADAS DE FRUTA

Steps:

• Mix flour, salt and sugar; add shortening and mix well.
• Add beaten egg to water and then to dry mixture.
• Dough should be soft but not sticky.
• Make small balls of dough.
• Roll out to 5 inches diameter and 1/8" thick.
• Place a heaping teaspoon of filling on half of rolled out dough turning other half of dough over and pressing edges together.
• Pinch edges between thumb and fore finger giving the dough a half-turn.
• Fry in deep fat until golden brown.
• Drain.
• To make fruit filling, add enough water to cover the dried fruit and raisins.
• Cook over low heat until tender.
• Add sugar, spices, and nuts.
• Mix until well blended. ( A 21 oz. can of fruit pie filling can be
• substituted for the fruit filling.)

EMPANADAS DE QUESO CON RAJAS (POBLANO CHILE AND CHEESE EMPANADAS)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place poblano directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
• Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 tablespoon poblano peppers. Fold dough over on top of filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.
• Bake in the preheated oven until golden brown, 24 to 26 minutes.

EMPANADAS DE POLLO (EASY CHICKEN EMPANADAS)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
• Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute more. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more.
• Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal.
• Transfer empanadas to the prepared baking sheets. Brush with beaten egg.
• Bake in the preheated oven until golden, about 20 minutes.

EMPANADAS DE HORNO

Steps:

• TO prepare dough: sift flour with baking powder and salt. Add egg yolk, egg, milk and shortening.
• Mix to make a stiff dough.
• Divide into 20 pieces and roll each thinly into a circle. Stuffing or pino In frying pan, heat oil with paprika and saute onions until soft. Add chilli powder, oregano, cumin and salt. Add meat and mix with onions.
• Cook until meat is no longer pink.
• To prepare empanadas: Place a spoonful of stuffing on half of each dough circle. Add slices of egg, raisins and olives.
• Fold dough over filling.
• Wet the edge with milk, fold over again and seal.
• Bake in a 200 degrees C oven until cooked and lightly browned.
• Serve hot.