Empanadas De Jitomate Recipes

EMPANADAS DE TOMATE, QUESO, Y ALBAHACA (TOMATO, BASIL, AND MOZZARELLA EMPANADAS)

Steps:

• Combine tomatoes and basil in a bowl; season with salt and pepper. Mix in mozzarella cheese and olive oil. Sprinkle Parmesan cheese on top. Let marinate at room temperature, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
• Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the tomato mixture in the center; fold pastry over and press with a fork to seal.
• Transfer empanadas to the prepared baking trays. Brush mustard over tops; sprinkle sesame seeds over mustard.
• Bake in the preheated oven until golden, about 20 minutes. Let cool for 5 minutes before serving.

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 CARNE DE RES

Steps:

• Prepara la masa para empanadas. Envuélvela fuertemente en envoltura plástica; ponla a un lado mientras preparas el relleno.
• Dora la carne en una sartén mediana a fuego medio; escúrrela. Agrega los 6 ingredientes siguientes. Cocínalos y revuelve frecuentemente a fuego medio-bajo durante 10 min.; retíralos del fuego. Incorpora el cilantro.
• Forma 12 bolitas con la masa, usando alrededor de 2 cdas. para cada una. Aplasta cada bolita y forma un disco de 6 pulgadas. Coloca, en el centro de cada disco, alrededor de 1/4 taza de la mezcla con carne. Humedece los bordes con agua. Dobla los discos por la mitad. Presiona suavemente la parte superior para quitar las bolsitas de aire. Sella los bordes con un tenedor.
• Calienta el aceite en una sartén profunda hasta que alcance 375°F. Agrega 3 ó 4 empanadas. Cocínalas 3 min. de cada lado o hasta que estén doradas. Retíralas de la sartén; escúrrelas bien. Repite el procedimiento con las demás.

EMPANADAS DE JITOMATE

Steps:

• TO MAKE THE FILLING, wash and dry the tomatoes. Cut the tomatoes in half and place them in a small, heavy pot with the sugar and salt. Bring the mixture to a boil and adjust the heat so that it is at a constant simmer. Cook, stirring often, until the jam is thickened and you can see the bottom of the pot, about 50 minutes. (If you want a very smooth jam, you can pulse it in a food processor.) Let cool before using.
• TO MAKE THE DOUGH, whisk together the flour, baking powder, sugar, and salt in a medium bowl. Using a pastry cutter or a food processor, cut the butter into the dry mixture until it resembles a coarse meal. Add the cream and mix until just combined. Invert the dough onto a lightly floured work surface and knead until it is smooth and uniform, about 2 to 3 minutes. Flatten to a disc, wrap in plastic wrap, and refrigerate for at least half an hour.
• Roll out the dough on a lightly floured surface, with a lightly floured rolling pin, until 1/8 inch thick. Use a round cookie cutter to cut out 4- to 5-inch diameter circles; gather the scraps, re-roll, and repeat until all of the dough is used up.
• To form the empanadas, line up the dough circles on a lightly floured work surface. Place about 1 tablespoon of the filling in the center of each dough circle. Fold half of the dough over the filling, then press the edges very lightly with your fingers to seal; you can fold the sealed edge toward the center to give it a decorative finish. Alternatively, use the back of a fork to press around the edge to seal the empanada. Cut 2 small slits in the top of each turnover and refrigerate for 30 minutes.
• Meanwhile, preheat the oven to 350°F. Whisk one yolk with a little cream and top with sugar. Bake until they are golden brown and cool in rack. These may be eaten warm or cold.