New Mexico Sweet Meat Empanadas Recipes

MEAT FILLED EMPANADAS

Steps:

• Empanada Dough: Combine flour, salt, and sugar in a food processor. Cut in shortening, mixture should be sandy. Add the egg and wine, pulse until dough comes together in a ball. The dough should be pliable; if not add more wine.
• Assembly: Separate the dough into 3 balls. Roll the first ball out until it is 1/4 inch thick. With a 6-inch round cutter, cut circles out of all the dough. Remove the edges and save for the next roll. Fill each circle with about 2 1/2 tablespoons in the center of the dough.
• Dip a small brush in room temperature water, run the brush around the edge of the dough. Close 1 side to the other forming a half moon shape. Close the edges pressing lightly with the back of a fork.
• In a deep saute pan, heat 4 to 5 inches of canola oil on medium high heat to 360 degrees F. Add the empanadas turn over constantly until golden. Remove and drain on paper towels. Serve immediately.

NEW MEXICO FRUIT EMPANADAS

Steps:

• Preheat the oven to 325 degrees F.
• For the dough: Mix the flour oil, baking powder, cinnamon, sugar. Add just enough water to make the dough silky. Roll the dough out 1/8-inch thick and cut with a 4-inch cookie cutter.
• For the fruit: Mash the fruit with the sugar, cinnamon, cloves and nutmeg. Spoon 2 tablespoons of fruit on one half of a circle of dough, then fold it over to look like a half-moon. Pinch the edges with a fork to seal.
• Bake until brown, about 15 minutes, then sprinkle with cinnamon sugar.

MEAT EMPANADA FILLING

Steps:

• Boil meat until tender, cool, grind fine.
• To 2 cups of the minced meat, add the spices, nuts, brown sugar.
• The filling must be moist.
• If the filling is too dry, add more apple jelly or corn syrup.
• (Cooking time includes preparation time).

GOLDEN EMPANADA DOUGH

Steps:

• For the dough: Put flour, salt, sugar and lard in large mixing bowl.
• With your hands or an electric mixer, mix this mixture very well.
• Add the egg and mix well.
• Dissolve the yeast in the water and then add to the mixture.
• (If the dough is too dry, add enough water to make it manageable).
• Roll out dough to about 1/4th.
• inch thick.
• Cut circles, about 4 inches wide.
• For the filling: (see recipe for Euphelia's Meat Empanadas).
• Fill each circle with meat mixture.
• Fold and press edges firmly together.
• (You may use a bit of water to help seal the edges-- some people use beaten egg).
• Cut edges with pinking shears to help seal.
• Poke the little pie with a fork once or twice.
• Deep fat fry in oil or shortening until golden brown.

SPICY-SWEET BEEF EMPANADAS (MEXICO)

Steps:

• Preheat oven to 375°F In a skillet over medium heat, brown the meat and onion. Pour off excess fat, then add garlic and sherry. Boil down until the liquid is almost completely evaporated.
• Add cinnamon, cloves, cumin and salt/pepper. Stir in the tomatoes, sugar and vinegar and cook over medium heat until the tomatoes have reduced to a thick sauce. Stir in the cilantro and almonds and set aside.
• Roll out puff pastry into a thin layer on a lightly floured counter. Cut the pastries into 8 six inch circles. Place a tablespoon or two of the filling in the middle of one circle. Brush the edge of the pastry with beaten egg, then fold in half and press the edges together to seal.
• Press the tines of a fork along the sealed edges of the pastry to make the seal more secure. Prick the top of the empanada with the fork, then place on a baking sheet. Brush with beaten egg. Repeat with the remaining pastry circles and filling.
• Bake for 15-25 minutes, or until light golden brown on the outside and hot in the center. Serve immediately with your choice of garnishes! Enjoy!