Simplehamempanadas Recipes

BASIC EMPANADAS

Steps:

• Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
• Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
• Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
• Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
• To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

SIMPLE HAM EMPANADAS

Steps:

• Preheat oven to hot 220C (425F). Line, or lightly grease, 2 baking trays.
• Place the eggs in a small saucepan, cover with water and bring to the boil. Boil for 10 minutes, then drain and cool in cold water for 5 minutes. Peel and chop.
• Combine the egg, olives, ham and Cheddar in a large bowl.
• Cut out five 10cm rounds from each pastry sheet (15 in total). Place 1 tablespoon of filling onto the centre of each circle. Fold the pastry over, to create a half-circle, and seal the edges.
• Place the empanadas on the prepared trays about 2cms apart. Brush with the egg yolk and bake for 15 minutes, or until puffed and dark golden in colour.
• You may need to swap the trays around at the 10 minute mark to cook evenly. If they start to brown too much loosely cover with foil. Serve hot.

EMPANADAS

Steps:

• For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
• In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
• Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
• In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
• Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
• Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
• For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

EMPANADAS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place diced potatoes in a medium saucepan and cover with water. Place over high heat and bring to a boil. Boil for 5 minutes, or until potatoes are tender. Drain.
• Place a large skillet over medium heat. Add olive oil, then onion. Toss lightly to coat. Saute onion for 5 minutes, then add cooked potatoes. Saute mixture an additional 10 minutes, until onions are caramelized and potatoes are lightly browned.
• Place potatoes and onions in a large bowl. Add hard-cooked eggs, olives, and raisins. Mix well. Add salt and pepper to taste.
• Roll out pastry and cut 32 3-inch circles. Place a heaping tablespoon of filling on one half of each circle. Fold pastry in half and crimp edges with a fork. Place empanadas on a baking sheet and brush each one with beaten egg.
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Serve hot.

QUICK AND EASY EMPANADAS

Steps:

• Brown the ground beef in a frying pan adding the salt and pepper just before done.
• Let the beef cool.
• In a large bowl mix the corn, onions, cheese, and salsa, then add the cooled beef mixing carefully so not to break up all the cheese.
• Roll the biscuits out flat to about 2-1/2 times their size.
• Place approx 1/3 cup filling on one side of the center of the circle lengthwise.
• Fold the dough over the filling like a turn over and crimp the edges like a pie crust. Be careful not to tear the dough, and to seal the edges completely or your filling will come out! depending on how much filling is used will determine how many biscuits you will use.
• Place on slightly greased cookie sheet and bake at 375 till lightly browned.

EMPANADAS

Steps:

• DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
• AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
• Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
• Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.

MASA PARA EMPANADAS (EMPANADA DOUGH)

Steps:

• Sift flour onto a flat work surface. Make a well in the center. Add sugar and salt. Gradually mix in shortening and water with a fork until dough comes together. Knead until smooth, about 10 minutes.
• Divide dough into 30 pieces. Roll each piece out into a thin, 6-inch round.

STANDARD MASA FOR EMPANADAS

Steps:

• Combine masarepa, salt and 2 cups tepid water in a large bowl. Stir with your hands and massage into a smooth dough.
• Take a small ball in your hand and press it flat. If the dough cracks, add more water, 1 tablespoon at a time, until it is smoother and workable. (Small cracks around the edges are OK.)
• Cover masa and set aside to rest for at least 15 minutes before using. Masa can be made several days in advance and stored in the fridge in a zip-top bag.
• For empanada assembly and cooking instructions, proceed to Step 6 of this Colombian Beef and Potato Empanadas recipe.

PANAMANIAN BEEF EMPANADAS

Steps:

• Preheat oven to 400 degrees.
• Filling:.
• Place oil in skillet and brown the beef, then drain the grease.
• Add rest of ingredients, cover and simmer for about 30 minutes. Remove the bay leaf.
• If needed, add a little bit of flour to thicken the consistency of the filling. Salt and pepper to taste.
• For Crust:.
• Roll out on a lightly floured board-1/8th inch thick. Cut with cookie cutter or glass for appetizer sized empanadas. Use a small plate for luncheon size empanadas.
• On each round, put about 1/2 teaspoon filling. Fold over and flute edges with fork. Brush tops with beaten egg. Bake at 400 degrees until the crust is golden brown.
• You can also deep fry these in a deep fryer or in a deep skillet with enough oil to cover them. that's the way they eat them there, but baking is lower fat! But fried is sooo good! If frying don't brush the tops with egg!
• Enjoy!