Empanadas are filled pastries. You'll find them being sold as street food and at some very tony restaurants. They can range from sweet to savory, spicy or mild. Empanadas can be meat/poultry/seafood based vegetarian, or vegan. There is most likely a gluten-free version as well. Empanadas are in a crowded field of filled pastries that includes everything from steamed buns, Caribbean patties, dumplings, calzones, to even hot pockets. People like easily portable, and often inexpensive food.
This week we'll go through the process of making empanadas almost from scratch.
Step One: The Dough
There are multiple recipes for making the dough for the pastries. It's a simple dough and not unlike a pie dough, but a little denser. It's not really time consuming, however if your making this on a week night, which was the case here, you can skip that step and buy pastries. Goya sells frozen empanada pastries. They are very good, and their use cuts the preparation time in half. For those interested in making your own dough you can consult the web, and various cookbooks; the Joy of Cooking
special Pie cookbook has an excellent recipe.
Step Two: The Filling
An empanada can be filled with just about anything. For this preparation potatoes, bell peppers, onions and soy based chorizo was used. Start by cubing two medium sized red potatoes. The choice of potatoes here is important. Waxy potatoes hold up better than non-waxy ones. Regular white or russet potatoes would fall apart where as red or yukon golds will work well here. Cube the potatoes in 1/4 inch cubes. Place the cubes in a single layer on a microwave safe plate, use two plates if needed (the single layer is important). Cook on high for 5-10 minutes turning half way through, the potato cubes should be almost done. While the potatoes are cooking chop one medium onion, and one green bell pepper.
In a dry large skillet, add two teaspoons of cumin. Toast the cumin until it's fragrant. Add 1 teaspoon of oil. When the oil is shimmering add the onion. Once the onion is soft add the green pepper. At this point spicy peppers can be added, if desired.
Incorporate the potatoes into the mixture, add 7 ounces of soy based chorizo meat alternative product. Stir well and fully cook over medium high heat for roughly 10 minutes stirring often.
Step Three: Assembly
Lay out the dough on a floured surface. If using commercially made dough then only remove one disc at a time. Have water in a small bowl near by, you'll use this to seal the pastry. Depending on the size of the pastry add a tablespoon or so of filling to the center of each pastry. Dip your finger in the water (a water and egg solution can also be employed). Wet half of the parameter of the pastry and fold the pastry over itself with the filling inside of it. Pinch the edges of the pastry to make a sealed package, a purse if you will.
Using a knife make a slit at the top of the pastry, this is to allow steam to escape.
Step Four: Cooking
Place each pastry on a cookie sheet with a wire rack. Place pastries in a 400 degree Fahrenheit oven for 10-15 minutes until golden. The empanadas can also be fried in 350 degree Fahrenheit oil for roughly 5 minutes until golden.
Enjoy!
-R. A. Mann-Thompson, All Things Eaten
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