Recipe for meat empanadas (empanadas de carne)
Here is a classic recipe to make delicious meat empanadas from Mexico; as you will see the procedure is pretty easy and straightforward to anyone who is used to cooking with dough; if not familiar with rolling dough, I recommend using the ready-made dough-discs from your latin products store... Please do not underfill the empanadas; this makes them dry and tasteless - you can't overfill them either as the dough could crack when baking!
The empanadas with meat:
Three different kinds of empanadas on the same plate...
Buen provecho!
Ingredients:
4 cups of white flour of wheat
2 cups of shortening
1 teaspoon of salt
1 tablespoon distilled white vinegar
1 cup of cold water
1 teaspoon of baking soda
Filling:
1 ½ cup of Onion chopped to small bits
1/4 cup of oil,
2 lb Ground Meat
salt and pepper
paprika
2 jalapeno peppers, seeds discarded, cut to small bits
1 Egg yolk
1 tablespoon of Milk
pitted black olives, one per empanada
powdered sugar
Preparation for 24 to 30 empanadas:
First, the dough:
In a bowl, mix the flour, the salt and the baking soda. In a separate bowl, mix the shortening (which you will have previously cut in small pieces), then vinegar and the cold water; on a flat surface lay your flour mix we did first then create a well in the center and then pour in it the melted butter with water; mix the ingredients and knead the dough until all the flour was part of the dough. Knead some more until the dough is nice and uniform. Put in a closed container and allow your dough to rest in the refrigerator until the next day, or for at least 3 hours.
Now let's do the filling:
Fry the onion in some oil until it becomes translucent; add the meat and cook it until it is slightly browned or medium-rare done (do not overcook, as it will cook some more in the oven). Season it with salt, pepper and paprika. Mix well. Pull away from the heat and allow the meat mixture to cool down.
Stretch the dough with a rolling pin and work your dough until it is ready. Out of the dough, cut circles approximately 10 cm (4 inches) in diameter with a cutter. place a portion of the meat filling in the middle of every dough disc surface and place a piece of egg. Put in each one a pitted olive (make sure you don't forget a pit!).
Moisten the outer rims of the discs with water and fold the dough in two, in order to cover the filling we had put in the center. With your fingers fold back a small amount of dough, creating the outer lip and press so that the edges of the empanada are sealed together.
With your fingers or a fork you can create a nice design crimping the uncooked outer edge of the dough; use your imagination as to what design make! Preheat the oven to 400°F. Place the empanadas in previously greased oven-going pans. Mix the egg yolk with the milk and brush the outside of the empanadas with this mixture.
Bake in the oven at 400°F (200°C) for 20 minutes until they get that golden brown color indicating the dough is cooked.
Allow to cool down before serving.
Buen provecho!
4 cups of white flour of wheat
2 cups of shortening
1 teaspoon of salt
1 tablespoon distilled white vinegar
1 cup of cold water
1 teaspoon of baking soda
Filling:
1 ½ cup of Onion chopped to small bits
1/4 cup of oil,
2 lb Ground Meat
salt and pepper
paprika
2 jalapeno peppers, seeds discarded, cut to small bits
1 Egg yolk
1 tablespoon of Milk
pitted black olives, one per empanada
powdered sugar
Preparation for 24 to 30 empanadas:
First, the dough:
In a bowl, mix the flour, the salt and the baking soda. In a separate bowl, mix the shortening (which you will have previously cut in small pieces), then vinegar and the cold water; on a flat surface lay your flour mix we did first then create a well in the center and then pour in it the melted butter with water; mix the ingredients and knead the dough until all the flour was part of the dough. Knead some more until the dough is nice and uniform. Put in a closed container and allow your dough to rest in the refrigerator until the next day, or for at least 3 hours.
Now let's do the filling:
Fry the onion in some oil until it becomes translucent; add the meat and cook it until it is slightly browned or medium-rare done (do not overcook, as it will cook some more in the oven). Season it with salt, pepper and paprika. Mix well. Pull away from the heat and allow the meat mixture to cool down.
Stretch the dough with a rolling pin and work your dough until it is ready. Out of the dough, cut circles approximately 10 cm (4 inches) in diameter with a cutter. place a portion of the meat filling in the middle of every dough disc surface and place a piece of egg. Put in each one a pitted olive (make sure you don't forget a pit!).
Moisten the outer rims of the discs with water and fold the dough in two, in order to cover the filling we had put in the center. With your fingers fold back a small amount of dough, creating the outer lip and press so that the edges of the empanada are sealed together.
With your fingers or a fork you can create a nice design crimping the uncooked outer edge of the dough; use your imagination as to what design make! Preheat the oven to 400°F. Place the empanadas in previously greased oven-going pans. Mix the egg yolk with the milk and brush the outside of the empanadas with this mixture.
Bake in the oven at 400°F (200°C) for 20 minutes until they get that golden brown color indicating the dough is cooked.
Allow to cool down before serving.
Buen provecho!
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