One thing that I know will stay the same is my Go Big or Go Home motto. And in order to ensure that, I thought it was about time to remake my namesake: Jumbo Empanadas. It’s been over a year since I made them last and that’s far too long ago, so when Stephanie of Dispensing Happiness announced that the theme for this month’s Blog Party was It’s What’s Inside, I knew the time had come. As if that wasn’t incentive enough, the September issue of Gourmet magazine is a showcase of Latin American food, including empanadas.
Beef Empanadas (adapted slightly from Gourmet, September 2007)
2 hard-boiled large eggs, cut crosswise into 10 thin slices.
1 medium onion, finely chopped
1 tablespoon olive oil
3 garlic cloves, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 small dried chili, seeded and finely chopped
3/4 pound ground beef chuck
2 tablespoons raisins
1 1/2 tablespoons chopped pimiento-stuffed olives
1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
1 ball of empanada dough, (see recipe below)
Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, oregano and chili pepper and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.
Preheat oven to 400°F with rack in middle.
Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 10 inches. Place meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
Combine an egg yolk and a little water and then brush this mixture over each empanada before putting it in the oven for about 20 minutes or until empanadas are golden brown.
6 T Butter
2 T Olive Oil
1 T Vinegar
1 C Water
1 t Salt
4 C Flour
Bring all incredients except flour to a boil. Add wet ingredients to flour and mix to incorporate. Knead to a firm dough. Divide into 2 disks and refrigerate 2 hours.
Serve with homemade salsa. I whipped one up that consisted of avocado, tomato, lime zest and juice, white vinegar, red onion, garlic, salt, hot chili pepper and cilantro.