I love to have fun with paper, food, paint, music and events and just being creative in all of it. However, I don't feel the need to be a perfectionist nor a professional in any of my creations. I wish I could have a blog JUST about the art of cooking, photography, sewing, art, mothering, jewelry making, card making, dancing, gardening, deep spiritual thoughts, decorating, poetry, party planning, baking.... and the list goes on but I can't. I don't think I was created with the ability to focus on one task. I like all of these hobbies layed out before me and the freedom to pick whatever I choose depending on the mood or time I have.

Monday, September 5, 2011

Beef and Potato Empanadas with Creamy Cilantro Sauce

Making this empanada dough brought back a childhood memory: making tortillas with my mom.  We didn't make tortillas from scratch often but when we did it was a family affair. 



FILLING
1 small russet potato, unpeeled
2 tablespoons olive oil
1 pound lean ground beef
2 medium onions, chopped
1 large green bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin

PASTRY
4 1/2 cups all-purpose flour
1 tablespoon baking powder
3 teaspoon salt
2 tspn honey
1 cup vegetable shortening, melted
1 cup warm milk
1 large egg, beaten
1 large egg yolk, beaten
Vegetable oil for deep frying
Spicy Cilantro Dipping Sauce (recipe follows
Directions

FOR FILLING:
Dice potato in small cubes and cook in a large skillet w/ oil over medium-high heat. Cook until potatoes are tender. Remove potatoes.
Add to pan w/ oil beef, onions and bell pepper; cook, stirring occasionally, for 8 minutes or until beef is no longer pink. Add potato, bouillon, chili powder and cumin; cook for 3 minutes. Let cool.
FOR PASTRY:
COMBINE flour, baking powder and salt in large bowl. Add shortening, milk, egg, honey and egg yolk. Stir with a fork until dough forms a ball. Roll into twenty 1 1/2-inch balls. Roll each ball on floured surface to 6-inch circle. Keep dough balls covered as you work. Place balls between a plastic bag to roll out and flatten.
EGG WASH- optional step if your baking- for a shiny brown empanada you brush egg wash over the top of each empanada.
HEAT oil in large saucepan for frying or you can bake it.  I baked mine for a faster and healthier meal.

TO ASSEMBLE:
PLACE 1/4 cup filling in center of each circle. Wet edges with water and fold in half; seal edges by pinching together or crimping with fork. Fry a few empanadas at a time until golden brown or place on baking sheets and bake in preheated 400° F oven for 12 to 15 minutes or until golden brown. Serve warm with cilantro sauce.
Creamy Cilantro Dipping Sauce.

1/3 cup chopped fresh cilantro leaves
1/4 cup light sour cream
1/4 cup mayonnaise
1/4 cup yogurt
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.

This recipe was adapted from an unknown source. 


7 comments:

  1. That sounds so yummy! I think I might make some for lunch this weekend (although I might use store-bought pastry).

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  2. yes, store bought pastry is much easier.

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  3. Thank you for posting this recipe. I've been wanting to try these but didn't want to 'fry'.

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  4. I'm adding these to my menu for next week. I buy pre-made dough at the Latin supermarket and they bake up beautifully!

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  5. When I make empenadas, I DO put in the green olives, but I use the jalepeno stuffed instead. We also ad raisins to the meat mixture and boiled eggs. My husband says that's how they do it in Argentina!

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  6. Thank you so much for posting this recipe! I can't wait to try it! :)

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  7. This place is a disaster yes, I like it with raisins but haven't tried it w/ eggs. Hope you enjoy how they turn out!

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