Empanadas
Pork or Chicken Filling for empanadas (ground beef can be used instead; skip cooking in oven)
Empanada Dough
Rest before rolling out.
Place the sealed empanadas on a baking sheet and brush them generously with an egg wash (egg yolk mixed with a little bit of water). Be sure to coat all exposed parts of the empanadas with an even coat of the egg wash. Place the empanadas in a preheated 375 degree oven, and bake them until they are puffed and golden brown.
Sweet Potato and Black Bean Empanadas
Mild sweet potatoes and black beans take on smoky, spicy tastes from cumin and chiles.
Ingredients
1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.
2. Preheat broiler.
3. Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes. Place in a paper bag; close tightly. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop.
4. Preheat oven to 400°.
5. Cook the cumin seeds in a large saucepan over medium heat 1 minute or until toasted, stirring constantly. Place cumin in a clean spice or coffee grinder; process until ground. Combine cumin, poblano, sweet potatoes, and next 5 ingredients (through 1/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth.
6. Divide dough into 10 equal portions, shaping each into a ball. Roll each dough portion into a (5-inch) circle on a lightly floured surface. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 level tablespoons poblano mixture into center of each circle. Moisten edges of dough with egg white; fold dough over filling. Press edges together to seal. Place empanadas on a large baking sheet coated with cooking spray. Cut 3 diagonal slits across top of each empanada. Bake at 400° for 16 minutes or until lightly browned.
Pork or Chicken Filling for empanadas (ground beef can be used instead; skip cooking in oven)
- 8 ozs. Pork Shoulder or chicken thighs
- 2 Tbls. Olive oil
- ¼ cup diced yellow onion
- 2 Tbls. diced celery
- 2 Tbls. diced carrot
- 1 tsp. ground cumin
- ¼ canned chipotle chile
- 1 clove garlic, chopped
- 2 tsp. tomato paste
- 1 cup stock
- ¼ tsp ground black pepper
- 1 ½ tsp. salt
- ¼ cup plum tomatoes
- 1 sprig thyme
- ½ bay leaf
- 2 tbls. cilantro
Empanada Dough
- 4 oz Cold Butter
- 1/4 C. Cornmeal
- 5 oz All Purpose Flour
- 1 1/2 tsp. Salt
- 1 Tbls. Sugar
- 3 Tbls. Sour Cream
- 2 oz Cold Water
Rest before rolling out.
Place the sealed empanadas on a baking sheet and brush them generously with an egg wash (egg yolk mixed with a little bit of water). Be sure to coat all exposed parts of the empanadas with an even coat of the egg wash. Place the empanadas in a preheated 375 degree oven, and bake them until they are puffed and golden brown.
Sweet Potato and Black Bean Empanadas
Mild sweet potatoes and black beans take on smoky, spicy tastes from cumin and chiles.
Ingredients
- 9 ounces all-purpose flour (2 cups)
- 3/4 teaspoon kosher salt
- 1/3 cup canola oil
- 1/4 cup cold water
- 1 tablespoon cider vinegar
- 1 large egg, lightly beaten
- 1 poblano chile
- 1 tablespoon cumin seeds
- 1 cup mashed cooked sweet potatoes
- 1 cup canned black beans, rinsed and drained
- 1/3 cup chopped green onions
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ancho chile powder
- 1/2 teaspoon kosher salt
- 1 egg white, lightly beaten
1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.
2. Preheat broiler.
3. Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes. Place in a paper bag; close tightly. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop.
4. Preheat oven to 400°.
5. Cook the cumin seeds in a large saucepan over medium heat 1 minute or until toasted, stirring constantly. Place cumin in a clean spice or coffee grinder; process until ground. Combine cumin, poblano, sweet potatoes, and next 5 ingredients (through 1/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth.
6. Divide dough into 10 equal portions, shaping each into a ball. Roll each dough portion into a (5-inch) circle on a lightly floured surface. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 level tablespoons poblano mixture into center of each circle. Moisten edges of dough with egg white; fold dough over filling. Press edges together to seal. Place empanadas on a large baking sheet coated with cooking spray. Cut 3 diagonal slits across top of each empanada. Bake at 400° for 16 minutes or until lightly browned.
