Meat Empanadas

IMG_7717When we were younger  Mom used to make delicious empanadas and its miniature dessert version empanaditas.  The most laborious task when making these meat pies is making & preparing the dough:  one of the reasons I haven’t bothered.  But then not too long ago, Mom told me that Uncle Manny had given her a tip:  use Goya brand empanada “skins”.

I found some at our local Kroger’s a couple of weeks ago & decided to give it a try.  Naturally, I called Mom from Kroger’s to ask for the ingredients…again.

Ingredients:

  • Ground beef, pork or shredded chicken
  • olive oil
  • 1 medium chopped onion
  • chopped garlic
  • 2 diced potatoes
  • 1 small can of chopped olives (green or black)
  • frozen peas
  • raisins
  • soy sauce, salt & pepper to taste
  • Goya  empanada discos
  • water

Yesterday I bought a cooked rotisserie chicken, pulled the meat off (after first simmering to make some stock), shredded and then cooked it up for empanadas.  Here’s how:

  1. Sautee garlic and onions in olive oil until translucent.
  2. Add diced potatoes & cover.  Cook until tender.
  3. If using ground beef or pork or uncooked chicken,  add now & brown.  If using rotisserie chicken, add peas, chopped olives & raisins.  Mix well then add shredded chicken.
  4. Add soy sauce, salt & pepper.
  5. Let simmer; beef or pork mixture may have to drain due to drippings.  You do not want to use “wet” mixture on wrapper as it will tear.
  6. Once meat mixture is properly cooled, take wrapper & roll out slightly (per pkg directions)
  7. Add meat filling & fold over so that edges of wrapper meet.  Slightly wet the top edge & press edges together.
  8. Next,  fold the edges of the dough using your fingertip, fold one corner of the empanada over, pressing down firmly, repeating all around, pressing firmly each time to maintain a seal around the edge of the empanada in a spiral pattern.  This is the way Mom taught me but you can also use a fork to make the seal.
  9. Deep fry in hot oil – this only takes a minute or two depending on how hot your oil is & how many you place in pan so watch carefully.  When golden brown, remove & let drain.

If you would prefer to bake the empanadas, place empanadas on a greased (spray Pam) cookie sheet & then lightly brush each empanada with an egg wash.  Bake for 12-15 min in a pre-heated 400* oven.  IMG_7713

Options:  Home-made empanada wrapper (see recipe below), boiled egg, chopped carrots, sugar.

Home-made Empanada Wrappers

I’m not currently this adventurous, but if you are, here’s a relatively simple recipe to make the wrappers from scratch.

Ingredients:

  • 3 cups flour
  • 1 egg yolk
  • ½ cup of grasa – lard or butter or mix of both
  • ¾ cup to 1 cup of warm milk
  • ½ tsp salt

Directions:

  1. Mix the flour and salt in a food processor, pulse until well combined.
  2. Add the lard or butter, blend well.
  3. Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.
  4. Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.
  5. On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).