Empanadas de Carne y Pollo (Beef and Chicken Empanadas)



Beef filling recipe:

1 lb ground beef

1 cup diced onion

3 cloves minced garlic

4 tbsp olive oil

3 tbsp tomato paste

Black pepper to taste

½  tsp ground bay leaf

1 beef buillon dissolved in ½ cup of water

½ tsp salt or to taste

1 tbsp of chopped parsley flakes.

¼ cup white wine

2 tbsp raisins

2 tbsp chopped green olives

Pour three tbsp of olive oil in skillet. Place onions and garlic and sauté on medium heat for about 2 to 3 mins until onions turn translucent. Add tomato sauce, beef bouillon and rest of ingredients, add ground beef, bring to low heat and cook for about 20-25 mins. If it has too much liquid, continue simmering uncovered, until most of the sauce has evaporated, and the mixture is neither too watery, nor too or dry, but just moist.

Dough Recipe:

2 ½  cups all purpose flour

1 tsp salt

1 tsp baking powder

1 tsp sugar

¼ cup vegetable shortening

½ cup (1 stick) butter.

1 whole egg and 1 egg yolk  (beaten)

1/3 cup ice water

Vegetable oil (for deep fry)

In a food processor, mix flour, salt, baking powder and sugar and blend. Add the shortening and butter and mix in the processor (for a few seconds). Add the beaten whole egg and yoke and mix in processor. Add water little by little and mixing at the same time, until the mixture is consistent and stick together. It’s not necessary to add all the water, just add it as you mix at your discretion. Transfer the mix into a working smooth surface and knead. Refrigerate for about ½ hr.

Directions:

Divide the dough into 3 to 4 pieces and refrigerate any portion that you are not using. Using a rolling pin all covered with flour, roll and flatten a piece of dough to a thickness of about 1/16-inch. Cut into 4 or 5 inch round circles. Repeat this with the rest of the dough. Put a full tbsp of filling on each cut dough (on the lower half of the circumference). Moisten the round edges with a little bit of water on your finger and fold over. Seal the edges carefully by pressing down with your fingers forming a shell (you can also use the end tines of a fork to finish sealing)

Using a large deep skillet, pour out vegetable oil to a depth of about 1 ½” to 2″ and heat to 370 degrees. Place empanadas into skillet and fry them, turning them over after about 1 mins, fry until golden brown (about 2 to 3 minutes). Remove them and place on paper towels to drain excess oil.

For chicken Empanadas:

Follow same ingredients as above (filling), but instead of using beef use 4 chicken thighs, cooked, (save the broth for the filling). Once cooked and at room temperature, shred the meat using two forks. Cook on a skilled following same directions stated above. Substite beef bouillon for 1 chicken bouillon and add about 1 cup of the broth to the filling mix. Simmer on medium-low heat for about 10 mins, or until most of the liquid evaporades, but meat is still moist).

For the Dough, and the rest of the procedure, follow same directions stated above.

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