“Empanadas are a cook’s flexible friend. They are comforting, they are liberating and loveable. I like to say they are clumsy and friendly–-in a good way.”
Marcus Samuelsson
Adapted from: BETTER HOME AND GARDENS SEPTEMBER 2014 I BHG.COM
Marcus Samuelsson
Adapted from: BETTER HOME AND GARDENS SEPTEMBER 2014 I BHG.COM
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Basic Empanadas
Prep time 45 min. Total time 1 hr., 35 min. Ingredients 1 cup milk ¾ cup + 1 Tbsp butter 1 package active dry yeast ½ tsp Celtic Sea salt 2 ½ to 3 cups whole wheat pastry (very fine)flour 1 Recipe desired filling (see following empanada recipies) Method 1. In a saucepan bring milk to simmering over medium heat. Remove from heat; add butter. Let stand 10 minutes until mixture is melted (105°F to 115°F). Stir in yeast. Let stand 10 minutes or until foamy. 2. In a large bowl combine 2 I/2 cups flour and 1/2 tsp. Salt. Make a well in the center. Add wet
ingredients to well. Using your hands or a wooden spoon, pull flour Into wet ingredients until mixture forms a ball, adding flour as needed. Transfer to a lightly floured surface. Knead until smooth and elastic, about 5 minutes, kneading in remaining flour as needed. Place in buttered bowl; cover with a damp cloth. Let rise in a warm, draft-free place until doubled, about 30 minutes. Understanding the dough; Always mix the dry and wet Ingredients using your hands. You want to work the dough just until the mixture starts to form a ball. Then turn it onto a floured surface and knead for 5 minutes until smooth and elastic." 3. Preheat oven to 425°F. Punch down dough. Roll into a long, thin log; cut into 24 equal-size portions. Shape into balls. (If dough is sticky, chill 20 minutes.) On a lightly floured surface, roll each ball into a 3 I/2-to 4-inch circle. Prick with fork. Brush edges with Egg Wash.* Spoon 1 rounded Tbsp. desired filling onto center of each circle. Fold in half. Press edges closed; seal using fingers, then fork. Transfer to parchment lined baking sheet. Repeat with remaining dough and filling. Roll gently you don't want to overwork the dough in the
shaping phase. “I like to gently roll the pieces directly on the work surface just until they form a simple ball shape." "Roll each ball of dough into a 3½ to 4-inch circle. They don't have to be perfect-the uneven shape is what gives empanadas personality. A heaping tablespoon of filling makes for easy sealing." Crimp with a fork. No fancy crimpers required. Gently fold the dough in half over the filling and press the edges together firmly with your fingers. Crimp the edges with a fork to reinforce the seal. 4. Prick each empanada twice with a fork. Bake until they begin to color, about 15 minutes. Remove from oven. Brush with Egg Wash. Return to oven. Bake until golden brown, about I-3 minutes more. Makes 24 servings.
Egg Wash: In a small bowl whisk together 1 egg and 1 Tbsp. water. Cheese Filling 1/3 cup grated Swiss cheese ½ cup grated cheddar cheese ½ cup mozzarella ¼ teaspoon paprika 1 egg white, lightly beaten Season to taste In a bowl, combine the ingredients, then set aside. Use to stuff when ready. |
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