Empanadas are a Mexican and Spanish turnover. They are usually filled with a savoury stuffing (meat or vegetables) but they can also be filled with a sweet fruit filling, if desired. Substitute Italian sausage for the chorizo sausage if desired, just add 1 tsp. paprika for the flavour.
Directions for: Beef Empanadas
Ingredients
Dough2 cup all purpose flour (500 ml)
tsp salt (2 ml)
2 Tbsp unsalted butter, chilled (37 ml)
cup shortening, chilled (125 ml)
about 1/3 cup ice water (75 ml)
Beef and Swiss Chard Filling2 Tbsp olive oil (30 ml)
lb(s) ground beef (113.5 g)
1 chorizo sausage, removed from casing and crumbled
1 tsp cumin (5 ml)
1 tsp dried Greek oregano (5 ml)
onion, minced
2 clove garlic, minced
1 fresh green chile pepper or pepper flakes, or to taste
1 cup packed finely chopped Swiss chard (250 ml)
1 plum tomato, diced
1 Tbsp tomato paste (15 ml)
Juice of 1/2 lime
1 small Yukon gold potato, boiled, mashed
cup Monterey Jack cheese (or use manchego or queso fresco) (125 ml)
Coarse salt and freshly cracked black pepper, to taste
AssemblyFlour, for rolling
1 egg beaten, for glaze
sour cream, for serving (optional)
Directions
Dough1. In a large bowl, combine flour and salt. Add butter and shortening. Mix lightly with hands until mixture forms pea-size pieces. Using a fork, slowly add the ice water until dough forms. Knead until just forms into a ball. Do not over mix or the dough will be tough. Cover with plastic wrap. Refrigerate for 1 hour or overnight.
Beef and Swiss Chard Filling1. Add olive oil to a skillet over high heat. When skillet is hot, add the beef and chorizo. Add cumin and oregano. Cook until meat is dark golden brown, about 5 to 7 minutes. Reduce heat to medium. Add onion and cook until softens, about 3 minutes. Add garlic and chile pepper and cook until soft, about 1 minute. Add Swiss chard, continue to cook until wilted, about 1 minute. Add tomato and tomato paste and cook until moisture evaporates, about 5 minutes. Remove from heat. Squeeze in lime juice. Transfer mixture to a bowl and let cool. Stir in mashed potato and cheese. Season to taste.
Assembly1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper.
3. On a lightly floured surface, roll dough to 1/8-inch thickness (3 mm). Using a round 3-inch cookie cutter, cut into rounds. Gather remaining dough back to a ball and re-roll the dough. Cut out remaining rounds. You should get about 24 rounds.
4. Put 2 tbsp. of filling on half of each round, leaving a -inch border. Dampen edges with egg wash. Fold over to enclose filling. Seal edges with a fork. Arrange empanadas on a tray. Cover with plastic wrap and chill for 30 minutes or up to a day or freeze in airtight containers.
5. Place empanadas on baking sheet lined with parchment. Brush tops with egg wash. Using a sharp knife cut 2 or 3 small slits in each top for steam to escape. Bake until golden, about 30 minutes. Transfer to rack. Serve warm or at room temperature. Makes about 24 empanadas. Serve with sour cream if desired.
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