Venezuelan Empanadas
Here is another Food Network Magazine Recipe I found, Ryan saw it and immediately decided we should try it.
I knew it would be something a little difficult, but I thought it would be worth it.
Outcome:
Worth it.
I am going to add an additional recipe for dough, I had MAJOR issues with the one below that Food Network called for. To be honest, I have never really made dough other than maybe once or twice for a pizza or something, so clearly I am no expert. What happened to me was it just all fell apart! I tried adding shortening to see if it would help, tried more water... just made it worse. So, if you want to try and see if this recipe would work for you, go for it. The recipe I ended up using is just a basic flour recipe. If you choose to use this one, make sure you roll the dough VERY thin.
I read you can buy pre-made frozen ones at Latina markets, or people say they have used pie crust as well.
I also added potato, I had some left over in my pantry and thought it would be a good addition. I also added a leek... because I had it... :)
All in all, I cleaned my kitchen about 5 times between pre-clean up and I am one who cleans as I go, then having to re-make the dough! Other than that, it was not too hard to make, does take a lot of time, although most of it is just waiting for the meat to cook.
Another note: if you do decide to use the flour recipe, make sure you double it, we have a ton of meat mixture left over, but on a good note we are going to try and make Burritos! Which I totally think sound great! (maybe even better)
I will let you know.
The sauce was quite tasty too!
They tell you to use a pan and the oven to fry these.... I went a totally easier way and used the fry daddy... I do take issue to using the oven method... particularly because I feel as though it could be very messy and dangerous! Taking a pan with frying oil in and out of the oven seems danger, danger, danger! I would the one who spills and burns myself.
Ingredients:
For the Fillings:
1 1/2 pounds beef blade roast, cut into 4 pieces, trimmed
4 bay leaves
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1/4 green bell pepper, diced
2 cloves garlic, minced
1 shallot, diced
1 scallion, chopped
2 teaspoons paprika
2 teaspoons sazon completa (Spanish seasoning blend, found in the spice aisle)
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
Freshly ground pepper
For the Dough:
3 tablespoons sugar
1 1/2 tablespoons vegetable oil, plus more for greasing and frying
1 1/2 tablespoons unsalted butter
1 tablespoon salt
3 1/2 cups precooked cornmeal (such as P.A.N. brand)
1/4 cup plus 2 tablespoons all-purpose flour
For the Sauce:
1 1/4 cups cilantro (leaves and stems)
1/2 cup extra-virgin olive oil
1 medium avocado, halved, seeded and peeled
1/4 green bell pepper, chopped
1 scallion, chopped
4 teaspoons white vinegar
1 clove garlic, crushed
Kosher salt and freshly ground pepper
Directions
Make the filling: Place the beef, bay leaves, 1 tablespoon salt and water to cover in a saucepan and bring to a boil over medium heat. Reduce to a simmer, cover and cook until the meat is almost falling apart, about 1 hour 30 minutes. Transfer the meat to a bowl and shred with a fork; cool. Reserve the broth.
Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic and shallot; cook until the onion is translucent, about 3 minutes. Stir in the scallion, paprika, sazon completa, oregano, cumin and 1/4 teaspoon pepper. Add the beef and 1 cup of the reserved broth and cook over medium heat until thick, about 10 minutes. Season with salt.
Make the dough: Mix 3 1/2 cups hot water, the sugar, vegetable oil, butter and salt in a medium bowl until the butter melts. Stir in the cornmeal and flour until a soft dough forms, then knead on a clean surface until the dough comes together. Shape into 12 balls, using about 1/2 cup dough for each.
One at a time, sprinkle each dough ball with water, place between two pieces of lightly oiled heavy-duty plastic wrap (a cut resealable bag works well) and roll into a 7-inch circle. Remove the top sheet of plastic and place 2 to 3 tablespoons filling in the center of the dough. Use the bottom piece of
plastic to fold the dough in half over the filling and press to seal. Trim into a half-moon shape with a knife or press down with the round edge of a bowl. Remove the plastic and place the empanada on a parchment-lined baking sheet.
Preheat the oven to 300 degrees F. Heat 1 inch of vegetable oil in a large skillet until a deep-fry thermometer registers 365 degrees F. Fry the empanadas in batches until golden, about 4 minutes per side. Transfer to a paper-towel-lined baking sheet; keep warm in the oven.
Make the sauce: Combine the cilantro, olive oil, avocado, bell pepper, scallion, vinegar and garlic in a blender. Add 1 teaspoon salt and 2 teaspoons pepper and puree until smooth. Thin out the sauce with up to 1/4 cup water and serve with the empanadas.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/venezuelan-empanadas-recipe/index.html?oc=linkback
Alternative Dough Recipe:
ingredients
- 2 1/4 cups unbleached all-purpose flour
- 1 1/2 teaspoons salt
- 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 1/3 cup ice water
- 1 tablespoon distilled white vinegar
Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.
