Ingredients:
Filling: 2 lb top sirloin 1 large carrot, diced 1 onion, diced 1 tbsp paprika 1 tbsp chili powder 1 1/2 tbsp cumin powder 1 14 oz can diced tomatoes salt to taste 4 small potatoes, diced Dough: 2 1/2 cups flour 1/2 tsp salt 4 oz butter chilled 1 egg 1/3-1/2 cup ice water 1 egg for egg wash, brushing the outside Instructions: Filling 1)Preheat the oven to 325F. While the oven is preheating, in a large stock pot over medium heat, saute the onions and carrots in vegetable oil until brown. Remove from the pot. 2) Rub the paprika, chili powder, cumin, and salt evenly on the top sirloin. In the same stock pot, brown the meat on each side. Add the onions and carrots back in. Use the can of diced tomatoes with all the liquid to deglaze the pan. 3) Cover the stock pot with a lid and bake in the oven for 2 hours. Add the diced potatoes and bake for another hour. The top sirloin should be tender and use tongs to shred. Set the filling aside and let cool. Dough 1) Put the butter in the freezer for 30 minutes. 2) In a mixing bowl, add the flour and salt. Mix to combine. 3) Remove butter from the freezer and grate using a cheese grater. If the butter starts to soften from the warmth of your hands, coat the outside with flour. 4) Add the shredded butter to the flour and salt bowl. Add the water and 1 egg. With a hand mixer, mix over low speed until the mixture is a coarse crumble. 5) With your hands form the coarse crumble into a ball (do not knead) and tightly cover with cling wrap. Set in fridge for 30 minutes. 6) Remove from fridge and form 2 oz balls (11 balls). Empanada: 1) Preheat oven to 375F. Take your 2 oz balls and press them using a tortilla press into thin round sheets approximately 7 inches in diameter. If you do not have a tortilla press use a rolling pin. 2) Take 1/3 cup of chilled filling and place in the center. Brush 1/4 inch of the edges with egg wash. Fold the dough over the top creating half moons. Crimp the edges together or use a fork to press together. Repeat and place the empanadas on a parchment lined baking sheet. 3) Add a splash of water to remaining egg wash. Brush the outside of the empanadas. If you do not have a pastry brush, use a paper towel to brush the empanadas. 4) Place in the middle rack of the oven and bake at 375F for 35 minutes or until golden brown. Notes: 1) The better you get at making empanadas the easier it is to fill with more filling. If 1/3 of a cup is too much for you to be able to close the empanadas, use less filling. 2) You can use this dough to fry empanadas, I went healthier and baked them. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Hand mixer amzn.to/2XO6mYd Tortilla Press amzn.to/2E9xslf
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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