Cuban Dinner: Empanadas: 2 Ways

Empanadas: 2 Ways

Served With:

Canchancharra
Jean and Dale

2011 E1 Spanish Red Wine

Dave Phinney Winemaker.  Spain

Mark & Dorte

Empanadas de Pollo (Chicken Empanadas)

Ingredients

2 tablespoons olive oil
1 cup onion, finely chopped
3 cloves garlic, minced
4 chicken thighs
1 bay leaf
1 cup chicken broth
1/4 cup white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons flour
3 tablespoons cornstarch mixed with 1/4 cup water

Empanada Dough (Recipe follows)

Directions

Preheat the oven to 350º

Sauté the onion over medium heat in the olive oil for two to three minutes or until translucent. Add garlic and cook an additional one minute, stirring constantly. Remove from heat and set aside.

Place chicken, bay leaf, chicken broth, wine, salt, and pepper in a three-quart saucepan. Add enough water to just cover. Bring to a boil, reduce heat to low, and simmer until the chicken is cooked – about 30 minutes.

Remove the chicken, and allow it to cool. Strain and save the broth.

When the chicken is cool enough to handle, skin and de-bone. Finely shred the meat. Stir in the flour, and the onion/garlic mixture you set aside (above). Stir in 1/4 cup of the broth. Bring to a boil, reduce heat to low and simmer for five to 10 minutes.

Use the cornstarch (mixed with water) to tighten up the filling. Add just enough to make the filling moist but not runny.

Lightly flour your work surface.

Divide the Empanada dough into four pieces (keep the pieces you aren't using in the refrigerator until you need them) and use a floured rolling pin to roll out the dough about 1/8 inch thick.

Cut the dough into circles, with a cookie cutter or small bowl.

Put a small quantity of filling (approximately 1 tablespoon) in the center of the circle and fold over to make a half circle.

Don't over-fill. Seal the edges with a fork to make a scalloped edge.

Place the pastries on a lightly greased cookie sheet 2 inches apart, brush with the egg wash, and bake until lightly browned, 15 to 20 minutes. They can be made ahead of time, refrigerated, and reheated in a 350º oven for 4 to 6 minutes

Empanadas de Carne y Cebolla (Meat and Onion Empanadas)

Ingredients

1 pound ground beef
1 chorizo link ground
1 medium onion, diced
3 cloves garlic mashed with 1/2 teaspoon salt

Empanada Dough (Recipe follows)

Directions

Preheat oven to 350º.

Mix all ingredients together in a bowl.

Fry the mixture until the beef is browned. Mop up some of the excess oil from the pan with a paper towel, but DO NOT drain!

Let cool.

Lightly flour your work surface.

Divide the Empanada dough into four pieces (keep the pieces you aren't using in the refrigerator until you need them) and use a floured rolling pin to roll out the dough about 1/8 inch thick.

Cut the dough into circles, with a cookie cutter or small bowl.

Put a small quantity of filling (approximately 1 tablespoon) in the center of the circle and fold over to make a half circle.

Don't over-fill. Seal the edges with a fork to make a scalloped edge.

Place the pastries on a lightly greased cookie sheet 2 inches apart, brush with the egg wash, and bake until lightly browned, 15 to 20 minutes. They can be made ahead of time, refrigerated, and reheated in a 350º oven for 4 to 6 minutes.

Empanada Dough

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon sugar
8 ounces cream cheese, softened
1 stick butter, softened
1 large egg beaten lightly with 1/4 t. water (for glaze)

Directions

Sift the flour, then sift it again with the salt, baking powder, and sugar, and set aside. In a large bowl, using a hand or electric mixer, mix the cream cheese and butter together until well blended. Add the flour mixture and mix until smooth. Cover and refrigerate at least 30 minutes.

Lightly flour your work surface.

Divide the dough into four pieces (keep the pieces you aren't using in the refrigerator until you need them) and use a floured rolling pin to roll out the dough about 1/8 inch thick.

Cut the dough into circles, with a cookie cutter or small bowl.

Put a small quantity of filling in the center of the circle and fold over to make a half circle.

Don't over-fill. Seal the edges with a fork to make a scalloped edge.