Empanada-palooza

Goodness gracious, it's once again past 11pm and I have not yet posted anything in this month of NaBloPoMo madness.

I spent several hours tonight making a crazy amount of empanadas.  I made a large batch for my office Thanksgiving Feast/Potluck tomorrow…I made more for dinner tonight…I made more for school lunches tomorrow.  Hence: empanada-palooza.

So, since empanadas are the reason I have nothing more interesting or thought provoking to post, I will share my empanada pastry and filling recipes.  They are mouthwatering good.  Try them, and then come tell me what you think of them!


Cream Cheese Pastry
Recipe Credit: My friend Starr.  She's amazing.

8 tblsp (one stick) butter at room temp
4 oz cream cheese at room temp
1/4 cup heavy cream
1 1/2 cups plus 2 tblsp flour

1. Process butter, cream cheese, and cream in food processor or by hand (it takes longer by hand and it is harder to combine).
2. Next add flour, process until just combined, and divide the dough into 2 equal balls. Wrap in plastic and chill for at least 30 minutes.
3. After the dough is chilled, roll out and cut into 5" discs (if you don't have cutters a top of a plastic tupperware, or bowl will work).
4. Preheat oven 375 and make your filling.

Empanada Filling

Recipe Credit: PBS Kitchen Explorers

1 lb. ground beef, turkey, or vegetarian ground “meat”

1 medium yellow onion, finely chopped

3/4 tsp. salt

1/4 tsp. garlic powder

3/4 tsp. cinnamon

1/4 tsp. cumin

1/8 tsp. ground cloves

2 Tbsp. balsamic vinegar

1. In a large heavy skillet, brown the meat and onions over medium-high heat.
2. Once the meat is browned (about 5 minutes) add the salt, garlic powder, cinnamon, cumin, cloves, and vinegar, and simmer it for about 10 minutes. 
3. Remove it from the heat and let cool for awhile.

Assembling the empanadas

1. Add stuffing to one half of each disc, and leave an edge.
2. Wet the edge with water; fold over and press the edges with a fork. 
3. Put on cookie sheet (parchment paper is optional but easy to clean up). 
4. Make an egg wash (beat one egg with teaspoon of water) and brush all pastries before you put them into the oven. 
5. Cook about 20-25 minutes (check for your taste of browning)

I think this makes about 14-16 smallish empanadas…maybe around 10 larger ones…I always double, triple or quadruple this recipe because of the numbers of mouths I have to feed.  No matter how many I make, I never get to eat as many as I would like.  So actually, the first step in this recipe should be amended to: 

STEP ONE -- HAVE ONLY ONE CHILD SO YOU DO NOT HAVE TO SHARE THESE EMPANADAS WITH TOO MANY PEOPLE.

After you have done all of the above, get ready for everyone at your office Thanksgiving Potluck -- well…everyone except the vegetarians and the gluten-free eaters -- to oooooh and aaaaah over your culinary impressiveness.

Bon appetite!

* * *