Filipinos take snacking seriously, so much so that we devote an entire meal to it: merienda, which may take place midmorning or midafternoon, if not both. Empanadas are a great treat for this in-between time, but also keep well at room temperature - the grace of food built for a warm climate - so you can graze all day. (My family used to buy these by the tray for parties, but it's nice to make your own and store them in the freezer for later.) In these, a ground-beef filling is tucked inside sturdy but flaky dough, with raisins added early in the cooking to plump with the beef juices. There are variations on empanadas all over Latin America; ours rely on the potency of onion and garlic, and exploit it to the hilt.
Provided by Angela Dimayuga
Categories dinner, lunch, snack, finger foods, meat, pastries, project, appetizer, main course
Time 2h
Yield 40 empanadas
Number Of Ingredients 22
Steps:
- Prepare the empanada dough: In a medium bowl, beat the eggs with the milk and 1/2 teaspoon salt. In a large bowl, combine the flour and 1 tablespoon salt, and mix well. Add the butter and incorporate it into the flour using your hands or a food processor. Combine until mixture is sandy. Combine the egg mixture, vinegar and 2/3 cup ice water, whisking to break up the egg. Add egg mixture to flour mixture, and beat with a fork to bring dough together.
- Sprinkle a light layer of flour over a work surface. Place the dough on top. Bring dough together by pressing and folding dough onto itself a few times with the palms of your hands. Being careful not to overwork, split dough in half and form into two equal logs about the thickness of a small sausage, 1 1/2- to 2-inches thick. Wrap with plastic wrap and refrigerate until firm, about 1 hour.
- While the dough rests, prepare the filling: In a large skillet, heat the oil over medium-high and bring to a shimmer. Add the tomato paste and toast, stirring frequently, until darkened and caramelized, about 3 minutes. Add the onion, bell peppers, garlic, salt and pepper, and cook, stirring occasionally, until slightly softened, about 5 minutes.
- Add the potato and raisins, and cook, stirring, until mixture starts to caramelize, 8 to 10 minutes. Reduce the heat to medium and cook, stirring occasionally, until softened, about 5 minutes.
- Add the beef, increase the temperature to medium-high and cook, stirring occasionally, until beef is cooked through, about 10 minutes. Stir in oyster sauce and soy sauce until coated, then stir in chicken stock. (Mixture should be glossy but not overtly wet; cook for another 5 minutes or so to reduce liquid, if need be.) Transfer to a sheet pan, dispersing in a thin layer, and refrigerate until chilled, at least 20 minutes.
- Fill a small bowl with some cool water for sealing your empanadas, and another small bowl with flour for dusting. Working with one log at a time, remove dough from fridge. Cut each log in half crosswise, then cut each half crosswise into 10 equal pieces, which will be the shape of thick coins. Using a bit of flour, dust your work surface. Round each coin slightly using your thumb and forefinger and on your surface with your hands press each coin lightly to coax it into a flat round shape. Switch to a rolling pin and roll each piece of empanada dough into a 4 1/2-inch circle. You can lightly dust and stack your circles off to the side or transfer them to a parchment lined baking sheet and chill until you are ready to assemble (they are easier to work with when kept cool). Repeat with remaining log. When you have all your pieces rolled out, you are ready to assemble your empanadas. Place about 1 1/2 tablespoons of the meat filling in the center of each circle, leaving at least a 1/2-inch border. Using a brush or your finger, wet the edges of the dough with water and fold the crust over the filling, forming half-moon empanada shapes, sealing out as much air as possible. Crimp the edges of the empanada with the tines of a fork to seal.
- In a large heavy Dutch oven or pot, heat about 2 inches of oil over medium-high. Heat oil to 365 degrees. Working in batches so as not to crowd the pan, maintaining an even heat, fry the empanadas, turning frequently, until they start to bob, 4 to 5 minutes. (They should be crisp and golden brown, the pastry should be cooked through and the meat should be warmed through.) Transfer to a paper-towel lined baking sheet and fry remaining empanadas. Serve warm.
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Kaitnotfound
[email protected]I'm not a fan of beef, but these empanadas were still really good. The filling was flavorful and the crust was crispy. I would definitely make these again, even with a different filling.
Jean Michel Medard
[email protected]These empanadas were a great way to use up some leftover beef. They were easy to make and turned out really tasty.
rayanforlife
[email protected]I've tried a lot of different empanada recipes, and this one is by far the best. The filling is flavorful and moist, and the crust is flaky and light. I highly recommend this recipe!
Jessie Lynn (Jessman)
[email protected]These beef empanadas were the perfect party food! They were easy to make ahead of time, and they were a big hit with my guests.
bam raman
[email protected]I'm not sure what I did wrong, but my empanadas turned out really bland. I think I might have forgotten to add some of the spices.
Sahariya Islam
[email protected]These empanadas were a lot of work to make, but they were worth it! They were so delicious and everyone at my party loved them.
Tijan chaudhary
[email protected]The filling for these empanadas was delicious, but the crust was a little dry. I think I'll try using a different recipe for the crust next time.
RIPAN RAJ
[email protected]These beef empanadas were a little too greasy for my taste. I think I'll try baking them next time instead of frying them.
Babarkhan Mahar
[email protected]I've made these empanadas several times now, and they're always a hit. They're perfect for parties or potlucks, and they're also great for freezing. I usually make a double batch so I can have some on hand for later.
Kushma Rai
[email protected]These empanadas were easy to make and turned out great! I used ground turkey instead of beef, and they were still delicious. I also added some chopped vegetables to the filling for extra flavor.
Haider Sayed
[email protected]I'm not a huge fan of empanadas, but these were really good! The beef filling was savory and well-seasoned, and the crust was flaky and light. I'll definitely be making these again.
Jeremy Jeffries
[email protected]These beef empanadas were a hit at my last party! The filling was flavorful and moist, and the crust was perfectly crispy. I'll definitely be making these again.