Adobe Empanadas Recipes

Steps:

• For the filling: Add the oil to a skillet over medium-high heat. Add the onions, sofrito, and peppers, stirring occasionally until soft. Add the tomato paste, adobo, and cilantro, stirring occasionally until combined. Add the ground beef, season, and stir until the mixture reaches 160 degrees F. Remove from the heat, strain, and allow the mixture to cool.
• For the empanada dough: Sift the flour, sugar, and salt onto parchment paper. Place the sifted dry ingredients into a food processor. Add the remainder of the ingredients to the food processor and process until the dough looks like a ball. Remove the ball from the food processor and cover it with plastic wrap. Refrigerate for 1 hour.
• Transfer the pastry onto a lightly floured board and roll out until it is 1/16-inch thick. Cut into segments with a 4-inch dough cutter. Each cut will create a dough round. Put 1 tablespoon of the filling onto the upper half of each round, and then fold the bottom pastry up into a half-moon shape. Crimp the edges closed with your finger to fold the upper and bottom halves together. Repeat this step until all the edges are closed.
• For the guava sauce: Blend all the ingredients in a food processor until the mixture is silky and smooth. Pour the sauce in a separate dish or bowl for dipping.
• Put about 2 inches of oil into a heavy, deep skillet over medium heat and heat to 350 degrees F. Add the empanadas, a few at a time, and cook until golden brown on both sides, about 5 minutes per side.

Steps:

• In a large saute pan, heat the olive oil. Saute beef and pork until cooked. Strain the meat from the fat and reserve. In the same pan, saute the onions until soft, about 5 to 8 minutes. Add the cooked meat to the onions, and saute 5 minutes. Add the curry powder, cilantro, and spinach and saute for 5 minutes. Remove the mixture from the stove and mix in the goat cheese until completely incorporated. Season with salt and pepper and cool to room temperature.
• Preheat the oven to 350 degrees F.
• Lay out the chilled cut dough on a cutting board. Spoon a small amount of the stuffing into the center of the dough. Fold the top over the bottom and crimp all the way around with a fork. Lay the empanadas on a sheet pan. See Chef's Note. Bake for 15 minutes or until dough appears crispy.
• Chef's Note: At this point the empanadas can be refrozen for future use.

Steps:

• For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
• In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
• Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
• In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
• Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
• Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
• For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

Steps:

• Add the canola oil to a pan and heat on medium heat until hot. Add the onions and cook until translucent, about 10 minutes. Add the mushrooms, salt and pepper. Cook until mushrooms are tender, then add garlic. Cook, stirring well, for 1 minute, then remove from heat. Strain the mixture and let it cool.
• Add parsley and mozzarella.
• Use a tablespoon to drop a generous portion of filling in the center of a dough disc and fold so that it looks like a half-moon. Make sure the edges are completely sealed to prevent the filling from coming out while baking. (This is very important because the cheese will otherwise run out of the empanada.)
• Preheat the oven to 400 degrees F.
• Place empanadas on a lightly oiled sheet pan; brush with egg yolk if using, Bake until dough is nicely browned, about 15 minutes.
• Make sure to put them on a beautiful plate and enjoy with a glass of wine or a beer. Oh, and eat them with your hands, with friends and family-the way empanadas are meant to be enjoyed!
• Making the dough can be done by hand but it is easier in a mixer with a dough attachment. Mix the flour and salt in a mixer until well combined, about 1 minute.
• Add the butter and mix until blended, another 2 minutes.
• Add the egg and 1/4 to 1/2 cup water, adding gradually, and continue mixing until slightly rough to the touch.
• Make the dough into a ball and finish kneading by hand until soft and smooth. Wrap in plastic wrap and put in the fridge for at least 30 minutes or overnight.
• Unwrap the dough and roll out with a rolling pin until thin, but not too thin, so it doesn't break when folding.
• Create discs with a 5-inch cutter for large empanadas or a 3-inch cutter for small ones. If not using immediately, use wax or parchment paper to separate a stack and refrigerate or freeze to use later.

Steps:

• Heat oven to 400 degrees.
• Cook sausage, onion, green pepper and garlic in 10-inch skillet over medium-high heat, stirring occasionally, until sausage is browned and onion is crisply tender (5 to 6 minutes).
• Drain well.
• Stir in tomato and oregano.
• Set aside.
• Roll 1 sheet puff pastry to 12-inch square.
• Cut into 16 (3-inch) squares.
• Place 1 rounded tablespoon filling in center of each square.
• Fold opposite corners of squares together to form triangles.
• Pinch edges of pastry together; crimp with fork to seal.
• Place triangles onto lightly greased baking sheets.
• Repeat with remaining pastry sheet and filling.
• Bake for 15 to 20 minutes or until golden brown.

Steps:

• In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook about 6 minutes, until translucent. Crumble in the beef and add the paprika, cumin, salt and pepper. Cook until the beef is browned about 10 minutes, stirring frequently.
• Drain off the excess grease. Stir in the vinegar. Transfer to a bowl and refrigerate for about 1 hour, until chilled. Stir in the olives and hard boiled egg whites.
• If baking the empanadas, preheat the oven to 425 degrees F. and coat 2 baking sheets with vegetable oil.
• When working with the empanada disks, always keep all but the disk you're working with covered with a damp towel (not too wet). If the disks are very firm, place them 1 at a time on a lightly floured surface and use a rolling pin to roll them to 1/2 to 1 inch larger than they are - to make them a little more pliable.
• To fill: lay an empanada disk on the work surface. Place about 1 1/2 Tablespoons of the meat mixture in the center of the dough disk. Tuck a cube of cheese into the center of the filling. Use your finger to wet the edges of the disk with water and fold over to seal. Gently press the tines of a fork along the edge to crimp. Lay the empanada on a baking sheet and cover with a damp towel. Repeat with the remaining filling and dough disks.
• Brush the tops of the empanadas with vegetable oil and bake until golden brown, about 15 to 18 minutes. Serve hot!
• If frying the empanadas, fill a skillet 3/4 inch deep with vegetable oil and heat to 360 degrees F, over medium heat. Preheat the oven to 200 degrees F. Line 2 baking sheets with paper towels. Fry the empanadas in the oil until golden brown and crisp - about 4 to 6 minutes, turning once. Remove with tongs, letting the excess oil drip off back into the pan. Transfer to a paper towel lined baking sheet and kepp warm in the oven while you fry the remaining empanadas. Serve hot.

Steps:

• Prepare the vegetables:.Heat 3 tablespoons of olive oil in a large stock pot. Add 3 minced cloves of garlic, chopped tomato, chopped green onions, chopped onion, chopped red bell pepper, chopped cilantro leaves, ½ teaspoon of ground cumin, 1 package Sazón Goya con azafran. Sautee over medium heat, stirring until onion is very soft (about 12-15 minutes). Season with salt and pepper to taste. When done remove all contents from pot and set aside in a separate bowl.
• Prepare steak and potatoes:.In the large stock pot (or can use a slow cooker) add 1 whole head of garlic (smashed), 1 whole onion peeled and cut in half, 1 whole tomato cut in half,(sounds weird but is necessary for the broth) 3 beef bouillon cubes, flank steak and cover with water. Bring to a boil, lower heat and simmer the steak until very tender (about an hour). Peel and quarter potatoes and add to the pot, adding more water if necessary to cover the potatoes. Simmer until potatoes are very tender (about 25 minutes). Remove pot from heat and let the meat and potatoes cool in the broth.
• Remove the meat from the broth and slice into 1" cubes, then put cut up steak into a food processor and pulse it until it looks like ground beef *DO NOT OVER PROCESS, YOU DO NOT WANT TO MAKE BABY FOOD OUT OF THE STEAK*.
• Remove potatoes from the broth and set aside in a separate bowl, strain the broth and reserve it.
• Add the potatoes, the meat and vegetables into the same bowl. Add a little of the beef broth to the mixture and mix well, mashing the potatoes in the process.
• Prepare the dough:.Place 3 cups yellow masarepa (pre-cooked cornmeal) into a large bowl, add 2 teaspoons of sugar and salt and pepper to taste, incorporate the dry ingredients well before adding the liquid.
• Combine 1 cup of reserved broth, 2 ¼ cups of hot water and 1 tablespoon of softened butter.
• Slowly add the cornmeal to the water and stir with a big spoon. When all of the corn meal has been added, work the dough with your hands until it becomes soft. Let rest for 20 minutes.
• Making the empanadas:.To make the empanadas, put a small ball of dough (about the size of a golf ball) in the center of a tortilla press covered with plastic and press to flatten it. You can also put the small ball of dough between two pieces of plastic and flatten it with a small saucepan.
• Add a tablespoon or so of the filling. Fold the circle of dough in half to form a half moon.
• Cut off the edge of the half moon with a cup or drinking glass. This will shape your empanada and seal it at the same time. Another way to make them is pressing the edge with your fingers and folding the extra dough inwards, this will prevent the filling from coming out during frying.
• you can fry them in a deep frier at 350ºF. You can also fry them on the stove at medium high temperature. Fry the empanadas for 5-7 minutes or until golden brown. Then put them on a paper towels to drain them.
• *Note: You can shape the empanadas a day ahead, and chill them until you are ready to fry. Once empanadas are cooked, keep them warm in a 200 degree oven until ready to serve.

Steps:

• In a large bowl sift together flour and salt.
• Blend in the cold butter cubes using you fingers or a pastry blender until the mixture resembles coarse meal (the mixture should be pea-size).
• In a small bowl whisk together egg, ice water and vinegar.
• Add to the flour mixture, stirring with a fork just until incorporated (the mixture will look somewhat lumpy).
• Transfer the mixture onto a LIGHTLY floured surface.
• Gather the dough together with your hands and gently knead with the heel of your hand once or twice (just enough to bring the dough together, do not overwork the dough or it will be tough!).
• Form the dough in a semi-flat ball or rectangle.
• Cover the dough tightly with plastic wrap and chill for 1 hour or up to 8 hours.
• Roll out the dough, then cut into desired size circles.
• Fill with favorite fillings then close the dough over the filling as you would a pierogi.
• Brush the ends with egg wash then seal together with a fork.
• Bake as desired.

Steps:

• Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
• On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
• Place approximately 2 tablespoons of chicken mixture in center of dough circles.
• Fold each circle in half and crimp edges with a fork.
• Place on a baking sheet and brush tops with egg yolks.
• Sprinkle top with mixed salt and chili powder.
• Bake 12-13 minutes at 400F degrees.
• Serve warm or at room temperature.
• Freezes well.