Empanadas De Papas Y Carne Picante Recipe 455

Steps:

• Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
• Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
• Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes.
• Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
• While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine. Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
• Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds.
• Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces.
• Roll each dough piece into an 8-inch circle.
• Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
• Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
• Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
• Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.

Steps:

• Grate the potatoes into a medium bowl and set aside. Heat the oil in a large frying pan over medium heat. Add the onion and cook until translucent. Add the ground meat and brown it, separating with a flat spatula as necessary to make small bits. If you are using ground turkey, you may find it helpful to add more oil and even a few tablespoons of milk to keep the turkey form drying out as it cooks. Add the potato, spices, salt and pepper. Stir to incorporate. Remove from the heat and let cool. Pre-heat the oven to 400 degrees Fahrenheit. Use pre-cut empanada rounds, or your own home-made empanada rounds. On a floured work surface, set out several empanada rounds. Put about 2 tablespoons filling in the center, of each round and place a slice of egg and an olive slice on top of the meat mixture. Seal by folding the empanada shell over into a half moon shape (wet edges of one half with a few drops of water) Seal by pressing around the edges firmly with your finger. Cup the filling inside the empanada shell with your hands, making the filling inside kind of ball together. Then fold the edges over, almost as you would a pie-crust, twisting up one small edge, and pressing down firmly, then repeating the action until you have reached the other end of the empanada. This method is called repulgue, you can watch the video of how to do it here. Alternatively, press the edges all around with a fork, making a fork pattern. Place the empanadas about an inch apart on a floured cookie sheet. Brush the tops with a beaten egg. Bake for 20-25 minutes, or until crust outside is golden.

Steps:

• To make the pastry: In a large bowl, stir the flour, baking powder, curry, salt and turmeric. Cut in the butter and shortening until the mix resembles fine crumbs. Pour water in and make a soft dough. Gather the dough into a ball and wrap in wax paper. Chill for 1 hour.
• To make the filling: In a small bowl, mix the water with the breadcrumbs and let it sit while you prepare everything else. In a large pan, heat the oil over medium heat. Cook the onions and garlic until soft. Place in a small bowl and set aside. Increase the heat to high. In the same pan, cook the beef until it is no longer pink. Drain the fat and stir in the onion mix, curry, salt, thyme, black and cayenne peppers. Cook over medium heat for 3 minutes.
• Assembly: Divide pastry in half and roll 2 long sausage shapes. Slice each roll crosswise into roughly 12 equal pieces. Roll each piece out into a 6" circle. Spoon some filling into the circle. Wet the edges of the circle with a little water and fold in half, making sure the edges meet. Trim into a neat half moon shape and imprint the edges with fork prongs.
• Bake in a preheated 350 degree oven for 28 minutes or until the pastry is lightly brown.