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thecookbookRight now, there are a lot of people figuring out what to do with holiday leftovers.
This easy recipe for empanada dough (the name literally means "to wrap or coat in bread") is an excellent solution for just such a dilemma.
I made my filling from chopped turkey, mashed sweet potato, and Comtomme cheese, with a bit of leftover gravy to bind things together. They were splendiferous (and are now gone).
Click here for the original recipe by Layla Pujol. I have copied it below as well.
INGREDIENTS
3 c all-purpose flour
¼ to 1/2 tsp salt
6 oz unsalted butter (3/4 c)
1 egg
1/4 to 1/2 c water or milk to make a soft and smooth dough
METHOD
Mix flour and salt. Cut in butter with a pastry blender or two knives to until they are the texture of coarse cornmeal.
Add egg first, then water/milk in small amounts, mixing quickly and lightly until a clumpy dough forms. Split dough to form two equally-sized balls. You may use these immediately or wrap and refrigerate for later use.
"Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls."
ASSEMBLY
These slightly abridged instructions have been directly copy/pasted from the original.
...place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed.... the more you make empanadas, the easier it becomes to stuff them to the max and still seal them properly.
...fold the disc and seal the edges by pressing the dough with your fingers... you can brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges. To repulgue or churito, the curl type seal, use your fingers to twist the curl the edges...
...for best results, I recommend refrigerating for at least 30 minutes before baking – this also helps them seal better and prevents the filling from leaking out.
...[for] a nice golden finish, brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked).
...[preheat oven to] 375F-400F. the temperature will vary based on the oven and the size of the empanadas... 18-25 minutes [until] golden.
This easy recipe for empanada dough (the name literally means "to wrap or coat in bread") is an excellent solution for just such a dilemma.
I made my filling from chopped turkey, mashed sweet potato, and Comtomme cheese, with a bit of leftover gravy to bind things together. They were splendiferous (and are now gone).
Click here for the original recipe by Layla Pujol. I have copied it below as well.
INGREDIENTS
3 c all-purpose flour
¼ to 1/2 tsp salt
6 oz unsalted butter (3/4 c)
1 egg
1/4 to 1/2 c water or milk to make a soft and smooth dough
METHOD
Mix flour and salt. Cut in butter with a pastry blender or two knives to until they are the texture of coarse cornmeal.
Add egg first, then water/milk in small amounts, mixing quickly and lightly until a clumpy dough forms. Split dough to form two equally-sized balls. You may use these immediately or wrap and refrigerate for later use.
"Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls."
ASSEMBLY
These slightly abridged instructions have been directly copy/pasted from the original.
...place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed.... the more you make empanadas, the easier it becomes to stuff them to the max and still seal them properly.
...fold the disc and seal the edges by pressing the dough with your fingers... you can brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges. To repulgue or churito, the curl type seal, use your fingers to twist the curl the edges...
...for best results, I recommend refrigerating for at least 30 minutes before baking – this also helps them seal better and prevents the filling from leaking out.
...[for] a nice golden finish, brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked).
...[preheat oven to] 375F-400F. the temperature will vary based on the oven and the size of the empanadas... 18-25 minutes [until] golden.
no subject
Date: 2017-12-28 04:38 pm (UTC)