Tuesday, April 15, 2008


empanadaPicture from this source

Yesterday I made homemade empanadas. That means I made the dough as well as the savory filling. When I visit my parents in New Jersey, I am able to buy the dough discs in the freezer section of the local market. However, here in Hawaii, they are not available like that.

I used my favorite dough recipe. I have been using the same recipe for over 10 years. The recipe can be found here. For the following recipe, I prepared half of the recipe for the dough.

The filling is as follows:

1 lb. beef (you can use chicken or ground beef)
1 medium onion minced
3 garlic cloves minced
3 boiled eggs, chopped
1/4 cup raisins
1 tsp. capers
1/4 cup olives, sliced (either green or black)
1 package Sazón Goya.
1/8 tsp. cumin.
Salt and pepper to taste.
2 tsp. olive oil.

Boil the beef in approximately 3 cups of water, for approximately 2 to 3 hours over low to medium heat until the meat falls apart. Save the broth.

After the meat is ready and cooled, shred all the meat.

In a separate skillet, fry the onions and garlic in olive oil until translucent. Add the Sazón and cumin, and stir until the onions and garlic are well coated and reddish-orange. Add the shredded beef and approximately 1/4 cup of the broth. Cook over medium high heat for approximately 15 minutes. Add the remaining ingredients and your filling is ready to add to the empanada dough discs.

Add approximately 1 large tablespoon of the filling to each disc (depending on the size of your discs). I made medium/large empanandas. Place on cookie sheets covered with parchment paper and bake in a 350 degree oven for approximately 20 to 30 minutes or until golden brown.

empanada press

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