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Clay Today periodically will feature a recipe from local culunary expert Kathleen Chambless. Her first installment are empanadas, which are a type of baked or fried turnover consisting of pastry and …
Clay Today periodically will feature a recipe from local culunary expert Kathleen Chambless. Her first installment are empanadas, which are a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and the Philippines cultures. The name comes from the Galician verb empanar, and translates as "enbreaded", that is, wrapped or coated in bread.
These beef and vegetable empanadas are a filling alternative to burger night. They also can be baked or air-fried for a healthier option, and are even better the next day crisped in the oven. Serve with a spritz of lime juice and some sour cream or salsa for a delicious meal you can fit in your hand.
½ pound ground beef
3 cloves of garlic
2 ears of corn
2 Roma tomatoes
1 bell pepper
1 tbsp tomato paste
1 cup Masa harina (corn flour)
Salt and pepper to taste
1 tsp oregano
1 tbsp cumin
1 tsp paprika
½ tbsp chili powder
½ tsp cayenne pepper
1 quart of oil for frying
1. Sauté peppers and onions until soft but not caramelized, add garlic and sauté until fragrant.
2. On a grill, a cast iron pan, or a grill pan, roast corn until kernels are blackened. Remove the kernels from the cob with a sharp knife.
3. Add ground beef to a pan and chop with a spatula or wooden spoon until no large chunks remain, cook until completely browned. Add the spice blend and continue to cook until fragrant.
4. De-seed tomatoes and dice into small chunks, then add corn and tomatoes to the pan with the ground beef, peppers, onions. Add tomato paste and stir until fully combined.
1. Mix masa harina and about a teaspoon of salt in a bowl. Add cold water as needed until the dough sticks together and is still slightly crumbly, like wet sand.
2. Portion out golf ball sized dough balls. Using a tortilla press or two different pans and a heavy object like a can of tomatoes, line both sides of the ball with parchment paper, and press it into a flat circle about ¼” thick, though a little thinner is better to fold the pockets.
3. Place about a tablespoon of filling on one half of the circle for a small empanada, 1 ½ to 2 tablespoons of filling for a larger empanada. Fold the other half over the filling and use a little bit of extra water to seal it. Press with a fork to create a decorative edge and seal it further.
4. While you are filling the empanadas, heat one quart of oil in a Dutch oven to 360°F. Once heated, fry each empanada until golden brown and a thermometer reads 150°F, about 3-5 minutes. Remove with a metal strainer, and let the excess oil drain off on paper towels lined plate. Serve warm with sour cream or salsa.
These beef and vegetable empanadas are a filling alternative to burger night. They can also be baked, or air fried for a healthier option, and are even better the next day crisped up in the oven. Serve with a spritz of lime juice and some sour cream or salsa for a delicious meal that you can fit in your hand.
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