I was perusing through the Internet looking for dinner options, while my naked stacks of eggplant/tomato and mozzarella sounded yummy, I was in the mood for something different.
I ended up on a Puerto Rican recipe page and decided I would put my most recent TJMaxx purchase to good use.
Baked, instead of fried, meat filled pastries to excite even the weary.
I made the filling:
1lb ground beef
A few tablespoons of sofrito
Chopped whole onion
3 garlic cloves minced
Half a handful of chopped cilantro
1 green pepper diced
Salt and pepper
Onion and garlic powder to taste
Two fresh chopped tomatoes
A few tablespoons of tomato paste
Sauté in olive oil the veggies
Remove and set aside
Sauté ground beef then add in the veggies and seasoning
Let it cool …patience is a virtue when it comes to warm filling and buttery dough
( You have to let it cool, just like my homemade egg roll filling or else it destroys the pastry/egg roll wrapper)
The baked empanada dough:
3 cups flour
1.5 sticks of cold cut up unsalted butter
1 tsp salt
1/4-1/2 cup of milk or water
Chop the butter up in the flour and salt mixture then add milk until it’s sticky and mixed together
Roll out with some extra flour and split into two balls
Roll each ball of dough out thin and use your empanada cutter to cut out the circles
Place the dough in the empanada maker and fill with a spoonful of filling
Squeeze together the pastry
And place on a foil lined and oil sprayed baking sheet
Brush them with egg wash and bake
375 degrees and 23 minutes later
Perfect… buttery.. crispy.. juicy…meaty middles…hand pies for all….
We ate them with steamed rice and cucumbers tossed in sour cream and balsamic vinegar and corn with butter, salt and chili powder…the perfect meal for all!