Sunday, May 22, 2016



This is my version of the beef filled pastry that's become a Latin favorite.  You can fill the flaky crust with your own concoction of meats mixtures or seafood.  This version is a fusion of Latin and Spanish seasonings.  

Instructions for the Empanada Crust: 
Use your favorite crust or frozen if you prefer!

3 Cups All Purpose Flour
1/2 Cup Shortening
1 Tbl Spn Baking Powder
2 Tsp Sugar
1/2 Tsp salt
1 tbl spn cold water
1 Egg
1/4 cup Chicken Stock (or water if you don't have the chicken stock)

Mix the flour, sugar, baking powder and salt.  Add the water and stir.  Cut in the shortening with two forks or a pastry mixer.  Continue mixing until it looks like corn meal.  

Whisk the chicken stock in with the egg in a small bowl.  Add to the flour mixture and mix / knead with your hands until a soft dough forms.

Place in refrigerator covered for 30 minutes or so.

Empanada Mixture:

1 Lb Ground Meat
1/2 Pound Chorizo or pan Sausage (you can skip the sausage if you wish)
2 Roma Tomatoes Diced
1/4 Onion Diced
1 green and 1 red bell pepper - diced
1 Serrano Pepper diced
1 tsp minced garlic
1 tsp Oregano
1 tsp Basil
1 tsp Marjoram
1 tsp Red Pepper Flakes
1 tbl spn Chili Poweder
1 tbl spoon Cumin
1 tbl spn 
1 Tbl Spn Onion Powder
1/4 Cup Chicken Stock (or water)
Salt and Pepper to taste

Preheat oven to 375.

In a large skillet, brown the ground meat and Chorizo.  Once its almost cooked, add the onion, bell peppers, Serrano - stir in well and let cook for about 5 minutes.

Add all of the seasonings and stir after each one.  Taste the meat and adjust seasoning accordingly.

Add the tomatoes and stir well.  Add the chicken stock.  Cook for about 10 minutes stirring occasionally.

Meanwhile roll out the dough to about 1/4 inch thickness.  Cut into 4 or 5 inch circles.

Moisten the edges of each piece before adding meat.  Fill one circle with about 1 full tablespoon of the meat mixture.  Fold over - half moon type of thing,  Press the edges and roll the edges up (do the best you can) to form a seal  Using a fork, crimp along the entire edge.

Do this to each one until all of the dough and or the meat is gone.

Make an egg wash (one egg, scrambled.....1 tbl spn water....mixed in with the egg), brush each of the pastry's then place on an oiled cooking sheet.

Bake for about 15 minutes or until golden brown.

Aioli for Dipping:

Small bowl, add:
3 tbl spn Mayonnaise
1 tsp Cajun Mustard
1tbl spn Ketchup
1 tsp Worcestershire 
1 tsp Karjoram
1 tsp Paprika
Dash Rice Vinegar
Dash Cayenne
Mix well, then serve!