Craft & Savor: Empanada Edition

Try our empanadas, made with two distinct doughs and fillings!

Yields 12 empanadas

Empanada Dough

Ingredients: 

• Yield: 12 empanadas
  • 2 ¼ cup all purpose flour
  • 1 ½ tsp salt
  • 1 stick (½ cup) butter
  • 1 large egg
  • ⅓ cup ice water
  • 1 tbsp distilled white vinegar

Preparation:

In a food processor, combine butter and flour. Cut in the butter until there are clumps of butter no larger than peas.

Next, add all other ingredients and combine into a shaggy dough.

Once dough is formed, put dough onto the table and knead gently with the heel of your hand once or twice to bring the dough together.

Form the dough into a flat disc and wrap in plastic wrap, then chill for at least an hour before rolling out.

If you want to spice things up, follow the same recipe above and add ⅛ cup or 2 tablespoons of Aleppo pepper!

Egg Wash

Ingredients: 

• Yield: 12 empanadas
  • 4 egg yolks
  • 2 oz milk
  • 1 tsp sugar

Preparation: 

Mix all ingredients together with a fork.

Vegetable Pistou

Ingredients:

• Yield: 16 oz
  • 2 medium tomatoes
  • 4 oz acorn squash, diced small
  • 4 oz carrot, diced small
  • 2 oz onion, diced small
  • ½ oz garlic, minced
  • ½ tbsp smoked paprika
  • 2 oz olive oil
  • 2 tbsp sherry vinegar
  • ½ tbsp salt
  • ½ cup water

Preparation: 

Boil water, then score tomato skin on the side.

Boil tomatoes for 1 minute then place in ice water for 3 minutes.

Peel tomatoes then cut in half and squeeze out the seeds on the inside leaving only the flesh, then dice small and set aside.

Heat a medium rondeau pot over medium heat.

Add oil; once oil is hot add diced onion and carrot and sweat until aromatic. Then add garlic and cook for an additional 30 seconds.

Next, add all other ingredients to the pot. Simmer mixture on medium heat until the squash is softened and the liquids have reduced, about 30 minutes. Season to taste.

Beef Empanada Filling

Ingredients: 

• Yield: 30 oz
  • 1 lb ground beef
  • 6 oz yellow onion, diced small
  • 1 tbsp ground cumin
  • 1 tbsp chili or chipotle powder
  • 1 tbsp salt
  • 1 oz diced green chile
  • 3 oz diced piquillo pepper
  • 1 tbsp fresh thyme
  • 2 oz tomato paste
  • ½ tbsp cooking oil
  • ½ cup water

Preparation: 

Heat a medium sized rondeau pot on medium, then add oil. Add the ground beef and brown.

Once beef is browned, add the onions and chile and cook until translucent.

Next, add all other ingredients and simmer for 20 minutes so the peppers and onion are fully cooked and the water has reduced. Remove from heat and let cool.

Beef Empanada

Ingredients: 

• Yield: 1 empanada
  • 2 oz dough (4in circle)
  • 2 oz beef filling
  • 1 oz chihuahua cheese

Preparation: 

Add 2 oz beef filling and 1 oz chihuahua cheese to the circular piece of dough.

Fold dough with filling in half and crimp the edges.

Place on a baking sheet lined with parchment paper.

Brush empanada with egg wash and bake for 5-7 minutes or until golden brown.

Remove from the oven and allow to cool slightly before enjoying!

Vegetable Empanada

Ingredients: 

• Yield: 1 empanada
  • 2 oz dough (4in circle)
  • 2 oz vegetable pistou
  • 1 oz manchego cheese

Preparation: 

Add 2 oz vegetable filling and 1 oz manchego cheese to the circular piece of dough.

Fold dough with filling in half and crimp the edges.

Place on a baking sheet lined with parchment paper.

Brush empanada with egg wash and bake for 5-7 minutes or until golden brown.

Remove from the oven and allow to cool slightly before enjoying!

Chimichurri Sauce

Ingredients: 

• Yield: 8 oz
  • ½ cup olive oil
  • 2 tbsp red wine vinegar
  • ½ cup finely chopped parsley
  • 2 tbsp chopped fresh oregano
  • 4 cloves garlic, minced
  • 1 small red chile, minced
  • 1 tsp salt
  • 1 tsp black pepper

Preparation:

Finely chop the parsley and oregano, Brunoise the chile, and mince the garlic.

Add all ingredients to a bowl and mix together. Taste for seasoning.

Piquillo Aioli

Ingredients: 

• Yield: 16 oz
  • 3 oz piquillo pepper
  • 2 oz sun dried tomato
  • 2 tbsp water
  • 1 egg yolk
  • 1 cup neutral oil
  • 1 tbsp sherry vinegar
  • ½ tbsp black pepper
  • 1 tbsp salt
  • ¼ tsp xanthan gum

Preparation: 

In a food processor, combine the piquillo peppers, sun dried tomatoes, and water.

Once smooth, add the egg yolk, sherry vinegar, salt, pepper, and xanthan gum.

Process again, then slowly add the oil to begin emulsifying.

Continue to add oil until all is used and add salt to taste.