Beef And Potato Empanadas With Salsa Picante Food

COLOMBIAN BEEF AND POTATO EMPANADAS

Steps:

• Prepare the filling: Place potato cubes in a medium saucepan, cover with water and season with 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook until cubes are completely tender, about 10 minutes. Drain and transfer to a medium bowl. Set aside.
• Meanwhile, using a flat palm, press the cut side of the tomato against the large holes of a box grater and grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin, then transfer the tomato and any juices to a small bowl. Set aside.
• In a 10- to 12-inch skillet over medium-high, heat vegetable oil until shimmering. Add beef or pork, and cook, breaking it up with a wooden spoon until the pieces are quite small and completely cooked through, about 5 minutes.
• Add onion, scallion, paprika, bouillon (if using), and a few grinds of black pepper, and cook, stirring, until the onion is softened but not browned, about 1 minute. Immediately add the grated tomato and its juices, and cook, stirring, until the mixture is quite dry, about 5 minutes.
• Transfer meat mixture to the bowl with potatoes and stir together with a fork, letting the potato get roughly mashed up. (The filling should form cohesive balls when gently packed.) Taste and adjust seasoning with more salt, bouillon and pepper to taste. Allow to cool completely. Spreading it out on a large plate or tray and placing it in the fridge will speed up this process.
• Assemble the empanadas: Divide masa into 24 golf-ball-size balls. Working one ball at a time, place inside a plastic zip-top bag and press down with the bottom of a skillet to form a circle about 3 inches in diameter. Carefully remove from the bag and transfer to a clean cutting board or tray. Repeat with remaining dough balls, laying them out side by side. Cover the disks with a clean, lightly damp kitchen towel.
• Working one empanada at a time, place about 2 teaspoons of meat mixture in the center of the disk. Lift the front and back edges and seal them at the top by gently pushing them together. Seal the empanada, working from the center outward until both ends are completely sealed. Gently curve the empanada to form a slight crescent with the sealed edge at the top. Repeat with remaining empanadas.
• In a large Dutch oven or wok over high, heat 2 quarts oil until it registers 375 degrees on an instant-read or frying thermometer. Using a metal spider or slotted spoon, lower empanadas into the hot oil one at a time. You should be able to cook about six empanadas per batch. Cook empanadas, adjusting heat to maintain an oil temperature of 325 to 375 degrees, until empanadas are crisp and golden, about 3 minutes. Using a slotted spoon or metal spider, transfer empanadas to a paper-towel-lined plate or bowl and immediately season with salt.
• Serve empanadas hot, with a bowl of ají and a spoon to drizzle the sauce over the empanadas and into them as you eat.

POTATO AND BEEF EMPANADAS

Steps:

• In large bowl, stir together flour, baking powder and 1 1/2 teaspoons salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together.
• Knead dough 10 to 20 times or until smooth. Divide dough in half; shape into flattened rounds. Wrap each flattened round in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold yet pliable.
• Heat nonstick 12-inch skillet over medium-high heat; add beef, potato, onion, garlic and jalapeño, stirring to break up beef. Cook 8 to 10 minutes or until beef is thoroughly cooked and potatoes are tender when pierced with tip of a knife. Remove from heat; drain, and pour beef mixture into ungreased 2-quart baking dish or shallow pan with sides. Stir in tomatoes, pepper flakes and 1 teaspoon salt. Refrigerate uncovered 10 minutes to cool.
• Heat oven to 400°F. Using floured rolling pin on work surface sprinkled lightly with flour, roll one round of chilled pastry 1/8-inch thick. Using 5-inch round cutter, cut out circles. Refrigerate any leftover dough scraps to use for later rolling.
• On center of each dough circle, place 2 tablespoons cooled beef filling. Top with 1 teaspoon cheese. Brush egg all around edge of circle.
• Fold dough in half over filling, gently stretching dough to cover filling. Press to seal edges of empanada with fork. Place on cooking parchment paper-lined large cookie sheet. Brush top of empanada with egg.
• Bake 22 to 26 minutes or until golden brown. Cool 2 minutes on cookie sheet; remove to cooling rack.
• Meanwhile, repeat steps on assembling and baking empanadas with second half of refrigerated dough and refrigerated leftover dough.

BEEF AND POTATO EMPANADAS WITH SALSA PICANTE

Steps:

• To Prepare the Salsa Picante.
• Prepare the day before you plan to make the empanadas.
• In a medium sized container with a lid, mix all ingredients for the salsa picante.
• Cover tightly, and put in the fridge for at least overnight, preferably a bit longer, in order to let the flavors blend.
• Keep refrigerated until ready to serve.
• To Prepare the Filling.
• In large skillet, sauté hamburger meat, onions, and garlic over medium heat until the hamburger meat is crumbled up and browned.
• In a large pot, combine the browned meat mixture with the remaining filling ingredients.
• Cover mixture with 1/2 inch of water and bring to boil.
• Let boil for one minute, then cover and turn heat to low.
• Simmer, stirring occasionally, for approximately 15-20 minutes, or until the potatoes are tender and the water is absorbed.
• If the water boils out before the potatoes are tender, add more water, 1/4 cup at a time until the potatoes are tender and the water is all absorbed.
• When the filling is ready, turn off heat and allow to cool to room temperature.
• To Prepare the Dough:.
• While the filling mixture is cooling, combine all the dough ingredients in a large bowl.
• Knead until smooth and form.
• When the filling mixture is cooled to room temperature, divide dough into 6 equal parts.
• Roll each part up into a ball, and shape into a circle, approximately 1/8" inch thick (I use my hands for this, I find that a rolling pin only sticks to the dough).
• In the center of each circle, place approximately 2 Tbsp of filling.
• (Leave a margin of about 1/4-1/2" around the filling, in order to fold the empanada).
• Fold the dough in half, so it covers the filling.
• Pinch the edges together.
• If there are any cracks in the dough, or around the edges, simply put a little bit of water on your finger and smooth the cracks together.
• Deep fry the empanadas in hot vegetable oil until the outsides are golden brown.
• Serve with Salsa Picante.

POTATO AND CHORIZO EMPANADAS

Steps:

• Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
• Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
• Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
• In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
• Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
• Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
• Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
• Cilantro Cream
• 1 cup sour cream
• 1/4 cup finely chopped fresh cilantro leaves
• 1/2 lime, juiced Kosher salt and freshly ground black pepper
• In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.
• Yield: 1 cup

EMPANADAS (BEEF TURNOVERS)

Steps:

• Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
• On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
• Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.

BEEF & CHORIZO EMPANADAS

Steps:

• Tip the flour into a bowl with 1 tsp salt and add the butter. Rub the butter and flour with your fingertips until crumbly. Add the eggs and 100ml cold water, bring together to a dough then turn out onto a floured surface and begin to knead until soft and smooth. Cover with cling film and put in the fridge to rest for 20 mins.
• Remove the chorizo from its casing and add to a mixing bowl with the mince, onion, coriander, parsley, paprika, cumin and chilli flakes. Mix everything together, then cook in a frying pan over a medium heat for 2 mins. Add the tomato purée and cook for a further 7-10 mins until everything is cooked through. Remove from the heat and allow to cool.
• Heat the oven to 180C/160C fan/gas 4. Divide the dough into four portions and roll out each one into a thin sheet. Use a 10cm biscuit cutter to cut out discs. Place 1 tsp of filling in the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a fork to crimp the edges.
• Arrange on a lined baking tray, brush with beaten egg and bake for 20 mins. When the empanadas are ready, remove from the oven and cool for 5 mins before serving.

CLASSIC EMPANADAS

Steps:

• Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 8 minutes. Drain. Once cool enough to handle, peel and cut into cubes. Set aside.
• Meanwhile, melt butter in a large skillet and cook onion and spring onions until softened, about 5 minutes. Add bell pepper and cook for 3 minutes. Add ground beef. Cook and stir until beef is browned, about 5 minutes. Season with paprika, cayenne pepper, and salt.
• Remove beef mixture from heat, add potatoes and olives, and mix well. Stir in chopped hard-boiled eggs and set filling aside to cool, about 20 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil.
• Place an empanada pastry round on a flat surface and lightly wet edges with warm water. Put a large tablespoon of cooled filling in the center and fold pastry over. Seal edges by pressing with a fork. Repeat with remaining rounds and filling. Transfer empanadas to the prepared baking sheets and brush with beaten egg.
• Bake in the preheated oven until golden, 15 to 20 minutes.

BEEF-POTATO EMPANADAS WITH CHIMICHURI SAUCE

Steps:

• For Filling:.
• Heat oil in large skillet over medium heat.
• Crumble in beef; stir until beginning to lose red color, about 4 minutes.
• Add potatoes,onion,chili powder,cumin and salt and pepper to taste.
• Saute until onion begins to soften, about 5 minutes; adjust seasoning and cool to room temperature.
• (Can be prepared 1 day ahead, covered and refrigerated.).
• For Pastry:.
• Combine flour,baking powder,and salt in large bowl; cut in butter and shortening until coarse meal forms.
• Mix in enough water to bind dough.
• Gather into ball and knead gently until smooth; let rest 15 minutes.
• Preheat oven to 400 degrees.
• Roll pastry out on lightly floured surface to thickness of 1/8 inch.
• Cut out 5 1/2-inch rounds, using can or bowl as guide.
• Place 2 tablespoons filling in center of each; fold in half, pressing edges to seal; gently curve into crescent shapes and crimp edges with fork.
• Pierce several times with fork and place on ungreased baking sheet.
• Bake until pastries are light brown, 15 to 20 minutes.
• Serve hot, passing chimichuri sauce separately.
• For Chimichuri Sauce:.
• Combine all ingredients in medium bowl.
• Cover and let stand 3 hours.
• Serve at room temperature.