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Empanadas Two Ways - Beginner and Expert

YumSugar — Wed, 09 Sep 2009 03:50:33 -0700

With so many Summer activities going on, I've been looking for more delectables to fit my on-the-go lifestyle. My new favorite snack is empanadas. The savory delicacies are not only perfect for portable snacking, but they're an easy way to use up leftover ingredients, and double as an appetizer for impromptu gatherings. Simply keep uncooked ones in the freezer, and bake them as necessary. Strapped for time or new to cooking? Take advantage of premade pizza dough to make mini-pockets in minutes. Or set aside a few hours to mix together homemade pastry dough - it'll make the crust extra flaky. Decide which recipe suits you best.

Come Party With Me: Engagement Party - Menu

partysugar — Tue, 14 Apr 2009 07:50:25 -0700

Two weeks ago, I was starting to panic. Wedding season was nearly upon us and I had no bride and groom. Luckily I got a call from one of my oldest friends announcing her engagement! Giddy and excited, Ronda agreed to be my featured bride. Never one to procrastinate, Ronda and her fiance, James, are ready to celebrate with an informal engagement party. They're enthusiastic dancers, so the party will revolve around a salsa dance class. Everyone will be invited to join; after the class we'll toast the couple and enjoy a buffet of spicy Latin food. The menu will be a mix of homemade and store-bought items.

Bowls of purchased guacamole and a variety of salsas are perfect for dipping when paired with crunchy tortilla chips. Beef empanadas are filling and can be mass produced in advance. Plantain chips with chicken and mojito mango salsa are festive and delicious. A Mexican seafood cocktail packed with crab and shrimp finishes up the menu. For these recipes, read more.

Empanadas
From Everyday Food

Ingredients

For the filling:
2 pounds ground pork or beef
2 medium onions, finely diced
2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
1/2 teaspoon chili powder
2 cans (14.5 ounces each) tomatoes, diced
Coarse salt and ground pepper
1 cup fresh cilantro, chopped
For the dough
4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 cup cold water
1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)

Directions

Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
Form empanadas: Turn out dough onto a lightly floured work surface, and divide in half. Knead each half 2 or 3 times to form smooth balls. Cut each ball into four equal pieces. Cover with plastic; let stand until slightly risen, 20 minutes. Shape into balls.
On floured surface, roll out each piece of dough into an 8-inch round. Divide filling evenly among rounds, spreading it over half of each and leaving a 1/2-inch border.
Brush border of bottom halves with water; fold top halves over filling to enclose completely. Press edges to seal with your fingertips, then crimp firmly with a fork. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Serves 8.

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Plantain Chips With Chicken and Mojito Mango Salsa
From Food and Wine

Ingredients

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves (about 6 ounces each)
Salt and freshly ground pepper
1 large ripe mango, finely diced
1/4 cup minced red onion
2 tablespoons Telluride Mojito, without club soda (recipe below)
2 teaspoons minced jalapeño
1 teaspoon chopped fresh mint
1 teaspoon fresh lime juice
4 dozen large plantain chips

Directions

In a medium skillet, heat the oil until shimmering.
Season the chicken breasts with salt and pepper and cook over moderately high heat until browned on the bottom, about 4 minutes. Turn the chicken and cook over moderate heat until browned on the second side and cooked through, about 6 minutes longer. Transfer to a plate to cool completely.
Meanwhile, in a medium bowl, combine the mango with the onion, Telluride Mojito, jalapeño, mint and lime juice. Season with salt and pepper.
Arrange the plantain chips on a large tray. Halve the chicken breasts lengthwise, then thinly slice crosswise. Put a piece of chicken on each plantain chip, spoon the salsa on top and serve.

Makes 4 dozen appetizers.

Telluride Mojito

16 small fresh mint sprigs, plus 4 more for garnish
1/4 cup plus 2 tablespoons superfine sugar
1/2 cup fresh lime juice
3/4 cup white or gold rum
8 dashes bitters
2 cups club soda

In a bowl, using a wooden spoon, crush the mint with the sugar until the mint is coarsely chopped and the sugar is pale green. Add the lime juice, rum and bitters and stir to dissolve the sugar.
Strain the mixture through a coarse strainer into a small pitcher. Pour into tall glasses over ice and top each drink with 1/2 cup of the club soda. Garnish with mint sprigs and serve.

Makes 4 drinks.

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Mexican Seafood Cocktail
From Gourmet

Ingredients

1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
1/4 cup ketchup
1/4 cup fresh lime juice
1 teaspoon hot sauce such as Tabasco
1 teaspoon salt, or to taste
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
1/2 lb fresh lump crabmeat (1 cup), picked over
1/4 lb cooked baby shrimp
oyster crackers or saltines, optional for serving

Directions
Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.

Makes 4 to 6 first-course or light main-course servings.

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Fast & Easy Dinner: Chicken Potpie Empanadas

partysugar — Wed, 29 Oct 2008 06:45:08 -0700

The classic chicken potpie gets a portable makeover in this delicious recipe. Although a traditional potpie, with its homemade dough and slow-cooked chicken, takes time to make, this shortcut version uses refrigerated pie crusts and rotisserie chicken to cut the cook time. Kids will especially enjoy these empanadas because they require no eating utensils. For the recipe please, read more.

Chicken Potpie Empanadas
From Real Simple

Ingredients

1 tablespoon unsalted butter
1/2 yellow onion, diced
1 tablespoon flour
3/4 cup low-sodium chicken broth
1 10-ounce box frozen peas and carrots
1 3- to 4-pound store-bought rotisserie chicken, meat shredded
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)

Directions

Heat oven to 400° F.
Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute.
Still stirring, slowly add the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, salt, and pepper. Remove from heat.
Cut each piecrust in half to form 4 half-circles. Spoon the chicken mixture over the bottom half of each half-circle, leaving a 1/2-inch border.
Using your fingers, wet the border with water. Fold the top of each crust over the chicken to form a quarter-circle. Press to seal. Make three 1-inch slits in each top crust.
Transfer to a baking sheet. Bake until golden, 15 to 18 minutes.

Serves 4.

NUTRITION PER SERVING
CALORIES 696.66(46% from fat); FAT 35.48g (sat 8.14g); CHOLESTEROL 142.95mg; CALCIUM 61.27mg; CARBOHYDRATE 42.72g; SODIUM 680.21mg; PROTEIN 50.47mg; FIBER 3.33g; IRON 4.29mg

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Come Party With Me: Housewarming Party - Dessert

partysugar — Wed, 16 Jul 2008 15:00:32 -0700

When selecting a dessert recipe for a housewarming, choose a dish that can be eaten on the go without any utensils. Cookies and cupcakes are delicious, but empanadas keep up with the tapas-themed menu. These tasty, small pastries are filled with berries and goat cheese. If you don't have the time or expertise to make dough, simply use premade refrigerated pie crust.

To learn how they are made, read more.

Blackberry and Strawberry Empanadas
From Tim Love

Ingredients

4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoons salt
4 teaspoons baking powder
1 cup vegetable shortening
1 cup chicken stock
1 cup blackberries
1 cup wild strawberries, roughly chopped
1/2 cup goat cheese
1/4 cup sugar
2 large eggs,
2 tablespoons water
Peanut oil, for frying

Directions

In a large mixing bowl, combine flour, sugar, salt and baking powder and mix well. Add shortening and break it up by hand until it resembles cornmeal.
Add chicken stock and knead until all is incorporated. Let it rest, covered, for at least 30 minutes in cooler.
Meanwhile, make the filling. Combine blackberries, strawberries, goat cheese and sugar and mix well.
When the dough has chilled, roll it out to 1/4-inch thickness on a lightly floured surface with a rolling pin.
Cut circles out of the dough with a 4-inch round cutter. Spoon a heaping tablespoon of filling into the center of each dough circle.
Beat the eggs and water together in a small bowl. Brush the egg wash all around the edges of the dough. Fold the dough over the filling to make the circles into half moons. Crimp the edges with the tines of a fork to seal the dough closed.
Heat a pan, filled half way up with peanut oil, to 350 degrees F.
Fry the empanadas until golden brown, about 6 to 8 minutes, turning them over occasionally with tongs.

Serves 4.

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Come Party With Me: Super Bowl - Menu

partysugar — Tue, 29 Jan 2008 08:28:31 -0800

I love the Super Bowl because it gives me an excuse to make super indulgent bar food! Have plenty of finger foods waiting for your guests. Serve chips, guacamole, chicken empanadas with chili con queso dip, and individual portions of goat cheese nachos. At half time set up a sandwich bar and invite guests to Italian sausage meatball subs and lobster rolls. Offer mini bags of store bought potato chips on the side. For these finger licking good recipes read more.

Chicken Empanadas with Chili Con Queso Dip
From Paula Deen

3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
1 (8-ounce) package shredded colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (15-ounce) package refrigerated pie crusts
Water

Preheat vegetable oil in a deep-fryer to 350 degrees F.
In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper.
Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle.
Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total.
Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round.
Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture.
Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Serve with chili con queso dip, recipe below.

Serves 12-15.

Make ahead: The fried empanada recipe can be made ahead and frozen for up to 1 month.

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Goat Cheese Nachos
From Everyday With Rachael Ray magazine

Two 15.5-ounce cans black beans, drained and rinsed
Juice of 1 lime, plus lime wedges for serving
1/2 white onion, finely chopped (about 1/2 cup)
2 tablespoons extra-virgin olive oil
1 teaspoon chopped garlic
Pinch cayenne pepper
Pinch ground cumin
Salt and pepper
20 ounces soft fresh goat cheese, crumbled
1 cup heavy cream
2 bags tortilla chips (18 to 24 ounces total)
3 ripe avocados, coarsely chopped
1 pint fresh pico de gallo or salsa
1 cup chopped cilantro

In a medium saucepan, combine the black beans, lime juice, onion, olive oil, garlic, cayenne, cumin and a pinch salt and pepper.
Cover and warm over medium-low heat, about 5 minutes. Remove from the heat and transfer half of the mixture to a food processor; blend until smooth. Return the puree to the saucepan and stir; cover to keep warm.
In a medium, microwaveable bowl, stir the goat cheese with the heavy cream. Cover and microwave on high power for 90 seconds; whisk until creamy. Set aside.
Place a large handful of tortilla chips in individual paper bowls, drizzle with goat cheese sauce and top with the black bean mixture, avocado, pico de gallo and cilantro. Serve with lime wedges.

Serves 10.

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Italian Sausage Meatball Heroes
From Bon Appetit magazine

1 pound spicy or sweet Italian sausages, casings removed
1 (23- to 24-ounce) container purchased fresh marinara sauce, divided
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1/3 cup chopped fresh Italian parsley, divided
1/3 cup chopped fresh basil, divided
4 (5- to 6-inch-long) pieces French baguette, split horizontally
1 cup (packed) coarsely grated whole-milk mozzarella cheese

Preheat oven to 400°F.
Mix sausage, 1/2 cup marinara, Parmesan, 2 tablespoons parsley, and 2 tablespoons basil in large bowl. Using wet hands, shape mixture into 8 meatballs.
Bring 2 tablespoons parsley, 2 tablespoons basil, remaining marinara, and meatballs to boil in large skillet.
Cover, reduce heat, and simmer until meatballs are cooked through, turning often, about 20 minutes.
Place baguette bottoms on baking sheet; spread each with about 2 tablespoons sauce from skillet.
Cut meatballs in half in skillet; overlap 4 halves on each baguette bottom. Spoon remaining sauce over meatballs, then sprinkle mozzarella over, dividing equally. Bake until cheese melts, about 5 minutes.
Sprinkle with remaining parsley and basil and cover with baguette tops.

Serves 4.

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Lobster Sliders
From Food and Wine magazine

Meat from a 1 1/2-pound cooked lobster (1 1/4 cups), cut into 1/2-inch pieces
2 tablespoons mayonnaise
2 tablespoons crème fraîche
1 tablespoon minced shallot
1 tablespoon finely diced dill pickle
2 tablespoons finely diced celery
1 1/2 teaspoons minced tarragon
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground white pepper
1 tablespoon unsalted butter, at room temperature
Eight 2-inch round soft dinner rolls, split

In a medium bowl, mix the lobster with the mayonnaise, crème fraîche, shallot, pickle, celery, tarragon and lemon zest. Season with salt and white pepper and refrigerate until ready to use.
Lightly butter the cut side of each roll. Heat a large skillet over moderate heat. Toast the rolls in the skillet, cut side down, until lightly golden, about 1 minute.
Transfer the rolls to a work surface. Spoon about 3 tablespoons of the lobster salad on the bottom half of each roll. Close the sliders and serve.

Serves 8.

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Come Party With Me: Graduation - Menu (Meat Appetizers)

partysugar — Tue, 05 Jun 2007 06:01:18 -0700

When planning a menu for a graduation party, the first thing you need to think about is what the person of honor, the graduate, likes to eat. Much like a birthday party, this party is all about the person, so go straight to the source and ask what she wants to serve at her party. Even if the suggested dishes aren't your personal favorite, what you had in mind, or new exciting recipes that you've been wanting to try out, make them anyways. After all, you want your grad to be happy.

After living in Buenos Aires for a year, Trish (my sister) has taken a liking to empanadas. These savory pastries can be filled with just about everything, and are the perfect bite-sized appetizer to pair with a glass of bubbly or a cool beer. I'll be offering two kinds: one filled with sherried mushrooms and another filled with beef picadillo. You want the recipes?! Well, read more

Sherried Mushroom Empanadas
Modified from Gourmet magazine

2 medium onions, chopped fine
3/4 stick (6 tablespoons) unsalted butter
1 1/2 pounds mushrooms, chopped fine
2 small red bell peppers, chopped fine
a 6-ounce piece serrano ham* or prosciutto, trimmed and chopped fine
1/3 cup cream Sherry
1/2 cup packed fresh parsley leaves, washed, spun dry, and minced
3 tablespoons fine dry bread crumbs
a 17 1/4-ounce package frozen puff pastry sheets (2 pastry sheets), thawed
an egg wash made by beating 1 large egg with 1 teaspoon water
*available at specialty foods shops

In a 12-inch heavy skillet cook onions in butter over moderately low heat, stirring occasionally, until softened. Stir in mushrooms and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown.
Add ham and Sherry and cook, stirring, until liquid is evaporated.
In a bowl stir together mushroom mixture, parsley, bread crumbs, and salt and pepper to taste and cool, uncovered.
Preheat oven to 400°F.
On a lightly floured surface roll out 1 pastry sheet into a 14- by 10-inch rectangle. With a three inch circular cookie cutter, cut out as many circles as possible.
Spoon a heaping teaspoon of the mushroom filling on 1 half, leaving a 1/2-inch border all around.
Brush edges of mushroom-topped pastry with some egg wash and fold over the dough to create a half moon pastry.
Crimp edges of dough together with fork tines and cut an x slits in the empanada with a small sharp knife. This x will allow you to distinguish the mushroom empanadas from the picadillo empanadas.
Carefully transfer empanadas with a spatula to a large baking sheet, and brush with some remaining egg wash. Repeat making empanadas in same manner with remaining pastry sheet, filling, and egg wash.
Put empanadas in middle of oven and reduce temperature to 375°F.
Bake empanadas until golden, about 35 minutes.
Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat empanadas, uncovered, on a baking sheet in a preheated 375°F. oven until hot, about 6 minutes.

Serves 8-10.

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Picadillo Empanadas
Modified from Food Network Kitchens

2 tablespoons corn oil
1 medium onion, chopped (1 cup)
2 cloves garlic, chopped
1 jalapeno pepper, stemmed, seeded (if you like it hot include the seeds) and minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
Kosher salt
4 whole peeled canned tomatoes, chopped and about 1/4 cup of their juices
3/4 pound lean ground sirloin beef
1/3 cup chicken broth
1/4 cup fresh cilantro leaves, roughly chopped
a 17 1/4-ounce package frozen puff pastry sheets (2 pastry sheets), thawed
an egg wash made by beating 1 large egg with 1 teaspoon water

Put the oil, onions, garlic, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes.
Increase the heat to medium-high, add the tomatoes, and their juices and boil to thicken, about 2 minutes.
Stir in the beef and chicken broth, adjust the heat so the mixture simmers and cook until the beef is cooked through and the mixture thickens, about 15 minutes.
Stir in cilantro, taste, and season with salt and pepper as desired.
Transfer to a serving bowl and cover.
Preheat oven to 400°F.
On a lightly floured surface roll out 1 pastry sheet into a 14- by 10-inch rectangle. With a three inch circular cookie cutter, cut out as many circles as possible.
Spoon a heaping teaspoon of the picadillo filling on 1 half, leaving a 1/2-inch border all around.
Brush edges of picadillo-topped pastry with some egg wash and fold over the dough to create a half moon pastry.
Crimp edges of dough together with fork tines.
Carefully transfer empanadas with a spatula to a large baking sheet, and brush with some remaining egg wash. Repeat making empanadas in same manner with remaining pastry sheet, filling, and egg wash.
Put empanadas in middle of oven and reduce temperature to 375°F.
Bake empanadas until golden, about 35 minutes.
Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat empanadas, uncovered, on a baking sheet in a preheated 375°F. oven until hot, about 6 minutes.

Serves 4-6.

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Yummy Link: Chicken Empanadas with Chorizo and Olives

YumSugar — Thu, 03 May 2007 10:53:19 -0700

Speaking of empanadas, be sure to check out these chicken empanadas with chorizo and olives. They've had us drooling all morning long. - Smitten Kitchen

Yummy Link: Tuna Endive Boats

YumSugar — Thu, 19 Jul 2007 06:27:18 -0700

I was addicted to endives for a while. They're like crackers, made from vegetables instead. You better believe I'm going to give these Fancy Schmancy Tuna Endive Boats a try. - Jumbo Empanadas

Yummy Link: Adorable Cupcakes, Adorable Dorie

YumSugar — Tue, 15 May 2007 08:31:19 -0700

Oh my, aren't these cupcakes adorable? Yes, I just asked you if a food was adorable, and the thing is, you know you're saying yes. You can make them yourself if you want they're Bri's Banana Peanut Cupcakes and you can top them with crumbled Oreos if you're up to it. While you're there be sure to read about her encounter with baker extraordinaire, Dorie Greenspan. - Jumbo Empanadas

Come Party With Me: Engagement Party - The Look

partysugar — Fri, 17 Apr 2009 09:15:01 -0700

Theme parties are my favorite to decorate because it's so easy to create a festive look. For Ronda and James's Latin-themed engagement party, complete with salsa dancing class, the look will be fun and fabulous.

Set a folding table or console in an area that is far away from the dance floor. Run a printed table runner down the middle. Place the empanadas and chicken with mango salsa on dark blue serving platters. Serve the Mexican seafood cocktail in stemless martini glasses.

Stack red cocktail napkins near the pitchers of mojitos and arrange the glasses next to them. Geometric candles cast an inviting glow and a beautiful bouquet of yellow flowers adds a pop of color.

Source