So, when I plan a party of a gathering where little bites will be served I always make something with a Tex-Mex flair. These empanadas are the perfect party food because they are easy to eat, they are filling, they look pretty on a platter, and they taste fantastic!
The filling is not too spicy, making it good for guests who dislike spicy foods. The cheese cools any fire created by the jalapenos and Ro*tel tomatoes. The beef to cheese ratio is just right here, too. There is just enough cheese to add some flavor, but not so much it is gloppy and greasy. If you are looking for something fun to feed a crowd this is the perfect bite!
Beef Empanadas Yield 38
For the dough:
2 cups all-purpose flour
1/3 cup finely shredded sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup lard, or vegetable shortening
3/4 cup warm milk
1 egg, beaten
2 cups all-purpose flour
1/3 cup finely shredded sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup lard, or vegetable shortening
3/4 cup warm milk
1 egg, beaten
For the filling:
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic
2 tablespoons minced jalapeno pepper
4 ounces lean ground beef
1/4 cup drained Ro*tel tomatoes
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon salt
1/2 teaspoon cornstarch
1/2 cup finely shredded colby-jack cheese
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic
2 tablespoons minced jalapeno pepper
4 ounces lean ground beef
1/4 cup drained Ro*tel tomatoes
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon salt
1/2 teaspoon cornstarch
1/2 cup finely shredded colby-jack cheese
In a medium bowl combine the flour,
cheese, salt, and baking powder until well mixed. Add the lard and,
with your fingers, work the mixture until the lard is well distributed
and no pieces remain.
Make a well in the center of the mixture
and pour in the warm milk. Stir until the mixture forms a ball. You
may need to add additional flour if the mixture is too sticky. Cover
and allow to rest while you prepare the filling.
In a skillet over medium heat add the
oil. Once it begins to shimmer add the onions and cook until they begin
to soften, about three minutes. Add the garlic and jalapeno and cook
for another minute, or until fragrant.
Add the ground beef and cook, breaking up
the meat, until it browns. Add the drained tomatoes, spices, and
cornstarch and cook for one minute before removing the pan from the
heat. Allow to cool for five minutes before adding the shredded cheese.
Heat the oven to 375 F and prepare two sheet pans with parchment paper.
Divide the dough into four pieces, and on
a floured surface roll it out until it is very thin (about 1/8 inch
thick). Cut out 3″ circles of dough.
Brush the top edge of the dough with egg
wash then add a teaspoon of the meat filling. Fold the dough over and
press to seal. Crimp the edges with a form. Repeat until you have
filled the first pan. Brush the tops with egg wash then bake for 18 to
20 minutes, or until puffed and lightly golden.
Allow to cool slightly before serving.
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