History has it that the Galicians valued the empanadas as a tasty meal that fishermen will take on their outings. Also, in addition to dried fish, Galician emigrants, on their journeys to Spain and ventures overseas, especially to South America, brought tasty empanadas as a snack.
According to Culinaria Spain, "the empanada has grown from being a food simple folk would take with them on journeys, to being a delicacy fit for the most demanding gourmet."
1 onion, peeled, chopped
2 T neutral oil, grapeseed or extra virgin olive oil1/2 # 100% grass-fed beef
1 T Olive Oil
1 Green bell pepper, chopped
4 cloves garlic, smashed
1/4 cup sofrito,
1/4 c Pimento, chopped,
1-1/2 T Red Wine Vinegar,
1 T chili powder
1 t cumin
2 T tomato paste
1 T all-purpose flour
2/3 c raisins
1c cheese, cheddar, grated
1 pack empanada wrap, sold frozen, under the Goya label at Publix's. I prefer Bravo's, 3-inch diameter size. Thawed.
1 egg, beaten with 2 T milk
Heat large saute pan on medium heat, add oil and onions, sautee on 4-5 minutes till onions are softened.
Add ground beef, broken up into small pieces, continue cooking till color has changed.
Add garlic, sofrito, pimento, vinegar, chili powder, tomato paste, and cumin
Add the flour and continue to cook a couple more minutes.
Take the skillet off the heat, add the raisins, and let cool.
It could be made two days ahead and refrigerated.
Separate disc individually. On a floured surface, roll each disc to about double in size. Lightly brush the edges with egg wash.
Place a few tablespoons of filling in the center of the disc, bring the rims together and seal with fingers. Brush entire empanada with egg wash, fold in the edges to make a pattern.
Place on a parchment paper-covered tray or plate. Separate layers with more paper.
Empanadas can be frozen, put in zip lock bags and used as needed
1 egg, beaten with 2 T milk
Heat large saute pan on medium heat, add oil and onions, sautee on 4-5 minutes till onions are softened.
Add ground beef, broken up into small pieces, continue cooking till color has changed.
Add garlic, sofrito, pimento, vinegar, chili powder, tomato paste, and cumin
Add the flour and continue to cook a couple more minutes.
Take the skillet off the heat, add the raisins, and let cool.
It could be made two days ahead and refrigerated.
Separate disc individually. On a floured surface, roll each disc to about double in size. Lightly brush the edges with egg wash.
Place a few tablespoons of filling in the center of the disc, bring the rims together and seal with fingers. Brush entire empanada with egg wash, fold in the edges to make a pattern.
Place on a parchment paper-covered tray or plate. Separate layers with more paper.
Empanadas can be frozen, put in zip lock bags and used as needed
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