First, the stuffing...ground beef, boiled potato chunks (mashed into mixture once everything else is done cooking), mushrooms, tomatoes(one or two), green onion, garlic, cumin, achiote (annatto, not sure if that gives flavor or just color, but it's in a lot of Latin dishes, so I put it in), salt, and quite a bit of ground ancho pepper, and water from the potatoes so it wouldn't be dry
Next, the dough...I used 2 1/4 c. flour (mostly whole wheat, but a little unbleached, next time I may try it all whole wheat), 1 1/2 t. salt, 1 stick of butter in small cubes, mix that together with fingers, leave it a little chunky(or I guess a mixer would work too, but the recipe said with fingers), in another bowl mix 1 large egg 1/3 c. cold water, 1 T vinegar, blend together until it's workable(add a tiny bit more flour if needed), I did them by hand, but you could use a rolling pin or tortilla press too
Finally, the sauce...a bunch of green onions, a couple cloves of garlic, 1/4 c lime juice, some cumin, 1/8 c sugar, 1/2 c vinegar, salt, and I added some water (I don't know how much, I just put some in the blender because it didn't seem like enough liquid.
And here they are:
I had a lot of the meat mixture left, so I made more today...ohmigosh they were delish! They took forever to make, but totally worth it. Next time I think I will make the stuffing the day before, and the empanadas the next day, because that worked well today having it all ready, and just mixing up some dough. I will be using that sauce for other things because I love it!
Yummy! I will have to try this out on my husband. Have you had or tried making pastalitos? I tried once and they sucked. But I only tried one time. I have made empanadas with cottage cheese mixed in the dough. I believe this replaces some fat and adds protein. Did you fry or bake these?
ReplyDeleteI bet you could make a lot and freeze or make the dough rounds and freeze those to save time.