Dominican Empanadas?

Question

Ok.. I am looking for a recipe for Dominican Empanadas... I need the recipe for the outter crust AND the meat. The ones I am talking about have beef, eggs, raisins, and all sorts of seasonings. (no potatoes though)I have looked every where trying to find the taste I am looking for. I have found Cuban, Mexican, Argentine, ect BUT NOT DOMINICAN!! I believe sometimes the meat filling is called Picadillo. As far as the crust part goes I live in California and can't seem to find the ones we used to buy in tiny little Dominican store while living back in Massachusetts. Does anyone know a way to make them taste similar with items I can easily find? Thanks in advance for your help!!

Answer 1

I think this is what your looking for?

Filling:
2 tablespoons olive oil
2 large Spanish onions, minced
2 pounds ground beef
4 cloves garlic, crushed
Salt and freshly ground black pepper
2 red bell peppers, roasted, peeled, seeded and chopped
1 cup canned, peeled tomatoes
1/2 cup green cocktail olives (pimento filled), whole
1/4 cup black currants
Empanada Dough:
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
5 tablespoons vegetable shortening
1 egg, beaten
1/3 cup dry white wine


Empanada Dough: Combine flour, salt, and sugar in a food processor. Cut in shortening, mixture should be sandy. Add the egg and wine, pulse until dough comes together in a ball. The dough should be pliable; if not add more wine.
Assembly: Separate the dough into 3 balls. Roll the first ball out until it is 1/4 inch thick. With a 6-inch round cutter, cut circles out of all the dough. Remove the edges and save for the next roll. Fill each circle with about 2 1/2 tablespoons in the center of the dough.

Dip a small brush in room temperature water, run the brush around the edge of the dough. Close 1 side to the other forming a half moon shape. Close the edges pressing lightly with the back of a fork.

In a deep saute pan, heat 4 to 5 inches of canola oil on medium high heat to 360 degrees F. Add the empanadas turn over constantly until golden. Remove and drain on paper towels. Serve immediately.

Answer 2

This makes 24 empanadas.

INGREDIENTS

* 4 1/2 cups all-purpose flour
* 1 1/2 teaspoons salt
* 1/2 cup shortening
* 1 1/4 cups water, or as needed
* 2 tablespoons olive oil
* 1 small onion, chopped
* 1 1/2 pounds ground beef
* 1 pinch salt
* 2 tablespoons paprika
* 1 tablespoon cumin
* 1/2 teaspoon ground black pepper
* 1/2 cup raisins
* 1 tablespoon white vinegar
* 2 hard-cooked eggs, peeled and chopped
* 1 quart oil for frying, or as needed

DIRECTIONS

1. In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
2. Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
3. Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.
4. Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

Answer 3

In the superstore, fruits are usually chosen far too soon. Some are rocks, many are bitter. Some of the fruit and vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 4

Chicken and Cheese Empanadas:

Notes: You can make the filling for these appetizer pastries (through step 2) up to 1 day before using; cover and chill. You can make the empanadas up to 1 day before serving; let cool, wrap airtight, and chill. Unwrap and reheat on a baking sheet in a 325° oven for 20 minutes.

1 1/2 cups coarsely chopped cooked boned, skinned chicken
1/2 cup shredded Swiss cheese
2 tablespoons drained chopped pimientos (2-oz. jar) or chopped roasted red peppers
2 tablespoons minced onion
1/2 teaspoon pepper
1/2 cup fat-skimmed chicken broth
1 tablespoon cornstarch
1 package (3 oz.) cream cheese, cut into small chunks
Salt
2 packages (10 oz. each) refrigerated pizza crust dough
1 large egg

1. In a bowl, mix chicken with Swiss cheese, pimientos, onion, and pepper.

2. In a 1 1/2- to 2-quart pan, mix broth with cornstarch. Add cream cheese. Whisk over high heat until mixture is boiling (it will be very thick), 2 to 3 minutes. Scrape over chicken mixture and combine well, adding salt to taste.

3. On a lightly floured board, unroll pizza crust dough. Cut each rectangle crosswise into thirds, for six empanadas, or quarters, for eight pastries. On one end of each piece of dough, mound about 5 tablespoons chicken mixture if making six pastries, about 3 tablespoons for eight. Fold other end of dough over filling to form a rectangle, then fold edges together and pinch to seal.

4. Gently place empanadas, slightly apart, on an oiled 12- by 15-inch baking sheet (you'll need two for eight pastries). In a small bowl, beat egg to blend. Brush generously over each pastry.

5. Bake in a 375° regular or convection oven until empanadas are very richly browned, 22 to 25 minutes (10 to 12 in convection oven). Transfer to a rack and let cool at least 10 minutes. Serve hot or warm.

Yield: Makes 6 or 8 empanadas

Answer 5

The chilean ones are good, and I don't think those have potatoes either.