how to make spanish enpanadas?

Answer 1

Potato & Beef Empanadas

Filling:
2 medium potatoes, boiled for 5 minutes
1 tablespoon olive oil
1 pound extra lean ground beef
1 onion, chopped
1 teaspoon chile powder
3/4 teaspoon round cumin
Salt and pepper to taste

Pastry:
3-1/2 cups flour
2 teaspoons baking powder
1 teaspooon salt
1/2 cup butter, chilled well and cut into 1/2 inch pieces
1/2 cup vegetable shortening
5 tablespoons (or more) cold water

Chimichurri Sauce (optional)

For filling:
(This can be made in advance and refrigerated until ready to use.)

Grate the potatoes and set aside. In a large skillet, heat the olive oil. Add the ground beef and brown, breaking up as it cooks. Add potatoes, onion, spices and salt and pepper to taste. Cook until ingredients are soft. Cool.

For pastry:
Mix flour, baking powder and salt in a bowl. Cut in shortening and butter until mixture resembles a coarse meal. Add enough cold water for the dough to come together and form a ball. Knead until smooth. Let rest 10-15 minutes.

Preheat oven to 400 degrees F. On a lightly floured board roll pastry to 1/8-inch thickness. Using a 5 to 6 inch cutter, punch out rounds. Spoon about 2 tablespoons of the filling in center of each. Fold pastry in half and seal edges, crimping with a fork. Bake on ungreased sheet for 15-20 minutes. Serve with chimichurri sauce, or eat as is.

Answer 2

1 egg, beaten
3/4 lb of pork loin, thinly sliced
1/2 tsp bittersweet smoked paprika (Pimentón de la Vera)
3 tbsp olive oil
2 tbsp chopped garlic
1/2 tsp oregano
1/2 cup piquillo pimentos, sliced
3 onions chopped
3 tomatoes, peeled, seeded and chopped
2 tbsp chopped parsley
Salt and pepper
1 lb of yeast pastry or bread dough
1 large red pepper, chopped
2 hard boiled eggs

Preparation:
Put the sliced pork in a dish with paprika, 1 tbsp of the chopped garlic, oregano, salt and pepper, and let sit for 30 minutes. Heat the olive oil in a pan and fry the pork very quickly, removing slices as they are browned. In the same oil, saute the chopped peppers, onions and remaining garlic until softened. Add the prepared tomatoes, parsley, salt and pepper and cook until the tomatoes are reduced and the sauce is very thick.

Divide the dough in half. On a floured board, roll out to a thickness of 1/4 - 1/2 inch. Line a cake tin with dough. Spread this with half the prepared sauce. Arrange the slices of pork loin on top and add a layer of piquillo pimentos above that. Slice the boiled eggs and layer above other ingredients. Spoon on the remaining sauce.

Roll out the rest of the dough and cover the pie. Crimp the edges together and trim the excess. Make a hole in the center for a steam vent. Put in a medium hot oven for 30 minutes. Brush the top with beaten egg and bake another 15-20 minutes.
The crust should be golden and crispy. Can be served hot or cool.

Recipe courtesy of Spain GourmeTour magazine.

Answer 3

Spanish Spicy Empanadas

24 oz ready-made shortcrust pastry
vegetable oil
2 tsp oil
1 clove garlic, crushed
8 oz minced beef
8 oz minced pork
1/2 cup tomato puree
1/3 cup sherry
1 tsp ground allspice
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tbsp sugar
1 tbsp freshly squeezed lime or lemon juice
4 oz slivered almonds

To make Filling
- Heat oil in a pan and cook garlic for 1 minute
- Add beef and pork and cook over a medium high heat for 4 to 5 minutes or until browned
- Add tomato puree, sherry, allspice, cumin, cinnamon, cloves, sugar and lime juice
- Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally, until most of the liquid evaporates
- Add almonds and set aside to cool

- Roll pastry out to 1/4 inch thickness and cut out ten 5 inch circles, using an upturned saucer as a guide

- Place a spoonful of mixture on one side of each pastry round
- Moisten pastry edges with a little water
- Fold over to enclose and press edges firmly together with a fork to seal

- Heat enough oil in a deep pan to cover base by (1 to 2 inch)
- Cook pastries for 4 to 5 minutes or until golden brown and cook through
- Alternatively, bake at 375 F for 15 to 20 minutes

- Serve with Red or Green Chili Sauce

Serves 4

Answer 4

SPANISH ENCHILADAS

1 (15 oz.) can tomato sauce
1 dozen corn tortillas
1 can Hormel chili without beans
1 1/2 lb. hamburger, browned
1/2 c. chopped onion
3 c. shredded cheddar cheese
1/2 c. picante sauce

Brown hamburger and drain. Add remainder of ingredients (except cheese and tortillas) and simmer. Place sauce in corn tortilla; sprinkle with cheese and roll up, placing seam side down in bottom of glass baking dish.
Lay tortillas close together until dish is filled. Pour remaining sauce over top enchiladas and sprinkle with remaining cheese. Bake at 400 degrees for 20 minutes or until cheese melts good. Serve with Spanish rice and refried beans






Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
12 corn tortillas
1 medium onion, chopped
1 clove of garlic, minced
1 cup of salsa (Mild prepared salsa or make your own using cooked or canned tomatoes, roasted green chiles, onions, cilantro, oil and vinegar. Do not use salsa made with fresh, uncooked tomatoes for this dish.)
3 Tbsp of tomato paste
1 cup water
1 cup of canned crushed tomatoes (preferably fire roasted)
Olive oil
1 lb of mild cheddar or longhorn or any mild yellow cheese, grated
A handful of cilantro
1 cup of sour cream
Half a head of iceberg lettuce

1 Preheat oven to 350 degrees F.

2 In a large fry pan at high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.

2 Sauté up the chopped onion and garlic, then turn off the heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar.

3 Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.

4 Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. See Perfect Guacamole for a great guacamole avocado side dish.

Serves 4.