Empanadas

I know you’re out there.  I stalk you on analytics.  I know there are loads of you who read what I have to say EVERY day.  And yet… when I ask you for a good recipe for empanadas, nothin’.  I get nothin’.

So here’s what I’m assuming… y’all are waiting, with bated breath for a quality recipe.  And guess what I’ve got for you!

Photo by Nathan Clendenin

Photo by Nathan Clendenin

They were pretty awesome.  I cannot tell a lie.  Here’s what happened:

Remember what I said yesterday?  So that was inspired, in part, by this.  I love smitten kitchen, much like I love my America’s Test Kitchen Cookbook.  I really do love them.  But… I also get a little frustrated.  Because the recipes are super complicated, of course.

The Recipe:

I made the dough exactly as I was told.  Except for the baking.  We’ll get there, though.  So the filling got a little crazy.

Beef and Potato Filling:

  • 1 lb. ground beef
  • 2ish big ol’ potatoes, peeled, chopped, and boiled
  • 1/2 onion, diced
  • 1/2 green pepper, diced
  • 1 clove garlic, minced
  • Cumin
  • Coriander
  • Chipotle Chile Powder
  • Paprika
  • Black Pepper
  • Red Pepper Flakes
  • Salt

Go with the flow on this one.  Cook the veggies and the beef together.  Mush (you heard me) the potatoes in there.  Mix in the spices (completely up to your tastes).

Chicken Zucchini Filling:

  • Shredded chicken
  • 1 zucchini, shredded (and by that, I mean food processed)
  • 1/2 onion, diced
  • 1/2 green pepper, diced
  • 1 clove garlic, minced
  • Cumin
  • Salt
  • Black Pepper

Saute the veggies in some olive oil.  Add spices and chicken.

Now preheat the oven to 400, and take a bit of the dough (golf ball sized), and pat it out into a small round.  Fill with the filling.  Fold in half and seal the edges.  Repeat until all the dough is gone.  Place on a greased baking sheet.  Brush all the empanadas with beaten egg.  Bake for 25ish minutes or until golden brown.  Just straight up in the middle of the oven.  None of this moving baking sheets around nonsense.  Save your time.  Do the dishes, instead.

Photo by Nathan Clendenin

Photo by Nathan Clendenin

This recipe is less than perfect.  It’ll give you more filling than dough, and that’s just silly.  You could go with one filling or the other.  Or double the dough.  But the way I did it is silly.  Or is it?  We’ve made quesadillas out of the leftover filling.  Mmm….

Scoot yourself on over to my happy birthday post and get yourself entered in this contest.  No really.  Do.

4 Responses to “Empanadas”

  1. Levi J. says:

    Well see, I was going to reply to the other post, not with a recipe, but with a youtube link to that Coke commercial from a few years back. There was a letter on the counter next to a plate full of crumbs that said “Dear Tito, I hope you enjoy your Empanadas and Coke. Love, Mom”. The roomate, not the son was slammin’ the last of the coke to wash down the delicious empanadas. But the ad is nowhere to be found. Would it kill a company to make it convenient for me to watch their commercials?

    • Jenny says:

      I actually get super annoyed by the same thing. But I totally remember what you’re talking about. Guess I need to leave Empanadas and Coke on your counter so your sons can steal them from you.

    • Levi J.
      I desperately want to find that commercial too!!
      Youtube doesn’t have it at all and it’s not exactly easy to search for.
      I left my facebook right there if by any chance you ever find it (please email the link to me!)
      lol. Such a simple yet awesome commercial.

  2. Absolutely beautiful.. I love close up photos of food!! Kinda makes me feel like I can see it and touch it, but can’t taste it lol.

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