Best Baked Meat Filled Empanadas Empanadas Al Horno Recipes

HOW TO MAKE EMPANADA DOUGH FOR BAKING

Steps:

• Mix the flour and salt in a food processor.
• Add the butter and pulse
• Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.
• To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.
• Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
• Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.
• Use immediately, or store in the refrigerator/freezer to use later.
• To assemble the empanadas or turnovers, place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it's easier to seal an empanada that isn't overstuffed. Also, the more you make empanadas, the easier it becomes to stuff them to the max and still seal them properly.
• To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you're having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges. To the repulgue or churito, the curl type seal, use your fingers to twist the curl the edges. There are also empanada molds that you can buy and will help seal the empanadas.
• For best results, I recommend refrigerating for at least 30 minutes the empanadas before baking - this also helps them seal better and prevents the filling from leaking out.
• If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked).
• Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. I bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it's in the range of 18-25 minutes - the empanadas will be ready once they are golden.

BAKED MEAT-FILLED EMPANADAS (EMPANADAS AL HORNO)

Steps:

• Melt lard in a 10- to 12-inch skillet. Add onion and sauté on medium until it barely starts to color. Add beef. Cook until ingredients are lightly browned. Add salt and pepper to taste, cumin, paprika and hot sauce. Set aside. Heat oven to 400 degrees.
• Roll dough as thin as possible. Cut 6-inch circles. Scraps can be re-rolled one time. Place some meat mixture on one half of each circle, leaving a 1/2-inch border around filling. Top with a slice of egg, some olive pieces and a few raisins. Brush egg on empty side of circle, fold dough over to make a half-circle and crimp edges. Traditional squared empanadas can be made by folding an inch or so of each of the pointed ends of the half-circle over to make straight sides, then folding up the rounded bottom to square off the empanada.
• Arrange empanadas on a baking sheet. Squared empanadas should be placed with folded side down. Bake 10 minutes. Turn empanadas over, bake 5 minutes longer, until lightly browned on both sides. Allow to cool briefly before serving.

MEAT FILLED EMPANADAS

Steps:

• 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.

EMPANADAS DE HORNO

Steps:

• TO prepare dough: sift flour with baking powder and salt. Add egg yolk, egg, milk and shortening.
• Mix to make a stiff dough.
• Divide into 20 pieces and roll each thinly into a circle. Stuffing or pino In frying pan, heat oil with paprika and saute onions until soft. Add chilli powder, oregano, cumin and salt. Add meat and mix with onions.
• Cook until meat is no longer pink.
• To prepare empanadas: Place a spoonful of stuffing on half of each dough circle. Add slices of egg, raisins and olives.
• Fold dough over filling.
• Wet the edge with milk, fold over again and seal.
• Bake in a 200 degrees C oven until cooked and lightly browned.
• Serve hot.

EMPANADA DOUGH

Steps:

• Melt lard in a small saucepan over low heat. Immediately mix with salt and 2/3 cup very warm water. Place flour in a food processor. Turn machine on and pour half the liquid through feed tube. Stop machine, turn it to pulse and add half the remaining liquid. Keep pulsing and add rest of liquid.
• Turn dough out onto a lightly floured surface, knead briefly until smooth, form into a disk, wrap in plastic and refrigerate until cool, at least 30 minutes.