Bay Ridge Empanadas Recipes

BAY RIDGE EMPANADAS

Steps:

• Heat olive oil in a skillet over medium-high heat. When warm, add onion and saute until softened, about 3 minutes. Add the garlic and saute an additional minute. Stir in the beef, cumin, curry, chili powder, allspice, thyme, cinnamon, salt and pepper. Saute, stirring often, until the beef is browned, about 10 minutes. Add the corn and cheddar, set aside and cool.
• Preheat oven to 375 degrees.
• Melt the butter with the sazon powder. Stir well to combine. Working with one wrapper at a time, scoop 2 heaping tablespoons of the filling into the center of the wrapper. Brush the edges of the dough between beaten egg, then fold the dough over to form a half moon, pressing the air out with your fingertips. Use the tines of a fork to pinch and seal the edges, creating a border about 1 inch wide. Repeat with remaining wrappers. Transfer to a baking sheet lines with parchment paper. Using a pastry brush, coat the tops with the melted butter. Bake according to dough package, or until puffed and lightly browned (about 20 minutes).

PIZZA EMPANADA

Steps:

• In a bowl, beat the water, egg, egg white and vinegar together. Set aside.
• In a separate bowl, mix together the 3 cups of flour and salt.
• Cut the shortening into the flour mix with a pastry blender or two butter knives.
• Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
• Mix the wet and dry ingredients with a fork until it becomes stiff.
• Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.
• Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.
• After 1 hour, place the dough on a floured counter top. Roll it out into 1/8 inch thick. Cut the dough into circles with round cookie cutters or biscuit cutters. For large empanadas use 6 inch cutters for empanaditas use 3 inch cutters.
• Tip: If you want to keep the dough longer than 24 hours, you can freeze it.
• Filling:.
• Spread a spoonful of pizza sauce on the circle of dough. Do not go all the way to the edge.
• Sprinkle a spoonful of shredded cheese onto the pizza sauce.
• Place a couple slices of pepperoni on top of the cheese.
• Fold the dough and filling into a half circle shape and crimp the edges with a fork. If the edges won't stay sealed you can dip the fork in water before crimping or use an egg wash.
• Fry the filled empanadas at 360 degrees for 1 to 2 minutes per side. They should be lightly golden. Drain on paper towels.
• Tip: Do not overfill the empanadas. They will tear and you will lose your filling in the oil.