Empanadas Criollas Recipe 445 Recipes

CARBONADA CRIOLLA MINI EMPANADAS

Steps:

• Combine beef, undrained corn, tomatoes, sweet potato, zucchini, pear, onion, bell pepper, chicken bouillon, olive oil, garlic, oregano, parsley, paprika, cumin, and bay leaves in a slow cooker. Cook on High until beef is tender and vegetables are soft, 4 to 6 hours.
• Drain liquid and allow filling to cool to room temperature, about 30 minutes. Discard bay leaves.
• Scoop 3 tablespoons of cooled filling into the center of an empanada wrapper. Fold the wrapper in half and press the edges together to enclose the filling. Seal by crimping the edges or pressing them together with a fork. Repeat until all empanada wrappers are filled.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Without overcrowding, lower empanadas in batches into the hot oil and fry until golden, about 5 minutes, turning halfway through. Transfer to a paper towel-lined plate to drain while you cook remaining batches.

EMPANADAS CRIOLLAS RECIPE - (4.4/5)

Steps:

• Dough: Place flour in a large mixing bowl; make a well in the center and add salt, beef fat, egg and enough warm water to make the dough smooth but not sticky. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours. Place the empanada dough on a lightly floured counter top. Roll the dough out to 1/8 inch thickness. Using a round 5 inch cookie cutter, cut the dough into circles. Filling: Heat the beef fat in a large pan. Add the onions and saute for 4 to 5 minutes or until softened. Add paprika and cook for 5 minutes. Add ground beef, stirring and continue to cook for 5 minutes. Add water (or beef broth) and cook for another 4 minutes and remove from heat. Add chili powder, cumin, green onions and eggs, mixing well. Cover and let rest until cool. To Assemble: Preheat oven to 350F. Place 2 tbsp filling in the lower half of each circle of dough. Brush the edges of the crust with water, then fold the tow ends together; press the edges together with fingers. Brush the top of the empanada with 1 egg beaten with 1 tbsp water. Bake for 15 to 20 minutes or until golden brown.

SHRIMP EMPANADAS

Steps:

• For the salsa criolla: In a pan on medium-high heat, add the butter, the cubanelle pepper, tomatoes and onion. Cook the veggies for about 5 minutes. Add the Sazón, adobo, chicken base, oregano, coriander leaves, cooking wine, garlic and 4 cups water; bring to a boil. In a separate bowl, combine the flour with 1 cup of water and stir. Add the flour mixture to the pan little by little until the desired thickness of sauce is reached.
• For the empanadas: Chop the shrimp into medium pieces. In a pan over medium-high heat, add the butter, shrimp and 4 ounces salsa criolla. Stir. Cook until the shrimp is pink and fully cooked, about 7 minutes. Remove from the heat and allow the mixture to cool.
• To the middle of a round of dough, add about a tablespoon of the shrimp mixture, 1 to 2 teaspoons grated cheese, and add several pieces of colored julienne bell peppers. Close and fold the round dough in half like a crescent. Press the edges together to seal and remove any air pockets. Using your thumb and index finger, pinch and twist along the edge of the dough to create a braided sealed edge. Repeat with the remaining ingredients. Place the empanadas on a plate lined with wax paper and freeze until the next day. (This will help unify the temperature of the empanada and help seal it before frying.)
• In a fryer or deep pan, add enough vegetable oil to for the empanadas to float. Heat the oil to 350 degrees F.
• Add the empanadas to the hot oil and fry until golden brown, about 3 minutes on each side. Remove the empanadas to a rack or paper towel to allow excess oil to drain. Empanadas can be served on a cutting board or plate. Cut in half and enjoy!