Ingredients with Measurements:
- 2 cups cassava flour
- 1/2 cup warm water
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup cooked ground beef
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 1/4 cup chopped tomato
- 1/4 cup chopped cilantro
- 1/4 cup chopped green olives
- 1/4 cup raisins
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada mold or large cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine cassava flour, salt, cumin, paprika, garlic powder, and onion powder. Mix well.
2. Add warm water and vegetable oil to the bowl. Mix until a dough forms.
3. Knead the dough on a floured surface for 2-3 minutes until smooth.
4. Cover the dough and let it rest for 10 minutes.
5. In a separate bowl, mix cooked ground beef, chopped onion, chopped bell pepper, chopped tomato, chopped cilantro, chopped green olives, and raisins. Set aside.
6. Preheat the oven to 375°F.
7. Roll out the dough to 1/4 inch thickness on a floured surface.
8. Cut out circles using an empanada mold or large cookie cutter.
9. Spoon 1-2 tablespoons of the beef mixture onto the center of each circle.
10. Fold the dough over the filling and press the edges together to seal.
11. Brush the empanadas with beaten egg.
12. Place the empanadas on a baking sheet lined with parchment paper.
13. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 12 empanadas
Nutritional information:
Calories: 215
Fat: 14g
Carbohydrates: 18g
Protein: 5g
Sodium: 300mg
Sugar: 2g
Substitutions for ingredients:
- Ground beef can be substituted with ground chicken, turkey, or pork.
- Green olives can be substituted with capers or pickles.
- Raisins can be substituted with dried cranberries or chopped dates.
Variations:
- Add cheese to the beef mixture for a cheesy empanada.
- Make a vegetarian version by substituting the ground beef with cooked lentils or black beans.
- Add hot sauce or chili flakes for a spicy kick.
Tips and tricks:
- Make sure the dough is well-kneaded to prevent cracking when folding.
- Don't overfill the empanadas to prevent them from bursting open during baking.
- Use a fork to crimp the edges of the empanadas for a decorative touch.
Storage instructions:
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat empanadas in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley
Pairings:
Serve with a side of salsa or guacamole.
Suggested side dishes:
- Spanish rice
- Black beans
- Roasted vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too sticky, add a little more cassava flour.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Empanadas are a traditional Latin American pastry that can be filled with a variety of ingredients. The name "empanada" comes from the Spanish word "empanar," which means to wrap or coat in bread.
Flavor profiles:
The cassava empanadas have a crispy, golden brown crust and a savory filling with hints of cumin, paprika, and garlic. The beef mixture is balanced with sweet raisins and salty green olives.
Serving suggestions:
Serve the cassava empanadas as an appetizer or main dish with a side of salsa or guacamole. They are perfect for parties or a quick weeknight dinner.
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Region: Brazilian