Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1/2 cup Cecina (dried and salted beef), chopped
- 1 red bell pepper, diced
- 1/2 onion, diced
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada mold (optional)
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
2. Gradually add ice water and mix until the dough comes together. Form into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes.
3. In a skillet, heat olive oil over medium-high heat. Add onion and garlic and sauté until onion is translucent.
4. Add red bell pepper and Cecina to the skillet and cook for 5-7 minutes, until the pepper is tender and Cecina is slightly crispy.
5. Add cumin, smoked paprika, salt, and pepper to the skillet and stir to combine. Remove from heat and let cool.
6. Preheat oven to 375°F.
7. On a floured surface, roll out the dough to 1/8 inch thickness. Cut out circles using an empanada mold or a round cookie cutter.
8. Spoon the Cecina and red pepper mixture onto one half of each circle. Fold the other half over and crimp the edges with a fork to seal.
9. Brush the empanadas with beaten egg and place on a baking sheet lined with parchment paper.
10. Bake for 20-25 minutes, until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
5. Temperature:
375°F
Serving size:
Makes 12 empanadas
Nutritional information:
Calories: 200
Fat: 11g
Carbohydrates: 19g
Protein: 6g
Sodium: 190mg
Sugar: 1g
Substitutions for ingredients:
- Cecina can be substituted with prosciutto or bacon.
- Red bell pepper can be substituted with any color bell pepper or roasted poblano pepper.
Variations:
- Add cheese to the filling for a creamier texture.
- Use different spices or herbs to change the flavor profile.
- Make mini empanadas for a party appetizer.
Tips and tricks:
- Make sure the butter is cold when mixing with the flour to achieve a flaky crust.
- Don't overfill the empanadas to avoid them from bursting open while baking.
- Chill the empanadas in the refrigerator for 10-15 minutes before baking to prevent them from spreading.
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 fresh herbs or sliced avocado.
Garnishes:
Fresh cilantro, sliced avocado, or a dollop of sour cream.
Pairings:
Serve with a side of Spanish rice or a mixed green salad.
Suggested side dishes:
Spanish rice, mixed green salad, or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add more ice water, one tablespoon at a time.
- If the empanadas are too greasy, reduce the amount of butter in the dough.
Food safety advice:
Make sure to cook the Cecina and red pepper filling thoroughly to avoid any foodborne illnesses.
Food history:
Empanadas originated in Spain and are now a popular dish in many Latin American countries.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve as a main dish or as an appetizer for a party.
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Region: Spanish