Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, chilled and cubed
- 1/4 cup of cold water
- 1/2 cup of jícara, diced
- 1 cup of shredded cheese (cheddar or mozzarella)
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada cutter or a round cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the cold water and mix until the dough comes together. Knead the dough for a few minutes until it is smooth and elastic. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. Roll out the chilled dough on a floured surface until it is about 1/8 inch thick. Use an empanada cutter or a round cookie cutter to cut out circles of dough.
5. In a small mixing bowl, combine the diced jícara and shredded cheese.
6. Place a spoonful of the jícara and cheese mixture in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal.
7. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops of the empanadas with beaten egg.
8. Bake the empanadas for 20-25 minutes or until they are golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 empanadas
Nutritional information:
Calories per serving: 180
Fat: 11g
Carbohydrates: 16g
Protein: 5g
Substitutions for ingredients:
- Jícara can be substituted with diced bell peppers or tomatoes.
- Shredded cheese can be substituted with crumbled feta or goat cheese.
Variations:
- Add cooked ground beef or chicken to the jícara and cheese mixture for a meaty version.
- Add chopped cilantro or parsley to the jícara and cheese mixture for added flavor.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture.
- Don't overfill the empanadas or they may burst 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 the empanadas in a preheated oven at 350°F (175°C) for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with chopped herbs or a sprinkle of paprika.
Garnishes:
Chopped herbs, paprika, or a dollop of sour cream.
Pairings:
Serve the empanadas with a side salad or roasted vegetables.
Suggested side dishes:
- Tomato and cucumber salad with a lime vinaigrette
- Roasted sweet potatoes with garlic and rosemary
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the empanadas burst open during baking, try crimping the edges more tightly or using less filling.
Food safety advice:
- Make sure the jícara is thoroughly washed and diced before using.
- Store leftover empanadas in the refrigerator and reheat them to an internal temperature of 165°F (74°C) before eating.
Food history:
Empanadas are a popular dish in Latin American cuisine, with variations found in many countries such as Argentina, Chile, and Mexico.
Flavor profiles:
The jícara and cheese empanadas have a savory and slightly sweet flavor, with a crispy crust and gooey cheese filling.
Serving suggestions:
Serve the empanadas as an appetizer or a main dish with a side salad or roasted vegetables.
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Region: Mexican