Empanada's: Savory Meat Pastries

Empanadas are fried or baked pastries stuffed with sweet or savory fillings. These pastries are known throughout Portugal, the Caribbean, Latin America, and the Philippines. Empanada comes from the Spanish verb empanar, which means to wrap in bread. An empanada is made by folding a disc of thinly rolled dough over a filling into a semicircle and then sealing the edge.

The empanadas we enjoy today in the western hemisphere, probably originated in Galicia, Spain. In Galicia, empanadas are similar to a cut up pies filled with cod fish or chicken. However, the idea of wrapping a hardy filling in pastry dough may well have stemmed from the Moors who occupied Spain for hundreds of years.

Puerto Ricans fill their empanadas (also known as Pastelitos) with seasoned ground beef or chicken and then fry them. It is acceptable to eat empanadas at any meal, but they are usually eaten during lunch or as a snack. In The Dominican Republic and Cuba, empanadas are prepared and eaten the same way as Puerto Rican empanadas. Catibías are made with cassava flour dough. Some of the common fillings are ground beef, chicken, or guava.

Quick tip: Buy pre-made empanada dough.  You can find it in the freezer section of your supermarket or latin market (a popular brand is Goya, discs for empanadas).

Filling

• 1/2 lb ground beef or shredded chicken
• 1 tablespoon olive oil
• 1 tablespoon sazon goya, with coriander and annatto
• 1/4 cup tomato sauce
• 2 teaspoons minced garlic
• 1/2 red bell pepper, diced (you can substitute green bell pepper or a combo of the two)
• 1/2 onion, diced
• 1/8 teaspoon black pepper
• 1/2 teaspoon oregano
• splash of white wine
• 1 bay leaf

Cooks tip:  If you have a blender, pulse together all of the spices and then sautee in your pan before you add the beef or chicken. 

Glaze

• 2  eggs beaten
• 1/2 teaspoons water

In a skillet, heat oil on medium. Stir in all ingredients except the meat. Next, stir in beef or chicken and cook until browned. Lower heat and simmer for 15 minutes or until mixture thickens. Let cool before filling the dough.

Roll the dough out a little. Add about a tablespoon of filling in the middle of each round, fold in half. Secure edges by pressing with a fork.

Brush each half-round with the egg wash, which has been beaten well. Fry empanadas in canola oil until golden brown on both sides.  Tip: only fry once on each side. 

Cool on wire rack or on a plate lined with paper towels.  Enjoy while warm, but be sure to cool a few minutes so you don't burn your mouth!


Buen Provecho!