"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Reply
 
Thread Tools Display Modes
 
Old 11-17-2007, 02:39 PM   #11
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
apple empanadas with puff pastry the other day...so gooooooooooood. My empanadas will be out of Granny Smith apple and caramel filling this Thanksgiving.

I'm thinking a bit of my Curried Apple Chutney with raisins would be good in there!

Wysiwyg, I would love to see your recipes. Dulce de leche is one of my favourites, espcially in Alfajores. Bring them on!!!
__________________

__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 11-17-2007, 05:50 PM   #12
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by wysiwyg View Post
Kadesma,
If you want an original recipe for empanadas, let me know.
I was born in Argentina, my Mom makes some of the best you can have. Also, I think Saveur magazine had a section dedicated to Argentinian food way back 5 yrs ago and listed some recipes, if I am not mistaken was in their issue No 36.
You can bake them or fry them, you can make them "dry" or "moist" and also sweet, the variations are endless. Some of the most popular are meat, spinach and cheese, ham and cheese, dulce de leche, etc. etc.
wysiwyg,
I'd love any recipe you would like to share...Thank you

kadesma
__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 11-23-2007, 06:55 PM   #13
Senior Cook
 
wysiwyg's Avatar
 
Join Date: May 2007
Location: Michigan
Posts: 446
Send a message via MSN to wysiwyg
I hope this time the recipe gets posted.

Empanadas Argentinas (Tucumanas)
Empanadas are not a quick fix (at least the traditional ones), you should plan to make them at least one day in advance. Recipe for about 3 dozen of empanadas tucumanas.
Filling ingredients
1 kg of matambre (veal shank)
300 grams of lard (veal, not pork)
1 large onion
4 green onions
Vegetables for a veal broth (1 celery head, 2 carrots, 1 leek, 2 shallots, a bit of parsley)
1 handful of kosher salt
1 tablespoon of cumin
1 tablespoon of Spanish paprika/sweet paprika
˝ tablespoon of sugar
4 eggs
1 tablespoon of grounded chili (optional if you don’t like spicy food)
Salt and pepper to taste
Water to prepare veal broth.
Preparation
Trim all fat from veal, save trimmings.
Fill a large pot with water, the trimmed veal, vegetables and kosher salt
Leave pot in medium heat until boiling, let simmer for 90/120 minutes until veal is tender
Remove veal, pat dry and cut in thin stripes, then cut stripes in cubes not larger than 1/6"
Remove solids from pan, sieve broth and keep about three cups for later use
In a medium size sauté pan, heat up the lard (medium heat)
Chop the onion and add to the pan. Sauté until transparent, do not burn it
Add veal trimmings, cumin, paprika and sugar while mixing with wooden spoon
If you like spicy food, add the grounded chili
Incorporate two cups of broth
Add the veal cubes to the pan while mixing thoroughly
Add salt and pepper to the mix, chop green onions and add
While being cooked, the mix will gain consistency and feel sticky, like dough
If too dry, add a tablespoon of broth at a time to keep moist
This cooking is done to create a juicy mix, should last about 20 min under medium heat. A good way to check for "juiciness" is to press the mix with the wooden spoon, if the juices come out of the mix, it is right.
Once the mix is juicy, let it cook for not more than 2 to 3 additional minutes
Remove pan from fire, keep mixing for about 5 min. Let it cool down to room temp.
Put the mix into a bowl and keep it overnight on the refrigerator
The next day, hard boil the eggs chop and add them to the mix.
Dough Ingredients
You can either buy or make the pastry shell, if buying look for "Tapas para Empanadas" in local Latin markets. Traditional good brands are La Saltena, Blancaflor or Goya. Look for regular, not flaky tapas. If you’d rather to make the dough from scratch:
1 kg all purpose flour
300 grams of lard (veal, not pork)
2 tablespoons of salt
700 cc of warm water
Preparation
Warm up lard on medium heat until is soft
Lay flour in a flat surface creating a ring
Dissolve salt into warm water
Add the lard to the center of the flour circle and mix adding water gradually
Keep mixing for not more than 10 min. creating a dough cylinder
Cut the cylinder in slices not thicker than 1" each
Not mix each slice thoroughly until dough is soft and shiny
Trim dough so you can make a small dough disk 2" in diameter by 1" tall
Press the flat surface of the disk with your thumb to leave an indentation
Once you have all your disks (about 36) put them in a plastic bag and let them rest
Check them after 30 to 45 min. the indentations should be gone, disks are ready
Stretch each disk with a small rolling pin until getting a flat disk about 5" in diameter
The diameter of each disk will determine how much filling the empanada will get
These disks should be ready for the empanadas, you can let them rest for 30 minutes
Filling and cooking
Warm up oven to 400F
Make sure to keep the mix in the refrigerator until you are ready to fill the empanadas
Lay a disk in your palm, fill half of it leaving the edge clear with 1 - 2 tablespoons of mix
Wet your index finger with water and run it through the edge of the disk
Close the disk edge, lay in a flat surface and press the edge of the empanada with a fork all around. They are ready for baking.
Place empanadas on a slightly greased cookie tray (do not use non-sticking tray)
Bake each batch for about 10 minutes or until pastry looks golden brown.
The baking is done to bring out the meat juices and cook the dough, when rolling the disks is important to have a consistent thickness for even cooking of the shells.
Serve with Cabernet or Malbec, some people sprinkle sugar on them before serving.
I love to keep the leftover ones in the refrigerator and eat them cold the next day.
This is probably the lengthier recipe, you can change the filling by adding olives or raisins or filling them with ham, cheese with oregano. To simplify, some substitute the matambre with grinded beef so there is no need to prepare a broth, but the empanadas will be much drier. Sweet empanadas are filled with dulce de leche.
__________________
"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin
wysiwyg is offline   Reply With Quote
Old 11-23-2007, 08:20 PM   #14
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Thank you Wysiwygm
it looks great. I appreciate your doing this for us. I know it took you some time and trouble. Thanks again.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 12-15-2007, 12:19 PM   #15
Head Chef
 
legend_018's Avatar
 
Join Date: Apr 2007
Location: NH
Posts: 1,188
If I have some time - might try to make these someday. I've never made them before.
__________________
My Blog
legend_018 is offline   Reply With Quote
Old 12-17-2007, 10:55 AM   #16
Head Chef
 
legend_018's Avatar
 
Join Date: Apr 2007
Location: NH
Posts: 1,188
Quote:
Originally Posted by kadesma View Post
Sat down and decided on the appys for Thanksgiving The kids have asked for, mini empanadas
I'm thinking about making these for my dads xmas eve get together. I never did it before so I hope I don't mess up "lol".

Can you make these ahead of time? If so where do I store them? I'm thinking of doing everything BUT cooking them in the oven. I'll do that at my dads. But can I put everything together including the pie crush and egg wash? or do I wait to do certain things when I get to my dads. I'm thinking about making them during the weekend sometime and I'm going to my dads Monday Night.
__________________
My Blog
legend_018 is offline   Reply With Quote
Old 12-17-2007, 11:43 AM   #17
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by legend_018 View Post
I'm thinking about making these for my dads xmas eve get together. I never did it before so I hope I don't mess up "lol".

Can you make these ahead of time? If so where do I store them? I'm thinking of doing everything BUT cooking them in the oven. I'll do that at my dads. But can I put everything together including the pie crush and egg wash? or do I wait to do certain things when I get to my dads. I'm thinking about making them during the weekend sometime and I'm going to my dads Monday Night.
legend,
I've never done them ahead of time, but yoiu could maybe make them the day or evening before..I'd do everything right up to the egg wash, but leave that til putting in the oven..Give them a good cover and keep them in the refrigerator and I'd think they will be just fine.
kadesma
__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:19 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.