March 21, 2010
Kulinarya Cooking Club: Empanadas
Empanada is something I have never done before. So when I found out it was our theme for this month, I was lost for ideas. I have no recollection of my family making this at home but we have eaten them plenty of times and always enjoyed them. My mother usually would just buy them from the bakery or order it from a neighbor who makes them from scratch. Growing up, I do remember stashing a few of these from my brothers. Sometimes I would hide them so well, I'd forget where I hid them.
So this month I tackle Empanada with the help of, what is considered by many, a classic Filipino cookbook: The Philippine Cookbook by Reynaldo Alejandro.
The recipe for Empanada is simple enough. Brown some ground beef with garlic and onions. Stir in some chopped potatoes and cook them all until the potatoes are tender. Season with S&P and mix in a few raisins. My husband is not too keen on the raisins so I omitted them :( but when I was filling the empanada pastry, I snuck in a few raisins in one just for me. :) I should have marked this one because it got lost in the fryer and just remembered it when the family sat down to eat them for lunch. So our empanada lunch became a contest for my boys on who can get the lucky empanada. :)
as it appears in book
1 pound ground beef (I used rib-eye)
1 clove of garlic, minced
1 small onion, minced
1 cup potato, diced (1 large)
1 tsp salt
1/4 tsp pepper
1/2 cup raisins (omitted)
Brown ground beef. Push meat to one side and saute garlic and onion until brown, then add onion. Mix the meat, garlic and onion, then add potatoes. Stir and cook until potatoes are tender. Season withsalt and pepper and mix in raisins.
3 cups all-purpose flour
4 TBSP sugar
1/2 tsp salt
1/2 cup water
1/3 cup oil
3 egg yolks (plus some egg whites for sealing empanadas)
Mix and knead all ingredients until dough is soft. On a floured board, roll out 1/8-inch thick. Cut into 4- or 5-inch diameter circles (use wide-mouthed jar or cup for cutting circles). Put a spoonful of meat filling in center of each circle. Fold to half-moon shape, wet edges with egg white, press and seal sides. Deep fry until golden brown and drain. Or, instead of deep frying, pies can be baked in preheated 425F oven for 15 to 20 minutes or until golden brown.
My family enjoyed the empanadas and have requested for more. I was not sure why I never made these before but will surely make them more often.
Kulinarya was started by a group of Filipino foodies living in Sydney, Australia who are passionate about the Filipino culture and its colorful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
Please visit my fellow Kulinarya members for their Empanada creations:
If you’re interested in joining our Kulinarya Cooking Club, please feel free to drop by and leave a comment – we would love to hear from you!