Tuesday, July 14, 2015

Mexican Empanadas

I made these yesterday and my family raved about them. Empanadas are fun to make too.  Put 3 cups of flour in the bowl of your food processor.  Add 1/2 cup of butter and 1/2 tsp. salt and pulse until you have a crumbly mixture.  Mix 1 cup of warm milk with 1 egg yolk and combine until it comes together.  Wrap it in plastic and refrigerate while you make the filling.
 Mix 1 pound of ground beef with 1/2 pound of chorizo sausage.  Add 1 finely diced onion, 4 diced garlic cloves, 1 cup of sliced green olives, 1 T. achiote (or paprika), 1 T. cumin, 1/2 bunch of diced fresh cilantro, 1 tsp. oregano and salt and pepper to taste.

 Split the dough in half and roll it out thin on a floured surface.

 Cut out round disks.

 Put some filling in the center of each circle.

Pinch the edges to seal.
Fold them inward all the way around.

 Place them on a parchment covered cookie sheet.

 Brush them with a bit if milk mixed with an egg yolk.

 Bake them in a 400 degree oven for about 25-30 minutes. 
Cool them on a rack and then serve with cilantro lime sauce.  Mix 1/2 cup of mayo with 1/2 cup of sour cream.  Add 1/2  bunch of diced fresh cilantro and the juice of 2 limes.  Add 1/2 tsp. of salt and mix thoroughly.

This recipe made about 25 pieces.

They freeze very well.