Bay Ridge Empanadas Recipes

Steps:

• For the dough: Combine the flour, salt, and sugar in the bowl of a food processor and pulse until combined. Scatter the lard and butter over the top and pulse a few times until it resembles coarse meal.
• Whisk together the egg yolk, water, and vinegar in a measuring cup. Add the mixture to the dough, pulsing until just combined. Turn the dough out onto a work surface and gently knead until it just comes together. Form the dough into a disk, cover with plastic wrap, and refrigerate for at least 1 hour and up to 6 hours. Roll out thinly. Cut into 4-inch circles.
• For the short ribs: Preheat the oven to 350 degrees F.
• Heat the oil over high heat in a Dutch oven until it begins to shimmer. Season the short ribs on both sides with salt and pepper and cook until golden brown on both sides. Remove to a plate.
• Drain all but 2 tablespoons of the fat from the pan, add the garlic, and cook until it is lightly golden brown. Add the wine and cook until almost completely reduced. Add the currant juice, chicken stock (enough to cover the ribs by three-quarters), and chiles and bring to a boil. Add the ribs, cover, and transfer to the oven. Cook until fork tender, about 2 hours. Remove the short ribs to a platter or bowl and tent with foil.
• Transfer the cooking liquid to a food processor and process until smooth. Strain into a large saute pan and cook until reduced by half. Remove the meat from the bone, shred, and add to the reduced cooking liquid. Season with salt and pepper. Let cool slightly.
• Add enough canola oil to fill a Dutch oven three-quarters of the way. Heat to 375 degrees F on a deep-frying thermometer.
• Fill each dough round with some meat, top with some goat cheese and pickled onions. Seal the edges with a little water and crimp with a fork. Fry, turning halfway through, until evenly golden brown, 3 to 5 minutes. Serve with Piquillo Pepper Sauce.
• For the dough: Combine the flour, salt, and sugar in the bowl of a food processor and pulse until combined. Scatter the lard and butter over the top and pulse a few times until it resembles coarse meal.
• Whisk together the egg yolk, water, and vinegar in a measuring cup. Add the mixture to the dough, pulsing until just combined. Turn the dough out onto a work surface and gently knead until it just comes together. Form the dough into a disk, cover with plastic wrap, and refrigerate for at least 1 hour and up to 6 hours. Roll out thinly. Cut into 4-inch circles.
• For the short ribs: Preheat the oven to 350 degrees F.
• Heat the oil over high heat in a Dutch oven until it begins to shimmer. Season the short ribs on both sides with salt and pepper and cook until golden brown on both sides. Remove to a plate.
• Drain all but 2 tablespoons of the fat from the pan, add the garlic, and cook until it is lightly golden brown. Add the wine and cook until almost completely reduced. Add the currant juice, chicken stock (enough to cover the ribs by three-quarters), and chiles and bring to a boil. Add the ribs, cover, and transfer to the oven. Cook until fork tender, about 2 hours. Remove the short ribs to a platter or bowl and tent with foil.
• Transfer the cooking liquid to a food processor and process until smooth. Strain into a large saute pan and cook until reduced by half. Remove the meat from the bone, shred, and add to the reduced cooking liquid. Season with salt and pepper. Let cool slightly.
• Add enough canola oil to fill a Dutch oven three-quarters of the way. Heat to 375 degrees F on a deep-frying thermometer.
• Fill each dough round with some meat, top with some goat cheese and pickled onions. Seal the edges with a little water and crimp with a fork. Fry, turning halfway through, until evenly golden brown, 3 to 5 minutes. Serve with Piquillo Pepper Sauce.
• Bring the vinegar, lime juice, water, sugar, and salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 48 hours before serving.
• Bring the vinegar, lime juice, water, sugar, and salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 48 hours before serving.

Steps:

• Heat olive oil in a skillet over medium-high heat. When warm, add onion and saute until softened, about 3 minutes. Add the garlic and saute an additional minute. Stir in the beef, cumin, curry, chili powder, allspice, thyme, cinnamon, salt and pepper. Saute, stirring often, until the beef is browned, about 10 minutes. Add the corn and cheddar, set aside and cool.
• Preheat oven to 375 degrees.
• Melt the butter with the sazon powder. Stir well to combine. Working with one wrapper at a time, scoop 2 heaping tablespoons of the filling into the center of the wrapper. Brush the edges of the dough between beaten egg, then fold the dough over to form a half moon, pressing the air out with your fingertips. Use the tines of a fork to pinch and seal the edges, creating a border about 1 inch wide. Repeat with remaining wrappers. Transfer to a baking sheet lines with parchment paper. Using a pastry brush, coat the tops with the melted butter. Bake according to dough package, or until puffed and lightly browned (about 20 minutes).

Steps:

• Preheat oven to 375.
• Stir together the first 4 ingredients in a medium bowl until blended; stir in cheese.
• Melt butter in a 9 inch skillet over medium heat; add eggs and cook without stirring until eggs begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do NOT stir constantly).
• Remove from heat and let cool.
• Flatten each bisquit into about a 5 inch circle.
• Spread cream cheese mixture evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
• Top evenly with eggs and bacon.
• Fold dough circles in half over mixture, pinching edges to seal.
• Place 2 inches apart in a 15 x 10 jelly roll pan coated with pam.
• Brush top of doughs evenly with egg white.
• Press sealed edges with the tines of a fork.
• Sprinkle with sesame seeds.
• Bake at 375 14-16 minutes until golden brown.
• Remove empanadas with a spatula onto a wire rack.
• Serve Warm.
• Leftovers store in a ziplock bag after completely cooled, then place in the refridgerator.
• To reheat wrap in paper towel and microwave at 50% power for 1-2 minutes.
• *These are good for OAMC*.