Empanadas De Jitomate Recipes

Steps:

• Make the filling: Place the beef, bay leaves, 1 tablespoon salt and water to cover in a saucepan and bring to a boil over medium heat. Reduce to a simmer, cover and cook until the meat is almost falling apart, about 1 hour 30 minutes. Transfer the meat to a bowl and shred with a fork; cool. Reserve the broth.
• Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic and shallot; cook until the onion is translucent, about 3 minutes. Stir in the scallion, paprika, sazon completa, oregano, cumin and 1/4 teaspoon pepper. Add the beef and 1 cup of the reserved broth and cook over medium heat until thick, about 10 minutes. Season with salt.
• Make the dough: Mix 3 1/2 cups hot water, the sugar, vegetable oil, butter and salt in a medium bowl until the butter melts. Stir in the cornmeal and flour until a soft dough forms, then knead on a clean surface until the dough comes together. Shape into 12 balls, using about 1/2 cup dough for each.
• One at a time, sprinkle each dough ball with water, place between two pieces of lightly oiled heavy-duty plastic wrap (a cut resealable bag works well) and roll into a 7-inch circle. Remove the top sheet of plastic and place 2 to 3 tablespoons filling in the center of the dough. Use the bottom piece of
• plastic to fold the dough in half over the filling and press to seal. Trim into a half-moon shape with a knife or press down with the round edge of a bowl. Remove the plastic and place the empanada on a parchment-lined baking sheet.
• Preheat the oven to 300 degrees F. Heat 1 inch of vegetable oil in a large skillet until a deep-fry thermometer registers 365 degrees F. Fry the empanadas in batches until golden, about 4 minutes per side. Transfer to a paper-towel-lined baking sheet; keep warm in the oven.
• Make the sauce: Combine the cilantro, olive oil, avocado, bell pepper, scallion, vinegar and garlic in a blender. Add 1 teaspoon salt and 2 teaspoons pepper and puree until smooth. Thin out the sauce with up to 1/4 cup water and serve with the empanadas.

Steps:

• Preheat the oven to 350 degrees F. Bring a small saucepan of water to a boil, drop in the tomato and boil 30 seconds. Remove with a slotted spoon and let cool 5 minutes, then peel and puree in a blender until smooth; set aside.
• Heat the vegetable oil in a large sauté pan over medium-high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned, about 7 minutes; season with 1/2 teaspoon salt. Add the onion, carrot, olives, raisins and the pureed tomato. Simmer until thick, about 2 minutes, then remove from the heat and set aside.
• Beat the egg with 2 teaspoons water in a small bowl; set aside. Coat a baking sheet with cooking spray. Working with 1 sheet of puff pastry at a time, unfold on a lightly floured surface. Roll out the dough into a 10-inch square, about 1/4 inch thick, using a floured rolling pin. Cut into four 5-inch squares. Place 1/4 cup of the picadillo mixture in the center of each square. Brush the edges with the egg wash and fold diagonally to form a triangle. Crimp the edges with a fork.
• Transfer the empanadas to the prepared baking sheet and brush with the remaining egg wash. Bake until golden brown, about 25 minutes.

Steps:

• To make the pastry: In a large bowl, stir the flour, baking powder, curry, salt and turmeric. Cut in the butter and shortening until the mix resembles fine crumbs. Pour water in and make a soft dough. Gather the dough into a ball and wrap in wax paper. Chill for 1 hour.
• To make the filling: In a small bowl, mix the water with the breadcrumbs and let it sit while you prepare everything else. In a large pan, heat the oil over medium heat. Cook the onions and garlic until soft. Place in a small bowl and set aside. Increase the heat to high. In the same pan, cook the beef until it is no longer pink. Drain the fat and stir in the onion mix, curry, salt, thyme, black and cayenne peppers. Cook over medium heat for 3 minutes.
• Assembly: Divide pastry in half and roll 2 long sausage shapes. Slice each roll crosswise into roughly 12 equal pieces. Roll each piece out into a 6" circle. Spoon some filling into the circle. Wet the edges of the circle with a little water and fold in half, making sure the edges meet. Trim into a neat half moon shape and imprint the edges with fork prongs.
• Bake in a preheated 350 degree oven for 28 minutes or until the pastry is lightly brown.

Steps:

• Prepara la masa para empanadas. Envuélvela fuertemente en envoltura plástica; ponla a un lado mientras preparas el relleno.
• Dora la carne en una sartén mediana a fuego medio; escúrrela. Agrega los 6 ingredientes siguientes. Cocínalos y revuelve frecuentemente a fuego medio-bajo durante 10 min.; retíralos del fuego. Incorpora el cilantro.
• Forma 12 bolitas con la masa, usando alrededor de 2 cdas. para cada una. Aplasta cada bolita y forma un disco de 6 pulgadas. Coloca, en el centro de cada disco, alrededor de 1/4 taza de la mezcla con carne. Humedece los bordes con agua. Dobla los discos por la mitad. Presiona suavemente la parte superior para quitar las bolsitas de aire. Sella los bordes con un tenedor.
• Calienta el aceite en una sartén profunda hasta que alcance 375°F. Agrega 3 ó 4 empanadas. Cocínalas 3 min. de cada lado o hasta que estén doradas. Retíralas de la sartén; escúrrelas bien. Repite el procedimiento con las demás.

Steps:

• TO MAKE THE FILLING, wash and dry the tomatoes. Cut the tomatoes in half and place them in a small, heavy pot with the sugar and salt. Bring the mixture to a boil and adjust the heat so that it is at a constant simmer. Cook, stirring often, until the jam is thickened and you can see the bottom of the pot, about 50 minutes. (If you want a very smooth jam, you can pulse it in a food processor.) Let cool before using.
• TO MAKE THE DOUGH, whisk together the flour, baking powder, sugar, and salt in a medium bowl. Using a pastry cutter or a food processor, cut the butter into the dry mixture until it resembles a coarse meal. Add the cream and mix until just combined. Invert the dough onto a lightly floured work surface and knead until it is smooth and uniform, about 2 to 3 minutes. Flatten to a disc, wrap in plastic wrap, and refrigerate for at least half an hour.
• Roll out the dough on a lightly floured surface, with a lightly floured rolling pin, until 1/8 inch thick. Use a round cookie cutter to cut out 4- to 5-inch diameter circles; gather the scraps, re-roll, and repeat until all of the dough is used up.
• To form the empanadas, line up the dough circles on a lightly floured work surface. Place about 1 tablespoon of the filling in the center of each dough circle. Fold half of the dough over the filling, then press the edges very lightly with your fingers to seal; you can fold the sealed edge toward the center to give it a decorative finish. Alternatively, use the back of a fork to press around the edge to seal the empanada. Cut 2 small slits in the top of each turnover and refrigerate for 30 minutes.
• Meanwhile, preheat the oven to 350°F. Whisk one yolk with a little cream and top with sugar. Bake until they are golden brown and cool in rack. These may be eaten warm or cold.