Goat Cheese And Green Olive Empanadas Recipes

Steps:

• Dough: Combine flour, salt, and butter in food processor, run until it becomes a coarse meal. Add all the water and pulse until it forms a dough. Allow to rest for 1/2 hour.
• Filling: In a saute pan on medium, heat olive oil and saute onion, garlic, and habanero. In a large mixing bowl, combine the remaining ingredients. Season, to taste, with salt and pepper.
• Preheat oven to 325 degrees F.
• Roll the dough out on a lightly floured surface, making a rough circle about 1/8-inch thick. With a 3-inch diameter cookie cutter, cut circles.
• Place about 2 teaspoons of the filling into the center of each circle. Moisten the exposed dough with a finger dipped in water. Fold the empanada in half, press the firmly together, sealing with a fork around the edge. Bake for 15 minutes. Serve with Mango Chutney.
• Combine all ingredients in a saucepan. Cook on low for 30 minutes. Add cornstarch if desired to thicken.

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:

• Mix first 6 ingredients in small bowl. Rub spice mixture all over both sides of steak. Chill overnight.
• Prepare barbecue (medium-high heat). Place drained wood chips in aluminum foil pan; place pan directly atop coals on barbecue. When chips begin to smoke, sprinkle steak with salt and pepper. Grill steak about 6 minutes per side for rare. Cool slightly. Trim and discard any fat from steak, then finely chop steak.
• Heat oil in large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until tender, about 8 minutes. Add chopped steak and tomato paste; sauté 3 minutes. Stir in parsley. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
• Blend flour, paprika, and salt in processor. Add lard by tablespoonfuls to processor. Using on/off turns, cut in until coarse meal forms. Add 1/2 cup water; process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball. Divide dough in half; flatten each half into disk. Wrap each disk in plastic; let stand at room temperature 30 minutes.
• Oil 2 large baking sheets. Roll out 1 dough disk on lightly floured surface to generous 1/8-inch thickness. Using 4-inch-diameter plate or bowl as guide, cut out rounds. Place 1 rounded tablespoon steak filling in center of each dough round. Top filling on each with scant 1 teaspoon goat cheese. Brush dough edges with egg glaze. Fold dough over filling, enclosing filling. Using fork, seal crust edges. Transfer empanadas to prepared sheets. Repeat with second dough disk, remaining filling, and cheese. Gather and reroll dough scraps and cut out additional rounds until all dough is used. (Can be made 1 day ahead. Cover empanadas and remaining egg glaze separately and chill.)
• Preheat oven to 375°F. Brush empanadas with remaining egg glaze. Bake empanadas until crust is golden, about 28 minutes. Transfer to plates.

Steps:

• In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes., Preheat oven to 400°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on baking sheets. Place 1 heaping tsp. of filling on 1 side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal. Bake until golden brown, 15-20 minutes.

Steps:

• 1. Preheat oven to 400ºF. 2. Place cheese, egg, and olives in bowl and stir to combine. Season with pepper. 3. On floured surface, roll out refrigerated pastry to about ⅛". 4. Using a 4" round cutter, cut out circles. Try not to twist when cutting. 5. Place a heaping teaspoon of filling on half of each round. 6. With your finger, run a little water along the edges, then fold the pastry over filling, pressing to seal in a "D" shape. Take tines of fork and press down on edge to ensure seal. 7. Place on prepared baking sheet and brush empanadas with melted butter. 8. Bake in oven for 15-20 minutes, or until golden and puffed. 9. Serve.