Fall Empanadas
Fall Empanadas
Filling placed on the dough
Waiting to cook
Yummy goodness.

fall empanadas

Posted by Dough Monkey on Nov 08, 2010

Ingredients

 2 medium large yams (about 2 pounds) diced

1 stick butter

1/2 medium yellow onion (4-5 oz) finely diced

4-6 med garlic cloves (or to taste) finely minced

large pinch of red pepper flakes

1-1 and 1/2 pounds NY beef tips minced (or any tender cut of beef)

1-2 tsp ground cumin

1 egg

1 recipe Francis Mallmann's Empanada dough www.foodandwine.com/recipes/beef-and-olive-empanadas

Instructions

In a non-stick pan saute the onions and garlic till the onions are translucent, add the red pepper and minced beef. Continue to saute another 3-5 min or until the beef is cooked through. Add the cumin and stir to coat.

In a pot boil the yams with a pinch of salt and a grind of black pepper till tender, drain and mash with the stick of butter.

Fold the beef mixture into the yams then move to the fridge to chill. If you're in a hurry you can put it in the freezer (just don't let it freeze solid :)

While the filling is chilling, cut the dough into quarters and roll out to about a 1/4 inch thick on a very lightly floured board. Cut into rounds. I use an empty veggie can. I put the seconds (what's left after cutting rounds) into a ziplock bag and pop it into the fridge, than add as I roll more. Keep the rounds under a damp paper towel. I get between 30 and 40 rounds out of a batch of dough.

Place a flat Tbs of filling on one or two rounds at a time. Wet around the edges and fold the dough over the filling. This takes some practice and can be messy so I have a damp towel handy to wipe my hands on as I work. Pinch the edges together and then crimp with a fork.

Place fairly close together on a baking sheet. When you get a full sheet of them brush with egg wash (one egg whisked with about a Tbs of water and a pinch of salt) and bake at 375 degrees for 25 to 30 min. 

Serve warm or cold.

I serve mine with homemade aioli mixed with chopped Thai chilis, garlic, and ginger.


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