Cooking: Empanadas

     
The mixure above is a can of baby shrimp sauteed with some green onion with green and red peppers.  I then added a few table spoons of salsa.  It looked a little skimpy, so I added some warmed white rice that was left over.  I waited for it to cool before preparing the pies.

The dough above is found in the freezer aisle, in the Latin Foods section.  This one is colored because the dough came with achote flavor in it already.  This is such a delicious seasoning.  These were separated by plastic sheets so they wouldn't stick.  Remember to use this dough cold.  It if warms up, put back in fridge/freezer.  But don't use frozen.  it will crack and not fold over.

     
I sliced the dough round in half to make baby pies.  I didn't need flour.  I then used a tablespoon to measure the filling.  I folded it over and used the fork to seal.  When I use water I just make a mess.  It just doesn't work for me.  But please try it to see if it works for you.

     

I put them on sheets with parchment paper.  I would have used an egg wash, but I saw Sunny Anderson use butter.  So I tried it with these.  It really worked.  I stopped at sixteen mini pies.  Sometimes I fry them, but this time I wanted to bake them.  I heard Sunny say that she believes an Empanada is baked and a Pastelillo is fried.  I should say I agree with her.  Most Pastelillos you find in Latin restaurants are filled with ground beef and sometimes chicken.  Cheese pastelillos are delicious too.  I've loved pastelillos since I was a kid.  Now I mostly make them with crabmeat or eggs and cheese, and I fry them.  But I try not to do make them too often.

The beauty of these things is that they can be sweet or savory.  You can fill them with just about anything, as long as it isn't too wet so it won't leak.  Look for the dough and try them.  Make sure you pick up the ones with out achote first.  They also make them with Yuca.  Try the plain dough first.  Then experiment.  You will see for yourself.

Comments

[Susan Finn]

Kim,

OMG. My mouth is watering looking at those empanadas. I could eat all 16 of them now. What would you suggest as a side dish with the empanadas? And would you dip the empanadas in something (like salsa or sour cream) before eating?

I'll probably run to Chipotle for lunch...

Susan