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Empanadas - Day #1 Empanadas - Day #1 Step 1: Cut 2 sticks of butter into small cubes and put in freezer Equipment: plate and butter knife Step 2: BEEF FILLING Ingredients Equipment 1/2 pound lean ground beef frying pan 1 Tbsp Taco Seasoning Mix large slotted spoon 2 small custard cups 1/2 cup water ½ cup measuring spoon 1 Tbsp. vegetable oil 1 Tbsp storage bowl Salt and pepper DIRECTIONS: 1. BROWN ground beef in large skillet on medium-high heat until no longer pink. 2. DRAIN fat 3. STIR in seasoning mix and water. 4. BRING to boil. Reduce heat and simmer 10 minutes, stirring occasionally. 5. Allow beef filling to cool. 6. Put beef filling in bowl and cover COMPLETELY with plastic wrap. 7. Label with kitchen # and Block # and place in refrigerator. Empanadas - Day #1 continued… Step 3: DOUGH Ingredients Equipment 2 cups flour large mixing bowl 1 teaspoon salt pastry blender 1 cup (2 stick) butter, chilled and cubed butter knife 1/2 cup ice water (you may need to liquid measuring cup add up to 4 additional Tbsps flour shaker at a time if the dough is too dry) Pastry Mat 1. Mix flour and salt together. 2. Add cubed butter and cut in with the pastry blender until the butter is the size of peas. 3. Stop- Do not continue until flour is checked. 4. Add ice water one tablespoon at a time and blend with fingers until it comes together in a large ball. 5. Knead slightly until it resembles play dough. 6. Flatten dough into a circle, wrap with plastic wrap. 7. Label with kitchen # and Block # and place in refrigerator. Empanadas - Day 2 EQUIPMENT Parchment paper Rolling pin Small ice cream scoop Pastry mat Flour shaker Pastry brush Custard cup Pizza cutter Fork Baking pan PREHEAT OVEN TO 400 TO PREPARE DOUGH 1. Cut dough in half. 2. Roll out one ½ of dough on lightly floured countertop. (Dough should be about ¼ inch thick.) 3. Trim all sides of dough to make sides even. 4. Cut into 6 even squares with a pizza cutter. 5. Place squares on baking sheet lined with parchment paper. 6. Repeat steps 1-5 with remaining ½ of dough but leave squares on pastry mat. FOR THE BEEF AND CHEESE EMPANADAS 1. Place a small ice cream scoop (about 1 Tbsp) of beef filling in the middle of 6 squares of dough. 2. Put about a small ice cream scoop of shredded cheese on top of the beef filling. 3. Moisten the edge of the dough with your finger that has been dipped in water. 4. Place remaining dough squares over the squares with filling. 5. Crimp edge of empanada with a fork. 6. Brush the top of the empanadas with melted butter. 7. Bake for 14-16 minutes in a 400 oven until golden brown. FOR THE CHEESE FILLING 1. Place a 2 small ice cream scoop (about 2 Tbsps) of cheese in the middle of the six remaining squares of dough. 2. Moisten the edge of the dough with your finger that has been dipped in water. 3. Place remaining dough squares over the squares with filling 4. Crimp edge of empanada with a fork and brush the top of the empanadas with melted butter. 5. Bake for 14-16 minutes in a 400 oven until golden brown. .
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