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1 1/2 cups all-purpose flour |
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8 ounces cream cheese, softened |
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1 large egg beaten lightly with 1/4 t. water (for glaze) |
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1 green bell pepper, diced |
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2 cups milk, room temperature |
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1/4 teaspoon black pepper |
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2 cups ground ham or ground chorizo |
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DOUGH - Sift the flour, then sift it again with the salt, baking powder, and sugar, and set aside. In a large bowl, using a hand or electric mixer, mix the cream cheese and butter together until well blended. Add the flour mixture and mix until smooth. Cover and refrigerate at least 30 minutes.
CRAB FILLING - Fry the red and green bell pepper and onion in olive oil until the onions are limp. Add the garlic and sauté for an additional two minutes, stirring occasionally. Remove from heat, add crab meat and mix in thoroughly. Salt and pepper to taste. Let this mixture cool.
Beat two eggs until they are frothy. Fold the beaten eggs into the crab mixture. Add one tablespoon sherry. Gradually add the bread crumbs until you have a stiff, pliable filling.
CHORIZO FILLING - Melt the butter in a saucepan and make a roux by gradually whisking in the flour until you have a smooth paste. Whisk in the milk and continue cooking on low heat stirring constantly until the sauce thickens. Add the pepper and nutmeg. Gradually fold in the ground chorizo. The filling should be stiff. Add salt only if necessary after tasting!
TO FILL DOUGH - Lightly flour your work surface.
Divide the dough into four pieces (for the baked recipe, keep the pieces you aren't using in the refrigerator until you need them) and use a floured rolling pin to roll out the dough about 1/8 inch thick.
Cut the dough into circles, with a cookie cutter or small bowl.
(Size the circle according to how large you want your empanadas. We like a 4-inch diameter bowl.)
Put a small quantity of filling in the center of the circle and fold over to make a half circle.
Don't over-fill! Seal the edges with a fork to make a scalloped edge.
You can also make an empanada of any size by taking the "freehand" approach. Just roll out your dough as large as you want it – but remember it has to fit in the oven or frying pan!
Cut the dough into a large, rough circle. (Don't worry about making a perfect circle. You will trim the dough in the following steps.) Put some filling in the center of the circle and fold over to make a half circle.
Don't over-fill! Use a pizza wheel to trim away the excess dough and make a nice half-moon shape. Seal the edges of the dough with your fingers to make a scalloped edge.
http://icuban.com/food/empanadas.html |
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