Sunday, July 25, 2010

What to do with your CSA part 4


Because I had plenty of left overs from the tostadas I decided to make empanadas with them.  These are great because they are easy to make and you can freeze them to cook on another day.  I should have taken pictures of the steps, but I am going to go ahead and assume that you can read and follow directions.  As far as the fillings are concerned, the sky's the limit.  I also made some with chopped peaches tossed with homemade jam but didn't take pictures of them so didn't include.  Be creative!

Empanada Dough
I actually like to use a dough recipe from Cook's Illustrated for this.  It's easy to make with few ingredients.

18.75 oz of AP flour
1 Tbsp sugar
1 1/2 tsp salt
12 Tbsp unsalted butter, cut into 1/2" cubes and frozen for 10 min
1 1/4 c ice water
Filling of your choice, chilled
1 large beaten egg

In your food processor process the flour, sugar, and salt together until combined.  Scatter the pieces of butter and pulse until the butter resembles coarse crumbs, about 16 pulses.

Add some of the water and process; keep adding water and continue processing until the dough comes together.  Place in plastic wrap and flatten into a disk for at least 2 hours or overnight.

To make empanadas:  Flour your counter or work space slightly.  I like to keep the dough in the fridge and only work with one small piece at a time.  Pinch a piece of dough and roll out to 1/8" thick circle.  Place the filling into the half closest to you but don't overfill.  Add some water using your finger around the edges of the circle and bring the other half towards you until you form a half moon.  Use a fork to crimp the edges and place onto a parchment lined baking sheet until it's filled ( usually 6 to 8 empanadas).  Place in the fridge for 30 min and preheat your oven or place into your freezer and freeze for at least 8 hours then place into a Ziploc bag.

Preheat your oven to 425 degrees (have it preheat while empanadas are in the fridge) for at least 30 min.  Brush the empanadas with the beaten egg and cook for about 25 min switching and rotating your tray half way in between, or until golden brown.  Enjoy!

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