Meat Empanadas

After the Tabouli posting I restrained myself from posting any more recipes/ experiences with the public until my Poetry paper was completed. Having some sort of A.D.D. this was quite trying.  But, alas the paper is completed! Five hours of my life destroyed, and my house and kitchen (the most important room) still a mess. Apparently, my life is ending this week as well. The boss lady has granted my wish of more hours. Which equals all the fresh fruits and veggies in my fridge I just splurged on, might go to waste.

So Saturday a friend and I gathered to have a random cooking party for the Empanadas. This all day event, involved making some marvelous homemade Cream Cheese Dough, and the fillings that were jammed into these little mind-blowing suckers. As well as Peach and Apple Raisin desert Empanadas that when pulled straight out of the oven with a scoop of vanilla ice cream are a beyond belief orgasm in your mouth; (Yes, I just said ORGASM.) better then chocolate.  …..y2k/2012 is here…..

Cream Cheese Pastry Dough

Prep: 10 minutes, Cooling: 30 minutes

8 Tablespoons unsalted Butter, room temperature

4 oz Cream Cheese, room temperature

1/4 cup Heavy Whipping Cream

1 & 1/2 cups of Flour plus 2 tablespoons, plus more for rolling out the dough

1/2 teaspoon Salt

1. 
   Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
2. Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
3. Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.

* (To make the empanadas use a bowl to cut out the shape. You can roll this dough over and over again.)

(I honestly just copied and pasted that) http://www.marthastewart.com/recipe/cream-cheese-pastry-dough

Please excused the blown out ones. Nobody is perfect.

Yummmm...=]

Beef Empanadas

1 Tablespoon Olive Oil

1 small Onion, chopped

1 small Green Bell pepper, chopped

1 pound Ground Beef

1 teaspoon ground Cumin

3/4 cup Pimiento-filled Green Olives, sliced

3/4 cup Raisins (Don’t be afraid.  Use them!)

1 teaspoon Honey

1 teaspoon coarse Salt

1/4 teaspoon freshly ground Black Pepper

Several dashes Hot Sauce

2 large Eggs, separated

1 Cream Cheese Pastry Dough (As Seen Above)

1. To make the filling, heat a large skillet over medium heat, and then swirl in the olive oil. Add the onion and bell pepper. Saute until the onion is translucent, 3 to 4 minutes. Raise the heat to high and add the beef. Cook, stirring constantly to brown, about 5 to 7 minutes. Add the cumin and cook for another minute.
2. Stir in the olives, raisins, honey, salt, pepper, and hot sauce. Cook until the meat is golden brown, the liquid has evaporated, and the flavors have blended, about 4 more minutes. Cool the mixture completely in the fridge. Stir in the egg whites.
3. Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
4. To form the empanadas, work with half of a disk of dough at a time, rolling out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 or 4 at a time from each piece of dough. Gather all dough scraps together, reroll once, and cut. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with water. Fold the dough over to form a half circle. (Wet one edge so the dough will stick together!!) Pinch the edges of the dough together. Crimp the edges with a fork. Repeat the process until all the filling is used. The empanadas can be frozen at this point.
5. Place the empanadas on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg yolks with 1 tablespoon water. Brush the egg wash over each empanada. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The empanadas can be cooled and frozen to reheat in a microwave.
   

I honestly just copied and pasted this one too… http://www.marthastewart.com/recipe/beef-empanadas ---thank-you Martha Stewart’s cooks =]

There is no need to change this recipe at all.  Another note if you happen to make too many you can always freeze them before or after baking.


Considering today is such hectic day I thought I might throw a cube steak in the slow cooker. Hopeful this effort will allow me to eat in between school and work. I cant stand cube steak, it seems to always turn out dry and/or tough. Hopeful (please sweet baby jesus) will this turn out the lest bit tender.