o_O These don't sound anything at all like the empanadas I've had before...
I had this kind! Well it looked like that, wasn't exactly cooked like that. (The theory behind Columbian empanadas, originally, was to use up leftovers by cooking and mashing them into paste to use as filling for deep-fried yumminess.)
No, they're actually just like that kind, just a different flavor of filling. Mine were ground beef instead of pork.
So you start by putting ground beef with a little bread and broth in a food processor. You sautee oninons and garlic and add the meat paste from the food processor with spices. When it's cooked, you add chopped fresh cilantro, hard boiled eggs, and raisins. (And olives, if you like olives.) Then the filling gets chilled so it's a little easier to work with. Meanwhile, you make a dough and roll it into balls. These too get chilled so they'll roll out more easily. You roll the balls into rounds, fill with the meat filling, pinch shut, and cook.
The difficulty is that making enough for 6-8 people takes more time than we had between Chuckro getting home from work and a reasonable dinner time. So I did it in stages. I made the filling and the dough balls and left them in the fridge overnight. The next day, I rolled them out and filled them after making dessert for Wednesday. On Wednesday, Chuckro just had to cook them.
As the article says, you can put the salsa either on or in the empanadas. I think mine was just mixed in.
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chiming
no subject
Date: 2010-09-02 03:04 pm (UTC)From:no subject
Date: 2010-09-02 03:33 pm (UTC)From:no subject
Date: 2010-09-02 07:47 pm (UTC)From:I had this kind! Well it looked like that, wasn't exactly cooked like that. (The theory behind Columbian empanadas, originally, was to use up leftovers by cooking and mashing them into paste to use as filling for deep-fried yumminess.)
no subject
Date: 2010-09-02 09:35 pm (UTC)From:So you start by putting ground beef with a little bread and broth in a food processor. You sautee oninons and garlic and add the meat paste from the food processor with spices. When it's cooked, you add chopped fresh cilantro, hard boiled eggs, and raisins. (And olives, if you like olives.) Then the filling gets chilled so it's a little easier to work with. Meanwhile, you make a dough and roll it into balls. These too get chilled so they'll roll out more easily. You roll the balls into rounds, fill with the meat filling, pinch shut, and cook.
The difficulty is that making enough for 6-8 people takes more time than we had between Chuckro getting home from work and a reasonable dinner time. So I did it in stages. I made the filling and the dough balls and left them in the fridge overnight. The next day, I rolled them out and filled them after making dessert for Wednesday. On Wednesday, Chuckro just had to cook them.
As the article says, you can put the salsa either on or in the empanadas. I think mine was just mixed in.
no subject
Date: 2010-09-02 11:36 pm (UTC)From:no subject
Date: 2010-09-03 12:36 am (UTC)From:Olive oil, on the other hand, we put in everything.