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EMPANADAS AL HORNO




Source of Recipe


"The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro


Recipe Introduction


COOK'S NOTE: These empanadas freeze very well unbaked; simply omit the hard-cooked eggs. Freeze them on baking sheets lined with waxed paper until hard, then store them in covered containers. To bake them from their frozen state, increase the baking time 5 minutes.


List of Ingredients




FILLING

1 tablespoon canola oil

1 1/2 cups chopped onion (about 1 large onion)

1 clove garlic, peeled, minced

1/2 teaspoon salt

6 ounces lean ground beef

1 teaspoon sweet paprika

1 teaspoon ground cumin

1/4 teaspoon dried oregano, crumbled

1/4 teaspoon freshly ground black pepper

Hot pepper sauce to taste

1/2 cup beef broth

1 1/2 teaspoons all-purpose flour

MASA (DOUGH)

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup vegetable shortening

1/2 cup warm milk

FILLING TOPPINGS

1 large egg white lightly beaten with 1 tablespoon water

6 pitted black olives, sliced

1 hard-cooked egg, peeled and sliced

2 tablespoons seedless black raisins, optional

Recipe



To make the filling: In a large skillet heat the oil over medium heat. Add the onion and cook until transparent, about 5 minutes.

Stir in the garlic and salt and cook for 30 seconds.

Increase the heat to medium-high, add the beef and cook, stirring constantly, until it loses its pink color.

Stir in the paprika, cumin, oregano, black pepper and hot pepper sauce to taste and cook for a couple of minutes.

Add the beef broth and cook for a few minutes, until the meat absorbs some of the liquid.

Sprinkle in the flour, stir and cook until the mixture is thickened to a soupy consistency.

Let it cool, cover with plastic wrap and refrigerate overnight to let the flavors develop.

After the filling has sat overnight, make the dough.

To make the dough: In a food processor fitted with the metal blade, place the flour, baking powder and salt; process for 5 seconds.

Add the shortening and process until the mixture looks like cornmeal.

With the machine running, add the warm milk through the feed tube and process until the dough almost gathers into a ball.

Transfer it to a floured board and knead for a few seconds. Cover it with plastic wrap and let it rest for 30 minutes.

Form the dough into a log and cut it into 6 portions.

On a lightly floured board, roll each portion into a 6-inch circle. Lightly brush the edge of half of the circle with the egg white mixture. Place about 2 heaping tablespoons of the filling in the center, top with a few slices of olives, a slice of egg and a few raisins if you like. Fold half of the circle over to form a half-moon and press the edges together firmly. Brush the top with the egg white mixture.

Fold the rounded edges over 1/2-inch, make 3 separate folds -- one on each side, then one in the middle -- to create a trapezoid shape. Brush the folds with the egg white mixture and place the empanada on a lightly greased baking sheet. Repeat with the remaining dough and filling.

Preheat the oven to 375 degrees.

Pierce the tops of the empanadas once with a fork and bake until lightly colored, about 20 minutes. Be careful not to over-bake. Remove from the oven and cool before serving.