Post by JJ Judkins on Mar 24, 2010 17:03:37 GMT -6
* Exported from MasterCook *
Filipino Beef, Sweet Potato and Raisin Turnovers - Empanadas
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Low Calorie (less than 300) Lower Carbs
Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
8 3/4 ounces bleached all-purpose flour -- (1 3/4 cups)
1 1/2 teaspoons sugar -- (to 1 tablespoon, use 1 tablespoon for a stronger savory-sweet
contrast)
1/2 teaspoon salt
3 tablespoons shortening -- chilled
1/4 cup unsalted butter -- chilled and cut into 1/4-inch pieces
1 large egg yolk -- combined with 5 tablespoons ice water
Filling:
1 tablespoon canola oil
2 tablespoons finely chopped yellow onion
1 garlic clove -- minced
3 ounces ground beef -- preferably chuck
1/3 cup diced sweet potato -- orange-flesh preferred.
1/4 cup water
2 teaspoons light (regular) soy sauce
1 pinch salt
1/8 teaspoon black pepper
2 tablespoons raisins
1 large egg -- separated
all-purpose flour -- for dusting
To make the dough in a food processor: combine the flour, sugar, and salt in the work bowl
and pulse 2 or 3 times to combine. Add the shortening and process for 10 seconds to combine.
Sprinkle in the butter pieces and pulse 10 to 15 times, until the mixture is pale yellow and
resembles coarse crumbs. Break apart pieces large than a pea. Transfer to a bowl.
(Alternatively, put the ingredients in a bowl and use a pastry blender or your fingers in a
quick rubbing motion to combine the ingredients.)
Work in the egg mixture, one-third at a time, using a rubber spatula to fold, mash, and
press the ingredients together after each addition. When all the liquid has been
incorporated, you should be able to press the dough into a ragged mass with the spatula. If
not, work in additional ice water by the teaspoon. Transfer the dough to a work surface (no
flouring is needed) and very gently knead the dough into a ball. Pat the dough ball into a
5-inch disk. Wrap in plastic and refrigerate for at least 1 hour, or up to 2 days.
To make the filling: heat the oil in a medium skillet over medium heat. Add the onion and
garlic and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent and
sweet smelling and the garlic begins to turn blond. Add the beef, and use a wooden spoon or
spatula to stir and mash the meat into small pieces. Cook for 30 to 60 seconds, until most
of the meat has begun to brown. Add the sweet potato, water, soy sauce, salt, and pepper.
Stir, lower the heat slightly, and cover. Cook for about 4 minutes, or until the potato is
nearly tender; there should still be some liquid remaining.
Uncover, add the raisins, and continue cooking, stirring constantly, for about 1 minute, or
until the potato is tender and there is very little liquid left. Remove from the heat and
use the spoon or spatula to mash half of the potato and make the mixture cohere a bit.
Transfer to a small bowl and set aside to cool completely before using. You should have
about 3/4 cup. (The filling can be prepared up to 2 days in advance and refrigerated. Return
it to room temperature before using.)
If the dough was refrigerated for longer than 1 hour, let it sit at room temperature until
malleable. Position a rack in the middle of the oven and preheat to 375F. Line 2 baking
sheets with parchment paper. Lightly beat the egg white and keep it nearby.
Unwrap the dough and put it on a lightly floured work surface. Gently squeeze on the dough
to elongate it. Roll it into a 12-inch log. Use a knife to cut the log into 12 pieces.
(Halve the log first to easily cut even-size pieces. The tapered end pieces should be cut a
little longer than the rest.) Loosely cover the dough pieces with plastic wrap or a kitchen
towel (not terry cloth) to prevent drying.
Work with half of the dough pieces at a time, keeping the others loosely covered. Use an
Asian-style wooden rolling pin (dowel) to roll each piece of dough into a circle 3
1/2-inches in diameter and just a bit thicker in the center than at the rim. Use a minimum
amount of flour to dust you work surface and rotate the circle. Roll from the center outward
as you would [any pie dough].
Holding a wrapper in one hand, use a spoon to position about 1 tablespoon of filling
slightly off-center on the wrapper, pressing down very gently and keeping about 1/2 to
3/4-inch of wrapper clear on all sides. Brush egg white on half of the rim and then bring up
the other half to meet it and close. Press with your fingers to create a half-moon, sealing
the rim well and creating a 1/2-inch brim. For extra security, use your thumb and index
fingers to form a rope edge or press with the tines of a fork. Place the turnover, pretty
rope edge facing up, on the prepared baking sheet. Repeat with the remaining wrapper,
spacing them about 2 inches apart, before working on the second half of the dough. Assembled
empanadas can be frozen on the baking sheet until hard (about 2 hours), transferred to a
zip-top freezer bag, and kept frozen for up to 1 month; partially thaw before brushing with
egg and baking.
Lightly beat the egg yolk and brush it on the turnovers, taking care to cover the spine.
Bake 1 baking sheet at a time for 20 to 22 minutes, until golden brown. Put the baking sheet
on a rack and cool for about 10 minutes before eating. Empanadas are great at room
temperature, too.
Makes 12 turnovers.
AuthorNote: Like fried 'lumpia', these savory-sweet turnovers are beloved Filipino snacks.
Empanadas in the Philippines are usually deep-fried, as they are in other places such as
Argentina, where the Spanish pastry has also been adopted. Filipino-American cooks, however,
mostly wrap theirs in a short pastry crust and bake them, with delicious results.
If you've never had Asian pastries like those in this section, it is a good one to start
with because it is easy to prepare and love. Feel free to substitute other ground meat for
the beef.
LAZY DAY TIP: Use a high-quality prepared pie crust when you have no time to make dough from
scratch.
Cuisine:
"Aisan"
Source:
"Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen, 2009."
S(Formatted by Chupa Babi):
"Feb 2010"
Yield:
"12 turnovers"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 117 Calories; 11g Fat (82.6% calories from fat); 2g
Protein; 3g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 170mg Sodium. Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 5212 0 0 0 0 0 0 0
Filipino Beef, Sweet Potato and Raisin Turnovers - Empanadas
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Low Calorie (less than 300) Lower Carbs
Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
8 3/4 ounces bleached all-purpose flour -- (1 3/4 cups)
1 1/2 teaspoons sugar -- (to 1 tablespoon, use 1 tablespoon for a stronger savory-sweet
contrast)
1/2 teaspoon salt
3 tablespoons shortening -- chilled
1/4 cup unsalted butter -- chilled and cut into 1/4-inch pieces
1 large egg yolk -- combined with 5 tablespoons ice water
Filling:
1 tablespoon canola oil
2 tablespoons finely chopped yellow onion
1 garlic clove -- minced
3 ounces ground beef -- preferably chuck
1/3 cup diced sweet potato -- orange-flesh preferred.
1/4 cup water
2 teaspoons light (regular) soy sauce
1 pinch salt
1/8 teaspoon black pepper
2 tablespoons raisins
1 large egg -- separated
all-purpose flour -- for dusting
To make the dough in a food processor: combine the flour, sugar, and salt in the work bowl
and pulse 2 or 3 times to combine. Add the shortening and process for 10 seconds to combine.
Sprinkle in the butter pieces and pulse 10 to 15 times, until the mixture is pale yellow and
resembles coarse crumbs. Break apart pieces large than a pea. Transfer to a bowl.
(Alternatively, put the ingredients in a bowl and use a pastry blender or your fingers in a
quick rubbing motion to combine the ingredients.)
Work in the egg mixture, one-third at a time, using a rubber spatula to fold, mash, and
press the ingredients together after each addition. When all the liquid has been
incorporated, you should be able to press the dough into a ragged mass with the spatula. If
not, work in additional ice water by the teaspoon. Transfer the dough to a work surface (no
flouring is needed) and very gently knead the dough into a ball. Pat the dough ball into a
5-inch disk. Wrap in plastic and refrigerate for at least 1 hour, or up to 2 days.
To make the filling: heat the oil in a medium skillet over medium heat. Add the onion and
garlic and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent and
sweet smelling and the garlic begins to turn blond. Add the beef, and use a wooden spoon or
spatula to stir and mash the meat into small pieces. Cook for 30 to 60 seconds, until most
of the meat has begun to brown. Add the sweet potato, water, soy sauce, salt, and pepper.
Stir, lower the heat slightly, and cover. Cook for about 4 minutes, or until the potato is
nearly tender; there should still be some liquid remaining.
Uncover, add the raisins, and continue cooking, stirring constantly, for about 1 minute, or
until the potato is tender and there is very little liquid left. Remove from the heat and
use the spoon or spatula to mash half of the potato and make the mixture cohere a bit.
Transfer to a small bowl and set aside to cool completely before using. You should have
about 3/4 cup. (The filling can be prepared up to 2 days in advance and refrigerated. Return
it to room temperature before using.)
If the dough was refrigerated for longer than 1 hour, let it sit at room temperature until
malleable. Position a rack in the middle of the oven and preheat to 375F. Line 2 baking
sheets with parchment paper. Lightly beat the egg white and keep it nearby.
Unwrap the dough and put it on a lightly floured work surface. Gently squeeze on the dough
to elongate it. Roll it into a 12-inch log. Use a knife to cut the log into 12 pieces.
(Halve the log first to easily cut even-size pieces. The tapered end pieces should be cut a
little longer than the rest.) Loosely cover the dough pieces with plastic wrap or a kitchen
towel (not terry cloth) to prevent drying.
Work with half of the dough pieces at a time, keeping the others loosely covered. Use an
Asian-style wooden rolling pin (dowel) to roll each piece of dough into a circle 3
1/2-inches in diameter and just a bit thicker in the center than at the rim. Use a minimum
amount of flour to dust you work surface and rotate the circle. Roll from the center outward
as you would [any pie dough].
Holding a wrapper in one hand, use a spoon to position about 1 tablespoon of filling
slightly off-center on the wrapper, pressing down very gently and keeping about 1/2 to
3/4-inch of wrapper clear on all sides. Brush egg white on half of the rim and then bring up
the other half to meet it and close. Press with your fingers to create a half-moon, sealing
the rim well and creating a 1/2-inch brim. For extra security, use your thumb and index
fingers to form a rope edge or press with the tines of a fork. Place the turnover, pretty
rope edge facing up, on the prepared baking sheet. Repeat with the remaining wrapper,
spacing them about 2 inches apart, before working on the second half of the dough. Assembled
empanadas can be frozen on the baking sheet until hard (about 2 hours), transferred to a
zip-top freezer bag, and kept frozen for up to 1 month; partially thaw before brushing with
egg and baking.
Lightly beat the egg yolk and brush it on the turnovers, taking care to cover the spine.
Bake 1 baking sheet at a time for 20 to 22 minutes, until golden brown. Put the baking sheet
on a rack and cool for about 10 minutes before eating. Empanadas are great at room
temperature, too.
Makes 12 turnovers.
AuthorNote: Like fried 'lumpia', these savory-sweet turnovers are beloved Filipino snacks.
Empanadas in the Philippines are usually deep-fried, as they are in other places such as
Argentina, where the Spanish pastry has also been adopted. Filipino-American cooks, however,
mostly wrap theirs in a short pastry crust and bake them, with delicious results.
If you've never had Asian pastries like those in this section, it is a good one to start
with because it is easy to prepare and love. Feel free to substitute other ground meat for
the beef.
LAZY DAY TIP: Use a high-quality prepared pie crust when you have no time to make dough from
scratch.
Cuisine:
"Aisan"
Source:
"Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen, 2009."
S(Formatted by Chupa Babi):
"Feb 2010"
Yield:
"12 turnovers"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 117 Calories; 11g Fat (82.6% calories from fat); 2g
Protein; 3g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 170mg Sodium. Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 5212 0 0 0 0 0 0 0