An empanada (or empanadilla) is a pastry dough that can be stuffed with a variety of meats, cheeses, savory or sweet fillings. The name empanada is derived from the Spanish verb, empanar, which literally means to wrap in dough or bread. Hence, empanadilla refers to a small empanada. They can be fried or baked, and it seems that every Spanish culture and country has its own take on what makes for the perfect empanada.
My affinity for empanadas began when I was living in Longwood, Florida. I had learned about this quaint Columbian bakery (or panadería) called Pan-Pan and decided to go see what they had available. I had tried empanadas before, but it was at Pan-Pan that I fell in love at first bite. Their chicken empanada was delectable! The dough had such a flaky crust, and the white meat chicken filling mixed with sauteed onion and spices complemented the pastry perfectly. I was hooked.
The aforementioned Columbian version of the empanada is vastly different from the Puerto Rican recipe which is shown here. This recipe is quite near and dear to my heart. It was taught to me by my future mother-in-law, Angelita Vega, whom everyone endearingly calls "Mama Jelly". From the moment I met her, we instantly bonded and she has embraced me ever since. One day I remember asking my fiancé, Ricky, if he thought she would be willing to teach me how to make them. He looked at me, smiled, and stated, "She would be honored for you to even ask her."
She took me under her wing in the kitchen and I was so astounded by what I saw. This mother of 8 had mastered the art of speed cooking. She turned out such beautiful empanadas in what seemed like mere seconds. Despite our minor language barrier, I paid close attention observing every move she made and ensured to get a solid understanding of how I could replicate the dish at home. Since this lesson, I've strived to become more efficient in my cooking. I've also become very enamored with Puerto Rican flavor profiles. I can also safely say that Ricky has certainly enjoyed my fascination with the culinary practices of his culture.
So, let's get cooking, shall we?
To make this standard empanadilla recipe, we will need:
1 package Goya 10-count empanada dough rounds
1 lb. Ground Beef (Ground Pork, Ground Turkey, or Diced Chicken works well too!)
1/2 cup Onion, diced
1-2 Garlic Cloves, minced
2 tablespoons Cilantro, roughly chopped
8 oz. can of Tomato Sauce
2 tablespoons of Ketchup
2 tablespoons of Water
3 tablespoons of Sofrito*
6-8 Green Olives, roughly chopped
1/2 cup Red Pimiento, diced
1 packet of Sazón seasoning
Salt, Pepper and Adobo to taste
1 Egg, beaten
2 tablespoons of Water
*See note for Sofrito recipe.
Preheat the oven to 400° F. Prep your vegetables ahead of time by dicing, mincing and chopping each ingredient as instructed. Let's familiarize ourselves with some of these ingredients before we fire up the skillet.
Onion, Garlic and Cilantro.
I'm usually a purist, but store-bought items are often used in Puerto Rican cuisine, and it always turns out to be delicious. Besides, if Mama Jelly has taught me anything, it is that during her years of raising all 8 of her children, there is no shame in taking an ingredient shortcut.
*Note: This beautiful condiment is Sofrito. I consider it the Holy Grail of Puerto Rican cooking. It contains Onion, Green Bell Pepper, Garlic and Cilantro. The ingredients are simply whirred together in a blender and provide such a robust, round flavor base to everything it meets. It is nearly life-changing when added to beaten egg mixture for an omelette.
This seasoning is Sazón, and it lends wonderful flavor when added to tomato-based soups, stews or sauces. Try adding it the next time you make pasta with marinara sauce!
Okay, now our vegetables are prepped and we are ready to put together our filling!
Heat a skillet over medium-high heat. It should be hot but not smoking when you add the Ground Beef to the pan. Season the Beef with Salt, Pepper and Adobo. Once the Beef is nicely browned, drain it and return it to the pan.
Now add the diced Onion, remembering to season every layer of our filling with Salt, Pepper and Adobo. Adding the Onion creates a new layer, so we season. Sauté together until the Onions become translucent.
Add the can of Tomato Sauce, Ketchup and Water. Trust me. The sweetness and the vinegar in the Ketchup will create a richness in flavor that you will miss if you omit it from the filling. Stir to combine.
Add in the Green Olives and the Sofrito. Notice the changes in color that are happening with your beautiful sauce.
Now it's time for the diced Pimiento and the Sazón. Once again, look at the bright orange color that comes from the seasoning.
And finally, add in the Cilantro for that last pop of color and an added burst of freshness.
Be sure to taste your filling now if you haven't already and see what you think. Is it missing something? Salt? Pepper? Adobo? Add little by little, tasting after each addition. You can always add, but you can't take the seasoning out.
Look at all the beautiful variations in textures, colors, and flavors! I want to wallpaper my apartment in this!
Now we are ready to fill our empanadilla dough discs. Clear some work space for yourself and line two baking sheets with parchment paper. Mix together your beaten Egg and Water for an Egg Wash. Set aside.
Carefully spoon about 2 tablespoons into each dough round, resisting the urge to overstuff them. If they are too full, they will be difficult to close.
Fold over the dough round and press it gently with your finger first. Then take a fork and go around the outer edge of the empanadilla, sealing both seams together.
Using a pastry brush, baste the empanadillas with the egg wash. This will help them develop a deep brown color and glossy finish while baking in the oven. Place the baking sheets in the oven and bake for approximately 20-25 minutes, until empanadillas are golden brown.
Variation: Empanadillas can also be fried in preheated oil (I use Canola) at 375°. Skip the egg wash step if you are choosing this method. After empanadillas are sealed, slip them carefully into the oil and fry on the first side for 3-4 minutes, flip, then finish on the second side for 2-3 minutes. Remove from the oil and let rest on absorbent paper towels before enjoying.
While my empanadillas were in the oven, I decided to put together a quick salad to have something fresh and light to provide a nice contrast.
Such a great combination of fresh produce. Avocado, Tomato, Red Onion, Cilantro, Garlic and Lime.
Roughly chop the whole Tomato and place in a mixing bowl. Dice about 1/2 cup of the Red Onion and add to the Tomato. Work your knife around the Avocado seed and remove it. Slice the entire Avocado fruit into chunks and add to the salad. Season with Salt and Pepper and generously squeeze the fresh Lime all over to keep the Avocado from browning. Roughly chop about 3 tablespoons of Cilantro, mince one Garlic clove and add to the bowl. Drizzle lightly with about 1 tablespoon each of White Vinegar and Extra Virgin Olive Oil. Toss gently.
The finished product, at long last! The empanadillas are crispy and flaky on the outside, and savory, saucy and robustly flavorful on the inside. The fresh quality of the salad provides the perfect balance on this plate. You can even take a bite of the hot empanadilla topped with the cool, creamy contrast of a bite of avocado. You know, if you're into that sort of thing.
Enjoy!
Looks incredibly delish!!! :-)
ReplyDeleteThanks, Janine! They were very tasty =)
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