cuban empanadas, cuban meat pies, empandas cubanas

How To Make cuban empanadas, cuban meat pies, empandas cubanas

• 1

  In a large bowl, sift the flour and salt. Combine the butter and shortening or lard into the flour with your fingertips until the mixture resembles coarse meal or bread crumbs.
• 2

  Sprinkle 4 - 6 Tbsp of ice water. Mix and form into a ball.
• 3

  Turn the dough onto a floured flat surface. Knead with the heel of the hand for 30 seconds to distribute the fat evenly. Form a ball, dust it with flour, and wrap it in plastic wrap. Refrigerate for 1 hour.
• 4

  In a large skillet, heat olive oil. Saute onions, green peppers, and fresh garlic until just wilted.
• 5

  Add meat and break it up while cooking with a wooden spoon.
• 6

  Once the meat is cooked, add the diced olives, raisins, and tiny diced potatoes.
• 7

  Add the wine, tomato sauce, lime juice, Worcestershire sauce, steak sauce, and ketchup. Stir until fully combined.
• 8

  Add the dry seasonings - garlic powder, oregano, cumin, cayenne, a packet of Goya Sazon, black pepper, and salt. Stir well to incorporate the seasonings.
• 9

  Cover and simmer on low for 30 - 45 minutes or until the potatoes are tender. Once everything is cooked, drain any excessive liquid from the meat mixture.
• 10

  Remove the dough from the fridge and make 16 small balls.
• 11

  Roll the dough into a 5-6 inch circle. If baking the empanadas, preheat the oven to 350 degrees F. If frying, heat the oil to 350 degrees F.
• 12

  Make the egg wash. Mix 1 egg with a little milk. Brush around the edges of the circle of dough.
• 13

  Place about 2 Tbsp of meat in the center of the circle.
• 14

  Fold in half and crimp the edges with the tines of a fork to seal the empanada.
• 15

  The empanadas can be fried or baked. If frying, fry in hot oil one at a time until the dough is golden brown and cooked through. Drain on a paper towel. To bake, place the empanadas on a parchment paper-lined baking sheet. Brush the remaining egg wash on the empanadas. Bake for 30 minutes or until golden brown.
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