cuban empanadas, cuban meat pies, empandas cubanas
(4 ratings)
This recipe for Cuban Empanadas is my tweaked version. I took my mother-in-law's recipe and changed it adding some non-traditional ingredients such as A1-steak sauce and some Lea & Perrins Worcestershire sauce. The results are delicious. I am sure when you taste them you will agree with me. They are over the top.
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(4 ratings)
yield
16 serving(s)
prep time
3 Hr
cook time
1 Hr 15 Min
method
Bake
Ingredients For cuban empanadas, cuban meat pies, empandas cubanas
- DOUGH
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3 call-purpose flour
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1/2 tspsalt
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10 Tbspchilled butter, diced
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6 Tbsplard or vegetable shortening, diced
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5 - 6 Tbspice water
- MEAT FILLING
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1/4 colive oil
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1/2 lgsweet onion, diced fine
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1/2 lggreen bell pepper, diced fine
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3 clovegarlic, pressed through a garlic press
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1/2 lbground chuck beef
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1/2 lbground lean pork
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12 lggreen olives, pitted and diced small
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1 ozraisins
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1 mdred potato, diced very small
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3 Tbspgood red table wine
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3 Tbsptomato sauce
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1 lglime, juiced
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2 TbspWorcestershire sauce
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1 Tbspsteak sauce
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2 Tbspketchup
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1 Tbspgarlic powder
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1 tspdried oregano
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1/2 tspground cumin
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1/4 tspcayenne pepper
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1.41 ozGoya Sazon seasoning with culantro and achote
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1/2 tspblack pepper
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1 tspsalt
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1 lgegg with a little milk for egg wash
How To Make cuban empanadas, cuban meat pies, empandas cubanas
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1In 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.
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2Sprinkle 4 - 6 Tbsp of ice water. Mix and form into a ball.
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3Turn 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.
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4In a large skillet, heat olive oil. Saute onions, green peppers, and fresh garlic until just wilted.
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5Add meat and break it up while cooking with a wooden spoon.
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6Once the meat is cooked, add the diced olives, raisins, and tiny diced potatoes.
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7Add the wine, tomato sauce, lime juice, Worcestershire sauce, steak sauce, and ketchup. Stir until fully combined.
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8Add the dry seasonings - garlic powder, oregano, cumin, cayenne, a packet of Goya Sazon, black pepper, and salt. Stir well to incorporate the seasonings.
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9Cover 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.
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10Remove the dough from the fridge and make 16 small balls.
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11Roll 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.
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12Make the egg wash. Mix 1 egg with a little milk. Brush around the edges of the circle of dough.
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13Place about 2 Tbsp of meat in the center of the circle.
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14Fold in half and crimp the edges with the tines of a fork to seal the empanada.
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15The 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Cuban Empanadas, Cuban Meat Pies, Empandas Cubanas:
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