Empanadas Three Ways
INGREDIENTS
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For olive oil pastry crust
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2 1/2 cups all-purpose flour + more for rolling dough
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2 teaspoons sea salt
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1/2 cup good quality extra virgin olive oil
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1/2 cup very cold water
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1 egg; slightly beaten (for egg wash; to brush on empanadas right before baking)
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For ground beef filling
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1 tablespoon olive oil
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1 pound lean ground beef
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1/2 medium sized zucchini, cut in half
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4-5 green onions; cut in half
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1/2 head of cabbage; cut into fourths
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1 cup green olives
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1 tablespoon cumin
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1/2 tablespoon red chili pepper flakes
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1 tablespoon smoked paprika
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1 teaspoon Chinese Five spice
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Salt and pepper to taste
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For bratwurst and sauerkraut filling
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2-3 Bratwurst sausages; casing removed
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4-5 green onions; cut in half
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1/2 head of cabbage; cut into fourths
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Salt and pepper to taste
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For mac and cheese empanadas
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3 cups cooked elbow macaroni (about 4 ounces uncooked)
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1 1/2 cup cheddar cheese, grated
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1 cup gruyere cheese, grated
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1 tablespoon unsalted butter
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2 tablespoons Boursin Garlic and Herb cheese
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1/4 cup milk
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1/4 cup sour cream
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1/4 teaspoon salt
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1 teaspoon red chili pepper flakes (optional; for a little heat)
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5-6 strips cooked bacon
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Handful fresh chives, cut in half
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