Latin Turnovers—Empanadas

September 28, 2009

The belly rules the mind.
~Spanish proverb

From Africa to Iberia to Latin America.

Flavorous hot pockets to go. Served with a variety of both savory and sweet fillings, the word empanada derives from the Spanish verb empanar, meaning to “wrap or coat in bread.” Empanadas may have descended from muaajanat bi sabaniq maa lahm, the pleasing spinach and meat stuffed pastries introduced to the Iberian peninsula during the lengthy Arab occupation which began in the 8th century. (See Paella, 02.13.09)

Usually, an empanada is made by folding a thin circular-shaped dough patty over a stuffing du jour, creating its typical half moon shape. It is probable that the Latin American empanadas were imported from Galicia, Spain, where they are prepared similar to pies that are cut in slices…making it a portable yet hearty meal for working stiffs. The Galician version is customarily prepared with cod fish or chicken, but empanadas have evolved to include fruits, meats, cheeses, fish, chiles, vegetables, beans, fruits, nuts, eggs—to name a few.

LAMB EMPANADAS

Dough
3 C unbleached all-purpose flour
3 teaspoons salt
5 T cold unsalted butter, cut into small cubes
1 large egg
2/3 C water

Filling
1 28 oz can San Marzano tomatoes
1 poblano chile, stemmed, seeded, roasted, and skin peeled
2 T extra virgin olive oil
1 yellow onion, peeled and finely diced
1 bay leaf
2 plump, fresh garlic cloves, peeled and minced
2 lbs lamb, coarsely ground
1 t freshly ground black pepper
1 t ground cinnamon
1/2 t paprika
5 cloves, ground
1/2 C raisins
1/4 C black cured olives, pitted
1/2 T apple cider vinegar
1 bay leaf

1/4 C slivered almonds, toasted
3 T cilantro leaves, finely chopped
Sea salt, to taste

Canola oil for frying

Dough
Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some small butter lumps. Whisk together egg and water, and then add to flour mixture, stirring until just incorporated. Turn out mixture onto a lightly floured surface and gather together, then massage gently for a few minutes—just enough to bring the dough together and make it smooth. Form dough into two equally sized balls and chill them, each wrapped in plastic wrap, at least 1 hour to rest.

Filling
Place the tomatoes and chile in a food processor or blender and purée.

Heat the olive oil in a large, heavy skillet over medium heat. Add the onions and bay leaf, and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook 2 more minutes. Add the lamb to the pan and cook until browned. Drain off the rendered fat and discard the bay leaf.

To the skillet, add the pepper, cinnamon, paprika, cloves, raisins, olives, and vinegar. Simmer until thick, about 35-45 minutes. The filling should be firm in texture and moist but not runny. Then stir in the almonds and cilantro. Season to taste with salt and allow to cool to room temperature.

Assembly
Divide first dough and half of second dough into 12 equal pieces and form each into a disk. Keeping remaining pieces covered, roll out a portion of the dough on a lightly floured surface with a lightly floured rolling pin into a 6″ round (about 1/8″ thick).

Lightly brush the edges of the circle with water and spoon about 2-3 tablespoons filling onto one side. Then, fold dough in half, enclosing filling. Expell as much air as possible, and press the edges together to seal. Crimp decoratively with your fingers or tines of a fork. Transfer empanada to a baking sheet. Make remaining empanadas in same manner, arranging on a parchment lined baking sheet.

Pourboire: You may also use an empanada mold to create the pies.

Cooking
Pour canola oil to a depth of 1″ in frying pan and heat to 375 F. Fry the empanadas a few at a time until deep golden, about 2-3 minutes per side. Drain on paper towels and keep warm in an oven on low.

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