Corned Beef Empanada Recipe by Minda
Cooking Instructions 1,5 h 1 Wash and peel your potatoes and cut into quarters and steam until tender, fire off and set aside. In a large saucepan, heat the oil and sautee onions until translucent. Add the corned beef, stir for 3 minutes, then add salt and pepper to taste. 2 Add your potatoes followed by carrots and cook for 5 minutes. Add cabbage. If using you may add your pepper flakes and spices at this point. Turn off the hit and mix in your cheese. Set aside the filling to cool down completely. 3 Make the dough by combining the dry ingredients in a mixing bowl starting with the all-purpose flour, sugar, baking powder, and salt. Mix well using a wire whisk. Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this) 4 Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to ease the process. Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes 5 Flatten the spherical dough by pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape. Arrange about a quarter to half a cup of filling (the chicken that you cooked in the first few steps) at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal. 6 Place corned beef filling into the center and fold dough over to the opposite side. Use your empanada cutter/molder if you have one or you can simply crimp the dough with fork or with your fingers to seal the edges. Repeat procedure until you’re done with your dough, any filling leftovers can be stored in a plastic container for later use. 7 Arrange empanadas on a baking tray and brush with egg wash. Bake in a preheated oven 375F, for about 30-35 minutes or until lightly brown. Time varies depend on the size of your empanada. Empanada are best serve when it still warm. 1 Wash and peel your potatoes and cut into quarters and steam until tender, fire off and set aside. In a large saucepan, heat the oil and sautee onions until translucent. Add the corned beef, stir for 3 minutes, then add salt and pepper to taste. 1 Wash and peel your potatoes and cut into quarters and steam until tender, fire off and set aside. In a large saucepan, heat the oil and sautee onions until translucent. Add the corned beef, stir for 3 minutes, then add salt and pepper to taste. 2 Add your potatoes followed by carrots and cook for 5 minutes. Add cabbage. If using you may add your pepper flakes and spices at this point. Turn off the hit and mix in your cheese. Set aside the filling to cool down completely. 2 Add your potatoes followed by carrots and cook for 5 minutes. Add cabbage. If using you may add your pepper flakes and spices at this point. Turn off the hit and mix in your cheese. Set aside the filling to cool down completely. 3 Make the dough by combining the dry ingredients in a mixing bowl starting with the all-purpose flour, sugar, baking powder, and salt. Mix well using a wire whisk. Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this) 3 Make the dough by combining the dry ingredients in a mixing bowl starting with the all-purpose flour, sugar, baking powder, and salt. Mix well using a wire whisk. Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this) 4 Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to ease the process. Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes 4 Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to ease the process. Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes 5 Flatten the spherical dough by pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape. Arrange about a quarter to half a cup of filling (the chicken that you cooked in the first few steps) at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal. 5 Flatten the spherical dough by pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape. Arrange about a quarter to half a cup of filling (the chicken that you cooked in the first few steps) at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal. 6 Place corned beef filling into the center and fold dough over to the opposite side. Use your empanada cutter/molder if you have one or you can simply crimp the dough with fork or with your fingers to seal the edges. Repeat procedure until you’re done with your dough, any filling leftovers can be stored in a plastic container for later use. 6 Place corned beef filling into the center and fold dough over to the opposite side. Use your empanada cutter/molder if you have one or you can simply crimp the dough with fork or with your fingers to seal the edges. Repeat procedure until you’re done with your dough, any filling leftovers can be stored in a plastic container for later use. 7 Arrange empanadas on a baking tray and brush with egg wash. Bake in a preheated oven 375F, for about 30-35 minutes or until lightly brown. Time varies depend on the size of your empanada. Empanada are best serve when it still warm. 7 Arrange empanadas on a baking tray and brush with egg wash. Bake in a preheated oven 375F, for about 30-35 minutes or until lightly brown. Time varies depend on the size of your empanada. Empanada are best serve when it still warm. 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