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How Empanada Dough Differs From Pie Dough: While pie dough is designed to be flaky, empanada dough is meant to be more tender.. Traditionally, empanadas are made with wheat flour. People with gluten intolerances often substitute corn flour or masa harina for regular flour, with equally delectable results.
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Chop the onion and pepper (s). In a large fry pan, heat the oil, and then add the onion, pepper, and spices (not the salt). Saute, stirring frequently, until the onions are soft and translucent. Add the ground chicken, bread crumbs, and water. Lightly simmer for about 10 minutes until the chicken is thoroughly cooked.
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Oven: Preheat the oven to 375°F. Whisk to combine the egg and water for the egg wash. Place filled empanadas on a baking sheet lined with parchment paper. Brush the top of each empanada with egg wash. Bake for 25 to 27 minutes, until light and golden on top. Cool for 10 minutes before serving.
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Add corn, miso, cumin, cayenne, and pepper; cook 5 minutes more. Add spinach and cook for 2 minutes, or until spinach is wilted. Add salt to taste. Transfer filling to a large bowl to cool for 5 minutes. Stir in cilantro. Preheat oven to 350°F. Line two baking sheets with parchment paper.
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For the Filling: Saute the onions over medium heat. Add beef and salt, and cook until browned. Add the garlic, butternut squash, tomato paste, and ½ cup water. Cook covered until squash is tender, about 10 minutes. Stir in the greens and red pepper flakes and saute until wilted. Remove from heat and set aside.
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Combine the flour and butter in a mixing bowl and beat with a paddle attachment or just with a wooden spoon or spatula until well combined. Add the egg and combine. Add enough water, a tablespoon at a time, to bind the dough together into a ball. Knead for a few second until the dough feels smooth and slightly elastic.
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Line a large baking sheet with parchment paper or a silicone baking mat. In a large skillet, heat 2 Tablespoons of oil over medium heat. Add the beef and cook 10 minutes, or until browned. Using a slotted spoon, transfer to a plate.
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Instructions. Mix flour and salt in a food processor. Add the butter, egg and water until a clumpy dough forms. Remove dough from the food processor and form a ball. Flatten it into a disc between two pieces of wax or parchment paper and chill in the refrigerator for 30 minutes.
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Continue to knead 5 minutes more. Cut the dough into 22 to 25 (1 1/2-ounce) pieces and roll into balls. On a lightly-floured work surface, roll the balls into 5-inch circles about 1/4-inch thick with a rolling pin. Keep the dough covered with a towel while rolling and filling to avoid drying the dough out.
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In a large nonstick pot, combine beef, 2 tablespoons olive oil, water, beef bouillon, black pepper, red pepper flakes, cumin, paprika, and garlic; stir and bring to a simmer over medium-high heat. Reduce heat to low, cover, and simmer, occasionally stirring, until beef is tender for about 1 hour.
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Instructions. Preheat oven to 350 degrees. Turn out Whole Wheat Empanada Dough on a lightly floured surface. Roll the dough until it is very thin, about 1/4 inch. Using a round cutter, or just a bowl tuned upside down, cut the rolled out dough into circles. In a large saute pan, melt butter.
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Pour a little of the warm butter mixture in and mix with your fingertips to make a wet paste. Pour in remaining liquid, and work the dough with your hands until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours. Preheat the oven to 400°F.
Beef Empanadas Recipe
For the filling : In a pan heat oil over medium heat. Add onions and green chili and cook for about 5 minutes. Mix in the spinach in small increments. After the spinach is cooked add cumin powder, coriander powder, dry mango powder, garam masala and stir. Cover and cook for another 5 minutes. Season with salt.
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How to Make Empanada Dough. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, softened butter, sugar, and salt on medium speed until thoroughly blended. With the motor running, slowly add cold water and mix until a soft and pliable dough forms, 7 to 10 minutes.
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Place the flour, salt, lemon juice, and water in a bowl or kneading machine. As the ingredients come together, add the melted beef tallow (warm, not hot). Unite and knead until you get a soft and smooth dough. Cover the dough with plastic kitchen film and store in the fridge for at least 30 minutes.
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Empanada dough. The most popular empanada dough is made with wheat flour. However, empanada dough can be made with corn flour or corn meal, mashed plantains, potatoes, yuca or cassava, sweet potatoes, and more. Sweet empanada dough can also be made with chocolate, almond flour, spiced with cinnamon and clove, with citrus rind, and more flavors.
