chilean empanadas from chile

Categories
Meats
Main dish
Ethnic
Kooknet
Yield
12 empanadas
MeasureIngredient
2½ pounds Rump Roast Steak
Clove Garlic
Onion; halved and stuck with
Cloves
Carrot; cut into pieces
Onion; minced
3 tablespoons Olive Oil
3 teaspoons Cumin Seeds
3 teaspoons Oregano
2 tablespoons Mild Chile Powder
1 teaspoon Salt
1 cup Raisins
½ cup Sherry
1 tablespoon Sugar
¼ cup Slivered Almonds
1 cup Black Olives; sliced
3 cups All-Purpose Flour
½ teaspoon Baking Powder
1 teaspoon Salt
¼ cup Vegetable Shortening
2 tablespoons Butter
½ cup Warm Water; plus
1 tablespoon Warm Water
2 cups Canola Oil
1 tablespoon Sugar

PICADILLO FILLING

EMPANADA DOUGH

For the picadillo filling, cut the meat into at least 6 pieces. Put into a Dutch oven and cove with cold water. Add garlic, onion halves and carrot pieces. Simmer gently for 2 hours, or until very tender.

Cool the meat to lukewarm in the broth. Drain off the broth and mince the meat (while still warm) in a food processor. (It can also be finely chopped with a very sharp knife.) Saute the minced onion in the oil until soft. Crush the cumin in a mortar and rub the oregano between your palms before adding to the onion. Stir in the chopped meat, chile powder and salt. Add enough meat broth so the mixture glistens. Simmer for about 20 minutes.

Meanwhile, steep the raisins in hot sherry. When they are plumped, drain and add to the picadillo. Remove pan from the heat and stir in the sugar, almonds and olives. Add salt and taste the picadillo to see if it has enough spices an chile. If it seems dry, add a little of the raisin sherry or the meat broth; don't make too soggy or the juices will leak through the empanada crusts.

The picadillo may be made a day in advance. the flavor actually improves.

For the empanada dough, stir together the dry ingredients. Rub the shortening and butter into the flour mixture until crumbly. Gradually add enough water to make a soft, pliable dough. Knead on a floured board for only 1 minute, until the dough is smooth.

Break off a piece of dough and roll into a 6" circle. Place about ½ cup picadillo filling on the lower half of the circle. Fold over the top half, pinching over the edges, using a fork to press the edges together. Continue making empanadas, covering the finished ones with a towel while you work. Leftover picadillo makes a wonderful filling for burritos or green chiles.

Heat oil in a heavy, deep skillet. Drop in a piece of dough to test the heat. When the oil bubbles around the dough, it is ready. Fry 1 empanada at a time, spooning hot oil over the surface of the dough.

Turn once. Cook until golden, about 2 minutes.

Remove empanada and drain on crumpled paper towels. Blot surface with more paper towels and then sprinkle lightly with sugar. Serve immediately or cool and store in refrigerator. Reheat on a baking sheet in a 350øF oven for 10 minutes.

Per Empanada: 540 calories, 27 g protein, 40 g carbohydrate, 30 g fat, 6 g saturated fat, 73 mg cholesterol, 517 mg sodium, 3 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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