Beef Empanadas! We love empanadas at Edible After School because they are easy-to-make appetizers for when we cater large parties (up to 300 people!) and they always sell out quickly at the farmer’s market. We love the versatility of this little hand pie filled with savory or sweet, traditional or creative, vegetarian or meat fillings which allows us to use seasonal produce and showcase Pescadero organic farms.
Beef Empanadas made by Edible After School
We have tried out many recipes over the year some gluten -ree and some a combination of flour and masa. The masa recipes are harder to work with for turnovers (we do like to make tacos with it though) and not as flaky even when we use lard instead of butter. But they are much more flavorful and more traditional. A mixture of flour and masa can be used as well. The best mixed masa-flour empanada dough recipe we tested is Martha Stewart’s: flour-masa dough. However, my students prefer the flour recipe (printed below) for its ease and super flakiness.
Game Day Beef Empanadas with Avocado Crema
We have yet to experiment with some of the new non-gluten all-purpose flour mixtures that are now on the market but I’ve heard lots of praise from King Arthur’s new mixture as well as Cup4Cup developed by Lena Kwok for Thomas Keller at the French Laundry.
Empanada dough is made using the same as technique as a shortcrust except there is vinegar and egg added to the wet ingredients.
First, cut in the fat with the flour, then add the wet ingredients (vinegar, water, egg) until the dough comes together, and lastly knead dough a few times until it is pliable. It’s important to beat the egg with the wet ingredients and mix them thoroughly together (don’t add the egg separately) before adding to dry ingredients or the dough doesn’t combine well and it changes the elasticity. You will find your dough streaked with tough dried out yolk if you don’t head my words!
If making to consum...