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Corned Beef Empanada

8/6/2019

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Empanada is a baked or fried pastry with meat filling.  A traditional food in Latin American and the Philippine cultures but now many different cultures have put a spin on Empanada. You'll find many different kinds of filling. 
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For this recipe, I only used a very simple filling which is corned beef sauteed in garlic and onion. You can also add potatoes if you like but I made it plain since the pastry or the dough consists of carbs already.  I also used Palm Corned Beef because it is very tasty compared to other brands. 
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Make sure to also read my notes below to successfully make this delicious homemade empanada.
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Corned beef empanada recipe

Ingredients:
Filling:
  • 1 small can corned beef
  • 3-4 cloves garlic, chopped
  • 1 small onion, chopped
  • salt and pepper to taste
Crust:
  • 2 cups all purpose flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 stick ( 1/2 cup) cold butter
  • 8-9 tbsp ice cold water
Egg Wash:
  • 1 egg, beaten
  • 1 - 1 1/2 tbsp milk 
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​Filling Procedure:
  • Heat a small amount of cooking oil in a pan.
  • Saute' garlic until fragrant.
  • Add onion and cook until soft.
  • Add corned beef. Cook for about 5 minutes.
  • Season with salt and pepper as desired. 
  • Cook for another 1 minute.
  • Remove from pan and let it cool.
​

watch my video below how i made beef empanada


​Crust Procedure:
  • Add flour, sugar and salt to a large bowl. Mix well to combine.
  • Add the butter.  Using a pastry blender, press the butter against the flour mixture.
  • Slowly add ice water. Work in one tablespoon at a time. (Mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together.
  • Use your hands and knead to form into a disk. Do not over-knead.
  • Wrap in plastic wrap and refrigerate for 30 minutes.
  • When dough is ready, flour your surface and use a rolling pin to roll out the dough.
  • Use a large round cookie cutter to cut the dough.
  • Place filling on the middle of the dough. 
  • Fold and press the sides with a fork.
  • Combine beaten egg and milk or water.
  • Brush the empanadas with egg wash (if baking)
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​​To Bake:
  • ​Arrange empanada on a tray lined with parchment paper.
  • Brush the empanada with egg wash.
  • ​Bake at 325 F for 30-40 minutes or until top is golden. 
  • ​Serve warm.
To Deep Fry:
  • Heat cooking oil in a pan deep enough to cover the empanada with oil.
  • Fry until golden brown.
  • Drain on paper towels.
  • Serve warm.
​
Notes:
  • You can potatoes in your corned beef if you like. Pan fry the potatoes first before sauteing the corned beef then add the fried potatoes before adding salt and pepper.
  • Left over corned beef can also be paired with garlic rice and fried eggs.  Best served for breakfast.
  • Also, to use them all up, you can make 2 more batch of the crust. 
  • For Fried Empanada,  do not overcrowd the pan. Fry 3-4 small empanada so the oil temperature doesn't drop. Overcrowding will make the empanada oily and you don not want that in your pastry.
​


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    Hi! Janette here. Welcome to my blog PinoyCookingRecipes where you can find true and kitchen tested recipes. To read more about me, click here. 

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