Empanadas 4 Ways

Chicken Yucca Empanada

Ingredients
for 6 servings

olive oil
1 medium tomato, chopped
scallions, chopped
½ medium white onion, chopped
8 cloves garlic
salt, to taste
1 lb (455 g) chicken, cooked, shredded
8 cups (1.6 kg) yucca, cooked
6 slices mozzarella cheese, halved
3 cups (720 mL) vegetable oil, for frying

Preparation

1. Heat the olive oil in a large pan over medium heat until shimmering. Add the tomato, scallions, onion, garlic, and salt, and cook, stirring occasionally.
2. Add the chicken, and cook for 5 minutes or until the chicken is warmed through.
3. For the dough, mash the cooked yucca with a fork in a large bowl.
4. Roll a 4-inch (10-cm) ball of yucca and place in the center of a piece of plastic wrap. Add another piece of plastic wrap over the dough and flatten to create a small circle. Roll out to a 6-inch (15-cm) round.
5. Scoop 3 tablespoons of the chicken mixture onto the dough and add a couple of pieces of mozzarella over the chicken mixture. Fold over the dough to form an empanada and seal the edges. Repeat with the rest of the dough and filling.
6. Heat 2 inches (5 cm) of oil in a large pan over high heat to 350ºF (180ºC). Place the empanadas in the oil and cook for 2-3 minutes or until brown on both sides.
7. Enjoy!

Beef And Cheese Empanada

Ingredients
for 8 servings

1 tablespoon olive oil
1 cup (150 g) onion, diced
1 lb (455 g) ground beef
2 teaspoons salt
½ teaspoon pepper
⅓ cup (35 g) shredded cheddar cheese
2 tablespoons ketchup
1 tablespoon yellow mustard
½ teaspoon worcestershire sauce
2 sheets pie dough
TOPPING

egg
sesame seeds

Preparation

1. Preheat oven to 400°F (200°C).
2. Heat oil in a large skillet.
3. Cook down onions until translucent.
4. Add meat, 1 teaspoon salt, and ½ teaspoon pepper, and cook until meat is fully cooked. Transfer into a large bowl.
5. Combine cheese, ketchup, mustard, Worcestershire sauce, and 1 teaspoon of salt. Mix thoroughly.
6. Roll out the pie crust and cut into 4 pieces.
7. Place a spoonful of the stuffing on one side of the dough, leaving ¼ inch (6 mm) from the edge and fold over, creating a triangle.
8. With a fork, crimp down the 2 sides so the stuffing stays in.
9. Transfer onto baking sheet. Brush on egg and sprinkle on sesame seeds.
10. Bake for 20 minutes or until golden brown and pie crust is thoroughly cooked.
11. Let it cool for a few minutes
12. Enjoy!

Easy Fried Beef Dumplings (Gyoza)

Ingredients
for 6 servings

1 lb (455 g) ground beef
½ cup (75 g) onion
½ cup (50 g) scallion
2 tablespoons soy sauce
2 cloves garlic
½ tablespoon grated ginger
1 tablespoon sesame oil
1 teaspoon white pepper
egg wash
gyoza wrapper
sriracha sauce, carnish
scallion, chopped, for garnish

Preparation

1. Mix together the ground beef, onions, scallions, soy sauce, garlic cloves, grated ginger, sesame oil, and white pepper.
2. Place a spoonful of the ground beef mix into the center of the gyoza wrapper, brush the edges with egg wash, fold over, and press to seal.
3. Fry the dumplings in oil until golden brown and crispy.
4. Garnish with Sriracha and chopped scallions.
5. Enjoy!

Spicy Beef And Pork Empanadas

Ingredients
for 6 servings

CASHEW CREAM

¾ cup (75 g) cashews
6 oz (170 g) goat cheese
½ cup (120 mL) cream
1 cup (240 mL) milk
4 tablespoons sugar
1 teaspoon salt
FILLING

½ onion, diced
4 cloves garlic, minced
½ lb (225 g) ground pork
½ lb (225 g) ground beef
salt, to taste
pepper, to taste
2 tomatoes, diced
1 pear, diced
1 apple, diced
1 peach, diced
½ plantain, diced
½ cup (75 g) raisin
½ cup (70 g) almond, sliced
¼ cup (35 g) pine nuts
3 poblano chiles
EMPANADA DOUGH

1 cup (125 g) flour
1 tablespoon salt
½ cup (115 g) butter
½ cup (120 mL) milk
1 egg, beaten
egg wash
GARNISH

fresh cilantro
pomegrante

Preparation

1. Blend all the cashew cream ingredients in a blender until smooth. Set aside.
2. Fry onion and garlic for a few minutes, then add the ground pork and the ground beef, seasoned with salt and pepper.
3. Continue stirring and browning the meat until cooked through, about 3-5 minutes.
4. Add all the fruit, raisins, almonds, and pine nuts, stir to combine, then remove from heat and chill.
5. Poach the poblano pepper, remove the skin. Open and remove the seeds and veins, then cut into strips. Set aside.
6. Preheat oven to 500˚F (250˚C) (or as high as your oven will go).
7. For the empanada dough, mix flour, butter, salt and milk, kneading into a dough. Add egg, then knead until firm.
8. Pinch off a bit of dough and flatten into a circle, adding two strips of chile poblano and the meat filling.
9. Put a bit of water on your finger and wet the edge of half the empanada. Close the empanada and use a fork to seal the edges.
10. Brush with an egg wash before putting on a baking sheet.
11. Bake 20-25 minutes or until golden brown.
12. Top the empanadas with cashew cream and garnish with pomegranate and cilantro.
13. Enjoy!