Tuesday, June 26, 2007
Chilean Meat Pies...Going Down Memory Lane...
also known as Empanadas
The first time I went to England, the second leg of my journey was to Devon where I stayed in Exeter with my cousins. Being a unniversity city, and my cousins also having unni boarders staying with them, I met a lot of people from different countries. One girl was from Chile and gave me a Chilean Pie to try. I loved it! Filled with meat and spices and eggs and olives. For years I tried to recreate that exact pie to no avail. Then along came the internet and I was able to find several recipes which I combined for this past Sunday`s supper to make what I remember as the exact pie I had in Exeter. Although I think her`s was a little hotter, next time I`d add some hot peppers into the mix. I served these with thick slices of tomatoes on the side.
Servings: 8-10 large empanadas
Put in a large bowl
3 cups unbleached flour
1 1/2 teaspoon baking powder
1 teaspoon salt
Mix with a fork until combined.
10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into small pieces
1/2 cup vegetable shortening, cut into small pieces
Cut the butter add shortening into the flour mixture using a pastry blender or pulse in a food processor until the mixture resembles coarse crumbs.(I used a fork and my hands because I broke my food processor blade and don`t have a pastry thing-a-ma-jig) If using the food processor, transfer the mixture to a large bowl. Then, drizzle over the top:
11-14 tablespoons ice water
Mix gently with a fork until the flour mixture is dampened enough to gather into a ball. Shape into a flat disk, wrap tightly in plastic and refrigerate for at least 45 min.
Ingredients for the filling: Heat in a large nonstick skillet over medium heat:
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
Cook, stirring, until the onion is translucent, about 5 minutes. Then, stir in:
1 pound lean ground beef
Cook until the beef is browned. Then, stir in:
1 tablespoon Adobo Seasoning (recipe below)
1/4 cup coarsely chopped pitted green olives
4 chopped hard cooked eggs
cook stirring constantly to evaporate any pan juices. Remove from the heat and let cool completely.
Pre-heat the oven to 350 F.
To Shape Empanadas:
Roll out the dough 1/8 inch thick on a lightly floured surface. Make sure that is thin, it makes for a better empanadas. Cut 6 inch rounds from the dough (you'll have to re-roll the scraps to get the 10-12 rounds). Spoon about 1/4 cup of the filling onto each round. Moisten the edges of the rounds with water, brings sides up together and press the edges together to completely enclose the filling. Place 2 inches apart on a baking sheet. Brush the following mixture over the tops of the pies:
1 egg, lightly beaten
1 tablespoon milk
Pinch of salt
(makes 1/2 c.)
3 Tbsp. Salt
1 Tbsp. Onion power
1 Tbsp. Garlic powder
1 Tbsp. Black pepper
1/2 tsp. Oregano
1/2 tsp. Chili powder
1/2 tsp. Cumin.....* (I used only 1/4 tsp because I think it smells like stinky feet)
1/2 tsp. Cayenne pepper
Combine all and mix well. Store in an airtight shaker container or plastic bag.