The dough was more labor intensive than I thought. I should have started the dough earlier in the day because by the time it was ready for kneading it was near 10 PM! Instead of coming over to eat ready empanadas, my friends had come over to help me cook.
|Flattened ball of dough: Only the beginning of a very long empanada process.|
1/2 stick of butter
4 cups flour
1 cup milk
1/2 teaspoon of salt
Mix dry ingredients first and then incorporate the wet ones. Form a ball of dough and wrap it tightly or seal in an airtight container. Let the dough sit for two hours. Once the dough is ready, you knead it out thin. Cut three inch diameter circles for each empanada and scoop filling onto half of that circle. We chose to make our own filling rather than use the ones in Tango Cafe's recipe. You can fill an empanada with anything you like whether it be curried chicken, ground beef and raisins, or potatoes and vegetables. Ours had a Mexican flair and was also a little more traditional with a basic ground beef concoction.
|Chicken breast with salsa verde|
|Ground beef with carrots, potatoes, and onions|
|This recipe made about 3 dozen empanadas.|
|Midnight labor of determination|
216 Main Street
Saugerties, NY 12477