Recently I had the honor of being interviewed by Celebrity Chef for You – Ms. Pabis’s blog is dedicated to promote and introduce Central Florida to chefs and culinary masters in our community. On the agenda was Chef’s Tip for which I demonstrated how EASY it is to make Fresh Crust that can be used for a variety of sweet or savory baked dishes.
Check out Celebrity Chef for You on Facebook for more culinary inspirations! Check out the magic of the brilliant Mr. Richard Pabis – videographer and graphic artist for this video.
You can tell how nervous I am – it was my very FIRST video interview…..
This dough can be used to make savory or sweet pies, quiches, empanadas etc. Since it was a school day, I quickly whipped up a filling of ground beef, golden raisins, onions, and jalapenos to make empanadas. A simple and moist snack for when the kids barge home craving a warm bite.
Baked Beef Emapanadas with Golden Raisins & Jalapeno
This spicy ground beef filling combined with the sweetness of caramelized onions and raisins works flawlessly with the ultra flaky and buttery crust. King Arthur’s recipe calls is so simple that anyone can create the perfect crust within minutes. All you need is KA flour, butter, and loads of TLC.
- 21/2 cups King Arthur All Purpose Flour
- 1/2 tsp kosher salt
- 4 ounces shortening or lard, chilled
- 4 ounces unsalted butter, chilled
- 1 tsp dried oregano or thyme
- 12-14 tablespoons iced water
- 1 lb ground beef (substitute with ground turkey or chicken)
- 1 jalapeño, thinly sliced
- 1 big onion, thinly sliced
- 2 tablespoons golden raisins, diced (optional)
- 1/2 cup tomato ketchup
- 1/2 tsp cinnamon powder
- 1 tsp roasted cumin powder
- salt and pepper to taste
- 1 egg combined with 2 tablespoon water for egg wash
- Combine the flour, dried herb, and salt in a mixing bowl.
- Incorporate the chilled lard in the flour until the dough resembles coarse cornmeal. Work quickly for tender results.
- Cut the butter into big chunks and flatten each piece in the dough. This process will create a flakier crust.
- Sprinkle 8 tablespoons of ice-cold water and mix until the dough is just coming together. Add additional water if the dough seems dry.
- Gather the dough and press into a flat disc. Wrap in plastic wrap and chill for atleast 2 hours.
While the dough is chilling make the filling.
- Saute the ground beef in a large skillet under brown and set aside.
- In the same pan saute the onions and jalapeno until the onions are golden brown. Add ground beef, raisins, ketchup, and 1 cup water. Cook on medium heat for 10 minutes until the beef is thoroughly moist and the filling is dry. Check filling for salt and pepper to taste.
- Pre heat the oven to 400 degrees.
- Lightly flour a rolling-pin and counter. Roll the chilled pastry dough into 1/8 of an inch dish or rectangle.
- Using a 4 inch cookie or biscuit cutter, cut out circles of dough. Re-roll the scraps and continue making circles until the dough is used, approximately 20-25.
- Spoon 1 tsp of filling on each circle. Apply egg wash on the edges of the border.
- Fold the dough over in half to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with a fork.
- Place the empanadas on a parchment lined baking sheet and brush the tops with egg wash.
- Bake for 20-25 minutes until the pastry is golden brown.
- Serve warm or room temperature.
Quoting my daughter “So this is how they eat in heaven”. Looks like these ultra-juicy and buttery empanadas were a hit in our home. The best part of all – it takes less than 30 minutes to make these luscious hand-pies.
I would LOVE for you to try this home made crust and share your thoughts with me. Until next time, have a delicious day!!