This weeks recipe is simple and delicious. Argentalian Empanadas Chorizo and Mozzarella Stuffed Empanadas For The Empanada Dough (Makes 4 Sheets) 3/4 cup all-purpose flour 1/4 teaspoon salt 1 tablespoon and 1 teaspoon shortening 3 tablespoons and 1 teaspoon water, or as needed In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour. Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Place 3 thinly sliced pieces of Chorizo and Mozzarella in the center of the dough, then fold into half-moon shapes. Seal edges by pressing with your fingers. Heat oil in a large skillet to 350 degrees F. Fry until golden brown. Place Empanadas on paper towels to drain. Serve these Mini Empanadas with the Chimmicurri Recipe from last week. The acidity in the sauce paired with the spiciness of the Chorizo and the balance that the Mozzarella provides makes this a great starter. This would also work well with a simple mayo dipping sauce. 3 Tablespoons of Mayo 1 Tablespoon of Franks Red Hot Sauce 1 Tablespoon of Ketchup pinch of Kosher Salt, & Cayenne Mix well in a food processor or with a whisk. Try using a squeeze bottle for your mayo to add a finer touch.
Posted on: Sun, 08 Sep 2013 16:39:49 +0000
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