{"id":1163,"date":"2009-07-15T09:00:06","date_gmt":"2009-07-15T15:00:06","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=1163"},"modified":"2009-07-25T08:27:51","modified_gmt":"2009-07-25T14:27:51","slug":"roast-beef-empanandas","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/07\/15\/roast-beef-empanandas\/","title":{"rendered":"Roast Beef Empanadas"},"content":{"rendered":"<p>A few weeks ago Ben and I went to visit our friends Jason and Carrie in Decatur. \u00a0Along with having a fun weekend catching up and enjoying our time together we ate some incredible food. \u00a0Carrie made us empanadas with a chicken, black bean and corn filling. \u00a0They were crazy good. \u00a0The empanada dough is from <a href=\"http:\/\/smittenkitchen.com\/2009\/03\/beef-empanadas\/\" target=\"_blank\">Smitten Kitchen<\/a>, but the filling was her own creation. \u00a0I envy her ability and confidence in creating recipes without a recipe. \u00a0Someday I will be able to break free from recipes and spread my culinary wings&#8230;<\/p>\n<p>The chicken filling was good, but Carrie mentioned trying a different filling of roast beef at some point. \u00a0On her way to Albuquerque this week, Carrie made a pit stop here and spent a few days with us. \u00a0We tried these roast beef empanadas with lovely results. \u00a0The flavors are quite different from a traditional empanada. \u00a0It reminded me of a cheese-steak, only wrapped in pastry instead of a soft bread roll. \u00a0Are you drooling? \u00a0I am.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-1222\" title=\"empanada\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/07\/empanada.gif?resize=450%2C372\" alt=\"empanada\" width=\"450\" height=\"372\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/07\/empanada.gif?w=450 450w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/07\/empanada.gif?resize=300%2C248 300w\" sizes=\"(max-width: 450px) 100vw, 450px\" data-recalc-dims=\"1\" \/><\/p>\n<p><!--more--><\/p>\n<h2>Roast Beef Empanada Filling<\/h2>\n<p>Courtesy of Carrie Hartman<\/p>\n<p>Roast:\u00a0<br style=\"padding: 0px; margin: 0px;\" \/><\/p>\n<ul>\n<li>1 pot roast (2-4 pounds)<\/li>\n<li>1-2 onions, halved and sliced<\/li>\n<li>kosher salt<\/li>\n<li>black pepper<\/li>\n<li>1 12 oz. can beef broth<\/li>\n<\/ul>\n<p>Filling:\u00a0<br style=\"padding: 0px; margin: 0px;\" \/><\/p>\n<ul>\n<li>\u00bd-1 teaspoon butter<\/li>\n<li>2 jalapenos, seeded and sliced<\/li>\n<li>salt, pepper, cayenne<\/li>\n<li>\u215b-\u00bc cup Worcestershire<\/li>\n<li>Onions and garlic, reserved from roast<\/li>\n<li>\u00bc cup juices from roast<\/li>\n<\/ul>\n<p>Cook Roast: Place meat, fat side up, in dutch oven. Sprinkle with salt and pepper. Place onions and garlic on top of roast. Pour in beef broth.\u00a0<br style=\"padding: 0px; margin: 0px;\" \/><br style=\"padding: 0px; margin: 0px;\" \/>Bake at 325\u00b0 for 2-4 hours, until done.\u00a0<br style=\"padding: 0px; margin: 0px;\" \/><br style=\"padding: 0px; margin: 0px;\" \/>Filling: Remove roast and set aside to cool. Trim fat and chop meat. Melt butter in large skillet over medium heat. Saute jalape\u00f1os for 2-3 minutes. Add in onions and garlic from roast pan. Continue to saute until almost all liquid has evaporated. Add in chopped roast and Worcestershire. Season to taste.<\/p>\n<h2><strong>Empanada Dough<\/strong><\/h2>\n<ul>\n<li>4 1\/2 cups unbleached all-purpose flour (I used 1 1\/2 cups whole wheat flour + 3 cups all-purpose)<\/li>\n<li>3 teaspoons salt<\/li>\n<li>2 sticks (1 cup or 8 ounces) cold unsalted butter, cut into 1\/2-inch cubes<\/li>\n<li>2 large eggs<\/li>\n<li>2\/3 cup ice water<\/li>\n<li>2 tablespoons distilled white vinegar<\/li>\n<\/ul>\n<p>Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.) Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into two flat rectangles and chill them, each wrapped in plastic wrap, at least 1 hour. Dough can be chilled up to 6 hours total.<\/p>\n<p>Roll out dough to \u215b-\u00bc inch thickness. Cut into rounds 4-6 inches in diameter. Place 1-2 teaspoons of filling in the center of each round. Fold over and pinch to close. Brush with egg wash.\u00a0<br style=\"padding: 0px; margin: 0px;\" \/><br style=\"padding: 0px; margin: 0px;\" \/>Bake @ 425\u00b0 for 20-25 minutes until golden brown. Cool for 5-10 minutes.<\/p>\n<p>We served these with sour cream on the side. \u00a0We also added a little bit of smoked provolone in each empanada which made it even more like a cheese-steak! \u00a0These were quite good, and I&#8217;ll make them again. \u00a0The dough is so versatile that it might just inspire me to make up my own filling&#8230;we&#8217;ll see.<\/p>\n<h2><span style=\"font-family: 'Lucida Grande'; color: #666666; font-size: small;\"><span style=\"line-height: normal;\">The filling<\/span><\/span><\/h2>\n<h2><span style=\"font-family: 'Lucida Grande'; color: #666666; font-size: small;\"><span style=\"line-height: normal;\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-1168\" title=\"empanada5\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/07\/empanada5.jpg?resize=425%2C416\" alt=\"empanada5\" width=\"425\" height=\"416\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/07\/empanada5.jpg?w=425 425w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/07\/empanada5.jpg?resize=300%2C293 300w\" sizes=\"(max-width: 425px) 100vw, 425px\" data-recalc-dims=\"1\" \/>The dough<\/span><\/span><\/h2>\n<div><span style=\"font-family: 'Lucida Grande'; color: #666666; font-size: small;\"><span style=\"line-height: normal;\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-1164\" title=\"empanada\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/07\/empanada.jpg?resize=450%2C375\" alt=\"empanada\" width=\"450\" height=\"375\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/07\/empanada.jpg?w=450 450w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/07\/empanada.jpg?resize=300%2C250 300w\" sizes=\"(max-width: 450px) 100vw, 450px\" data-recalc-dims=\"1\" \/><\/span><\/span><\/div>\n<h2><span style=\"font-family: 'Lucida Grande'; color: #666666; font-size: small;\"><span style=\"line-height: normal;\">Filling the Dough<\/span><\/span><\/h2>\n<h2><span style=\"font-family: 'Lucida Grande'; color: #666666; font-size: small;\"><span style=\"line-height: normal;\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-1165\" title=\"empanada2\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/07\/empanada2.jpg?resize=400%2C335\" alt=\"empanada2\" width=\"400\" height=\"335\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/07\/empanada2.jpg?w=400 400w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/07\/empanada2.jpg?resize=300%2C251 300w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-recalc-dims=\"1\" \/>Folding and Closing the Empanadas<\/span><\/span><\/h2>\n<div><span style=\"font-family: 'Lucida Grande'; color: #666666; font-size: small;\"><span style=\"line-height: normal;\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-1166\" title=\"empanada3\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/07\/empanada3.jpg?resize=425%2C388\" alt=\"empanada3\" width=\"425\" height=\"388\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/07\/empanada3.jpg?w=425 425w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/07\/empanada3.jpg?resize=300%2C273 300w\" sizes=\"(max-width: 425px) 100vw, 425px\" data-recalc-dims=\"1\" \/><br \/>\n<\/span><\/span><\/div>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2009\/07\/15\/roast-beef-empanandas\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>A few weeks ago Ben and I went to visit our friends Jason and Carrie in Decatur. \u00a0Along with having a fun weekend catching up and enjoying our time together we ate some incredible food. \u00a0Carrie made us empanadas with a chicken, black bean and corn filling. \u00a0They were crazy good. \u00a0The empanada dough is [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[4],"tags":[],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-iL","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/1163"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=1163"}],"version-history":[{"count":10,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/1163\/revisions"}],"predecessor-version":[{"id":1172,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/1163\/revisions\/1172"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=1163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=1163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=1163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}