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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 8 |
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In 'Three Guys from Miami Celebrate Cuban' Ingredients:
3 cups fresh spinach, chopped |
1/3 cup olive oil |
4 garlic cloves, finely chopped |
1 1/2 cups roma tomatoes, seeded, peeled, and chopped |
4 hard-boiled eggs, chopped |
1 tablespoon fresh lemon juice |
salt |
pepper |
2 cups flour |
1/2 teaspoon salt |
1 teaspoon baking powder |
2 tablespoons butter |
4 tablespoons lard (or vegetable shortening) |
1 whole egg |
1 egg yolk |
1/2 cup cold water (more or less) |
Directions:
1. Steam the spinach in a steamer until wilted, but not mushy-just a minute or two in the steamer.
2. Heat the olive oil in a saute pan; when it is moderately hot, quickly stir in garlic and tomatoes, stirring constantly, for a couple of minutes.
3. Remove pan from heat and let cool; mix in the cooked spinach, salt and pepper to taste.
4. Dough: sift the flour with the salt and baking powder; place half the flour mixture in a big mixing bowl; make a well in the center.
5. Place the butter, large, eggs, and water in the well.
6. Mix at low speed to form a paste.
7. Continue to mix in the remaining flour mixture until all is added; you may need to add water-slowly and in small quantities-until the dough reaches the right consistency.
8. The dough should be soft and pliable, like pie dough.
9. Place the dough in a bowl, cover with plastic wrap and refrigerate for 30 minutes.
10. Lightly flour a work surface; divide the dough into 4 pieces (keep the pieces you aren't using in the refrigerator until you need them).
11. Use a floured rolling pin to roll out the dough about 1/8 inch thick.
12. Use a large round cookie cutter or bowl (about 4 inches in diameter) to cut circles from the dough.
13. Use a slotted spoon (to allow any excess liquid to drain from the filling) and put some filling in the center of the circle and fold over to make a half circle; don't overfill.
14. Seal the edges of the dough with your fingers or with a fork to make a scalloped edge.
15. Get a large frying pan and add enough vegetable oil to cover the empanadas completely; heat the oil to the frying stage, about 350°.
16. Fry the empanadas in oil, turning occasionally until brown on all sides; drain on paper towels; serve hot.
17. **You may also bake these in the oven on a lightly greased baking sheet at 350° for approximately 15-20 minutes, or until golden brown.
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