Empanadas

Claire Saffitz & Gaby

Special Equipment:

A 4½"-diameter cookie cutter

Deep-fry thermometer

Ingredients:

• • 2 cups lukewarm water

  • 1/2 cups (1 stick) unsalted butter, melted, slightly cooled

  • 1 Tbsp. lemon juice

  • 2 tsp. kosher salt

  • 1 tsp. sugar

  • 6 cups all-purpose flour, plus more for surface

From America's Test Kitchen

Serves 4 to 6 as an entrée

INGREDIENTS

FILLING

• • 1 large slice hearty white sandwich bread , torn into quarters

  • 2 tablespoons plus 1/2 cup low-sodium chicken broth

  • 1 pound 85 percent lean ground chuck

  • Table salt and ground black pepper

  • 1 tablespoon olive oil

  • 2 medium onions , chopped fine (about 2 cups)

  • 4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)

  • 1 teaspoon ground cumin

  • 1/4 teaspoon Cayenne

  • 1/8 teaspoon ground cloves

  • 1/2 cup packed cilantro leaves , coarsely chopped

  • 2 hard-cooked eggs , coarsely chopped

  • 1/3 cup raisins , coarsely chopped

  • 1/4 cup pitted green olives , coarsely chopped

  • 4 teaspoons cider vinegar

DOUGH

• • 3 cups (15 ounces) flour, plus extra for work surface

  • 1 cup (5 ounces) masa harina (or substitute extra flour)

  • 1 tablespoon sugar

  • 2 teaspoons table salt

  • 12 tablespoons (1 1/2 sticks) unsalted butter , cut into 1/2-inch cubes and chilled

  • 1/2 cup cold vodka or tequila (essential to texture of crust, do not substitute)

  • 1/2 cup cold water

  • 5 tablespoons olive oil (for baking empanadas)

INSTRUCTIONS

• 1. Process bread and 2 tablespoons chicken broth in food processor until paste forms, about 5 seconds, scraping down sides of bowl as necessary.

  2. Add beef, ¾ teaspoon salt, and ½ teaspoon pepper and pulse until mixture is well combined, six to eight 1-second pulses.

  3. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering.

  4. Add onions and cook, stirring frequently, until beginning to brown, about 5 minutes.

  5. Stir in garlic, cumin, cayenne, and cloves; cook until fragrant, about 1 minute.

  6. Add beef mixture and cook, breaking meat into 1-inch pieces with wooden spoon, until browned, about 7 minutes.

  7. Add remaining ½ cup chicken broth and simmer until mixture is moist but not wet, 3 to 5 minutes.

  8. Transfer mixture to bowl and cool 10 minutes.

  9. Stir in cilantro, eggs, raisins, olives, and vinegar.

  10. Season with salt and pepper to taste and refrigerate until cool, about 1 hour. (Filling can be refrigerated for up to 2 days.)

  11. Process 1 cup flour, masa harina, sugar, and salt in food processor until combined, about two 1-second pulses.

  12. Add butter and process until homogeneous and dough resembles wet sand, about 10 seconds.

  13. Add remaining 2 cups flour and pulse until mixture is evenly distributed around bowl, 4 to 6 quick pulses.

  14. Empty mixture into large bowl. Sprinkle vodka or tequila and water over mixture.

  15. Using hands, mix dough until it forms tacky mass that sticks together.

  16. Divide dough in half, then divide each half into 6 equal pieces. Transfer dough pieces to plate, cover with plastic wrap, and refrigerate until firm, about 45 minutes or up to 2 days.

  17. Adjust oven racks to upper- and lower-middle positions, place 1 baking sheet on each rack, and heat oven to 425 degrees.

  18. While baking sheets are preheating, remove dough from refrigerator.

  19. Roll each dough piece out on lightly floured work surface into 6-inch circle about ⅛ inch thick, covering each dough round with plastic wrap while rolling remaining dough.

  20. Place about 1/3 cup filling in center of each dough round. Brush edges of dough with water and fold dough over filling. Trim any ragged edges. Press edges to seal. Crimp edges of empanadas using fork.

  21. At this point, the empanadas can be covered tightly with plastic wrap and refrigerated for up to 2 days, or frozen.

  22. Drizzle 2 tablespoons oil over surface of each hot baking sheet, then return to oven for 2 minutes.

  23. Brush empanadas with remaining tablespoon oil.

  24. Carefully place 6 empanadas on each baking sheet and cook until well browned and crisp, 25 to 30 minutes, rotating baking sheets front to back and top to bottom halfway through baking.

  25. Cool empanadas on wire rack 10 minutes and serve.

Alternate filling (Tinga)

• • 2 pounds boneless pork butt , trimmed of excess fat and cut into 1-inch pieces (should weigh approx 1.5 lbs when trimmed)

  • 2 medium onions , 1 quartered and 1 chopped fine

  • 5 medium garlic cloves, 3 peeled and smashed and 2 minced or pressed through garlic press (about 2 teaspoons)

  • 4 sprigs fresh thyme

  • table salt

  • 2 tablespoons olive oil

  • 1/2 teaspoon dried oregano

  • 1 (14.5-ounce) can tomato sauce

  • 1 tablespoon ground chipotle powder (see note)

  • 2 bay leaves

INSTRUCTIONS

• 1. Bring pork, quartered onion, smashed garlic cloves, thyme, 1 teaspoon salt, and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to surface.

  2. Reduce heat to medium-low, partially cover, and cook until pork is tender, 75 to 90 minutes.

  3. Drain pork, reserving 1 cup cooking liquid. Discard onion, garlic, and thyme.

  4. Return pork to saucepan and, using potato masher, mash until shredded into rough ½-inch pieces; set aside.

  5. Heat olive oil in 12-inch nonstick skillet over medium-high heat until shimmering.

  6. Add shredded pork, chopped onion, and oregano; cook, stirring often, until pork is well browned and crisp, 7 to 10 minutes.

  7. Add minced garlic and cook until fragrant, about 30 seconds.

  8. Stir in tomato sauce, chipotle powder, reserved pork cooking liquid, and bay leaves; simmer until almost all liquid has evaporated, 5 to 7 minutes.

  9. Remove and discard bay leaves and season with salt to taste.