Meat Empanadas

Empanadas are an all-occasion favorite finger food in Latin America. They are fun and hit the spot alone or with a dip of your choice. Below you’ll find a spicy pomegranate & honey dip for Rosh Hashanah, and a chimichurri for balance. The empanadas can be made in advance and frozen, and can be baked or fried.  Makes 60 small empanadas.

INGREDIENTS

Dough

5 cups all-purpose flour

8 tablespoons vegetable shortening, or oil (olive or vegetable)

1 teaspoon kosher salt 2 cups water

¼ cup of flour for rolling dough

1-2 teaspoons herbs of choice such as oregano and/or rosemary (optional)

¼ teaspoon garlic powder (optional)

1 egg (for brushing on empanada before baking)

Chimichurri

1 cup parsley

1 cup cilantro (optional)

4 garlic cloves, chopped

1 chili pepper, seeded and sliced

3 tablespoons lemon juice or vinegar

½ cup olive oil

Salt and pepper

Combine the ingredients by chopping, with a mortar and pestle, or in a food processor.

Sweet Dip

½ cup pomegranate juice or syrup

2-3 tablespoons honey

¼ cup cooking wine or red wine

¼ cup sweet and spicy BBQ sauce

¼ fresh chili pepper, seeded and sliced (optional)

Fresh springs of thyme or rosemary

1 pinch salt & black pepper

1 egg (for brushing on empanada before baking)

Simmer the ingredients together until they thicken to a dip.

INSTRUCTIONS

Dough

Combine 5 cups of flour and salt. Mix in the shortening/margarine/oil. Add the water slowly until it forms a ball, you may not need all the water. Knead for 3-5 minutes or until shiny. Cover the dough with a clean kitchen towel and let it rest for 20-30 minutes. Roll out dough and cut the dough with the top of a glass dipped in flour or do it this way: Grease your hands and roll the dough into walnut size balls. Gently toss the dough balls in flour. Let them rest at room temperature for 20-30 minutes. Roll out the balls of dough so they are 4”-5” in diameter. Place a tablespoon of filling in the center of each circle. Dampen the edges of each circle with water, fold one half over the filling and pinch the empanada shut. Press a fork around the edge or watch a video to see how to fold them like a pro. Refrigerate the empanadas for 30 minutes before frying (not necessary if baking).

Filling

Sauté the onions in oil until translucent, approximately 5 minutes. Add the pepper and garlic and stir for 2 minutes. Stir in the tomato paste, tomato sauce and water and cook a few more minutes until the mixture thickens. In a separate pan, brown the beef. Add the meat to the tomato mixture and simmer until the liquid evaporates. Stir in the chili pepper, cumin, turmeric, paprika, salt and pepper and remove from heat.

Bake or Fry

Bake the empanadas on parchment-lined baking pans at 375 for 20-25 minutes. Whip up the egg with a tablespoon of water and brush it on the empanadas before baking. Fry in oil on a medium high heat for one minute on each side or until golden brown. Place the fried empanadas on paper towels or paper bags before serving. The sauce can be dipped into or spooned into your empanada. Enjoy!

Recipe Contributed by Cindy Silvert, food columnist, humor writer, self-taught cook, former Southern NJ JNF-USA Board President and the author of “Aliyah.” You can purchase the book here (all proceeds go to JNF-USA). In Aliyah, Cindy teamed up with Jewish National Fund-USA to take readers on a journey through the history of Israel’s immigrant migration and the food they took with them. Mixing mouthwatering recipes with heartwarming tales of Jews from all over the globe returning home, she shows how Jews arrived in Israel from a farm in Argentina, the hot deserts of Egypt, the United States, and more, as well as the delectable dishes from each location that are now a part of Israel’s culinary culture.