If you refrigerate overnight (up to 3 days!) it will become a solid block which is impossible to wrap neatly.
Goal filling texture – Cool/cold but spreadable.
#Cooking nytimes sweet potato pie plus
Plus also it will “steam” inside the pastry and make it soggy. Hot filling = melts butter in pastry = less flaky. Also by this time the potato should be cooked through.Ĭool filling completely before using, at least 2 hours. Goal: juicy but not watery – We want the mixture to be juicy (because nobody likes a dry empanada filling!) but not watery (because nobody likes soggy pastry!). Then add everything else, stir, and simmer for 15 minutes. Cook off the tomato paste for 1 minute to caramelise it a bit which releases more flavour. Then cook the beef, breaking it up as you go. Don’t skip this step! Maximum flavour release and I love how it just seamlessly mixes in with the beef.Ĭook like bolognese! Start with onion and garlic, then chorizo to get the tasty red oil out and make it nice and golden. It really does not take long if you chop the chorizo beforehand, just 10 seconds or so. Really, it’s no different to making bolognese – except it’s less saucy and it has punchier flavours! 😎Ĭhorizo blitz – Use a stick blender to blitz the chorizo into a paste. Green onion – For freshness and appealing green bits. Garlic and onion – Aromatics for flavour base. Dry filling is a gripe I have with empanadas I’ve tried in my time! Water makes the filling watery which makes the pastry soggy.Ĭhicken stock/broth – For simmering, to provide a little liquid so the potato cooks. Some will argue that passata is not strictly traditional but I add it because it keeps the filling nice and juicy. Tomato passata (puree) – Pureed, strained plain tomato, widely available these days in Australia in the pasta and canned tomato aisle. Nobody has ever accused me of bland food! 😂 I am a little more heavy handed on the spices than most recipes because I like a punchier flavoured filling. Herb and spices – Fresh thyme, cayenne, oregano, paprika and cumin. Starchy potatoes work best because they are fluffier when cooked but any potato really will work just fine. Potato cubes – A traditional inclusion in empanada filling.
LOVE how it blends seamlessly into the beef! It gets a punch of flavour from chorizo and spices.īeef – Just ordinary beef mince / ground beef.Ĭhorizo – The above mentioned flavour punch! We blitz it up into a paste using a stick blender for maximum effect. Chorizo beef empanada filling Empanada filling ingredientsĮmpanadas come with all sorts of fillings. Start with the filling first because the empanada dough can be made in the time it takes to fully cool the filling. Wrapping the empanadas – Dead easy, because the pleats are 100% optional! You’ll love how easy this dough is to work with.
#Cooking nytimes sweet potato pie how to
The following sections step through how to make empanadas, as follows:Įmpanada filling – Nothing tricky here, it’s like making bolognese!Įmpanada dough – Made in a food processor for convenience, or hand if you prefer.
Proof of juicy filling in these empanadas! Empanada components Depending where you are, typical fillings vary and empanadas can be baked or deep fried. There’s also sweet versions too! Native to South America, almost every country in Latin America has their own version. Empanadas 101: These delicious handheld pies are pastries stuffed with a variety of savoury fillings including beef, chicken, pork, cheese and vegetables.
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