If your kitchen is very warm, refrigerate all of the dough ingredients for 30 minutes before making the dough. If the dough ever becomes too soft and/or sticky to work with, simply return it to the refrigerator until firm; a dough scraper also comes in handy here. There should be plenty of dough to cut out and make 48 empanadas without having to reroll any dough scraps; we found the rerolled scraps of dough to be very tough. The filling can be made while the dough rests in the refrigerator.
http://www.cooksillustrated.com/recipe.asp?recipeids=3988&bdc=47856
- For Dough
- sugar
- table salt
- ice water
- For Filling
- olive oil
- tomato paste
- ground cumin
- ground cloves
- cayenne pepper
- percent lean ground chuck
- low-sodium beef broth
- sugar
- Table salt and ground black pepper
Makes about 2 1/2 cups
Serve with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining flavorful oil is great for dipping with bread.
- extra-virgin olive oil
- minced fresh oregano leaves
- grated zest from 1 lemon
- red pepper flakes
- water
- paprika
- pepper
- shredded cheddar cheese
- crescent roll dough
- shredded lettuce
- chopped tomatoes
- diced onions
- chopped black onions
- salsa
- sour cream
- small new red potatoes
- ranch dressing mix
- crushed cornflakes
Good with JR’s Chocolate Tart
- Pastry Flour
- Sugar
- Butter
- yolks
- Cream
- maple syrup
- sliced almonds
- unsalted butter
- melted butter
- Granny Smith apple
- Brie
- chicken broth
- salt
- black pepper
- ground nutmeg
- heavy cream
- chopped fresh flat-leaf parsley
- all-purpose flour
- sugar
- coarse salt
- ground ginger
- freshly ground white pepper
- unsalted butter
- heavy cream
- non-fat dry milk product
- vanilla flavored powdered non-dairy coffee creamer
- unsweetened instant tea
- powdered sugar
- ground cinnamon
- ground cloves
- ground cardamon
- allspice