This is the same for all the empanadas. Yields approximately 15 shells.
1 cup of all purpose flour 1 teaspoon of salt 1 tablespoon of shortening ½ cup of water
1. Mix all the ingredients together until you have a smooth dough, the refrigerate for 30 minutes. 2. Roll the dough with a rolling pin to a thickness of 2 mm. 3. Use a 6 inch round cookie cutter to cut the shells.
4. You can preserve these in the fridge but always remember to put flour between each disc.
Venison Empanadas (left)
1 ½ cups of ground venison ½ cup of black raisins ½ cup of diced white onions ½ cup of diced red peppers A pinch of cayenne Thyme Salt, pepper ½ glass of red cabernet wine 1 tbsp of olive oil 1 egg, beaten (for egg wash)
1. Place the oil in a pan on high. Once the oil is hot, sauté the onions and peppers together. 2. Once they are tender, add the raisins and spices and stir. 3. Add the venison and mix until fully cooked. 4. Deglaze with the cabernet until the wine evaporates. 5. Allow filling to cool and proceed to assemble the empanadas in the same manner as the previous recipe. 6. Get the empanada shells from the fridge and with a full tablespoon place the filling in the middle of the disc. 7. To close the empanadas, sprinkle some water to the edges of the disc and fold in half keeping the filling in the middle. 8. Press the edges together with a fork to ensure that the empanadas are properly sealed. 8. Paint the empanadas with egg wash. 9. Bake for 8 minutes at 400°F.
Fish Empanadas (middle)
We used Salmon and Walleye in ours but you can substitute with any fish.
1 cup of Salmon fillet, diced small 1 cup of Walleye fillet, diced small ½ cup of chopped spring onions ½ cup of shredded feta cheese Salt and Pepper ½ glass of white wine 1 tbsp of olive oil
1. Place the oil in a pan on high. Once the oil is hot, sauté the spring onions until they golden and tender. 2. Add the fish and stir. 3. When you feel that the fish is starting to stick to the bottom of the pan, add the white wine to deglaze and cook until it evaporates. 4. Remove from heat and season with salt and pepper. 5. Let the mixture cool and add the feta cheese mixing all ingredients together. 6. If you have an excess of liquid, strain the filling and press with a spoon to dry it out but not completely, filling should have some moisture. 7. Allow filling to cool and proceed to assemble the empanadas in the same manner as before. 8. Paint the empanadas with egg wash . 9. Bake for 8 minutes at 400°F.
Grouse Empanadas (right)
1 ½ cup of diced grouse breast 1/3 cup of diced white onions 1/3 cup of diced red peppers 1/3 cup of diced tomatoes A pinch of cayenne ½ cup of diced apricots 2 table spoons of orange zest ½ glass of pinot noir 1 tbsp of olive oil 1 egg, beaten (for egg wash)
1. Place the oil in a pan on high. Once the oil is hot, sauté the onions, apricots and peppers together. 2. Add the duck and stir until the duck is cooked through. 3. Add seasoning and then deglaze with the pinot noir until wine is evaporated. 4. Add the orange `zests and mix. 5. Allow filling to cool and proceed to assemble the empanadas in the same manner as before. 6. Paint the empanadas with egg wash. 7. Bake for 8 minutes at 400°F.
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