Empanadas with Alex Obregon from Solsa Hot Sauce
Straight from Costa Rica (by way of midcoast Maine…) Alex is back with another delicious recipe. These empanadas can be frozen after making them, ready to bake up another day when you’re short on time.
For the Dough
3 C All Purpose Flour
Begin by adding water to the flour. Add oil and a pinch of salt, knead and let rest for 30-60 minutes.
Cut into small pieces and form 1½ ” – 2”balls of dough.
Stuffing #1 Beef
½ lb Ground Beef (or chicken, tofu, etc)
½ cup Yellow Onion, chopped
1 teasp Cayenne Pepper
2 Tbs Worcestershire Sauce
½ tsp Garlic Powder
1 Hard Boiled Egg, cooled and chopped
½ C Scallion, chopped (use white and green parts)
? C Broth
In a pan over medium-high heat, coat surface with 1-2 teasp olive oil.
Start with the onions and cook for about 5 mins stirring occasionally
Add Worcester sauce, cayenne pepper, garlic and salt to taste, mix.
Open a well in the middle and add the ground beef, increase heat to high temp.
Begin to mix the ingredients in the pan until well combined and the meat starts to brown
Add 1/4 cup of broth and cover to simmer until the liquid is absorbed/evaporated (about 5-8 mins)
Remove from heat and let cool down.
Once cool add the chopped egg and mix it in.
Stuffing #2 Caprese
5 Roma Tomatoes
1½ C Shredded Mozzarella Cheese
? cup Basil, coarsely chopped
3 tbsp Pesto (optional)
Remove seeds from tomatoes and cut into ¼” pieces. Reserve 1 cup of the diced tomato for the sauce and put the rest in a bowl. Add shredded cheese and basil. Combine to an even mix.
1C Parsley, finely chopped
Juice of 1 Lemon
1 teasp Garlic, finely chopped
1C Diced Tomato (from above)
Mix ingredients and add salt to taste
Making the Dough Discs
Using a rolling pin, stretch the dough balls into 6”-8” discs.
Place 1-2 spoons of the mix in the middle and fold over itself pressing the edges with a fork to seal. (Tip- poke the tops with the fork to allow steam to escape and prevent breaking the sealed edges)
Line a sheet pan with parchment or a silicone baking sheet and arrange the empanadas so they don’t touch each other.
Bake for 5 to 10 mins at 475°, or until golden brown.
Set aside and let them cool down for a few minutes.
The caprese sauce goes great with the meat version too, just split the empanadas in a half and add sauce using a spoon for a mouthful of flavor.