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Three Guys From Miami Official Cuban Food Recipe Site

How to Make the Best Cuban Empanadas

Glenn Lindgren: In Spanish, 'empanar' means to bread, or coat with bread crumbs. Empanadas are pastries filled with meat, seafood, cheese, and so on. This dish probably originated in Galicia in Spain. It is a common dish throughout Latin America.

Jorge Castillo:They are extremely popular in Argentina and many of the varieties include hard boiled eggs and raisins!

Raúl Musibay: Empanadas are a popular item for street vendors, because they are easy to eat on the run.

Jorge Castillo:Empanadas come in all sizes, from large "complete meal" versions to small little bocaditos, used as appetizers at parties and family gatherings.

Glenn Lindgren: In Cuba, the empanada was most likely introduced by the Spanish and given an island flavor with a touch of citrus, garlic, onion and pepper.

Jorge Castillo:Many Cuban families make empanadas for special occasions like birthdays, baptisms, holidays – any occasion that would have a party associated with it.

Raúl Musibay: Seems like everybody in Miami has a different empanada recipe!

Glenn Lindgren: Some are baked and some are fried.

Jorge Castillo:There's also several different types, each a little bit different - Cuban, Colombian, Argentinean, Nicaraguan...

Raúl Musibay: And the fillings! There are many, many things you can put in an empanada!

Cuban Empanadas

By Three Guys From Miami

Prep time: 35 minutes
Cook time: 25 minutes
Total time: 1 hour
Yield: 14-18 empanadas

Crisp, flaky wedges of pastry surround a filling of ham, beef, chicken and more!

DOUGH RECIPE 1 (Baked)

See also Dough Recipe 2 (Fried) and Filling Recipes below.

INGREDIENTS:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon sugar
8 ounces cream cheese, softened
1 stick butter, softened
1 large egg beaten lightly with 1/4 t. water (for glaze)

Sift the flour, then sift it again with the salt, baking powder, and sugar, and set aside. In a large bowl, using a hand or electric mixer, mix the cream cheese and butter together until well blended. Add the flour mixture and mix until smooth. Cover and refrigerate at least 30 minutes.

Makes 12 to 14 empanadas

2 cups flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon sugar 4 tablespoons lard 2 tablespoons butter 1 whole egg PLUS 1 egg yolk 1/2 cups cold water (Plus or minus to bring dough to proper consistency)

Sift the flour with salt, baking powder and sugar. Place half of the flour in a large mixing bowl. Make a well in the center. Place the butter, lard, eggs, and water in the well. Mix together by hand to from a paste. Continue to add more flour until all of the flour is added. You may need to add water – slowly and in small quantities until the dough reaches the right consistency. The dough needs to be soft and pliable, like pie dough. Place the dough in a bowl, cover with a clean, damp dish towel, and let stand for 30 minutes at room temperature.

Dough Recipe 2

Fried

INGREDIENTS:

Filling Instructions for Either Dough Recipe:

Lightly flour your work surface.

Divide the dough into four pieces (for the baked recipe, keep the pieces you aren't using in the refrigerator until you need them) and use a floured rolling pin to roll out the dough about 1/8 inch thick.

Cut the dough into circles, with a cookie cutter or small bowl.

(Size the circle according to how large you want your empanadas. We like a 4-inch diameter bowl.)

Put a small quantity of filling in the center of the circle and fold over to make a half circle.

Don't over-fill! Seal the edges with a fork to make a scalloped edge.

You can also make an empanada of any size by taking the "freehand" approach. Just roll out your dough as large as you want it – but remember it has to fit in the oven or frying pan!

Cut the dough into a large, rough circle. (Don't worry about making a perfect circle. You will trim the dough in the following steps.) Put some filling in the center of the circle and fold over to make a half circle.

Don't over-fill! Use a pizza wheel to trim away the excess dough and make a nice half-moon shape. Seal the edges of the dough with your fingers to make a scalloped edge.

The Fillings:

2 tablespoons olive oil 1 cup onion, finely chopped 3 cloves garlic, minced 4 chicken thighs 1 bay leaf 1 cup chicken broth 1/4 cup white wine 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons flour 3 tablespoons cornstarch mixed with 1/4 cup water

Sauté the onion over medium heat in the olive oil for two to three minutes or until translucent. Add garlic and cook an additional one minute, stirring constantly. Remove from heat and set aside.

Place chicken, bay leaf, chicken broth, wine, salt, and pepper in a three-quart saucepan. Add enough water to just cover. Bring to a boil, reduce heat to low, and simmer until the chicken is cooked – about 30 minutes.

Remove the chicken, and allow it to cool. Strain and save the broth.

When the chicken is cool enough to handle, skin and de-bone. Finely shred the meat. Stir in the flour, and the onion/garlic mixture you set aside (above). Stir in 1/4 cup of the broth. Bring to a boil, reduce heat to low and simmer for five to 10 minutes.

Use the cornstarch (mixed with water) to tighten up the filling. Add just enough to make the filling moist but not runny. Put one tablespoon of the filling into the center of each circle, then seal and cook as indicated in the baked or fried recipe.

INGREDIENTS:

Empanadas de Pollo – Chicken Empanadas Recipe

Sauté the onion over medium heat in the olive oil for two to three minutes or until translucent. Use raw medium shrimp, 50-60 count per pound. (You don't need them any bigger and you'll save money with the smaller size.)

Add garlic, shrimp, tomatoes, cumin, pepper, and salt, stirring lightly. Cook an additional two minutes only, stirring constantly until the shrimp start turning pink. Set filling aside and let cool.

When filling empanadas, put one tablespoon of the filling into the center of each circle, sprinkle with a little fresh cilantro, then seal and cook as indicated.

INGREDIENTS:

Empanadas de Camarones – Shrimp Empanadas Recipe

3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic mashed
2-3 Roma tomatoes, peeled and chopped fine (about 2 cups)
1/4 teaspoon ground cumin
1/4 teaspoon white pepper
1 teaspoon salt
3/4 lb raw shrimp 50-60 count per pound peeled and de-veined
1/4 cup fresh cilantro chopped

2 tablespoons olive oil 1 medium onion, finely chopped 1 green pepper chopped 3 cloves garlic, minced 1/8 teaspoon cinnamon 1 teaspoons salt 1/4 teaspoon black pepper 1 lb leftover beef roast, shredded 4 hard-boiled eggs, chopped

Sauté the onion and green pepper over medium heat in the olive oil for two or three minutes or until translucent. Add garlic and cook an additional one minute, stirring constantly.

Add cinnamon, salt, black pepper, and roast beef and cook for 20 minutes. Fold in hard-boiled eggs.

Carne Asada Empanadas – Beef Empanadas Recipe

INGREDIENTS:

1 cup mild white cheese, grated
1 cup cooked chicken dark meat shredded
2 cloves garlic minced
1/2 teaspoon ground cumin
Salt & Pepper to taste

Mix together all ingredients in a bowl. Keep refrigerated until you are ready to stuff the empanadas.

Empanadas de Pollo y Queso – Chicken and Cheese Empanadas Recipe

INGREDIENTS:

Guava paste (canned)
Cream Cheese

Cut the guava and cream cheese into small slices, just large enough to fill your empanadas. Layer one slice of each in each empanada.

Empanadas de Guayaba y Queso – Guava and Cheese Empanadas Recipe

INGREDIENTS:

Melt the butter in a saucepan and make a roux by gradually whisking in the flour until you have a smooth paste. Whisk in the milk and continue cooking on low heat stirring constantly until the sauce thickens. Add the pepper and nutmeg. Gradually fold in the ground ham or ground chorizo. The filling should be stiff. Add salt only if necessary after tasting!

6 tablespoons butter 1/4 cup flour 2 cups milk, room temperature 1/4 teaspoon black pepper 1/4 teaspoon nutmeg 2 cups ground ham or ground chorizo

INGREDIENTS:

Empanadas de Jamón o Chorizo – Ham or Sausage Empanadas Recipe

Fry the red and green bell pepper and onion in olive oil until the onions are limp. Add the garlic and sauté for an additional two minutes, stirring occasionally. Remove from heat, add crab meat and mix in thoroughly. Salt and pepper to taste. Let this mixture cool.

Beat two eggs until they are frothy. Fold the beaten eggs into the crab mixture. Add one tablespoon sherry. Gradually add the bread crumbs until you have a stiff, pliable filling.

Olive oil for sautéing 1 red bell pepper, diced 1 green bell pepper, diced 1/4 cup onion, diced 1 garlic clove minced 1 pound crab meat Salt and pepper to taste 2 eggs 1 tablespoon dry sherry 1/2 cup bread crumbs

Empanadas de Cangrejo – Crab Empanadas Recipe

INGREDIENTS:

Mix all ingredients together in a bowl.

Fry the mixture until the beef is browned. Mop up some of the excess oil from the pan with a paper towel, but DO NOT drain!

Let cool and use immediately to fill empanadas.

1 pound ground beef 1 chorizo link ground 1 medium onion, diced 3 cloves garlic mashed with 1/2 teaspoon salt Olive oil for frying

Empanadas de Carne y Cebolla – Meat and Onion Empanadas Recipe

INGREDIENTS:

Preheat the oven to 350º

Place the pastries on a lightly greased cookie sheet 2 inches apart, brush with the egg wash, and bake until lightly browned, 15 to 20 minutes. They can be made ahead of time, refrigerated, and reheated in a 350º oven for 4 to 6 minutes.