Empanadas with Avocado Cream and Fresh Salsa

New Day Recipes

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Farm to Table: Ground Beef OR Lamb Empanadas with Avocado Cream, Fresh Salsa and Feta

 

Ingredients:

(Makes 10 Empanadas)

  • 1 lb ground lamb or grass-fed Beef
  • 2 tbsp extra virgin olive oil
  • 1/2 vidalia onion finely chopped
  • 2 tsp white balsamic capers
  • 1 tbsp chopped fresh oregano
  • 2tbsp chopped fresh mint
  • 1/4 cup chopped Roma tomatoes
  • 1 tsp cumin
  • 4 cloves finely chopped garlic
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • salt and white pepper to taste

 

Dough: 

  • 3 cups all purpose flour( **if GLUTEN FREE sub gluten free flour)
  • 1 tsp baking powder
  • 1/8 tsp sea salt
  • 1 stick butter
  • 2 tbsp orange juice
  • 1/cup sparkling chilled water
  • 1 tsp annato color(optional)

Mix the flour, salt and baking powder in a food processor. Add the pieces of butter, orange juice and sparkling water – add 1/2 cup of the water to start and then add more as needed or until dough clumps begin to form. After mixed , knead in annato color. Form a ball with the dough and knead lightly. Place the dough in bowl, cover and let sit at room temperature for about an hour. ( IF YOU DON’T WANT TO DO THE DOUGH, GOYA MAKES A PRE-MADE SHELL) .

MEAT:
Heat oil in a large skillet over medium heat. Add ground lamb/ beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions,garlic and cook until soft, about 5 minutes more. Stir in tomatoes, capers, cilantro ,oregano , spices and Lower heat to medium-low and simmer about 15 minutes.

DOUGH:
On a lightly floured work surface, using a rolling pin, roll out 4″round discs (make thin, a little more than the thickness of a nickel). Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork. 3. Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.

 Avocado Cream:

  • 3 ripe avocados
  • 1 pint heavy whipping cream
  • 2 tbsp lemon juice
  • 1/8 tsp cumin and chili powder
  • salt and white pepper to taste

( LIGHTER VERSION, LEAVE OUT THE CREAM ;)
In a large bowl, whip your cream like you would make for dessert ,set aside. In a blender or food processor, puree your avocado, adding slowly your lemon juice, then your spices, salt and pepper. Slowly add your avocado puree to your whip cream and fold in.

Salsa: 4 chopped fresh tomatoes, 4 cloves garlic finely chopped, 1/2 onion chopped, handful cilantro, chopped, 1 tsp cumin limes or key limes – juice about 1/4 cup, 1/4 cup extra virgin olive oil, 1 tsp sea salt, cracked pepper(taste), and a pinch of cayenne.

Garnish: Start with your avocado cream on the bottom, place your empanada down, spoon of salsa, feta, and a touch of chopped mint.

Buen Provecho! Enjoy!

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