Cuisinart 14-CUP - Manual (Page 43)

43 ENTRÉES
makes 35 empanadas
Approximate preparation time: 50 minutes, plus 15 minutes
for cooking
Insert the large metal chopping blade into the large work bowl of
the Cuisinart
® Food Processor. Put the flour, baking powder,
sugar, and salt into the work bowl and process for 15 seconds to
sift. Add the butter evenly over the dry ingredients and pulse
until mixture resembles a coarse meal. Add the egg yolks and
milk, and pulse until mixture forms a soft dough ball.
Wrap dough ball in plastic and allow to rest while you prepare
the filling. If not using right away, place wrapped dough in the
refrigerator to use within 1 to 2 days.
Insert the large metal chopping blade into the medium work
bowl. With the machine running, drop the garlic and jalapeño
through the small feed tube to finely chop. Add the onion and
pepper and pulse to chop. Remove work bowl and reserve.
Put the olive oil into a large sauté pan and place over medium
heat. Once the oil shimmers across the pan, add the onions,
peppers, garlic, and jalapeño. Sauté until vegetables are soft and
fragrant, about 10 minutes.
While vegetables are cooking, replace the chopping blade with the
slicing disc, adjusted to 6mm, and slice the sweet potato. Cut the
slices into cubes and add them to the onion mixture with ¼
teaspoon of salt; cook until just tender, about 5 minutes. Stir in the
black beans and spices, including the remaining salt, and simmer
for about 10 to 12 minutes. Stir in the lime juice and corn. Allow to
cool to room temperature before filling empanadas.
Assembling the empanadas:
If dough has been refrigerated, allow it to come to room
temperature before rolling. Roll the dough on a floured surface
to ¹∕
8
-inch thick. Using a small plate, about 4 to 5 inches in
diameter as a guide, cut circles into the dough. Fill each circle
with about 2 tablespoons of filling. Fold the circle in half,
enclosing the filling, leaving an inch space from the filling to the
edge of the dough. To close the empanada, start with one end
and fold the corner in towards the center of the circle, as if you
were folding a dog-ear corner. Continue making overlapping
folds, creating a crimped effect, in the same direction until you reach the opposite corner. Fold the last
fold underneath the empanada to seal it.
Continue with the remaining empanadas.
Put the vegetable oil into the same sauté pan after cleaning. Heat oil over medium-high heat until ready
to pan fry. Test oil by dropping a pea-sized piece of dough into the pan; if the oil sizzles immediately, the
oil is ready. Cook 3 to 4 empanadas at a time, about 45 seconds to 1 minute per side, or until well
browned and cooked through. Remove empanadas with tongs and drain on a paper towel-lined baking
sheet. If desired, reserve empanadas in a 200°F oven until ready to serve.
Nutritional information per empanada:
Calories 170 (34% from fat)
| carb. 23g | pro. 5g | fat 6g |
sat. fat 3g | chol. 39mg | sod. 376mg | calc. 40mg | fiber 2g
These empanadas are delicious served with guacamole,
salsa fresca, and sour cream .
SWEET POTATO AND BLACK BEAN EmPANADAS
d
ouGh
:
5 cups unbleached ,
all purpose flour
1½
tablespoons bakinG
powder
1¼
teaspoons Granulated
suGar
1¼
teaspoons kosher salt
½
cup plus
2
tablespoons
unsalted butter
,
cut into
small cubes
5
larGe eGG yolks
1¼
cups whole milk
f
illinG
:
3
to
4
Garlic cloves
2
jalapeño peppers
,
seeded
1
medium onion
,
cut into
1-
inch pieces
1
red bell pepper
,
cut into
1-
inch pieces
1
tablespoon olive oil
1
larGe sweet potato
1½
teaspoons kosher salt
,
divided
2
cans
(
each
20
ounces
)
black beans
2
teaspoons chili powder
1
teaspoon paprika
½
teaspoon Ground cumin
¼
teaspoon Ground
cinnamon
1
teaspoon fresh lime juice
¾
cup cooked corn
½
cup veGetable oil for
cookinG the empanada