Empanadas, pastel, hand pies, pasties or patties……..

Empanadas with picadillo and Jamaican Patties with curried beef.

Empanadas with picadillo and Jamaican Patties with curried beef.

It doesn’t matter what you call them, whether its empanadas, pasties, patties, hand pies or pastel. The various names for empanadas really depend on where you’re eating them. But essentially they’re all the same thing, packets of dough filled with either sweet or savory fillings that are baked or fried. Empanadas are designed for portability, they’re popular street food throughout the Caribbean and Latin America.

I find that just about any pie crust recipe can be used to make empanada dough. The key is to roll the chilled dough to ¼” thick. You can find empanada presses at kitchen supply stores. You can also use discos. They’re pre-made pre-rolled rounds of dough and come in two varieties, plain wheat and annato flavored. The annato variety are orange in color. The recipes below will easily fill 10 discos with 1TBS of filling each. They come frozen, so you’ll need to thaw them in the fridge for at least 24 hours before using them.

Recipes

Jamaican Style Curried Beef
½ LB ground beef
1 finely minced scotch bonnet pepper (or whatever type of chili pepper you like)
4 cloves of garlic, finely minced
1 bunch of green onions finely chopped
cilantro
3 TBS Jamaican Curry
salt and pepper to taste
1 package of thawed discos or pie dough of your choice.

In a food processor, blend all the ingredients together except the beef and set aside. In a large skillet, on mediam high, brown the ground beef. Once the beef has browned pour off the excess fat and add the veggie mix. Cook for about 5 minutes, stirring occasionally. Put meat mixture into a bowl and let cool for about 30 minutes.

Place a tablespoon of meat into the center of the discos, brush the edge lightly with water. Fold the discos closed and crimp the edges with a fork. Turn over and crimp the edges with the fork. Bake at 350º for 15 minutes or until golden brown. I’ll usually flip these over about halfway through the cooking time. You can also fry them.

If you’re using an empanada press, place the dough into the press, there’s usually a depressed section in the center, fill that with meat, brush the edges with water or egg wash and press closed. Press the handles together firmly to seal the edges. Make sure that you don’t overfill them, or else they will not stay sealed during baking/frying.

Picadillo
½ LB ground beef
1 small sweet potato or yam diced into ¼” pieces
¼ cup raisins soaked in warm water
3 TBS Recaito (see note)
¼ cup green olives chopped
1 TBS capers (brine drained)
1 TBS cumin
1 envelope of sazon
2 tsp tomato paste
1 TBS Adobo or you can use ¼ tsp each, salt, ground black pepper, garlic powder, onion powder and ground oregano
1 10ct package of Goya Discos (thawed)

Soak the raisins in warm water for about 15 minutes, drain and set aside. Boil sweet potatoes in salted water until tender drain, rinse with cold water and set aside. Brown the beef in a large skillet until browned and drain off the excess fat. Add the sofrito and all the other ingredients, cook together for about 10 minutes. Remove from heat and let cool for 30 minutes. Follow the steps listed above for filling the empanadas and cooking.

*Note
Recaito
2 medium green bell or Cubanelle peppers, seeds removed
2 medium onions, peeled
1 head of garlic, peeled
1 bunch culantro or cilantro (if available) leaves
6 ajies dulces (small sweet chile peppers)
Preparation:

Chop and blend all the ingredients in a food processor or blender.

(Sazon, Adobo, and Recaito are available on the ethnic/international aisle of most grocery stores. Discos can be found in the freezer section of most grocery stores. Here in the NE I know that Wegman’s, Stop ‘n Shop and Shoprite all carry discos, sazon, adobo and recaito. Elsewhere, Safeway, HEB, Publix, Albertson’s and the commissaries on US Military bases carry them.)

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