AWARD-WINNING LEYNIA’S LEGENDARY EMPANADAS BY JOSE ICARDI
- 3 cups all-purpose flour
- ¼ to 1/2 teaspoon salt
- 6 oz unsalted butter (1 stick of butter = 4 oz)
- 1 egg
- 1/4 cup to 1/2 cup water or milk (adjust as needed to obtain a soft and smooth dough)
- 4 oz unsalted butter
- 4 oz all-purpose flour
- 30 oz milk
- 16 oz swiss cheese
- 10 poblano chiles
- 26 oz corn
- 1 teaspoon salt
- Mix the flour and salt in a food processor.
- Add the butter and pulse.
- Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms
- To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.
- Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
- Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (it doesn’t need to be perfectly round)–if you have a tortilla press you can use it to flatten the dough balls.
- Use immediately, or store in the refrigerator/freezer to use later
- In a sauce pot add the butter and allow to melt.
- After it melts, add in the flour a little at a time and mix until all is incorporated.
- Allow to cook for a few minutes.
- Add the milk little-by-little until the flour cooks.
- Add the cheese and allow to melt.
- Remove from the heat and add the poblanos (peeled).
- Sauté the corn and add to the mix as well.
FINISH AND PRESENTATION
- Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls.
- Roll each piece into a 4 1/2-inch circle.
- Lay circles on a baking sheet lightly dusted with flour.
- Moisten outer edge of each round with water.
- Put about 2 tablespoons filling in the center of each round.
- Wrap dough around filling to form empanada, pressing edges together.
- Fold edge back and finish by pinching little pleats or crimping with a fork.
- Heat oven to 375 degrees or in the deep fryer at 375 degree if you like to deep fry the empanada
- Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart.
- Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes.
- Serve warm.
“Smoky Water” with Dos Hombres Mezcal
Instructions & Ingredients
- 2oz Dos Hombres Mezcal
- 1oz lime
- .75 oz serrano simple syrup
- Muddle 4 watermelon pieces
- Shake with cilantro
- Black salt rim
- Lime garnish