15 empanadas Empanadas come in an astonishing array of shapes, with all manner of fillings and doughs. Try using Chicken Chili Verde, Chili Con Carne, or even Sautéed Corn with shredded mozzarella or Oaxaca cheese instead of the picadillo and hard-boiled eggs. You can also use fresh masa or the dough for Corn Tortillas, if desired.
6 tablespoons (85g) unsalted butter, melted and slightly cooled
¼ cup (50g) sugar
1 large egg
1 teaspoon salt
About 3 ½ cups (440g) all-purpose flour
(Melted butter)
Sub-recipe steps
Combine in a large bowl and let stand until the yeast is dissolved, about 5 minutes: ½ cup (120g) warm (105° to 115°F) water; 1 envelope (2 ¼ teaspoons) active dry yeast
Stir into the dissolved yeast: 1 cup (235g) lukewarm (80° to 90°F) milk; 6 tablespoons (85g) unsalted butter, melted and slightly cooled; ¼ cup (50g) sugar; 1 large egg; 1 teaspoon salt
Add and beat in until a soft dough forms: About 3 ½ cups (440g) all-purpose flour
Transfer the dough to a large oiled bowl and turn once to coat with oil. Cover tightly and refrigerate for at least 12 hours and up to 3 days. When ready to bake, remove the dough from the refrigerator and allow it to rest, covered, for 30 minutes.
Punch down the dough, divide it into 15 equal portions, and round them into balls. Place the rolls in 2 cake pans or one larger baking pan and allow to rise until doubled in bulk, 45 minutes to 1 hour.
While the dough rises, preheat the oven to 425°F.
Bake the rolls until golden brown, about 15 minutes. If desired, brush the tops with: (Melted butter)
1 cup chopped fresh tomatoes, or one 14 ½-ounce can diced tomatoes, drained
1 tablespoon cider vinegar
1 teaspoon ground cinnamon
¼ teaspoon ground cumin
Pinch of sugar
Pinch of ground cloves
1 bay leaf
½ cup raisins
(½ cup slivered almonds)
(½ cup pitted green olives, chopped)
Sub-recipe steps
Add to a large skillet over medium-high heat: 1 pound lean ground beef; 8 ounces fresh chorizo
Cook, crumbling the meat with a spatula, until the mixture is nicely browned, 8 to 10 minutes. Transfer the meat to a plate and drain all but 2 tablespoons of fat from the skillet. Add: 1 onion, chopped
Cook until the onions have softened, scraping up any browned bits off the bottom of the skillet. Return the browned meat to the skillet along with: 2 garlic cloves, minced; 1 cup chopped fresh tomatoes, or one 14 ½-ounce can diced tomatoes, drained; 1 tablespoon cider vinegar; 1 teaspoon ground cinnamon; ¼ teaspoon ground cumin; Pinch of sugar; Pinch of ground cloves; 1 bay leaf
Simmer, covered, for 30 minutes. Add: ½ cup raisins; (½ cup slivered almonds); (½ cup pitted green olives, chopped)
Cook, uncovered, for 10 minutes more. Remove the bay leaf before serving.
Place in a pot in a single layer: Unshelled eggs, from the refrigerator
Cover them by 1 inch with: Cold water
Bring to a boil over high heat. Promptly remove the pot from the heat, cover, and let the eggs stand: 8 to 12 minutes for large eggs, or 11 to 15 minutes for extra-large and jumbo eggs (6 to 10 minutes for small and medium eggs). For room temperature eggs, subtract 1 minute from these cooking times. The lower amount of time will yield eggs that have set whites and barely set yolks, while the higher amount of time will yield eggs that are hard-cooked all the way through. When the eggs are done, run cold water over them to stop the cooking.
To peel hard-boiled eggs, crack the shell all over and roll the egg gently between the palms of your hands to free the thin tough skin from the egg and make shelling easier. Find the air cell and start peeling from there, peeling away the inner membrane along with the shell. Rinse the eggs after shelling to remove any shell fragments.
To slice eggs smoothly, dip a knife blade into water before slicing. Hard-boiled eggs are best stored in their shells in the refrigerator. A peeled hard-boiled egg should be used within a few days.
STEAM METHOD
Have ready: Unshelled eggs, from the refrigerator
If using a steamer insert, gently place the eggs inside, bring 1½ inches of water to a rapid boil in a pot, and fit the insert onto the pot. If using a steamer basket, place it inside the pot, bring the water to a boil, and gently place the eggs in the basket with long-handled tongs. Cover immediately and steam the eggs on high heat for 8 minutes for large eggs with a set white and fudgy yolk, or 11 minutes for eggs that are firm all the way through. For room temperature eggs, subtract 1 minute from these cooking times. As the eggs cook, fill a bowl with ice water. Immediately transfer the eggs to the ice water and cool completely. Peel as directed in I.
1 egg, beaten with 1 teaspoon water
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 No-Knead Refrigerator Rolls, omitting the yeast and using lard or shortening instead of butter
1 Picadillo
1 4 Hard-Boiled Eggs, peeled and quartered
1 egg, beaten with 1 teaspoon water
Let's Cook
Step 1.
Prepare the dough for: No-Knead Refrigerator Rolls, omitting the yeast and using lard or shortening instead of butter
Step 2.
Cover and let the dough rest while you prepare: Picadillo; 4 Hard-Boiled Eggs, peeled and quartered
Step 3.
Divide the dough into 15 pieces and shape into balls. Use as little extra flour as possible during the shaping process.
Step 4.
Position racks in the upper and lower thirds of the oven. Preheat the oven to 400°F. Lightly grease 2 baking sheets or line with parchment paper.
Step 5.
Flatten the balls of dough into disks, then roll out to a ⅛-inch thickness. Scoop a scant ¼ cup picadillo onto half of each dough round, leaving a ½-inch border, and top with a hard-boiled egg quarter. Fold the plain half of the dough over the filling to form a half-moon shape. Crimp the edge or press closed with the tines of a fork. Place the empanadas at least 1 inch apart on the prepared baking sheets and brush lightly with: 1 egg, beaten with 1 teaspoon water
Step 6.
Bake until golden, about 25 minutes, rotating the baking sheets front to back and switching oven racks halfway through. Let cool for 5 minutes before serving.
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