Beef Empanadas

:I love this recipe.  Look it even brought me back to blogging!  LOL.  I found this recipe in a Cooks Illustrated magazine I picked up at the library.  I always wanted to try making empanadas but they seemed so complicated.  This recipe may look long but thanks to the wonder of the food processor it goes together really fast.  They also used ground beef to make it even faster.  The only thing I must repeat from the article is that the vodka or tequila is a MUST.  They warn not to omit or try to replace it.  You can't taste it at all but it is apparently essential to the final product.  Anyway,  I really loved them.  I will admit to being a bit nervous about the raisins and almost didn't use them but yes they worked well after all.  Enjoy!

Beef Empanadas

Filling

1 large slice hearty white sandwich bread, torn into quarters

2 Tbsp plus 1/2 cup low-sodium chicken broth

1 lb 85 percent lean ground chuck

Table salt and pepper

1 Tbsp olive oil

2 medium onions, chopped fine (about 2 cups)

4 medium garlic cloves, minced

1 tsp ground cumin

1/4 tsp cayenne

1/8 tsp ground cloves

1/2 cup packed cilantro leaves, coarsely chopped

2 hard-cooked eggs, coarsely chopped

1/3 cup raisins, coarsely chopped

1/4 cup pitted green olives, coarsely chopped

4 tsp cider vinegar

Dough:

3 cups flour

1 cup masa harina

1 Tbsp sugar

1 1/2 tsp table salt

12 Tbsp butter, dairy-free chilled cut into 1/2 inch bits

1/2 cup cold vodka or tequila

1/2 cup cold water

5 Tbsp olive oil (for baking)

For the filling:  Process bread and 2 Tbsp chicken broth in food processor until paste forms, about 5 seconds.  Add beef, 3/4 tsp salt, and 1/2 tsp pepper and pulse until mixture is well combined, six to eight 1 second pulses.

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering.  Add onions and cook, stirring often, until beginning to brown, about 5 minutes.  Stir in garlic, cumin, cayenne, and cloves; cook until fragrant, about 1 minute.  Add beef mixture and cook, breaking meat into 1-inch pieces with wooden spoon, until browned, about 7 minutes.  Add remaining 1/2 cup chicken broth and simmer until mixture is moist but not wet, 3 to 5 minutes.  Transfer mixture to bowl and cook 10 minutes.  Stir in cilantro, eggs, raisins, olives, vinegar.  Season with salt and pepper to taste and refrigerate until cool, about 1 hour. (Filling can be refrigerated for up to 2 days)

For Dough:  Process 1 cup flour, masa harina, sugar, and salt in food processor until combined, about two 1-second pulses.  Add butter and process until homogeneous and dough resembles wet sand, about 10 seconds.  Add remaining 2 cups flour and pulse until mixture is evenly distributed around bowl, 4 to 6 quick pulses.  Empty  mixture into large bowl.

Sprinkle vodka or tequila and water over mixture.  Using hands, mix dough until it forms tacky mass that sticks together.  Divide dough in half, then divide each half into 6 equal pieces.  Transfer dough pieces to plate, cover with plastic wrap and refrigerate until firm, about 45 minutes or up to 2 days.

To assemble: Adjust oven racks to upper and lower middle positions, place 1 baking sheet on each rack, and heat oven to 425 degrees.  While baking sheets are preheating, remove dough from frig.  Roll each dough piece out on lightly floured surface into 6 inch circles about 1/8 inch thick, covering each dough round with plastic wrap while rolling remaining dough.  Place about 1/3 cup filling in center of each round.  Brush edges of dough with water and fold dough over filling.  Trim any ragged edges.  Press edges to seal.  Crimp edges of empanadas using a fork.

To Bake:  Drizzle 2 Tbps oil over surface of each hot baking sheet, then return to oven for 2 minutes.  Brush empanadas with remaining Tbsp oil.  Carefully place 6 empanadas on each baking sheet and cook until well browned and crisp, 25 to 30 minutes, rotating baking sheets front to back and top to bottom halfway through baking.  Cool empanadas on wire rack 10 minutes and serve.

Variation

Follow recipe for beef empanadas, omitting raisins and cooking 1/2 cup frozen corn kernels and 1/3 cup rinsed canned black beans along with onions in step 2.