I’ve really been looking forward to rolling up my sleeves to make this traditional Spanish dish: empanadas.
Derived from the Spanish verb empanar , it means to ‘roll in pastry,’ based on Latin panis ‘bread.’
Adapted from the recipe we found on http://www.mycolombianrecipes.com, try our version using homemade lard from our pastured hogs!
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon of salt
- 1/2 c lard
- 1 egg
- 1/4 cup ice cold water
- Mix the flour and salt in the processor.
- Add butter, egg and cold water to the flour mixture. Pulse until mixture resembles coarse crumbs.
- Shape the dough into a ball and wrap dough with plastic. Place in the fridge for about 30 minutes to 1 hour.
- Roll the dough on a lightly floured work surface into a thin sheet and cut out discs using a large biscuit cutter.
- Brush the edges of the empanada discs with the beaten egg to help better seal them.
- Add your favorite filling!
- Fold the empanada discs and seal the edges with a fork or your fingers. Brush the top of the empanadas with the rest of the beaten egg. Chill the empanadas for about 20 minutes.
- Pre-heat the oven to 400 F and bake for 12-15 minutes or until golden.
This is your chance to get creative. Filings can be anything from diced veggies, meat, or a combo of the two. One of the best mixtures I’ve ever had was a black bean and banana filled empanada!