Wednesday, March 4, 2009
Once you are ready to assemble the empanadas, bring the discs of dough out of the refrigerator to warm slightly. You want them to be easily workable.
If you plan to bake them right away, preheat your oven to 425 degrees.
Prepare 2 baking sheets by lining them with parchment paper.
Unwrap one disc of dough & place it on a lightly floured work surface.
Roll out the dough to 1/8" thick. Dust with flour as needed to prevent sticking.
Cut out 3" rounds, using a biscuit cutter.
Place the rounds on the baking sheet. Once the sheet is full, refrigerate it while you continue working on the next batch.
Remove the first sheet you finished & scoop out 1 teaspoon of filling & place it in the center of each empanada.
Wet the outside edges with water, using a pastry brush, or your finger.
Fold in half & press the edges together.
Crimp the edges with the tines of a fork.
Continue doing this until all the empanadas are filled.
They can be frozen at this point, if you don't plan on making them right away. Freeze on the sheet pans for about 8 hours. Once they are completely frozen, they can be placed in a freezer bag & stored for up to 3 months.
Bake the empanadas for 20 minutes. If frozen, add 5 minutes on the cooking time.
Let them cool for 5 minutes before serving.
The Bozos like dipping them in salsa & sour cream...but, I like them just the way they are.