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B E E F E M P ANADA
Serves 4 to 6 as an entr e . Published May 1, 2010. From Cook's Illustrated.
WH THIS RECIPE WORKS:

The first step in our streamlined beef empanada recipe was to enhance packaged ground chuck with aromatics, spices, and a chicken-broth-andbread mixture, which kept the beef tender as it cooked. For the beef empanadas crust, we made a few Latin-inspired changes to our Foolproof Pie Dough recipe. We traded some of the flour for masa harina, the cornmeal used in Mexican cooking, omitted the shortening, and switched to all butter for better flavor. Finally, we finished our beef empanadas recipe by brushing the tops of the empanadas with oil for a shiny, crunchy crust. Placing them on a preheated oiled baking sheet ensured that the underside of the empanadas got as crispy as the top. The alcohol in the dough is essential to the texture of the crust and imparts no flavordo not substitute for it or omit. Masa harina can be found in the international aisle with other Latin foods or in the baking aisle with the flour. If you cannot find masa harina, replace it with additional all-purpose flour (for a total of 4 cups). After step 5, the
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Cooks Illustrated: Home

empanadas can be covered tightl with plastic wrap and refrigerated for up to 2 da s.

ING EDIEN
Filli g 1 large slice heart white sandwich bread , torn into quarters 2 tablespoons plus 1/2 cup low-sodium chicken broth 1 pound 85 percent lean ground chuck Table salt and ground black pepper 1 tablespoon olive oil 2 medium onions , chopped fine (about 2 cups) 4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons) 1 teaspoon ground cumin 1/4 teaspoon Ca enne 1/8 teaspoon ground cloves 1/2 cup packed cilantro leaves , coarsel chopped 2 hard-cooked eggs , coarsel chopped 1/3 cup raisins , coarsel chopped 1/4 cup pitted green olives , coarsel chopped 4 teaspoons cider vinegar

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Do gh 3 c (15 face 1 c 1 2 12 (5 ce ) ga ab e a (1 1/2 ic ) a ed b e ,c i 1/2-i ch a a ha i a ( ee e) ce ) b eached a ef , e af

ab e ea ab e

c be a d chi ed 1/2 c 1/2 c 5 c d c d d a ae i e i (f ba i g e a ada ) e i a ( ee e)

ab e

IN

C ION
1. FOR HE FILLING: Process

bread and 2 tablespoons chicken broth in teaspoon salt, and teaspoon

food processor until paste forms, about 5 seconds, scraping down sides of bowl as necessary. Add beef, pulses.
2.

pepper and pulse until mixture is well combined, six to eight 1-second

Heat oil in 12-inch nonstick skillet over medium-high heat until

shimmering. Add onions and cook, stirring frequently, 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 cup chicken broth and simmer until mixture is moist but not wet, 3 to 5 minutes. Transfer mixture to
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bowl and cool 10 minutes. Stir in cilantro, eggs, raisins, olives, and vinegar. Season with salt and pepper to taste and refrigerate until cool, about 1 hour. (Filling can be refrigerated for up to 2 days.)
3. FO HE DO GH: 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.
4.

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.
5. OA EMBLE: 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 refrigerator. Roll each dough piece out on lightly floured work surface into 6-inch circle about inch thick, covering each dough round with plastic wrap while rolling remaining dough. Place about 1/3 cup filling in center of each dough 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 fork.
6. O BAKE: Drizzle

2 tablespoons oil over surface of each hot baking

sheet, then return to oven for 2 minutes. Brush empanadas with

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remaining tablespoon oil. Carefull 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 halfwa through baking. Cool empanadas on wire rack 10 minutes and serve.

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