Cooking Class

 
Join Us in the upstairs kitchen of the Community Center for cooking class!

Javi Monardez will be volunteering her time to cook Chilean Empanadas.

February 18, 2016
6:00pm
Upstairs Kitchen in the Community Center Building

Beef Empanadas, Chilean Recipe
For 20 empanadas

For the pino,
•    1 kilo or 2 pounds of ground beef
•    1 cup beef broth
•    3 large or 4 medium onions chopped into small cubes
•    2 tablespoons all purpose flour
•    2 tablespoons red pepper or paprika or merken (Chilean smoked chili)
•    1/2 teaspoon ground cumin
•    salt and pepper
•    4 tablespoons oil
Optional,
•    20 black olives
•    40 raisins
•    4 hard boiled eggs
For the dough,
•    1 cup milk
•    1 cup warm water
•    1 tablespoon salt
•    1 kilo or 2 pounds of all purpose flour
•    4 egg yolks
•    180 grams/ 6,5 oz of warm melted shortening

Directions:
1.    For the pino, tried to always do it the day before. On large saucepan heat the oil and fry the meat until lightly browned, about 8 minutes, add the paprika, salt, pepper and cumin, saute a few minutes. Add the broth and simmer 30 minutes over low heat. Add the onion and mixed well and cook over medium heat until onion is tender, about 30 minutes. Add the flour and stir well and adjust seasoning if necessary, cook 2 more minutes. Cool and refrigerate.
2.    For the dough, make a brine with the milk, water and salt, stir to dissolve the salt completely. In a large bowl or on a stand mixer with the paddle attachment mix the flour and egg yolks, mix for a minute to incorporated. Add the melted shortening and work a little more, at this point you will see only crumbs. To form the dough star adding the brine with the mixer running on low speed until the dough is soft and flexible. If you need more moisture keep adding water. Separate dough into 20 portions and cover with a moist cloth. Work each piece individually, rolling until thin, cut in a circle about 7″ and fill with 2 tablespoons of pino, a quarter of hard boiled egg, olives and raisins if desired. Close smearing the edge, press firmly and make the folds. Brush with an egg wash before baking.,
3.    Preheated the oven to 350 F or 180 C. Bake for 30-35 minutes until golden.
4.    Serve hot. To reheat, do it in the oven at the same temperature for 15 minutes.

If you're interested in performing a cooking demonstration yourself, please email Shanea at community@umnctc.org.