Beef Empanadas w/ Mango & Jalepeno Salsa

COURSE #2 The picture does not do the dish justice. We were enjoying these too much and forgot to get a plating pic. Anyway I have a pic of the filling in an upcoming post for a leftover empanada filling sandwich as my work lunch. Overall this recipe is not difficult, but does take some time if you decide to make your own dough. You can use chicken, turkey, pork, lamb, tofu, fish, or shrimp instead of the beef I used here.

Filling
1 lb ground beef (I used 85% lean)
1/2 medium onion, finely chopped
1 carrot, finely chopped
1/2 poblano pepper, seeded and finely chopped
3 cloves garlic, minced
1 Tablespoon fresh ginger, minced
2 Tablespoons black mustard seeds
1 teaspoon curry powder (I used Madras curry powder from the Indian grocery)
1 medium potato, peeled, baked or boiled, and chopped
salt and pepper

Dough (makes approx 10 - six inch empanadas)
3 cups flour
1 teaspoon salt
3 Tablespoons butter
1/2 cup ice cold water
1 whole egg + 1 egg for brushing on dough during baking
1 egg white
1 teaspoon white vinegar

Salsa
1 mango, finely chopped
1 jalepeno, finely chopped (more if you like spicy salsa)

Dough

1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.
2. In a separate bowl, mix together the 3 cups of flour and salt.
3. Cut the shortening into the flour mix with a pastry blender or two butter knives or use your fingers by squeezing small portions of the butter between your thumb and pointer and incorporate the flour into that squeeze. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
4. Mix the wet and dry ingredients with a fork until it becomes stiff.
5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.
6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

Tip: If you want to keep the dough longer than 24 hours, you can freeze it.

Salsa

1. Combine mango and jalepeno. Bingo.

Filling

1. Add salt and pepper to ground beef, then brown in a wide skillet.
2. When completely cooked remove beef to a paper towel lined plate and discard some fat in skillet but leave about 1 Tablespoon.
3. Add onions, carrot, and poblano to the mix on medium heat. Stir occasionally for 8-10 minutes until softened.
4. Add garlic, ginger, curry powder, mustard seed, a pinch of salt, and some black pepper.
5. Stir occasionally for 2 minutes, then add beef back in.
6. Finally add the potatoes and gently fold into the creation.
7. Taste to check if you would prefer any additional seasoning.

Empanada

1. Pull dough from refrigeration, unwrap, and spread some flour on a work surface.
2. Roll dough into a short log, roughly 10" log, slice off dough every inch so you have 10 pieces.
3. Roll each piece, with hands, into a ball.
4. Use a rolling pin or hard cylindrical item to roll out dough into 6" circles or quasi circles.
5. Place 3-4 Tablespoons filling into center, then fold over one end of circle to creat a half circle.
6. Press down on the top and bottom layers of dough at the edges to help seal.
   
7. Seal edges (this is very important, you don't want you filling to dry out or leak during the baking session) by using a braid technique that I'm not going to explain or by crimping top and bottom layers with the end of a fork to create a seal
   
8. Preheat oven to 375 degrees F.
9. Grease a baking sheet so empanadas don't stick.
10. Beat egg in a bowl. This will be brushed over the empanadas before entering the oven, and brushing will also occur at the midway point of baking.
11. Place empanadas on baking sheet. Don't stack them on top of each other.
12. Bake for 20 minutes. At the 10 minute mark, pull them from the oven, close the oven door, and brush once more w/ beat egg. Place back in oven for 10 more minutes.
13. Remove from oven, cool, and eat w/ salsa.