"Wild Justice" - Empanadas
Delta Force #3, Wild Justice
EXCERPT:
At a small bar in the back, Fred Smith simply said “cinco” to the bartender as he held up five fingers. “Y empanadas” he pointed at a greasy-looking stack of the turnovers on a plate that was probably cleaned every Christmas. And now it was October. With a nod, the five of them headed to an open table well away from the others.
“Not the most subtle of places to meet,” Kyle observed.
“Not a real subtle place for five gringos to hang out,” Chad kept twisting around to check out every noise. “Why here?”
“Good beer,” Smith answered with his normal cheeriness, far too much for a CIA spook, as the bartender delivered five liter-size glasses. “And the best chicken empanadas this side of Guadalajara.”
The bartender merely grunted his appreciation as he set down a big plate of them.
Duane tried one—and his eyes nearly blew out of their sockets. “Holy shit!”
Smith took one and bit down on it and chewed. “Good, aren’t they?”
Duane grabbed for his beer to put out the three-alarm fire in his mouth.
Note 1: Empanda is a format rather than a single flavor. From Spain to Africa to South America, each country has its own version. In our kitchen, we prefer baking over frying. Dough can be based on cornmeal, flour, or plantain. The fillings can be beef, shredded chicken, ground turkey… You get the idea. Here’s our recipe, it is simpler than it looks.
Note 2: This makes 8 empanadas of dough and ~16 of filling. You can double the dough or freeze the filling for a later round of “fast” empanadas. Or in yummy wraps with extra cheese. Or…
Active time: 1 hour / Cook time: 30 minutes / Total time: 1-1/2 hour / Serves: 4
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Ingredients: The Dough · 2 c. plain flour · 1 Tbsp. sugar · 1/2 tsp. salt · 1/4 tsp. baking powder · 6 Tbsp. butter, diced and cold · ~1/2 c. ice water · 1/2 tsp. paprika · 1 c. sharp cheddar cheese, grated Ingredients: Pickled Jalapeño Peppers · 4 jalapeño peppers sliced thin · 1/2 c. white vinegar · 1/2 c. water · 2 garlic cloves, peeled and smashed · 1 Tbsp. sugar · 1 tsp. salt Serve with your favorite sauce: · Guacamole · Salsa Verde · Honey Mustard · Chimichurri Sauce (blend the following ingredients in a food processor until emulsified): o 3/4 c. flat leaf parsley (or cilantro) o 1 shallot, chopped o 4 cloves garlic, peeled and smashed o 1/2 c. olive oil o 2 Tbsp. white or red wine vinegar o 2 Tbsp. lime juice o 2 tsp. oregano o Dash of salt to taste o Pinch of red pepper flakes |
Ingredients: The Filling · 1 lb. ground beef · Small russet potato, peeled and diced · 1/2 yellow onion, diced · 1/2 red bell pepper, seeded and diced · 1/2 green bell pepper, seeded and diced · 1/4 c. peas · 3 cloves garlic, peeled and minced Ingredients: Spice Mix (prep in small bowl) · 1 pickled jalapeño pepper, minced (optional) · 1/2 c. raisins · 3 Tbsp. tomato paste · 10 green olives, minced (optional) · 2 tsp. Worcestershire sauce · 1-1/2 tsp. oregano · 1-1/2 tsp. ground cumin · 1-1/2 tsp. paprika · 1/2 tsp. salt · 1/4 tsp. pepper · 1/2 tsp. red pepper flakes (to taste) Ingredients: At the End · 1/4 c. chicken broth or dry sherry · 2 Tbsp. brown sugar Ingredients: Egg Wash (whisked together) · 1 egg · 1 Tbsp. water |
Quick Pickled Jalapeño Peppers
1. In a small pot, combine all except the peppers. Bring to a boil. Add the peppers and remove from the heat.
2. Let stand 10 minutes.
3. Remove peppers to a small jar, just cover them with the liquid. Refrigerate for up to 2 months.
Make the Pie Dough (the key is keep everything cold)
1. Combine dry ingredients (sift into bowl or drop into a food processor).
2. Add butter and pinch into flour until the texture of coarse sand (or buzz ~10 one-second pulses in the food processor).
3. Add cheese and ice-cold water and mix well (or add cheese then buzz in food processor as you dribble in water). Run until it just comes together. Finish quickly by hand.
4. Divide in two, flatten into 4” discs. Wrap in cling wrap or wax paper. Return to fridge for an hour.
5. Place your rolling pin the fridge as well.
Make the Filling
1. If baking chicken, brush with oil, sprinkle salt and pepper and bake at 375°F until measures 165°F with instant read thermometer. Shred and add with spice mix.
2. In a sauté pan over medium-high heat, add 1-2 Tbsp. of vegetable oil. Sauté the onion until edges are just going soft (4-5 minutes).
3. If using ground meat, add now, sprinkle with salt and pepper, breaking it up as it cooks.
4. When it is nearly done, add bell pepper, potatoes, and peas. Sauté until they soften (3-4 minutes).
5. Add spice mix. Sauté and mix well for a few minutes.
6. Deglaze the pan with chicken broth and toss with brown sugar.
7. Take off heat and fully cool to room temperature, or refrigerate.
Assemble and Bake
Tip: Keep half the dough in the refrigerator while working the other half.
1. Preheat the oven to 400°F. Prepare a baking tray with parchment paper or a Silpat and keep in the refrigerator as much as possible.
2. Cut each half-block of the dough into 4 equal pieces. On a lightly floured surface roll out into a 5”-6” circle, 1/8” thick. Flip the dough at least once and re-dust the counter to avoid sticking.
3. Add 2 heaping tablespoons of the filling to the center. Brush a small amount of egg wash along the rim of half of the circle. Lift one edge and, tucking in the filling, fold the dough in half. Without puncturing the dough, try to leave as little air inside the pocket as possible. Transfer to the baking tray, then crimp the edge by hand rolling or by using the tines of a fork.
4. Brush egg wash lightly over the completed empanadas.
5. Bake until golden brown (25-30 minutes). Allow to cool 5 minutes on a wire rack. Eat warm. (Can wrap well and refrigerate for 2-3 days or wrap in cling film and freeze. Thaw in refrigerator if frozen. Rebake for 10-12 minutes at 300°F).
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| Empanada filling mix ready to go. | Using a pot lid with a 6” rim to trim circular dough. |
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| Two heaping tablespoons fills an empanada. | Empanada with chimichurri sauce ready to eat. Two make a nice meal. |
