Flaky Beef Empanadas with Cilantro-Lime Crema

Recipe printed from chiknpastry.com

Flaky Beef Empanadas with Cilantro-Lime Crema
adapted from Food & Wine, January 2013; makes at least 16

other than the fact that these are awesome, the other best part is that you can easily make these in advance, refrigerate them, and reheat them in a 350 F oven for a little bit. you can also freeze them, unbaked and cook them straight from the freezer (obviously, you have to add more time). you can use whatever sauce you like, but I made another batch of crema from the tamale recipe.

time commitment: about 1.5 hours of active time, but include up to 8 hours total for refrigeration, baking, etc.

ingredients
filling
6 T unsalted butter
1/4 c plus 2 T lard
1 1/4 lb beef chuck, cut into 1/4-inch dice
kosher salt and black pepper
1 large white onion, finely chopped
2 bay leaves
3/4 c finely chopped scallions
2 t ground cumin
2 t crushed red pepper

dough
1 c water
1 stick unsalted butter, cut into 1/2-inch pieces
1 T kosher salt
3 1/4 c all-purpose flour
Oil, for greasing

crema
3 T chopped fresh cilantro
2 T no-salt-added chicken stock
1 T lime juice
1/4 t salt
1 (8-ounce) container light sour cream
1 large garlic clove, minced

instructions
make the filling: In a very large skillet, melt 4 T of the butter in 1/4 cup of the lard. Add the diced beef, season with a generous pinch each of salt and pepper and cook over high heat, stirring occasionally, until browned and any liquid has evaporated, about 8 minutes. Transfer to a large bowl, pouring any fat in the skillet over the beef.

In the same skillet, melt the remaining 2 T of butter in the remaining 2 T of lard. Add the onion, bay leaves and a generous pinch each of salt and pepper and cook over moderate heat, stirring, until the onion is soft and golden, 10 minutes. Discard the bay leaves. Scrape the onion and any fat over the meat and let cool slightly. Stir in the scallions, cumin and red pepper; season with salt and black pepper. Refrigerate overnight or at least for a few hours to let the flavors meld.

make the dough: In a small saucepan, bring the water, butter and salt to a simmer. When the butter is melted, pour the mixture into a large bowl and let cool to room temperature. Add the flour and stir until the dough comes together. On a lightly floured work surface, gently knead the dough until almost smooth but still slightly tacky with some streaks of butter. Divide the dough into two pieces, wrap them in plastic and refrigerate until firm, at least 1 hour or overnight.

Meanwhile, prepare crema by combining all crema ingredients; chill.

Preheat the oven to 400 F and oil/spray 2 large baking sheets. Work with 1 piece of dough at a time: On a generously floured work surface, roll out the dough 1/8 inch thick. Using a 5-inch round plate or cookie cutter, cut out 8 rounds of dough. Moisten the edge of the dough rounds with water. Mound 1 1/2 packed T of the beef filling on one half of each round and fold the dough over to form half moons; press the edges to seal. Pinch the edges at intervals to make pleats or crimp with the tines of a fork. Repeat with the remaining piece of dough to form 8 more empanadas.

Place the empanadas on the baking sheets and bake in the upper and lower thirds of the oven for 35 minutes, shifting the pans once halfway through, until browned. Serve the empanadas warm or at room temperature.

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