https://www.copymethat.com/r/boWUlRoVH/beef-and-ork-empanadas/
53859591
Er8Xnd7
boWUlRoVH
2024-06-02 03:44:33
beef. and ork empanadas
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Ingredients
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- Ingredients
- for 6 servings
- CASHEW CREAM
- ¾ cup cashews
- 6 oz goat cheese
- ½ cup cream
- 1 cup milk
- 4 tablespoons sugar
- 1 teaspoon salt
- FILLING
- ½ onion, diced
- 4 cloves garlic, minced
- ½ lb ground pork
- ½ lb ground beef
- salt, to taste
- pepper, to taste
- 2 tomatoes, diced
- 1 pear, diced
- 1 apple, diced
- 1 peach, diced
- ½ plantain, diced
- ½ cup raisin
- ½ cup almond, sliced
- ¼ cup pine nuts
- 3 poblano chiles
- EMPANADA DOUGH
- 1 cup flour
- 1 tablespoon salt
- ½ cup butter
- ½ cup milk
- 1 egg, beaten
- egg wash
- GARNISH
- fresh cilantro
- pomegrante
- Nutrition Info
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- Preparation
- Blend all the cashew cream ingredients in a blender until smooth. Set aside.
- Fry onion and garlic for a few minutes, then add the ground pork and the ground beef, seasoned with salt and pepper. Continue stirring and browning the meat until cooked through, about 3 to 5 minutes.
- Add all the fruit, raisins, almonds, and pine nuts, stir to combine, then remove from heat and chill.
- Poach the poblano pepper, remove the skin. Open and remove the seeds and veins, then cut into strips. Set aside.
- Preheat oven to 500°F (250°C) (or as high as your oven will go).
- For the empanada dough, mix flour, butter, salt and milk, kneading into a dough. Add egg, then knead until firm.
- Pinch off a bit of dough and flatten into a circle, adding two strips of chile poblano and the meat filling.
- Put a bit of water on your finger and wet the edge of half the empanada. Close the empanada and use a fork to seal the edges.
- Brush with an egg wash before putting on a baking sheet.
- Bake 20 to 25 minutes or until golden brown.
- Top the empanadas
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