Empanadas 4 Ways

Ingredients

for 6 servings

olive oil
1 medium tomato, chopped
scallions, chopped
½ medium white onion, chopped
8 cloves garlic
salt, to taste
1 lb (455 g) chicken, cooked, shredded
8 cups (1.6 kg) yucca, cooked
6 slices mozzarella cheese, halved
3 cups (720 mL) vegetable oil, for frying

Preparation

Heat the olive oil in a large pan over medium heat until shimmering. Add the tomato, scallions, onion, garlic, and salt, and cook, stirring occasionally.

Add the chicken, and cook for 5 minutes or until the chicken is warmed through.

For the dough, mash the cooked yucca with a fork in a large bowl.

Roll a 4-inch (10-cm) ball of yucca and place in the center of a piece of plastic wrap. Add another piece of plastic wrap over the dough and flatten to create a small circle. Roll out to a 6-inch (15-cm) round.

Scoop 3 tablespoons of the chicken mixture onto the dough and add a couple of pieces of mozzarella over the chicken mixture. Fold over the dough to form an empanada and seal the edges. Repeat with the rest of the dough and filling.

Heat 2 inches (5 cm) of oil in a large pan over high heat to 350ºF (180ºC). Place the empanadas in the oil and cook for 2-3 minutes or until brown on both sides.

Enjoy!

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Beef And Cheese Empanada

Ingredients

for 8 servings

1 tablespoon olive oil
1 cup (150 g) onion, diced
1 lb (455 g) ground beef
2 teaspoons salt
½ teaspoon pepper
⅓ cup (35 g) shredded cheddar cheese
2 tablespoons ketchup
1 tablespoon yellow mustard
½ teaspoon worcestershire sauce
2 sheets pie dough

Preparation

Preheat oven to 400°F (200°C).
Heat oil in a large skillet.
Cook down onions until translucent.

Add meat, 1 teaspoon salt, and ½ teaspoon pepper, and cook until meat is fully cooked. Transfer into a large bowl.
Combine cheese, ketchup, mustard, Worcestershire sauce, and 1 teaspoon of salt. Mix thoroughly.

Roll out the pie crust and cut into 4 pieces.
Place a spoonful of the stuffing on one side of the dough, leaving ¼ inch (6 mm) from the edge and fold over, creating a triangle.

With a fork, crimp down the 2 sides so the stuffing stays in.
Transfer onto baking sheet. Brush on egg and sprinkle on sesame seeds.

Bake for 20 minutes or until golden brown and pie crust is thoroughly cooked.
Let it cool for a few minutes
Enjoy!