Bay Ridge Empanadas
The filling is phenomenal. I could eat it with a fork and call it a day - forget the shell. It's spicy but has a hint of sweetness from the cinnamon and allspice. The slightest hint of curry also works very well in this. I also really liked the use of corn instead of raisins and such that you see in some empanada recipes.
So, the only thing was, I couldn't find the empanada wrappers. So I thought why not use puff pastry. Well, they were pretty good, BUT I know that if I had the wrappers they would have been fantastic. The puff pastry though pretty, was too "puffy", creating too much pastry to filling ratio (you can see what I mean in the below photo).
I will definitely be trying this recipe again - once I find the empanada wrappers.
Bay Ridge Empanadas
1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/2 pound ground beef (I used ground venison)
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/4 teaspoon allspice
1/4 teaspoon dried thyme
Pinch ground cinnamon
Kosher salt and freshly ground black pepper
1/2 cup frozen corn, defrosted
1/2 cup shredded mexican blend cheese
4 tablespoons unsalted butter
1 tablespoon sazon seasoning
1 egg, lightly beaten
Preheat the oven to 375 degrees F.
Melt the butter with the sazon powder small pan over low heat. Stir well to combine and reserve. Working with 1 wrapper at a time, scoop 2 heaping tablespoons of the filling into the center of the wrapper. Brush the edges of the dough with beaten egg, then fold the dough over to form a half moon, pressing out the air with your fingertips. Use the tines of a fork to pinch and seal the edges, creating a border about 1-inch wide. Repeat with remaining filling and wrappers. Transfer the patties to a baking sheet lined with parchment paper. Using a pastry brush, coat the tops of patties with the reserved sazon butter. Bake according to dough package instructions, or until puffed and lightly browned, about 20 minutes.