• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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    em570039@mycia.net

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Empanada

My first day in Spain we had a delicious empanada filled with tuna and potatoes. Since I was only familiar with the small, individual size empanadas found in Central and South America. The best part about this was the greater ratio of filling to crust, making it a full meal rather than an appetizer. This empanada features an whole wheat crust and I filled it with picadillo and it was delicious, but it would be great with any other variety of fillings: steak, peppers, and mushrooms or shredded chicken, corn, and beans. Or take another note from Spain and try artichokes and ham. It’s good any way you slice it.

Empanada with Picadillo

Served 4.
Leftover Potential: Wrapped tightly and reheated in the oven, this will keep for up to two days.

3 1/2 cups whole wheat flour
2 tsp salt
1 Tbsp yeast
2 Tbsp olive oil
2 1/2 cups warm water
2 tsp honey

olive oil, as needed
1 recipe picadillo
salt, as needed

1. In a large bowl or the bowl of the electric mixer, combine the flour and salt. Then add the yeast, and stir to combine.
2. Add the olive oil, water, and honey and mix. By hand, knead for about 6-7 minutes. In the mixer, mix on low speed for 4 minutes.
3. Let the dough rest, covered and allow to rise until doubled in size, about 30 minutes. Divide the dough into two balls.
4. Roll out one piece of dough on a floured surface until about 1/4″ – 1/8″ thick. Place picadillo into the center, leaving about 1/2″ around the edge of the dough. Brush the edge lightly with water.
5. Roll out the second piece of dough to equal thickness. Place over the first piece of dough and picadillo. Firmly press the dough together with your fingers or a fork, then fold the dough over itself to further seal the edges. Use a knife to cut vents in the top of the dough.
6. Brush the dough generously with olive oil, and sprinkle with Kosher salt. Bake in a 400 degree oven until the filling is bubbly and the top is slightly browned. Serve warm.
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