Nowhere can I find an empanada dough that I can get excited about! So... I'm taking the bull by the horns and playing with flours and tanginess. Vinegar? I don't think so ... lemon juice for me. Shortening? No, no, no! Olive oil. I shall combine the best from all the recipes I've researched and go for it! Oh... and I may get messy. Get ready!
Just so you know ... I like empanadas that are more of the Mexican corn flour tortilla-type as opposed to the Spanish flour-type ... they are heavier, but don't seem to absorb the oils from frying quite so much.
So here goes...
What could be more basic than flour, eggs, oil, and salt? In this case, I have combined a traditional Spanish Asturian recipe that uses olive oil and lemons and the Mexican cornmeal tortilla recipe that is simply cornmeal, salt, and cold water. Because the cornmeal is really heavy, I added an even split on wheat flour and harina masa. It worked well for my taste.
This is what the chilled dough looks like ... a happy little moist dough that is totally malleable without being sticky.
I was an empanada rolling machine! Now I have a happy little pile of dough rounds that are ready to be loaded up. Tonight, I had mushrooms that needed eating, so ... Mushroom Empanadas courtesy of Milliken and Feniger's Mesa Mexicana ... recipe posted in the punchline.
This is the freshest of shitake mushrooms ('cause that's what I had and I love them), fresh parsley, onions, garlic, cayenne pepper, salt, black pepper,and butter.
Let's talk 'queso' - cheese ... I use an even split of Monterey Jack, ricotta, and shredded Romano cheese ... they are as close as I can get to soft manchego, anejo, and panela cheeses. I am a fan of Milliken and Feniger and they recommend this cheese blend for all sorts of Mexican recipes.
Every culture has the filled pastry ... and aren't we G-L-A-D ?
We made a dinner of these warm empanadas served with thinly sliced green cabbage, tomatilla salsa verde and sour cream with beans and rice that we had left over from a couple nights ago ... a glass of wine and it was a perfect Friday Night Knosh.