Gallo Pinto Empanadas
Recipe makes 18 empanadas
Empanada Dough Directions
- In a medium-sized bowl mix 3 cups of All-Purpose flour and 1 tablespoon of salt.
- Cut 1/2 cup room temperature solid vegetable shortening into pieces and place in bowl with flour mixture. Using a pastry cutter, cut in shortening until you have a cornmeal texture. If needed break up large pieces with your hands.
- Slowly incorporate 3/4 cup of luke-warm water, adding a little at at time until a dough ball forms. The dough should not be sticky and should be kneaded about 10 times.
If needed, add more flour or water to reach the appropriate consistency.
- Cover with plastic wrap and let rest for 1 hour. If you’re making the dough in advance, wrap with plastic wrap and refrigerate. However, bring dough to room temperature before assembling empanadas.
- 1 Cup Dried black beans
- 1 Bay leaf
- 1 medium Yellow onion
- 4 Garlic Cloves
- 3 Cups Water
- 1 teaspoon salt
- 1 cup Brown or White rice
- 1/2 Red bell pepper
- 1 Green onion
- 1/8 Cup Fresh choppded cilantro
- 2 Whole Eggs
- 2 Tbsp Unsalted butter
- Soak beans in a bowl of water overnight and then drain.
- Finely chop the onion. In a slow-cooker, place black beans and three cups of water, the bay leaf, half of the chopped onion and cook on high for 3-4 hours.
- Strain off excess juices and remove bay leaf.
- Bring two cups of water to a rapid boil and pour in rice. Season with 1 teaspoon of salt and let cook on medium heat for 15-20 minutes until rice is fully cooked.
- In a large fry pan, melt butter and saute remaining onion, garlic and bell pepper. Cook until onion is translucent, add green onion, then pour in rice and beans and mix until incorporated.
- In a separate pan, scramble egg with milk until fully cooked. Add egg to rice and bean mixture.
- Finally, chop cilantro and add to the mixture. Allow to cool.
- Thoroughly clean the work surface and give yourself plenty of room.
You’ll need flour, a rolling pin, a circular cutter (6-8”), spoon, water, cookie sheet and your filling. Sprinkle flour on the work surface and pull a piece of dough off that’s about the size of a lime.
- Begin to flatten the dough ball in all directions until the dough is roughly 2 millimeters thick. The dough shouldn’t stretch much further than the diameter of your cutter, or you might have used too much dough.
- Press the cutter through the dough completely. Remove excess dough and incorporate it into the next dough ball. It’s important to note that once the dough has been rolled and stretched, it is much harder to do it a second time, so using the least amount of dough per cut is ideal.
- Once you’ve rolled out the dough and cut out the circle, it shouldn’t shrink any. Moisten the edges by dipping your fingers into egg wash and gently spreading a thin layer around the edges.
- Spoon out 2-3 tablespoons of filling onto the upper half of the circle. Fold the bottom half of the dough up over the filling and press the edges together repositioning the filling inside if needed. It’s important to have the right amount of filling so it won’t break open or leave it hollow after cooking. You should fill it just enough to still get the empanada to close.
- There are many ways to close and shape empanadas but I prefer the pinch and twisting closure. Starting with one edge pinch the edge between your finger and then fold the corner up over itself by 2 cm and pinch the new fold to seal it. Repeat the motion all the way around the empanada by pinching and twisting the dough to create a rope-like edge. When you reach the other edge simply tuck the corner under and pinch closed to seal it off.
- To cook them, heat up some vegetable oil, coconut oil, palm oil or peanut oil in a medium-sized pot to a medium-high temperature. Be sure to test your oil before dropping in the empanadas, if you drop in a little piece of extra dough, it should boil easily but not crackle, pop or boil too rapidly. If this happens, reduce the heat of the oil before submerging the empanada. When the oil is ready, submerge two or three empanadas in the oil and allow them to cook for 4-6 minutes until golden brown. Watch them carefully so they don’t burn.