Empanadas by Sandra Gutierrez

Author:Sandra Gutierrez
Language: eng
Format: epub
Publisher: Abrams
Published: 2015-02-20T05:00:00+00:00

Lomo saltado is the most famous stir-fried beef of Peru, where Asian culinary traditions permeate the cuisine. The beef—usually from the tenderloin—is traditionally seasoned with soy sauce (Peruvians call it sillao) and served over white rice, with a hefty addition of French fries. Recently, however, it has also become a filling for large, comforting, ravioli-shaped empanadas such as these. Serve them alone or as part of a meal with a side of fries and a tomato salad. Peruvian eateries often have two or three different hot sauces to serve with empanadas. My favorite is the Yellow Pepper Aioli (this page), so I always serve it on the side, but your favorite hot sauces will work great too.

1 pound (455 g) beef tenderloin or flat-iron steak, cut into thin strips (2 by ½ inch/5 cm by 12 mm)

4 tablespoons (60 ml) vegetable oil

3 cups (360 g) thin strips white onions

2 cups (185 g) thin strips red bell peppers

1 cup (185 g) thin strips seeded Roma tomatoes

2 tablespoons soy sauce

1½ teaspoons fine sea salt

½ teaspoon freshly ground black pepper

½ cup (20 g) roughly chopped fresh cilantro (leaves and tender stems)

⅓ cup (20 g) thinly sliced bias-cut green onions

1 recipe Bread Dough (this page)

1 large egg white, beaten

Egg wash, made with 1 beaten egg yolk and 2 teaspoons half-and-half or milk

MAKES 14 EMPANADAS

MAKE THE FILLING: Pat the beef dry with paper towels. Heat 1 tablespoon of the oil in a large, nonstick sauté pan over medium-high heat. Add half of the beef and cook, stirring, until it is seared, 2 to 3 minutes. Remove it to a plate. Add another 1 tablespoon of the oil and repeat with the remaining beef; set it aside. Add the remaining 2 tablespoons oil and, when hot, add the white onions and bell peppers. Cook while stirring until they begin to soften but are still crisp, 2½ to 3 minutes. Add the tomatoes and soy sauce and cook for 2 minutes, or until most of the liquid is absorbed. Remove from the heat; add the beef and stir well. Season it with the salt and black pepper; cool it slightly and stir in the cilantro and green onions. Cover and chill the filling for at least 2 hours or overnight.

ASSEMBLE THE EMPANADAS: After the filling chills, make the dough as directed on this page and let it rest, covered with plastic or with a damp towel, for 10 minutes at room temperature.

Divide the dough into 28 equal pieces (about 2 ounces/55 g each). Roll each piece into a ball, folding the bottom of the dough onto itself so that the ends are at the bottom and the tops are smooth (the way you’d shape rolls). Place them on a lightly floured baking sheet and cover them with a clean towel. Let them rest for 10 minutes. On a well-floured surface, press each ball slightly into a flat disc. Line a tortilla press with a zip-top freezer bag that has been cut open on three sides so that it opens like a book.

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