Holiday Cooking with Goya Foods
In this special holiday edition of Hispanic Lifestyle we cook with Goya Foods and feature special Empanada treats prepared by Chef Cindy and Oralia Michel. This is a perfect and simple way to bring the family together for a unique cooking experience all year long, but especially during the holiday season. Below are the recipes used during the production of our exclusive video.
Mexican Pumpkin Empanadas – Directions
Step 1 – In small saucepan over medium heat, add pumpkin puree, brown sugar cane, butter, orange zest, cinnamon, cloves, nutmeg and salt. Cook, stirring well, until sugar is dissolved and flavors are evenly distributed, about 3 minutes. Transfer pumpkin mixture to bowl; chill in refrigerator until cold.
Step 2 – Heat oven to 425°F. In small bowl, mix sugar with remaining cinnamon until combined; set aside.
Step 3 – On lightly floured work surface, using rolling pin, roll out puff pastry round until about ½” larger in diameter. Spoon about 2 tbsp. cooled pumpkin mixture into middle of dough. Moisten edges with beaten eggs; fold in half to form half-moon shape. Seal edges by pressing with fork; transfer to parchment-lined baking sheet. Repeat with remaining pastry rounds and filling to make 12 empanadas. Brush tops of empanadas with beaten eggs; sprinkle with cinnamon sugar.
Step 4 – Bake until empanadas are puffed and golden brown, about 20 minutes, rotating pan after 10 minutes. Serve warm or at room temperature.
Argentinean-Style Beef Empanadas – Directions
Step 1 – Heat oil in large skillet over medium-high heat. Add onions; cook until soft and translucent, about 7 minutes. Add garlic, paprika, cumin and crushed red pepper; cook until fragrant, about 30 seconds more.
Step 2 – Add ground beef to onion mixture. Cook, stirring and breaking up meat with wooden spoon, until cooked through, about 8 minutes. Season meat mixture with adobo. Gently mix in chopped eggs, raisins and chopped olives. Set beef mixture aside to cool.
Step 3 – Heat oven to 375˚F. Place dough round on work surface. Using heaping tablespoon measure, spoon meat mixture onto center of dough round. Using pastry brush, paint edges of dough with egg wash. Fold dough into half-moon shape; gently press down edges and twist down to seal. Repeat with remaining ingredients.
Step 4 – Divide empanadas among baking sheets, leaving 1½” space between each empanada. Brush tops of empanadas with remaining egg wash. Cook until pastries puff, turn golden brown and filling is hot, about 20 minutes.
Spinach and Cheese Empanadas – Directions
Step 1 – Preheat oven to 375 °F.
Step 2 – Heat olive oil in pan over medium-high heat; add garlic. Cook garlic 2 minutes, and then add spinach. Cook until spinach is wilted, stirring frequently.
Step 3 – Remove from heat and stir in cheeses; set aside to cool.
Step 4 – Separate pieces of dough, and place roughly 2 tablespoons filling in middle of each dough circle. For each empanada, fold dough over on top of filling to close. Then, wet fingers with water and run them along edges to help seal the empanada. Be sure to press edges firmly together.
Step 5 – Transfer empanadas to baking sheet. Take beaten egg and brush across tops of empanadas. (This will give them shine when they bake.)
Step 6 – Place in oven, and bake for 20-25 minutes, or until golden brown.
