Liddie Martinez’ Empanadas

Minced-Meat Filling

(Will fill 5½ dozen empanadas)

1 pound beef tongue (beef chuck roast may be substituted)

1 pound pork shoulder

1 cup piñon nuts, shelled

½ cup granulated sugar

½ cup piloncillo, grated, or dark brown sugar

3 apples, cored and baked whole until soft. Squeeze the pulp out of the skins.

(1½ cups unsweetened applesauce may be substituted)

½ cup golden raisins

1 tbsp ground cinnamon

1 tsp ground cloves

1 tsp vanilla

1 tsp sea salt

1 cup broth, reserved from tongue or roast

1 cup cooking oil for frying

One day ahead of time, cook tongue (or beef) and pork in a roasting pan at 325° for 2½ hours. Turn off the oven and let meat sit for another hour. Peel the tongue. Remove any large pieces of visible fat from the pork (and/or beef) while still warm. If you let the meat get cold, it will be much more difficult to work with. Cut the meat into long slices suitable for feeding into a meat grinder.

Feed meat through the grinder using the disk for a medium grind. If you don’t have a grinder, chop the meat, 1½ cups at a time, in a food processor, pulsing for a few seconds until pieces are the size of piñons.

Add rest of ingredients except for broth and piñon nuts and combine well.

Pay close attention to the texture of the filling. Add broth and/or applesauce (as preferred) a little at a time until the filling is light — not dense or wet. If the filling is too wet, the empanadas will be soggy and hot oil will pop up during frying. If you do end up with filling that is too wet, put it uncovered in an oven preheated to 325° and bake for 20 to 30 minutes, stirring once. Let the filling cool thoroughly before you assemble the empanadas.

Fold piñon nuts into the mixture until evenly distributed. Refrigerate overnight to let the flavors meld.

Empanada Pastry

(Makes enough for 2½ dozen empanadas, depending on the size)

6 cups flour

4 tsp baking powder

2 tsp salt

1¼ cups lard or unsalted butter

¾ cup cold milk, less a tablespoon

Mix dry ingredients in a bowl and cut in lard or butter using a pastry blender, until the pieces are the size of peas. Add just enough milk to gather the dough into a ball, adding an extra tablespoon if needed.

Put the dough, covered, in the refrigerator for at least 15 minutes before rolling.

Assembling and Frying or Baking

Take the dough ball out of the refrigerator and divide into fourths. Form into balls and return all but one to the refrigerator. On a Silpat mat or floured surface, roll the dough ball into a thin, 9 x 12 rectangular sheet. Cut into 4-inch rounds using the rim of a glass or a Mason jar ring. Repeat until all four dough balls have been used. Cover the dough with a kitchen towel so it doesn’t dry out.

Place a scant tablespoon of filling on the bottom half of each disk. Using a damp brush or a wet finger, dampen the edge of the top half of each disk. Fold each pastry into a half moon shape, pressing the edges lightly to seal. Flute the edges using a fork and place on a parchment-lined cookie sheet.

Heat oil in a deep pot until the temperature registers 350-375°. If you don’t have a thermometer, you can test the temperature by dropping a piece of dough into the hot oil. It should bubble immediately and turn golden brown in 1 to 1½ minutes. Deep-fry empanadas in the oil for 1 to 2 minutes on each side, until golden brown. Drain on paper towels.

Alternatively, you can bake the empanadas instead of frying them. When the filling has cooled, preheat the oven to 425˚ and line a cookie sheet with parchment paper. Put 10 empanadas on the sheet, brush tops with egg wash and sprinkle with coarse sugar. Use scissors to snip one small vent hole in each empanada.

Bake for 15 minutes. Reduce heat to 350˚ and bake for an additional 35 minutes or until empanadas are golden brown. While the first cookie sheet is baking, work on a second sheet.

Empanadas freeze well and can be reheated in a microwave.