Beef And Goat Cheese Empanada With Piquillo Pepper Sauce And Pickled Red Onion
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2.25 cups
Unbleached All-Purpose Flour1.5 tsps
Salt3 tbsps
Sugar1 large
Egg Yolk1 tbsp
Distilled White Vinegar1360 g
Rib (short)1.5 cups
Red Wine (dry)1 cup
Juice (red currant)1 cup
Soft Goat Cheese1 tbsp
Red Wine Vinegar1 cup
Lime Juice (fresh)1 cup
Water1 small
Red Onion (chopped)2 tbsps
Olive Oil2 cloves
Garlic (chopped)3 tbsps
Creme FraicheDirections:
1
For the dough: Combine the flour, salt, and sugar in the bowl of a food processor and pulse until combined
2
Scatter the lard and butter over the top and pulse a few times until it resembles coarse meal
3
Whisk together the egg yolk, water, and vinegar in a measuring cup
4
Add the mixture to the dough, pulsing until just combined
5
Turn the dough out onto a work surface and gently knead until it just comes together
6
Form the dough into a disk, cover with plastic wrap, and refrigerate for at least 1 hour and up to 6 hours
7
Roll out thinly
8
Cut into 4-inch circles
9
For the short ribs: Preheat the oven to 350 degrees F
10
Heat the oil over high heat in a Dutch oven until it begins to shimmer
11
Season the short ribs on both sides with salt and pepper and cook until golden brown on both sides
12
Remove to a plate
13
Drain all but 2 tablespoons of the fat from the pan, add the garlic, and cook until it is lightly golden brown
14
Add the wine and cook until almost completely reduced
15
Add the currant juice, chicken stock (enough to cover the ribs by three-quarters), and chiles and bring to a boil
16
Add the ribs, cover, and transfer to the oven
17
Cook until fork tender, about 2 hours
18
Remove the short ribs to a platter or bowl and tent with foil
19
Transfer the cooking liquid to a food processor and process until smooth
20
Strain into a large saute pan and cook until reduced by half
21
Remove the meat from the bone, shred, and add to the reduced cooking liquid
22
Season with salt and pepper
23
Let cool slightly
24
Add enough canola oil to fill a Dutch oven three-quarters of the way
25
Heat to 375 degrees F on a deep-frying thermometer
26
Fill each dough round with some meat, top with some goat cheese and pickled onions
27
Seal the edges with a little water and crimp with a fork
28
Fry, turning halfway through, until evenly golden brown, 3 to 5 minutes
29
Serve with Piquillo Pepper Sauce
30
For the dough: Combine the flour, salt, and sugar in the bowl of a food processor and pulse until combined
31
Scatter the lard and butter over the top and pulse a few times until it resembles coarse meal
32
Whisk together the egg yolk, water, and vinegar in a measuring cup
33
Add the mixture to the dough, pulsing until just combined
34
Turn the dough out onto a work surface and gently knead until it just comes together
35
Form the dough into a disk, cover with plastic wrap, and refrigerate for at least 1 hour and up to 6 hours
36
Roll out thinly
37
Cut into 4-inch circles
38
For the short ribs: Preheat the oven to 350 degrees F
39
Heat the oil over high heat in a Dutch oven until it begins to shimmer
40
Season the short ribs on both sides with salt and pepper and cook until golden brown on both sides
41
Remove to a plate
42
Drain all but 2 tablespoons of the fat from the pan, add the garlic, and cook until it is lightly golden brown
43
Add the wine and cook until almost completely reduced
44
Add the currant juice, chicken stock (enough to cover the ribs by three-quarters), and chiles and bring to a boil
45
Add the ribs, cover, and transfer to the oven
46
Cook until fork tender, about 2 hours
47
Remove the short ribs to a platter or bowl and tent with foil
48
Transfer the cooking liquid to a food processor and process until smooth
49
Strain into a large saute pan and cook until reduced by half
50
Remove the meat from the bone, shred, and add to the reduced cooking liquid
51
Season with salt and pepper
52
Let cool slightly
53
Add enough canola oil to fill a Dutch oven three-quarters of the way
54
Heat to 375 degrees F on a deep-frying thermometer
55
Fill each dough round with some meat, top with some goat cheese and pickled onions
56
Seal the edges with a little water and crimp with a fork
57
Fry, turning halfway through, until evenly golden brown, 3 to 5 minutes
58
Serve with Piquillo Pepper Sauce
59
Bring the vinegar, lime juice, water, sugar, and salt to a boil in a small saucepan
60
Remove from the heat and let cool for 10 minutes
61
Put the onions in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 48 hours before serving
62
Bring the vinegar, lime juice, water, sugar, and salt to a boil in a small saucepan
63
Remove from the heat and let cool for 10 minutes
64
Put the onions in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 48 hours before serving