1. Place the olive oil in a heated nonreactive rondeau. Add the onions and garlic and sauté until the onions are translucent. Add the red peppers, olives, raisins and duck to the rondeau. Season to taste with salt and pepper. Cook over medium-high heat stirring until just warmed through.
2. Spread the empanada filling out in uncovered full 5 cm (2”) stainless steel hotel pans. Allow to cool uncovered. Add the chimichurri sauce and mix together using a spatula. Cover and refrigerate until needed.
3. Using a 11 cm (4½”) biscuit cutter, cut circles out of the dough. Keep the cutter as close to the edge of each piece as possible. This will be helpful in getting the maximum yield from the dough. Each dough circle should weigh about 35 g. Separate the eggs, placing the yolks and whites in separate mixing bowls. Cover the yolks and refrigerate for another use.
4. Place 1 oz. of empanada filling just off center of each dough circle. Lightly moisten the front half edge of the dough with water. Fold the dough over the top of the filling. Press dough together to seal the edge, forming a half circle. Pinch the edge of the dough out from the filling 6mm (¼”.) Place the finished empanadas in a storage container in a single layer and refrigerate until needed.
To prepare à la carte:
1. Brush three empanadas with egg whites. Make two slits in the top to allow steam to escape. Place on an oiled metal baking pan. Bake at 177℃ (350°F) for 8-12 minutes or until golden-brown.
2. Place the empanadas on a serving plate. Serve with 60ml of poblano pepper sauce.
Search Our Site…