Tag Archives: beans

Haiti…

Sunday, March 10 –

I’m not entirely sure why I got so lazy with this dinner, maybe because it was just the two of us, but because of my corner-cutting it turned out… well… strong. And salty. Very, very, very, very, very salty. photo(11)

Bestest fiance ever started the bacon cooking (three sliced, chopped into large-ish bits) and when they were mostly crispy I put the onion and a half cup of canned kidney beans in the pan with the bacon and drippings. I let that cook until the onion was starting to soften and then I added the cloves, garlic, pepper, cubes, and salt. Because I used canned beans I only had a little bit of the liquid it comes in, so I decided to top the rest off with vegetable broth. Because I used the bacon fat, I didn’t need the vegetable oil. And because I didn’t read the directions all the way down, I chopped the habanero up and threw that in as well. On top went the rice. I let that come up to a boil, put the lid on, and turned it down to low and let it simmer for 20 minutes. After tasting the resulting rice dish, which honestly had great flavor as long as you don’t mind that your mouth almost imploded with saltiness. Really, I should have known that broth plus bouillon cubes plus bacon plus salt would be too much, I just didn’t think that far ahead. But I will totally keep this on my list to make again, minus the crazy amount of salt that I unknowingly subjected us to.

The salmon, on the other hand, was simple and delicious. I got one 3/4 pound filet, put it in a baking dish and poured on a mix of the lemon juice, wine, and onion dressing (about a quarter cup of each). I sliced some red onion and red bell pepper and put them in the baking dish as well. Put it into the 375* oven and baked it for 20 minutes. It came out flavorful (and not salty at all, which totally saved our dinner) and delicious. The onion dressing was a neat way of cheating to get those flavors together, but I honestly prefer using spices and minced onion instead.

All in all, it was pretty ok. I’m not sure I’m brave enough to use the rice for leftovers, but I will try!

Haiti
(recipes borrowed from the cooks at: www.everythinghaitian.com)

Riz National (Rice and Beans)

  • 2 cups Long Grain Rice
  • 1/2 cup Dried Red Kidney Beans
  • 3 cups Water kidney beans was boiled in
  • 1/4 lb Salt Pork or Bacon
  • 2 Chicken bouillon cubes (Maggi)
  • 1 1/2 Tsp Salt
  • 6-8 Whole Cloves
  • 1/4 Tsp Ground Black Pepper
  • 1/2 cup Finely Diced White Onion
  • 1/4 cup Vegetable Oil
  • 1 Whole Habanero or Scotch Bonnet pepper (optional)
  • 3 cloves     Garlic, peeled and crushed

Instructions: Bring dried beans to boil in 8 cups of water. Cook until tender, but shape remains. Do not overcook. Strain beans and put bean water aside. Sauté salt pork or bacon, spices, and beans in oil, until beans are crispy. Add salt, cloves, and black pepper. Add 3 cups of bean water and heat to boiling. Add rice, bouillon cubes, and hot pepper to boiling liquid. Once water has evaporated, remove whole pepper and mix in 1 Tbsp of butter. Cover pot tightly and continue cooking on low heat ( approx. 20 minutes) until done.

Saumon Grille (Grilled Salmon)

  • 3 Lbs. Fresh Salmon Steaks
  • 1/4 cup Lemon juice
  • 1/4 cup White Wine
  • 4 Tbsp Butter, melted
  • 1/2 cup Vidalia Onion Dressing
  • 1 Medium Red Onion, sliced
  • 1 Red Bell Pepper, Julienne
  • To taste Fresh Ground Black Pepper

Instructions:  Place Salmon Steaks in a large bowl, and pour lemon juice. Clean Salmon thoroughly and rinse in cold water. Place clean Salmon in an oven, proof dish.  Add Wine, Vidalia Onion Dressing, and black pepper. Mix well and refrigerate for 1/2 hour. Pour 1/2 of melted butter on Salmon Steaks. Bake in preheated 375 F oven for 20 minutes or until golden brown. Turn them over and pour remaining butter, bake until golden brown. Add Onion and Red Bell Pepper and mix.

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Costa Rica…

Sunday, June 10 –

Let me start this off by saying that usually I’m not a big fan of tilapia. This recipe, however, was an incredible way to serve it. I would definitely make it again, should I randomly have tilapia in my fridge. I suppose I could even make it with other kinds of white fish and be just as happy with it. There were only four of us for dinner this time, with Bestie Extraordinaire and Mistress Whiskey making raspberry and mango mojitos to share.

I started by making guacamole to serve as an appetizer and setting it on the table for people to snack while I was cooking. Then I moved on to getting the rice cooking on the stove with the chicken broth as the liquid. While that simmered I started on the marinade for the fish. Once the fish was soaking in the marinade in the fridge I started on the rice pudding. After I got all of the ingredients into the rice pudding and it was starting to simmer, I moved onto getting the rice and beans mixed together and spread out in a baking dish. On top went the fish, the marinade, and the sliced limes. Simple, straight forward, and easy to follow instructions for both of the recipes this week. As the fish baked in the oven I kept an eye on the rice pudding, stirring every few minutes to make sure it wasn’t sticking to the bottom of the pan.

The fish came out of the oven juicy and easily flaked with a fork. The rice mixture was bubbling and very hot. The flavor of the marinade soaked into the fish so that it was gently flavored but not overwhelmingly so. The pineapple, beans, rice, and salsa mix was genius and I will definitely be making it again!

The rice pudding cooked the whole time we were eating (I got up to stir it a couple of times). And I served it warm, right out of the pot just like my mom used to do when she made this type of dessert. I know the recipe says to serve it at room temp or cold, but if you want to try something decadent and filling, serve it warm.

This dinner gets a gold star for both recipes!

Costa Rica
(recipes borrowed from the cooks at:  www.foodnetwork.com and www.guiascostarica.com)

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice

  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1/4 cup freshly squeezed orange juice
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped fresh cilantro, plus more for garnish
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper
  • 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
  • 2 cups jarred or homemade tomato salsa
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups diced fresh pineapple
  • 2 limes, thinly sliced

Directions:  Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving

Rice Pudding

  • 1 small can of sweetened condensed milk
  • 1 cup of uncooked rice
  • 1/2 cup of water
  • 2 sticks of cinnamon cracked
  • 1 cup of evaporated milk
  • 6 cup of milk
  • 1/2 cup of raisins
  • 1 teaspoon fresh nutmeg
  • 1/2 teaspoon vanilla extract

Preparation:  First, in a large cooking pot, add the water, 4 cups of milk, uncooked rice, cinnamon, evaporated milk, vanilla and nutmeg. Once on the stove, bring the liquid to a boil. Boil for about 5 minutes. Then, add the sweetened condensed milk. Add a little water to the milk can and empty its contents into the pot, by this time the liquid should be simmering, on low heat. The milk should just barely simmer, with bubbles breaking only the outside edge of the surface. As the liquid begins to reduce, add the remaining milk in small increments as you continue to stir. As you add the milk stir the mixture so that it cooks evenly. Continue to stir intermittently, until the liquid has become a gooy paste. Then add raisins and cook for an additional 10 minutes on. Total cooking time 1:15 minutes. Serve chilled or room temperature.


Belize…

Wednesday, November 30 –

This dinner was supposed to be a whole chicken stuffed with the plantain and pepper mix, which I turned into leg quarters baked in a casserole dish with the stuffing. (It was too close to Thanksgiving to want to deal with stuffing, roasting, and carving a bird again.) There were five of us for this, Roommate Extraordinaire, Wonderful Boyfriend, WingWoman, and LightsOn. Both Roommate Extraordinaire and LightsOn brought wine for this dinner, and WingWoman made another amazing dessert.

So I doubled the marinade for the chicken and put five leg quarters in it in a baking dish and let them sit on the counter to soak while I was making the doubled stuffing recipe. I started with the bacon, then took the bacon pieces out of the fat and set them aside. Then I put the plantains into the bacon grease to brown. After they looked browned on most sides and corners I added the red peppers, Anaheim chilies, garlic, and fresh oregano. (Wonderful Boyfriend handled the cooking of the bacon and veggies so I could keep chopping stuff.) I seasoned the mix with salt and pepper at this point so the seasonings would have a chance to soak in. I let the veggies get soft and then put the bacon pieces back in. I deglazed the pan with a cup of chicken stock and mixed everything together well and let it simmer for a bit. I left the bread out on purpose so this recipe would be gluten free for my wonderful WingWoman. After the stuffing mix was bubbling and tasted amazing, I scooped the stuffing mix and spread it in between the leg quarters. I did not drain the marinade mix from the pan, because I thought the extra juices would make the flavor a little bit more lively. Did I mention that I used a whole bulb of garlic for the marinade? Bacon + garlic + dinner + wine = my favorite foods. Too true.

While the chicken and stuffing were in the oven, I started on the beans and rice. I made the rice in a rice cooker and used beans that I had let soak since the morning. They weren’t soft yet, so I simmered them in chicken stock to soak up a little bit more liquid. Then I added the veggies and seasonings and let everything simmer together. At the very end I added the rice and coconut milk.

The chicken was moist and delicious, having been basted several times and baked for an hour. The stuffing was amazingly flavorful and I would happily make it again. You could use the combination of flavors for a side dish that would go with most proteins.  The beans ended up a little bit burned (my fault for focusing on the wine instead of my cooking) and it pretty much ruined the flavor of the rice dish. I still ate most of mine because it wasn’t terrible, but I would definitely have simmered it on lower heat if I could go back and fix what went wrong. The wine was a great addition, and we only made it through the three bottles that Roommate Extraordinaire brought, so we already have wine for the next dinner that LightsOn contributed.

The dessert was sweet potato, ginger, ginger, and delicious. But you would have to love ginger in order to love the flavor of it. (Which I do, so I was a big fan.) I will put the recipe up in my recipe page again, so that fellow ginger lovers can share the yumminess. It doesn’t look like much from this photo, but believe me, it was really, really good!

Things I have learned: Don’t ignore beans when they are simmering because they soak up the liquid and then start to burn. Remember to get the top of the chicken browned a little, because it looks better and tastes better (in my opinion). Don’t throw out marinade if it adds good flavor to the dish that you’re making. And most importantly, don’t be afraid to substitute out different versions of the pieces of animal that the recipe calls for. I’m sure a whole chicken would have been just as good, but having the different leg quarters so each of us could have our own was a great decision.

Belize
(recipes borrowed from the cooks at: www.caribbeanchoice.com and www.belize.com)

Belinean Rice & Beans

  • ½ pound red kidney beans
  • 2 cups rice
  • 1 cup thick coconut milk
  • 1 medium onion (sliced)
  • ½ bell (green) pepper
  • 1 clove garlic (optional)
  • 1½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried thyme

METHOD / DIRECTIONS:  Cover beans in water, and soak overnight. Put beans in pot; add onions, bell pepper, garlic, and enough water to boil until beans are tender and whole. Add coconut milk, and seasonings. Add rice to beans, and cook over gentle heat until liquid is absorbed. Stir gently with a fork, and add a little water as necessary, until rice is cooked.

Sweet Plantain and Pepper Stuffed Chicken Matinade   

  • 2 fresh lemons, juiced
  • 4 garlic cloves, minced
  • 1 tablespoon dried Mexican oregano, crushed
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • 1 whole 3 to 31/2 pound chicken

METHOD / DIRECTIONS:  In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours.

Sweet Plantain and Pepper Stuffing

  • 4 slices bacon, diced
  • 1 large ripe plantain, peeled and cut into 1/2inch cubes
  • 2 garlic cloves, peeled and chopped
  • 1 small red pepper, seeded and chopped
  • 1 Anaheim chili, seeded and chopped
  • 1/2 bunch oregano, chopped
  • 1/2 cup chicken stock
  • 2 slices country bread, diced and dried
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup chicken stock

METHOD / DIRECTIONS:  Over medium high heat, sauté the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.

Potato Pone

  • 2 pounds sweet potato
  • 1 tsp. nutmeg
  • 2-4 oz root ginger (grated)
  • 1 cup raisin
  • 2 cups brown sugar
  • 2 tsps. vanilla
  • 4 cups milk (evaporated or coconut)
  • 2 tbsps. margarine (melted)

METHOD

1. Grease baking tins or Pyrex dishes.

2. Pre-heat oven to 450 degrees Fahrenheit

3. Wash, peel and grate potato

4. If using coconut milk not canned or from powdered mix, then grate your coconut and squeeze with water to get four cups milk (or use the evaporated milk)

5. In a large bowl, add the grated potato, sugar,vanilla, nutmeg and ginger. Mix well.

6. Add the milk and margarine. Mix well. Put in baking pans or Pyrex dishes.

7. Put on bottom shelf of oven for 35 -40 minutes. Then remove to top shelf, lowering oven to 350 degrees Fahrenheit. 8. Cook for about 80 minutes until brown or check with a knife, which should come out clean. The top should have a jelly, sticky look.

The potato pound is similar to another all-Belizean quick and easy dessert – bread pudding – and yes, you got it – basically you substitute the grated potato in the above recipe for mashed up bread and bake for less time.

The ginger used in the above recipe and the aforementioned tablata is not only used in desserts, but is also a key ingredient in some East Indian dishes, especially those made by the descendants of the original East Indians, many of whom have intermarried with Creole families. In particular, the yellow ginger is a delicacy used in the distinctive cohune cabbage dish


Argentina…

Wednesday, September 7 –

It is a really, really good thing we love onions – love them so much that using 4 onions for one meal didn’t even make me blink. I did end up using only 3 because I thought the proportions were off, but I would have used 4 if it had worked better with the amount of other ingredients. So I started out by making the dough for the empanadas, which I found on YouTube. As the dough was resting in the fridge, I started cutting the veggies for the filling. Noticing that this recipe called for an entire diced onion to be boiled with one chicken breast and then thrown away, I quickly moved to improvising. (Really? Boiling meat? And throwing more food away? Naaaaaw… not me.) So instead I chopped 1.5 onions, the green bell pepper, the leeks, and added the spices and put all of it into a large pan with two chicken breasts and some olive oil and covered it. I let the veggies cook down while using the steam from them to keep the chicken breasts moist.

While I was cooking the filling, Wonderful Boyfriend put the salad and salad dressing together. Because there were only 3 of us for dinner this time (Roommate Extraordinaire and us), he just built little salad piles (with the beets on the side, because I wasn’t so sure about them) on the plates instead of making a bowl of it. Saves on dishes and hard-to-save-squishy-salad-stuff leftovers. I moved on to making the bean dish while Roommate Extraordinaire shredded the chicken breasts and put the meat back into the veggies to simmer down a little bit more. (This dinner definitely took all 3 of us, and I was very glad for the help.) The bean dish also called for 2 onions, which I toned down to 1.5 just like the filling. I kept the rest of the recipe just like it called for, and let me tell you it smelled sooooo good as it was simmering.

Everything else done and prepped, I moved on to rolling out the dough and cutting out circles for the empanadas. I used a soup bowl pressed onto the dough to make an even line and then cut out the circles as carefully as I could. Roommate Extraordinaire put the filling and the egg in (we diced and crumbled the egg instead of using slices) and sealed them with a fork. The liquid from the filling started to make the dough sticky on the bottom so we used cooking spray and a cookie sheet to form them on. Then we fried them (yes, I know I could have baked them, but I was trying to be authentic…) and the smell of them cooking was amazing.

When we finally got everything dished up to serve and ready to eat, my mouth was watering. Onions? Cilantro? Fried dough? Yes, please and thank you. The salad was good, but mostly just a salad (and yes, the beets turned out just fine). I’ve had more interesting salads from combos I’ve made myself, but it was good none-the-less. The empanadas were good, crunchy, flaky, delicious pockets of wonderful – but I have to say it was the bean side dish that really pulled it all together. With a scoop of the bean dish on top of the empanada, the flavors mingled together and made all of us groan in happiness. It was so good, I have to say, that I almost wish that I had skipped the salad just so I could have more of the beans. I wouldn’t just give that recipe one gold star, it deserves many, many of them.

Things I have learned: Leeks taste a little bit like a mild green onion, and it feels like a waste to just use the white part. The next time I cook with them I will try to have a soup or something planned for the green tops so I’m not throwing so much usable food away. Continuing to keep with my “don’t simmer/boil/cook stuff just for flavor and then throw away” plan is working just fine. If you need the flavor of something like onion, use onion powder. I am also not really a fan of boiling meat, so simmering with the lid on did just fine keeping the meat moist and shred-able. Also, we started with drinking red wine while we were cooking and moved to white wine for the meal, which some people would argue was backwards, but it worked out just fine for us. Dare to be different than “conventional” because it might turn out more amazing than you even hoped!

Thoughts about wine: We started with a Malbec, which was so dark we couldn’t see through it, and so good it vanished before we could even get to dinner! It was a very good red, not too dry or woody tasting, and generally made me want to keep filling my glass. We moved to a white from Argentina with dinner, and it had a good, clean grapefruit flavor at the beginning with absolutely no lingering bite to it at all. It was refreshing rather than sharp, and it even went really well with the canary melon and blackberries that we had for dessert. I highly recommend both bottles!

Recommendations from our sommelier, Leigh Olson: One word ~ Malbec!

Malbec is the national variety in Argentina so it seems fitting that this meal be paired with the Regional Pairing strategy.  “If it grows together, it goes together.” This meal, which reveals the Spanish influence of the Argentinian cuisine, demands a wine with a little backbone as well as some elegance.  Malbec will not disappoint.  This richly colored red wine has an intense fruit quality that will augment the mélange of flavors in the empanadas.  The velvety textures prevalent in an Argentine Malbec, will offer a pleasant counterpart to the creaminess of the beans.

My recommendations:

  • Every day, Easy Drinker |  Catena Malbec 2007
  • Step it up | Luca Malbec 2007
  • Money is No Object | Weinert Estrella Malbec

If you can’t find one of these, ask your wine steward at your local grocer.  They can be great resources.  Just tell them you are preparing a traditional Argentine meal.

Fun Facts: Malbec originated in the Bordeaux Region of France and was allegedly named after a Hungarian peasant who planted the grape throughout France.  With more than 1000 synonyms for Malbec, this poor grape could have an identity crisis.

Serving Temp: 64 – 68 degrees.  This is a room temp kinda wine.  Just make sure that your room is not 74 degrees and you will be fine.  Otherwise, store in the fridge and pull out about 45 minutes before you plan on serving.

Vessel of Choice:  Since this is a Bordeaux grape, I am going to suggest a Bordeaux glass.  Both  Riedel and Spiegelau make beautiful glassware.  Otherwise, a nice red wine glass that will allow the wonderful blackberry, tobacco and vanilla aromas to waft up to your olfactories.

Argentina
(recipes borrowed from the cooks at: www.allrecipes.com and http://fromargentinawithlove.typepad.com)

Black Beans a la Olla

  • 2 tablespoons olive oil
  • 2 large onions, diced
  • 6 cloves garlic, chopped
  • 1 (19 ounce) can black beans, rinsed and drained
  • 1 (16 ounce) can tomato sauce
  • 2 tomatoes, diced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup chopped fresh cilantro
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro

Directions:  Heat the olive oil in a large pot over medium-high heat; cook the onions and garlic in the oil until the onions are translucent, 5 to 7 minutes. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 5 minutes. Add 3/4 cup cilantro and simmer another 2 minutes. Stir in the green onions and remove from heat. Garnish with 1/4 cup cilantro.

Springtime Hearts of Palm Salad–Ensalada de Palmitos de Primavera

  • 1 head of lettuce, leaves washed an torn (I used green-leaf lettuce here)
  • 1 tomato, sliced into wedges
  • 1 rib of celery, sliced into pieces cross-wise
  • 1 can hearts of palm, drained
  • 1 can cut or sliced beets, drained
  • 1 hard-boiled egg, shelled and sliced
  • salt, to taste
  • pepper, to taste

Vinagrette Dressing:

  • 1 teaspoon dijon mustard
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt (or more to taste)
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil

Directions: Hard boil the egg before anything else.  To make the dressing, combine all the ingredients in a jar with a tight-fitting lid and shake to combine.  In the bowl of your choice, place the lettuce.  Add about half of the dressing and toss until the lettuce leaves are klightly coated.   Layer the egg slices, then a ring of celery slices, a ring of hearts of palm slices, finishing with the beets in the center.  Add the tomatoes fanning around the beets.

Empanadas de Polllo, Puerro, y Pimiento – Chicken, Leek and Pepper Empanadas

  • 12 tapas or discos for empanadas, either store-bought (available at Latin Markets) or homemade
  • 1 hard-boiled egg
  • 1 chicken breast
  • 2 onions
  • 3 tablespoons cooking oil
  • 2 leeks
  • 1 green bell pepper
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon oregano
  • salt, to taste
  • pepper, to taste
  • 1 egg, lightly beaten, for painting

Hard-boil the egg.  Preheat the oven to 375 degrees Fahrenheit.  Bring 3 cups of water to a boil in a medium saucepan, and add the chicken breast, one onion, chopped very coarse, and a handful of coarse salt.  Let poach until the chicken has cooked through, about 20 minutes or so–check the inside of the chicken to be sure it is not pink and has cooked thoroughly.  Alternatively, use leftover cooked chicken, like from a rotisserie chicken. Remove the chicken breast to a cutting board and discard the onion and water.  Let cool slightly.

Meanwhile, heat the oil in a skillet over medium-high heat.  Chop the onion into medium dice, and add it to the skillet.  Chop the leek, (white part only) and add it to the skillet, as well.  Let cook for about 10 minutes, lowering the heat slightly if needed, until the leek and onion mixture has softened and become translucent.  Meanwhile, shred or cut the chicken into bite-sized pieces. Add the chicken to the skillet, and the crushed red pepper, salt, pepper, and oregano.  Stir well to combine.  Peel your hard-boiled egg, if you haven’t already.

Set the empanada shells out on the counter to assemble.  Lightly flour a baking sheet.  Also have the slightly beaten egg in a glass, and a small glass of water.  Place a heaping tablespoon of filling in the center of the empanada shell.  Slice a sliver of hard-boiled egg and put it on top of the filling.

Moisten the edge on the top half of the shell with a little water on your finger. Fold the bottom half of the dough up until the edges meet and seal with your fingers by pressing down. The empanada should have a half-moon shape.

Use the palms of the hands to pack the filling firmly in the center. Next, fold the edges with the Repulgue: using your fingertip, fold one corner of the empanada over, pressing down firmly. Go to the edge again and repeat, pressing firmly each time. Go around the edge of the empanada and you’ll get a spiral pattern. You can also use a fork-seal, instead.

Paint the top of each sealed empanada with the beaten egg so that when they bake, they have a shiny, golden shell. Place the finished empanadas on the baking sheets. Put the empanadas in to bake for 12 to 15 minutes-they should be sizzling and very golden brown on top. Take out and eat very carefully while hot!