Shelter (and bake) at home

I have reasons to despise this virus. Foremost, it is keeping my children away from me for two weeks. My wife and I work in healthcare and rather than potentially bring home a pathogen to gift to our children, they are staying with their grandparents for two seemingly infinite weeks. Working in a hospital shows me the cruel reality of this pathogen and the unimaginable human capacity for change and ingenuity. So my heart hurts. And when my heart hurts, why not bake?

Empanadas are a parcel of pastry and filling that are as delicious as they are variable. I made a batch this week and would like to share with you how I did it.

If you, your family or friends are afflicted with the Trump virus, I’m sorry. I hope this makes you feel a little better.

SOFRITO:

1 green pepper

1 bunch cilantro

1 medium yellow onion

1 head garlic, separated and peeled

DOUGH:

3 cups AP flour

3-4 oz ghee (that’s what I used but you can use Crisco or lard or whatever)

Heaping t salt

2/3 C hot (not boiling) water

FILLING:

1 lb ground meat

T capers

10-12 Spanish olives with pimento

1 cube sofrito

5 pieces provolone cheese

Olive oil

Salt and pepper

Pecorino cheese

1 egg for wash

For sofrito cut up the pepper, onion and sofrito and put in a food pro with the peeled garlic. Wazz at high and drizzle in about ¼ C olive oil. Make sure its smooth. Ladle into an ice tray that you don’t need for ice, put in a gallon bag and freeze.

For dough put the flour in the food pro. Melt the ghee on medium low and when melted add the salt and water and dissolve. Pour half of the mix in the flour while wazzing just until incorporated. Add the rest in pulse bursts, making a short crust mixture. Pour the mix out on a lightly floured bench and push together into a ball. Knead until its smooth but not plasticy. Wrap in a cling film and cool for about an hour.

Heat the oven to 400.

While its cooling, make the filling. Heat about a T of olive oil with the sofrito. Brown the ground beef and chop up the capers and olives together. Once the meat is browned add the olives and capers and about a T of olive juice. Reduce for a few minutes. Take off the heat and let it cool in the pan.

Once the dough is cooled place it on the floured bench and roll out to a little bigger than 8 X 20 inches. If its thicker then about two quarters roll it out thinner. Measure it out and cut ten 4 X 4 squares. Arrange five squares each on 2 lined baking sheets. Fill each with about a T of filling. You won’t use all of it so pack it up for later. Place a folded half slice of provolone on each square. Fold up the corners of the square and pinch together. Bring together each seam to form a packet. If it won’t seal use a little dough from what you cut off to seal the packet. Brush each with egg wash and sprinkle salt, pepper and a little Pecorino cheese. Bake 22-25 minutes, rotating and shuffling oven shelves half-way through.

You can dash with a little hot sauce, but really no need.