Rodo’s Empanadas by George Motz
Paula Haney’s All-Butter Pie Crust Dough
Paula Haney’s All-Butter Pie Crust Dough
  1. 1. Cut the butter into 1/2-inch cubes. Freeze 5 Tbsp. (70 g) for 20 minutes or overnight; chill the remaining 1 1/8 sticks (126 g) in the refrigerator until ready to use. Stir the red wine vinegar into the cold water and set aside.
  2. 2. Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine.
  3. 3. Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal. Add the frozen butter and PULSE 15 to 20 times, until the butter is in pea-sized pieces.
  4. 4. Add 6 tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add 1/2 Tbsp. of the vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together.
  5. 5. Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.
  6. 6. Divide the dough into 2 equal parts and roll each into a ball. Flatten the balls slightly and wrap separately in plastic wrap. Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.
Rodo’s Empanada Filling
  1. 1.Add corn oil to a large skillet. Cook beef, chop in pan, until pink has left. Add onion and cook until they are translucent (approx 5 min). Add salt, pepper, spices, wine, tomato paste, sauce, and vegetable broth and stir.
  2. 2. Add water, lower to a simmer and cook covered for 1 hr 15 mins. Let cool and transfer to a bowl. Heat oven to 400°F.
  3. 3. Use a pie dough recipe to make the shells. Roll dough out until 1/8” thin and cut into 4” rounds (use a round dough cutter, or a large glass measuring at least 4”). prepare a small dish with cold water.
  4. 4. With your finger rub the outer edge of the dough with a bit of water. Put a small, teaspoon-sized glob of mixture in the center of the dough ring and pinch together in a half-moon shape. Using a fork gently pinch the edge to form a seal.
  5. 5. Cook on a cookie sheet for 20 min, or until the dough is golden.