Beef and Goat Cheese Empanada with Piquillo Pepper Sauce and Pickled Red Onion

Beef and Goat Cheese Empanada with Piquillo Pepper Sauce and Pickled Red Onion
76 Ingredients
  • 2 1/4 cups unbleached all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 6 tablespoons cold lard, cut into small pieces
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1/3 cup ice water
  • 1 tablespoon distilled white vinegar
  • 2 1/4 cups unbleached all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 6 tablespoons cold lard, cut into small pieces
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1/3 cup ice water
  • 1 tablespoon distilled white vinegar
  • 1/4 cup canola oil, plus more for frying
  • 3 pounds short ribs
  • Kosher salt and freshly ground black pepper
  • 4 whole cloves garlic
  • 1 1/2 cups dry red wine
  • 1 cup red currant juice
  • Chicken stock
  • 2 whole ancho chiles, stems removed and soaked
  • 1 whole New Mexico red chiles, stems removed and soaked
  • 2 cascable chiles, stems removed and soaked
  • 1 chile de arbol, soaked
  • 1 cup soft goat cheese
  • Pickled Red Onions, for serving, recipe follows
  • Piquillo Pepper Sauce, for serving, recipe follows
  • 1/4 cup canola oil, plus more for frying
  • 3 pounds short ribs
  • Kosher salt and freshly ground black pepper
  • 4 whole cloves garlic
  • 1 1/2 cups dry red wine
  • 1 cup red currant juice
  • Chicken stock
  • 2 whole ancho chiles, stems removed and soaked
  • 1 whole New Mexico red chiles, stems removed and soaked
  • 2 cascable chiles, stems removed and soaked
  • 1 chile de arbol, soaked
  • 1 cup soft goat cheese
  • Pickled Red Onions, for serving, recipe follows
  • Piquillo Pepper Sauce, for serving, recipe follows
  • 1 cup red wine vinegar
  • 1/2 cup fresh lime juice
  • 1/4 cup water
  • 3 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 medium red onion, peeled, halved and thinly sliced
  • 1 cup red wine vinegar
  • 1/2 cup fresh lime juice
  • 1/4 cup water
  • 3 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 medium red onion, peeled, halved and thinly sliced
  • 2 tablespoons olive oil
  • 1/2 small red onion, chopped
  • 2 cloves garlic, chopped
  • 8 ounce jar piquillo peppers, drained
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 1/4 cup chopped fresh cilantro leaves
  • 3 tablespoons creme fraiche or sour cream
  • Heat the oil in a medium saute pan over medium high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the piquillo peppers, season with salt and pepper, and cook 5 minutes.
  • Transfer the mixture to a blender, add the vinegar, and blend until smooth. Add the cilantro and creme fraiche and pulse a few times just to incorporate. Transfer to a bowl. Serve at room temperature.
  • 2 tablespoons olive oil
  • 1/2 small red onion, chopped
  • 2 cloves garlic, chopped
  • 8 ounce jar piquillo peppers, drained
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 1/4 cup chopped fresh cilantro leaves
  • 3 tablespoons creme fraiche or sour cream
  • Heat the oil in a medium saute pan over medium high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the piquillo peppers, season with salt and pepper, and cook 5 minutes.
  • Transfer the mixture to a blender, add the vinegar, and blend until smooth. Add the cilantro and creme fraiche and pulse a few times just to incorporate. Transfer to a bowl. Serve at room temperature.
Nutrition
2378
119% daily value
12 servings
                                       
                                            high-​fiber, low-​carb
     

Fat

315% 204

Saturated

284% 57

Trans

- 1

Monounsaturated

- 107

Polyunsaturated

- 31

Carbs

24% 73

Carbs (net)

- 66

Fiber

27% 7

Sugars

- 17

Sugars, added

- 7

Protein

106% 53

Cholesterol

83% 250

Sodium

92% 2211

Calcium

16% 163

Magnesium

25% 104

Potassium

31% 1472

Iron

53% 9

Zinc

80% 9

Phosphorus

87% 608

Vitamin A

25% 229

Vitamin C

101% 91

Thiamin (B1)

62% 1

Riboflavin (B2)

82% 1

Niacin (B3)

87% 14

Vitamin B6

117% 2

Folate equivalent (total)

48% 194

Folate (food)

- 71

Folic acid

- 72

Vitamin B12

248% 6

Vitamin D

184% 28

Vitamin E

114% 17

Vitamin K

76% 91

Sugar alcohols

- 0

Water

- 606
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