In the Kitchen: Empanadas de la "Wellas"

My Abuela and her sister, my Tia Bina, (affectionately referred to as "the Wellas") are two  of the most influential women in my life (I'm lucky to be surrounded by so many inspirational women) , especially when it comes to cooking. My Abuela is always eager to whip something up for us in the kitchen. As a kid, it was something I took advantage of, but now I find it endearing as hell. And, now that I have my own home, I totally get it. I must have that Spanish gene that makes you just want to stuff people's faces and warm their bellies with good food and conversation just like every other woman I grew up around.

One of my favorite dishes that Abuela and Tia Bina make is Empanada. Stuffed with sautéed veggies and meat, the smell of a cooking empanada totally reminds me of being at Abuela’s house anxiously awaiting to perform my official “taste tester” duties.

These can be made as hand pies by rolling a 5 inch circle of dough, filling it, then folding it over and pinching it together with a fork. However, when Tia and Abuela make them for the massive amount of family around, they use this more “casserole” like preparation.

Here it is, from my family to yours:

Empanadas a la “Wellas”

What you’ll need:

Filling-

3 lb. roasted pork, shredded

or 3 lg. cans of tuna, drained

3 red peppers

3 green peppers

1 lg. onion

2 cloves of garlic, chopped

1 bay leaf1 can whole tomatoes

1 6 oz can of tomato paste

½ Cup oil

Salt and pepper to taste

Dough-

6 Cups flour

1 Tbsp. salt

1 lb. unsalted butter

1 Cup milk

2 Tbsp. white vinegar

3 eggs

1 egg, beaten and reserved for egg wash

Filling: Cook onions, peppers and garlic in oil until tender. Add whole tomatoes, tomato paste, salt, pepper and bay leaf. Cook for 45 minutes. Remove bay leaf. Add tuna or pork. Drain and set aside

Dough: Mix salt and flour. Add butter. Mix like pie dough. Add eggs. Add the vinegar to the cup of milk. Add milk mixture to the flour mixture. Incorporate all ingredients then set aside.

Divide dough in half. Roll out half of dough and place in jelly roll pan. Add filling. Roll out second half of dough and place on top. Crimp edges with a fork to seal. Brush top with beaten egg. Bake at 350 degrees for 45 minutes, until top is golden brown. Once removed from oven, let it set for a couple minutes afterward.

I hope you all enjoy this recipe as much as we do. The smell of a freshly baked empanada is like a warm hug. I love how food connects us all in that way. What recipes do you remember growing up with?