Recipe: Holland America Line’s Empanadas and Norwegian Cruise Line’s Raspberry Guava Mojito

There is perhaps no more universal food among Latin cultures than the ever-popular empanada. These hand pies, which originated in Spain, can be found with all kinds of fillings from proteins like chicken or fish to vegetarian choices like spinach or peas. Got a sweet tooth? No problem, you can also make these little bundles of goodness with dulce de leche, fruit preserves, or canned pumpkin. Celebrate National Empanada Day by testing your hand at making Holland America’s empanadas. Whip up a Raspberry Guava Mojito from Norwegian Cruise Line with its tropical flavors to help transport you to your favorite Latin destination. Let us know in the comments which empanada filling fits you best!

Quick Hack: Don’t have time or patience to make the dough? Look for pre-made empanada discs in your grocery store, usually in the frozen section.

Empanadas – Holland America Line

Yield: 6 servings (2 empanadas per person)

INGREDIENTS

Pastry

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup lard, shortening or oil
• 1/2 to 3/4 cup milk, water or broth, as needed

Pino Filling

• 2-3 tbsp oil
• 1 onion, minced
• 2-3 cloves garlic, minced
• 1 lb ground beef
• 1 tbsp paprika
• 1 tsp cumin seed
• 1 tsp Oregano
• 1 cup water or stock
• 1/2 cup raisins (optional)
• 1/4 black or green olives, pitted and chopped, optional
• 1 tbsp flour

INSTRUCTIONS

1. Mix the flour, baking powder and salt together in a large bowl. Rub the lard or shortening into the flour with your fingers, breaking it up into small pieces. If using oil, simply stir it in.
2. Stir in just enough milk, water or broth to form a kneadable mass. Remove it to a floured work surface and knead for about 5-10 minutes, or until it is silky smooth. Add a little flour if it is too sticky. Cover it with a towel or bowl and let it rest at least 30 minutes.
3. While the dough is resting, heat the oil in a sauté pan over medium flame. Sauté the onions until they are translucent, 3-4 minutes. Add the garlic, paprika, cumin seed and oregano, and sauté 1-2 minutes more. Add the ground beef, salt and pepper and sauté, breaking up the beef until it is cooked through, 5-7 minutes.
4. Stir in the water or stock, raisins and olives and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes, or until lightly thickened. Adjust seasoning, remove from heat and set aside to cool.
5. Preheat oven to 375°F. Cut the rested dough into 12 equal portions. Lightly flour a work surface and roll each portion out into a 6- to 8-inch round. Add about 1/4 cup of filling to the center of the pastry round, leaving a 1/2-inch border. Wet the edges with a finger dipped in water, fold over into a half moon and seal the edges with the tines of a fork or by rolling them up into a scalloped edge. Lay out on a baking sheet.
6. Brush tops with an egg beaten with a little water if you like. Bake for 30-40 minutes until browned on top. Serve warm.

VARIATIONS

• Empanadas al Horno (Chile and Argentina): The filling above is called pino and is typical for empanadas eaten in Chile and Argentina. Usually the filling of each empanada is topped with a sliced hard-boiled egg before it is encased in the pastry and baked. Chileans add a little more onions, Argentinians a little more beef.
• Empanadas Mexicanas (Mexico): the pino filling, known as picadillo in Mexico, is common. Other possibilities are chile-seasoned and shredded chicken or beef topped with grated cheese. Moles are a popular filling in Oaxaca. Fruit filled empanadas are favorites everywhere.
• Empanadas Venezolanas (Venezuela): made with the same dough used for arepas. Roll the dough out into rounds between plastic wrap, fill, seal and deep fry in hot oil. Popular fillings are meat, cheese, black beans and seafood.
• Pastelillos (Puerto Rico): fill with pico (known as picadillo in Puerto Rico), shredded cheese or guava paste (guayaba).
• Salteñas (Bolivia): a favorite for breakfast in Bolivia, sold by roadside vendors. Mix a little paprika or achiote oil into the dough to give it an authentic reddish-orange tinge. Make a chicken or beef stew with potatoes and peas. Spice it up with some cumin and hot chiles or cayenne pepper. Sweeten it with a big pinch of sugar. Then thicken it with a packet of plain gelatin (follow package directions) before cooling. Fill and bake as directed above.
• Empanadas Dulces (Dessert empanadas): fill with fruit preserves (apple, pineapple, guava), dulce de leche, arroz con leche, or canned pumpkin. Sometimes a beaten egg is added to the pastry dough. Other recipes call for the addition of about 1 tablespoon of vinegar. Roll the dough out into large 6- to 8-inch rounds for individual portions sizes, or into 3- to 4-inch size to make appetizers. The pastry for empanadas is usually a pie-crust-like short dough made with lard or shortening. But recipes for the pastry vary as much as fillings. Puff pastry (hojaldre) is often used as a shortcut and can be found in pre-cut rounds in many Latin markets.

Raspberry Guava Mojito – Norwegian Cruise Line

INGREDIENTS 

• 1.25 Oz Captain Morgan White Rum
• 6 Fresh Mint Leaves
• 6 Fresh Raspberries
• 1 Oz Guava Puree
• 0.5 Oz Simple Syrup
• Top with Club Soda

INSTRUCTIONS 

1. Muddle the Mint Leaves and Raspberries in a glass
2. Add Rum, Guava Puree, Simple Syrup and stir
3. Top with Club Soda