Mendocino Empanada

The Mendocino Empanada is a delightful fusion of flavors that hails from the picturesque coastal region of Mendocino, California. Known for its stunning landscapes and eclectic culinary culture, Mendocino has a rich history of incorporating diverse influences into its cuisine. This empanada recipe embodies the spirit of the region by incorporating fresh, locally-sourced ingredients to create a savory pastry that is both satisfying and exotic.

History of the Mendocino Empanada

Empanadas have a well-traveled history that spans continents and cultures. Originating in Spain, they made their way across the Atlantic with explorers and settlers, eventually spreading throughout Latin America. Each region has since added its unique twist to the traditional empanada, using local flavors and ingredients. The Mendocino Empanada in particular draws inspiration from the bountiful produce and seafood found along the California coast, combined with culinary techniques brought by early settlers.

Ingredients

• All-purpose flour - 2 cups
• Butter - 1/2 cup, chilled and diced
• Salt - 1 teaspoon
• Water - 1/4 cup, cold
• Olive oil - 2 tablespoons
• Onion - 1, finely chopped
• Garlic - 2 cloves, minced
• Red bell pepper - 1, diced
• Ground beef - 1 pound
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Green olives - 1/4 cup, chopped
• Golden raisins - 1/4 cup
• Egg - 1, beaten (for egg wash)
• Egg - 2, hard-boiled and chopped
• Cheese - 1/2 cup, shredded (optional)
• Black pepper - to taste

Preparation

1. In a large mixing bowl, combine the flour and salt. Add the diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
2. Gradually add the cold water, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest.
3. While the dough is chilling, prepare the filling. Heat the olive oil in a skillet over medium heat. Add the onion and saute until translucent.
4. Stir in the garlic and bell pepper and cook for an additional 5 minutes.
5. Add the ground beef and cook, breaking it apart with a spoon, until browned.
6. Season with paprika, cumin, and oregano. Stir in the olives and raisins. Adjust seasoning with salt and black pepper to taste.
7. Once the filling is well combined, remove from heat and let it cool slightly. Stir in the chopped hard-boiled eggs and cheese, if using.

Cooking Process

1. Preheat your oven to 375°F (190°C) while you assemble your empanadas.
2. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a round cutter (approximately 4 inches in diameter).
3. Spoon about 2 tablespoons of filling onto one half of each dough circle.
4. Brush the edges with beaten egg before folding the dough over to cover the filling, forming a semi-circle. Press the edges to seal and crimp with a fork for decoration.
5. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with more egg wash to give them a golden finish.
6. Bake for 25-30 minutes or until the dough is golden and flaky. Check cooking time and avoid overbaking by setting a cooking timer.
7. Allow the empanadas to cool slightly before serving.

How to Enjoy Mendocino Empanadas

Mendocino Empanadas are best enjoyed fresh from the oven, but you can also save them for later as they're equally delicious served at room temperature. They pair wonderfully with a simple green salad or a side of salsa for dipping. Whether you're planning a picnic along the scenic Mendocino coast or hosting a casual dinner with friends, these empanadas are sure to be a hit!

The combination of savory beef, briny olives, and sweet raisins creates a unique taste experience that captures the essence of Mendocino's vibrant culinary scene.