Mendocino Empanadas

Background and History

The origin of the Mendocino Empanadas dates back to the early settlers of the Mendocino Coast in Northern California. Heavily influenced by Mexican and Spanish cuisines, this delightful pastry has been a staple in local households thanks to its savory fillings and flaky crust. Traditionally, empanadas were a convenient meal for travelers and workers as they could be easily packed and eaten on the go. Over the years, the recipe has evolved, incorporating local ingredients that exemplify the rich agricultural landscape of Mendocino County.

Ingredients

• Flour - 2 cups, for the dough
• Butter - 1/2 cup, cold and cubed
• Egg - 1, plus 1 more for egg wash
• Water - 1/4 cup, ice-cold
• Salt - 1 tsp
• Olive oil - 2 tbsp
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Ground beef - 1 lb
• Cumin - 1 tsp
• Paprika - 1 tsp
• Chili powder - 1/2 tsp
• Potato - 1, peeled and diced
• Green olives - 1/4 cup, sliced
• Raisins - 1/4 cup
• Black pepper - to taste

Preparation

Preparing the Dough

In a large bowl, combine the flour and salt. Add the cold butter cubes and using a pastry cutter or your fingers, blend the mixture until it resembles coarse crumbs. Beat 1 egg and mix it with the water. Add this to the flour mixture, stirring until the dough begins to come together. Turn the dough onto a lightly floured surface and knead gently until smooth. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Making the Filling

Heat olive oil in a skillet over medium heat. Add the onion and cook until translucent. Stir in the garlic and cook for an additional minute. Add the ground beef, breaking it apart with a spoon, and cook until browned. Stir in the cumin, paprika, and chili powder, followed by the potato. Cook until the potato is tender. Fold in the green olives and raisins. Season with salt and black pepper to taste.

Cooking Process

1. Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.
2. Retrieve the chilled dough and roll it out on a floured surface until about 1/8-inch thick. Use a round cutter to cut out circles for your empanadas.
3. Place a heaping tablespoon of filling in the center of each circle. Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal.
4. Transfer the empanadas to the prepared baking sheet. In a small bowl, beat the remaining egg with a splash of water to create an egg wash. Brush the egg wash over each empanada.
5. Bake for approximately 20-25 minutes, or until the empanadas are golden brown. Use a cooking timer to keep track of the time.

Enjoying Your Mendocino Empanadas

Once cooled slightly, serve your Mendocino Empanadas with a side of salsa or a refreshing salad. These empanadas are perfect for a picnic, or as an appetizer for your next gathering. Enjoy the perfect combination of spices and sweetness in each bite, a testament to the culinary beauty of Mendocino's rich history.