To assemble the empanadas, you will also need: 4 hardboiled eggs, sliced 16 pitted black olives Egg wash composed of 1 whole egg beaten with 1 tbsp water
To Assemble Go to www. banvilleandjones. com / cellargal. aspx for Joel’ s illustrated empanada assembly instructions.
With a knife, divide the dough into 8 equal balls for large empanadas( 12 for medium-sized). Roll each ball into a circle 2 cm( 1 / 8”) thick. The dough is easy to work with as long as it stays warm and moist, so keep it covered with a damp cloth. Divide pino filling into equal portions. On the rolled circle of dough, add a portion of pino, 2 pitted olives, and 2 slices of egg. Fold the dough over the filling to form a half-moon shape, brush the edges with egg wash, and seal tightly. Brush the top with egg wash and place on a sheet pan with parchment paper. Bake in a 400 ° F oven for 20 – 25 minutes or until lightly browned. Let cool 5 – 10 minutes and serve. The Sides Roasted Corn Salad 4 ears of corn 3 / 4 c. pinto beans 3 / 4 c. black beans Juice of 1 lime Segments of 1 lime Zest of half a lime 1 / 4 c. red pepper, seeded and diced 1 / 2 c. cucumber, seeded and sliced 1 / 4 c. red onion, sliced 1 / 2 serrano chili, seeded and diced 1 / 4 c. extra virgin olive oil 1 / 4 c. fresh cilantro leaves, chopped 2 tbsp fresh oregano leaves, chopped Salt and pepper to taste
Rub the ears of corn with oil and season with salt and pepper. Place corn on a hot grill. Turn the corn every 2 minutes until evenly roasted. Set aside and let cool. Once cooled, remove the kernels with a sharp knife. Add the corn and the remainder of ingredients and toss. Serve at room temperature.
Pebre( Chilean hot sauce) 4 jalapeño chilies, coarsely chopped and seeded( for extra spice, add 2 serrano chilies with the seeds) 1 / 4 c. canola oil 1 / 2 c. green onions, chopped 1 / 2 c. sweet onion( such as Maui or Vidalia), coarsely chopped 1 / 4 cup fresh cilantro, oregano, and parsley, coarsely chopped 2 tbsp( or more) red wine vinegar or fresh lime juice Salt and pepper to taste Combine jalapeño chilies, green onions, sweet onion, and cilantro in a blender or food processor; puree until a paste forms, scraping down the sides with a rubber spatula. Add oil and 2 tbsp vinegar or lime juice and process until the mixture is blended but some texture still remains. Transfer to small bowl. Season with salt and pepper, and more vinegar if desired. This tastes better if made 1 day ahead. Cover and refrigerate.
Avocado Purée 2 avocados 1 lime, juiced Zest of half a lime 3 tbsp extra virgin olive oil Salt to taste Water as needed In a blender or food processor, blend the avocados, lime juice, and zest. As you blend, add oil and adjust the consistency with water. Add salt and cover to prevent browning. www. banvilleandjones. com 63