Super Bowl festivities began early here in Minneapolis this week and the city is buzzing! There are dozens of events, shows, and parties happening throughout the Twin Cities – and I have every intention of hunkering down and staying at home to avoid the downtown madness. Instead, I will be having bowl battle of my own. An empanada battle. On one side of the table, Philly Cheesesteak Empanadas. On the other side of the table, New England Clam Empanadas.
I know what you are thinking. The Philly Cheesesteak is hands-down the clear-cut winner in this empanada showdown. You would be correct in assuming that the thinly sliced steak, pepper and onion combo packed with provolone cheese is delicious. It has all the flavors of one of the most iconic sandwiches tucked into a super tender crust – what more could you ask for? Well, you could ask for a whole platter of the New England Clam Empanadas because these babies are surprisingly incredible. I say surprising because well, who puts soup in an empanada? I do. And not to sound all braggadocious – but it 110% worked.
Speaking of surprising, turns out empanada dough is simple to make. I found this amazing recipe from laylita.com that makes the softest, most flaky empanada crusts. However, if you are not in the mood to toss together your own dough, no worries. Most Hispanic markets sell pre-made empanada shells. You will want to pick up 12-14 shells for each empanada recipe.
For a perfectly browned crust, bake each batch for 20 minutes at 400° then broil on high until the tops are golden brown. I also brushed each empanada with an egg wash right before they went into the oven.
The New England Clam Empanadas have all the flavors of clam chowder along with diced potatoes that are reminiscent of a classic meat and potato empanada.
And yes, the Philly Cheesesteak Empanadas just burst with ooey gooey Philly goodness.
The New England Clam Empanadas are served with a seasoned sour cream. This offers just enough creaminess without overpowering the already uber-flavorful chowder mixture.
The Philly Cheesesteak is served with that unmistakable cheese whiz sauce. I recommend picking up a jar, tossing all inhibitions to the wind, and digging in.
| Prep Time | 1 hour |
| Cook Time | 40 minutes |
| Passive Time | 30 minutes |
| Servings |
empanadas
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- 1 Tbsp butter
- 1/2 green bell pepper thinly sliced
- 1/2 onion thinly sliced
- 1/2 lb top round steak
- 1/2 tsp garlic powder
- 1/4 tsp salt
- freshly ground black pepper
- 6 slices provolone cheese
- 1 jar cheese whiz for serving
- 2 slices bacon fat reserved
- 1 clove garlic minced
- 1/4 onion diced
- 1/2 tsp dried thyme
- 1 Tbsp flour
- 1/4 cup milk
- 1/3 cup vegetable stock
- 1/2 russet potato peeled and diced
- 1 6.5oz can chopped clams juice reserved
- 3 Tbsp half and half
- 3 cups all purpose flour
- 1/4 to 1/2 tsp salt
- 6 oz unsalted butter
- 1 egg
- 1/4 to 1/2 cup water adjust as needed to obtain a soft and smooth dough
- 1 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp Worcestershire
- 1 Tbsp fresh parsley chopped
Ingredients
Philly Cheese Steak Filling
New England Clam Filling
Empanada Dough - Make two batches - one for each empanada filling
New England Seasoned Sour Cream
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- Philly filling: Place the steak in the freezer for 20-30 minutes until slightly firm, this will allow for easier cutting. Slice the meat against the grain into paper-thin strips and set aside. In a large skillet over medium heat, melt butter and add the thinly sliced green bell pepper and onion. Stir and cook until tender, about 5 minutes. Toss in the steak, garlic powder, salt and pepper. Continue to cook until the meat is no longer pink, about 2-3 minutes depending on the thickness of your steak. Remove from heat and allow the mixture to cool to room temperature.
- New England clam filling: Cook bacon in a non-stick skillet over medium heat, until crispy. Reserve bacon fat and wipe down the pan to remove any burnt scraps. Add 1 Tbsp. bacon fat back to the skillet along with the onion. Cook until the onion is translucent, about 3-4 minutes. Add the garlic and dried thyme cooking until fragrant, about 1 minute. Add the flour to the skillet, stirring for 1 minute or until lightly browned. Slowly add milk, vegetable stock, and clam juice, whisking constantly until smooth. Add the bay leaf and allow the mixture to thicken for 1 minute. Add the potatoes, reduce heat to a simmer, and cover. Stir every 2-3 minutes until potatoes are just tender, about 10 minutes. Stir in half and half, clams, and bacon. Season with salt and pepper. Allow the mixture to simmer 1-2 minutes, uncovered, until reduced to a paste. Remove from heat and allow mixture to cool to room temperature. Discard the bay leaf.
- Empanada dough: You will need two batches of dough. Mix the flour and salt in a food processor. Add the butter and pulse. Add the egg and the water (in small increments) and continue pulsing until a clumpy dough forms. To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together. Split the dough into 2 large balls, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max). Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use 5 inch round molds or a small bowl).
- To assemble the empanadas, place a spoonful of the filling in the middle of each empanada crust. To seal the empanadas, fold in half and seal the edges by pressing the dough with your fingers. Use a fork to help seal the edges, just press the top of the fork against the outside rim. For a curl type seal, use your fingers to twist the curl the edges. For best results, refrigerating for 30 minutes before baking to help form a seal and prevent leaking.
- Preheat oven to 400° and line a baking sheet with parchment paper. Place empanadas on the baking sheet and brush the top of each with an egg wash (a beaten egg). Bake each batch for 20 minutes then broil on high until the empanadas are golden brown, 2-3 minutes. Let cool for 5 minutes before serving.
