Philly Cheese Steak and New England Clam Empanadas
Servings Prep Time
24empanadas 1hour
Cook Time Passive Time
40minutes 30minutes
Servings Prep Time
24empanadas 1hour
Cook Time Passive Time
40minutes 30minutes
Ingredients
Philly Cheese Steak Filling
New England Clam Filling
Empanada Dough – Make two batches – one for each empanada filling
New England Seasoned Sour Cream
Instructions
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.