Christmas Filet Mignon Empanadas with Truffle Butter

We love eating empanadas all year long, and taking a class from our dear friends Norma and Hutch from The Feasting Place in New Mexico really amped up our culinary creations.  Some of our favorite fillings for these buttery pastries are strawberry-chipotle jam, pumpkin pie custard, shredded chicken with red chile and cheddar, or ground spicy sausage with cream cheese and onion jam.  This year for Christmas we’re splurging a bit and serving them as an appetizer filled with seared filet mignon, skillet steamed mashed potatoes, chives and a dollop of black truffle butter.

Black truffles are oftentimes referred to as ‘black diamonds’ of the kitchen, so we are always sure to reserve some of this flavorful, uber-mushroom butter for using in other recipes, such as:  potato soups, omelets, macaroni and cheese, or a finish for gourmet burgers or baked potatoes.  None of this black gold ever goes to waste.

This is a butter-based dough.  As you roll it out you want to see the bits of cold butter.

Using cold butter cubes and refrigerating the dough for at least 2 hours before rolling out is best.  What you don’t want is for the butter to melt, because the empanadas won’t have that flakey pie crust texture you’re after.

Note: the widely used Crisco shortening empanada dough recipe will also do just fine.

Cutting the dough into 5-inch rounds is the perfect size.  And here’s a tip:  if you don’t have the right biscuit or cookie cutter, the top of a Crisco lid always does the trick (thanks for that one, Norma!)

The filling is a combination of skillet steamed mashed potatoes, and pan seared filet cut into 1-inch bite sized pieces.  You’ll only need to sear the meat, as it will cook and steam as they bake.  Fresh chives and a dollop of the truffle butter … they already smell fantastic and haven’t even baked yet!

Once the fillings are in place, fold the pastries over to a half moon shape, wet the edges with a bit of water to act as glue, and then crimp the edges with a fork to seal them tight.

A wash of beaten egg and baked at 400 degrees, they will be a beautiful golden color, a little ‘bumpy’ looking from the meat, and that makes for a lovely homemade rustic empanada.  No question that they are made from scratch, with love.

For the sauce, a creme fraiche with fresh chives is a simple mix and the perfect creamy complement.  A good quality sour cream will also do fine in place of the creme.

There is no denying, these are very rich.  And if you’d like to add a bit of mild Monterey Jack or asadero cheese to the filling that should take it over the top.  Also, another cut of meat that works well for this recipe is the flavorful ribeye.  And if you are a fan of surf and turf, consider pairing a filet empanada with a perfectly seared scallop and lemon wedge.

Merry Christmas and Buen Provecho!

xo Amy & Mr.D

Yum

Christmas Filet Mignon Empanadas with Truffle Butter

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Ingredients

• 1/2 - 3/4 cups cold water
• 2 ice cubes
• 1 Tblsp white vinegar
• 4 cups all-purpose flour (plus 1/4 cup more for dusting)
• 2 tsp kosher or sea salt
• 2 tsp baking powder
• 2 sticks (1 cup) unsalted butter (cold and cubed small)
• 4 Tblsp fresh chives (washed, patted dry with paper towels, finely chopped)
• 1 cup creme fraiche (or good quality sour cream)
• 1/2 tsp kosher or sea salt
• 1/2 tsp fresh ground black pepper
• 2 Tblsp olive oil
• 4 large red potatoes (peeled and cut into 1/4-inch cubes)
• 1/2 tsp kosher or sea salt
• 1/2 tsp fresh ground black pepper
• 1/8 - 1/4 cup whole milk
• 1 lb. lean filet mignon beef tenderloin (sliced into 1/2-inch bite sized pieces)
• 1 Tblsp olive oil
• 1 Tblsp butter
• 1 tsp kosher or sea salt
• 1/2 tsp fresh ground black pepper
• 1 2.8 - 3 oz jar good quality black truffle butter
• water for moistening the edges of the dough
• 1 large egg (beaten)

Directions

Step 1

First make the dough. Pour the water, ice and vinegar into a small bowl or measuring cup. Sift the flour, salt and baking powder with a fine mesh sieve, twice. Place in another large bowl. Add the cubed butter and mix, using your hands, into a coarse meal texture. This will take a while, approx. ten minutes to fully crumble and mix. Pour a small amount of water into the flour butter, 2 tablespoons at a time. Continue to mix and knead with your hands, adding more water until the dough becomes soft and will form into a ball the consistency of pie dough that will roll out well. Sprinkle a bit of flour on a cutting board or kneading surface and knead the dough with your hands for two minutes. Shape into a ball, cover tightly in plastic wrap and chill in the refrigerator for 2 hours. Meanwhile, prepare the Chive Creme Fraiche and beef - potato fillings.

Step 2

For the Chive Creme Fraiche Spoon the creme friache into a small serving bowl. Add 2 Tblsp of chives, 1/2 tsp salt and 1/2 tsp black pepper. Mix well, cover and chill in the refrigerator. Set the remaining chives aside in the refrigerator until ready to assemble the empanadas.

Step 3

For the Potato Filling Pour 2 Tblsp olive oil into a medium skillet or saute pan and bring to medium high heat. Add the potatoes and sprinkle evenly with salt and pepper. Allow to cook for 1 minute. Add 1/2 cup water, reduce to medium low heat. Cover with lid and allow to steam for 6 - 8 minutes, stirring once. Test that they are tender. Remove from heat and drain any excess water. Add the milk and mash with a large spoon or metal spatula. You don’t want them to become creamy mashed potatoes, just slightly smashed to keep some of their cubed shape. Set aside.

Step 4

For the Tenderloin Filling Bring a medium skillet or sauce pan to medium high heat with 1 Tblsp oilve oil. Add 1 Tblsp butter, it will melt quickly as you swirl it around to mix with the oil. Place the pieces of meat in the pan, slightly dust all with salt and pepper and sear for 1 minute. Turn each piece with a fork and sear for another minute. Don’t allow them to cook all the way through, as they will bake and steam inside the empanadas. Pour everything, pan drippings and all into a bowl and set aside. Don’t drain the meat.

Step 5

Preheat oven to 400 degrees (f)

Step 6

Back to the Empanada Dough -- When the dough has chilled for 2 hours, remove from the plastic wrap and place 1/2 of it on a large floured cutting board or rolling surface. If your cutting board is smaller you can roll out the dough in several batches. Any dough you are not rolling should be wrapped and chilled. Knead and flatten the dough a bit with your hands. Flour your rolling pin and roll the dough in an outward motion until it is 1/4-inch thick. You should see spots of butter in the dough, and this is good. Using a 5-inch round cookie cutter or plastic top of a shortening can, cut the dough into circles. (If you don’t have a circular cutter, use a sharp knife and cut 5-inch squares. This will create triangular empanadas rather than half-moons when you fold them, and that’s perfectly fine.) Roll out all of your dough until you have 16 - 18 circles.

Step 7

To assemble -- Place a dough circle on a parchment lined baking sheet (you will need 2 parchment lined baking sheets). Spoon 1 tablespoon of potatoes in the center. Sprinkle with 1/2 teaspoon chives. Top with three pieces of meat, or enough to cover the potatoes but not too much or the dough won’t fold completely over the filling. Place 1 scant teaspoon black truffle butter on top of the meat. Wet two fingers with water and moisten the dough edges. This will act as the glue for them to seal. Fold the dough over into a half moon shape, being sure to push back any meat or fillings that may try to spill out. It may take a bit of ‘modeling’ on your part and they may look a bit bumpy due to the meat, and this is fine for a lovely homemade rustic look. Push the edges together gently, then crimp to seal using a fork. Using a sharp knife, make two slits in the top so steam can escape. Repeat for the remaining empanadas. Brush the tops with egg.

Step 8

Place in oven and bake for 15 minutes. Take both pans out and check the bottoms, they should be slightly golden. Brush them all with egg wash again and place back in the oven, turning the pans (front to back and upper and lower). Bake another 10 - 15 minutes, or until they are golden brown and crispy firm on the bottoms. Every oven is different, so keep an eye on them. Break one open and taste for doneness, and then decide if they need another 3 minutes or so. (As a rule the first one is always for the cook!) Arrange on a platter, while still hot or at room temperature, with the bowl of chive creme fraiche and spoon for serving. They may also be served on individual small plates with a dollop on the side. Note: Adding a mild shredded jack cheese or asadero will also work fine in the filling if you want more gooey-ness. Note: a beautiful surf n turf version …. consider plating one empanada with creme along with a perfectly seared scallop with lemon wedge. Heaven! Buen provecho!