As someone who loves to cook — and loves empanadas — I had to check out The Bridgewater Café, which has been creating a buzz since it opened last year. Chef Arnold Hines has developed a following for his empanadas, and I knew I needed to get the tips from the pro himself, while respecting his family’s secret recipe.
He invited me to come experience a crash course in empanada-making that I could share with Bridgewater City Lifestyle readers. Following are the basics of empanada making — and we encourage you to add your own flair.
Peruse the menu at thebridgewatercafe.com.
Beef Empanadas
Makes 8 Beef Empanadas
3 lbs ground beef
3 yellow onions
1 red bell pepper
3 garlic cloves
1 handful fresh parsley
3 packages Goya sofrito seasoning
Premade empanada discos dough
Cook ground beef in skillet.
Sauté onions and garlic until brown, then added diced bell peppers. Sauté for an additional 15 minutes.
Add Goya sofrito seasoning to the vegetables. Mix well. Continuing sautéing for another 3 minutes.
Mix vegetables into the beef evenly.
Place 2.8 oz of meat and vegetable mixture into an empanada disco. Fold in half and press the edges firmly with a fork or a press tool.
Fry each empanada until golden brown.
Ilana Ash is a food and travel blogger and an ER nurse. She uses her network to connect with small business and build awareness for locally owned brands. Follow her at foodiefunblog.com or @foodiefun_adventures.
