The Sandwiches at Main Street Boys are named for Jules Perry's best friends.
It was his daughter Jodi Perry’s idea.
As co-owner of the homemade sandwich and an empanada shop located on Fourth Street in St. Petersburg, she has listened to the stories about “Capooch,” “Boo,” “Gilly” and “Goo Goo” all her life.
So of course she named the sandwiches and shop for them — these young guys who hung out on Main Street in Patterson, New Jersey.
But this installment of the Chef’s Kitchen isn’t a tutorial on making the “Savatore” or the “Antonucci” sandwiches.
It’s about their mom’s influence on the shop — the empanada.
Perry says her mom and grandfather gave her the recipe for the empanada’s meat filling, and she and her sister Marni Perry perfected the dough themselves.
Pork Picadillo Empanadas
Dough
2 1/4 c. flour
1/4 stick butter
1/2 tsp. salt
1/3 c. water
1/4 c. olive oil
1 egg
Pinch of achiote
Directions
Mix cold butter into flour with paddle attachment on mixer or use a fork.
Flour and butter mixture should look like sand.
In separate bowl, beat egg and mix with remaining ingredients.
Add mixture to flour and mix on low until incorporated into dough.
Lightly flour counter and knead dough a few times. Wrap in plastic and refrigerate overnight.
Roll into two ounce balls and press into shells.
Add filling, seal edges with fork tines and fry for three to four minutes at 350 degrees in vegetable oil or until golden brown.
Makes about 12.
Optional — add a tablespoon of shredded cheese after filling, your favorite kind. The restaurant uses Monterey Jack and cheddar.
Pork Picadillo (empanada filling)
1 lb. ground pork
1 onion, medium
TT salt, pepper, oregano, and garlic
2 tbsp. Goya Sofrito
4 oz. tomato sauce
1 oz. green olives
1 tbsp. capers
Directions
Grate onion and mix into ground pork.
Add spices.
Brown meat in 350 degree oven for about 15-20 minutes.
Drain meat.
Mix in tomato sauce, sofrito, olives and capers
Return to oven for 10 minutes at 350 degrees.
Chill and use for empanada filling.