Ingredients: |
Ingredients: T = tablespoon
t = teaspooon
12-15 empanada shells
1 T olive oil
1 small onion chopped
2-3 garlic cloves chopped
1 lb ground beef
1/4 t paprika
1/4 t cumin
1/4 t chili powder
1 medium tomato boiled, peeled and chopped
1/2 large fresh red pepper chopped
1/2 cup green olives, chopped
salt and pepper to taste
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Directions: |
Directions:Defrost the empanada shells
Heat the oil and sautee the onion until golden. Add the chopped red pepper and garlic and sautee for a couple of minutes. Add the ground beef and brown. I don't drain the fat. Add the spices and cook until the meat is done. Don't over cook, or the meat mixture gets too dry. If it gets too dry, add a bit of water. Boil the tomato for 1 minute. Peel off the skin, and chop the tomato. Add the tomato. Add the olives and mix well.
Hold the shell in your hand. Scoop the meat mixture (about a T worth) onto the shell. Put a small amount of water around the rim of the shell (it helps seal the dough). Fold the shell, forming a semi-circle. Pinch the shell with your fingers, and place it on a non-stick cookie sheet. Heat at 350 degrees for approximately 10-12 minutes or until the outside is just a golden brown.
I prefer letting the empanadas cool to room temperature before eating, but they taste good right out of the oven too. By the way, it is completely okay to eat an empanada with your hands and not a fork.
Options:
Some recipes call for raisins or chopped egg. I don't like either one. Some recipes suggest brushing the outside of the empanada shell with egg. I don't think it is necessary.
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Personal
Notes: |
Personal
Notes: Most people buy the empanada shells pre-made from Latin markets (I've never been able to find them in Mexican markets, only Latin markets). My favorite brand is La Saltena. I prefer the "criollas" not the "muy hojaldrosa" which are more flaky. Either one, however, will do just fine and taste great. Make sure you buy the "para horno" kind (for the oven) unless you want to fry them.
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This recipe for Beef Empanadas Appetizer is from