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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beef Empanadas Recipe

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This recipe for Beef Empanadas is from Las recetas de la madre de Chase, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp virgin olive oil
1 small yellow onion, chopped fine
4 cloves garlic, chopped fine
2 tsp paprika
1 tsp cumin
1/8 tsp crushed red pepper
1 1b ground beef
adobo with pepper
2 hard-boiled eggs, chopped
1/4 cup raisins, soaked in hot water and drained
12 manzanilla olives stuffed with pimientos, chopped
2 pkg Goya Puff Pastries for turnovers, thawed
1 egg, lightly beaten with 2 tsp water
Directions:
Directions:
Heat the oil in a large skillet over medium-high heat.
Add the onions and cook until soft and translucent, about 7 minutes.
Add the garlic, paprika, cumin, and red pepper, then cook until fragrant, about 30 seconds.
Add the ground beef and cook: stirring, until cooked through; drain.
Season the meat with Adobo, then mix in the eggs, raisins, and olives.
Spoon the meat mixture into the center of the dough rounds by tablespoonfiuls.
Using a pastry brush, paint the edges of the dough with the egg wash and fold the dough over, sealing the edges.
Divide the empanadas between baking sheets, leaving 1 1/2-inch space between. Brush the tops of the empanadas with the remaining egg wash.
Bake at 375º until the pastries puff and turn golden brown, for about 20 minutes.

 

 

 

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