Beef Empañadas
Adapted from a September 2007 Gourmet magazine recipe. Yield: Makes 10 empanadas
Ingredients
3 hard-boiled large eggs
1 medium onion, finely chopped
1 tablespoon olive oil
2 garlic clove, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 pound ground beef chuck
1 1/2 tablespoons chopped pimiento-stuffed olives ( or
more)
1 (14-ounce) can whole tomatoes in juice, drained, reserving
2 tablespoons juice, and chopped
1 package frozen empanada pastry disks, thawed. Goya
brand – sold at Garden Fresh
vegetable oil
Hard boil eggs. Cool. Dice each egg
Cook onion in olive oil in a heavy medium skillet over
medium heat, stirring frequently, until softened. Add garlic, cumin, and
oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps
with a fork, until no longer pink, about 4 minutes.
Add olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and
tomatoes with reserved juice, then cook, stirring occasionally, until liquid is
reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.
Add egg.
Preheat oven to 425°F with rack in middle.
Lay a large sheet of plastic wrap on a dampened work
surface (to help keep plastic in place), then roll out an empanada disk on
plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on
disk . Moisten edges of disk with water and fold over to form a semicircle,
then crimp with a fork. Make more empanadas in same manner.
Empanadas can be brushed with oil and baked on an oiled
baking sheet in a 425°F oven until golden, about 10 minutes.
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