Wednesday, March 27, 2013

Beef Empanadas


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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