Thinking about making meat empanadas can sound like a scary undertaking, but they are quite simple to make. The trick is learning how to close the empanada, which you can either do it with a fork or by hand.
Ingredients:
1 lb ground beef
1 small onion
2 hard boiled eggs
salt, pepper
green olives (optional)
12 disks of empanada dough (you buy it in the supermarket)
Cook the chopped onion until translucent.
Add the ground beef and cook thoroughly.
(the image shows the raw meat)Add the chopped eggs and let cool.
If you want you can add olive and if you are feeling daring, even raisins.
Put a disc of empanada dough on a plate, fill the middle with the cold beef mix without touching the edges of the pastry.
With your finger, wet half the border of the dough (one half should be wet and one half should be dry); this helps you close up the empanada so that it doesn't open when its cooking in the oven.
Close up the empanada, this should resemble half a moon.
Use a fork to seal the empanada, pressing the dough lightly with the back of a fork.
Place on a cookie sheet and glaze with an egg.
Bake in a 350°F oven for 20 minutes or until the pastry has turned golden.
Note: for an alternate filling you can use ham and cheese.
You can also prepare them ahead of time and freeze them. Then whenever you want to cook them, just put them straight from the freezer to the hot oven, and you have a homecooked meal in minutes.
No comments:
Post a Comment