The Empanada originated in Spain and was brought to the New World by the Spanish Explorers. It is popular all over South America. The traditional Argentine version usually contains diced cooked potato, chopped hard-cooked egg and sliced olives. The recipe below uses red bell peppers and tomatoes instead of the potatoes and egg.
INGREDIENTS: EGG GLAZE:
1 Tbsp. Olive Oil 1 Egg Yolk beaten with
1 Recipe Empanada Pastry* 1 Tbsp. of Water
¼ Spanish Onion, chopped
1 clove Garlic, minced
½ lb. Extra Lean Ground Beef
¼ bunch Cilantro, minced
½ Red Bell Pepper, diced
½ tsp. ground Cumin
1 Tbsp. Tomato Sauce
1 tsp. Salt
½ tsp. Black Pepper
1 Tomato, diced
- Heat the Oil in a medium-sized skillet; sauté the chopped Onion and minced Garlic until they are soft.
- Break up the Ground Beef and add it to the pan; cook until the Beef is no longer pink.
- Add all the remaining ingredients, except the Tomato; cook for about 2 minutes longer and shut off the heat.
- Stir in the Tomato and taste for seasonings; add more Salt and Pepper as desired.
ROLLING, CUTTING AND SHAPING:
- Adjust oven racks to Positions #2 & 4; preheat oven to 400 degrees.
- Roll out half the dough on a lightly floured pastry board to 1/8” thickness.
- Cut with a 4 inch round cookie cutter which has been dipped in flour.
- Place a heaping spoonful of filling in the middle of each circle.
- Brush the rims of the dough circles with the Egg Glaze; fold half the dough over the filling and crimp the edges together with the tines of a fork.
- Place each Empanada on a greased baking sheet and brush the tops with the Egg Glaze.
- Bake for 15 to 20 minutes or until the crust is golden brown.
NOTE: The Empanadas may also be deep fried.
Yield: Approx. 8