Beef Empanada

1 1/2 pounds  lean ground beef 
3 tablespoons olive or canola oil
1 tablespoon minced garlic
1/2 cup finely chopped onion
1 cup diced potatoes 1/4"
1 cup green peas
1 small packet of raisins
1 tablespoon salt
1 teaspoon freshly ground pepper
2 or 3 splashes of Worcestershire sauce
1 tablespoon cornstarch
Empanada pastry, room temperature (made earlier)

Brown the garlic in a pan with oil. Add the onions and cook until transparent. Add the ground beef and cook until no longer pink. Season with salt and pepper. Add the potatoes and raisins. Splash Worcestershire sauce 2 or 3 times

Form the dough manually without an Empanada press cutter
Put pastry on a lightly floured board.  Cut into 16 pieces. With the palm of your hands, shape each piece into a small ball.  Roll each small ball with a rolling pin into a round thin flat dough until about 5" in diameter. Repeat the process.

Make the Empanadas
Fill the center of the flat dough with 1 tablespoon beef filling. Bring one side of the dough to the other side of the pastry and start pressing both edges together to seal them.  Now you either can either crimp the edge with the tines of a fork or fold with your fingers. Repeat the process.  With practice you can master the sealing and folding with your hands or crimping with the tines of a fork, whichever you prefer.

Bake at Preheated oven to 425 degrees F
On a greased cookie sheet,  arrange  Empanadas  about an inch apart.  Brush the top with egg wash.  Poke each Empanada with a fork to create a vent.   Bake  them at 425 degrees F for 10 minutes, then  lower the temperature to 400 degrees F and bake for 15 minutes more. Let cool.

Yields  24 or more Empanadas
Tried and tested at Chris kitchen 05/11/2011


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