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Prep Time: 28 Minutes Cook Time: 30 Minutes |
Ready In: 58 Minutes Servings: 1 |
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Make sure Beef Empanadas are part of your fiesta table. These flaky pastry appetizers are filled with seasoned beef in a tomato sauce, and served with homemade salsa. Ingredients:
1 tablespoon olive oil |
1/3 cup finely chopped onion |
1 poblano pepper, chopped |
2 garlic cloves, minced |
1/2 pound lean ground beef |
1 1/2 teaspoons chili powder |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon dried crushed red pepper |
1 (14.5-ounce) can diced tomatoes, undrained |
1 tablespoon tomato paste |
1/4 cup golden raisins |
1 1/2 teaspoons red wine vinegar |
2 (14-ounce) packages frozen 4-inch empanada disks, thawed |
vegetable oil |
avocado salsa verde |
Directions:
1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, pepper, and garlic, and cook, stirring constantly, 4 minutes or until tender. Stir in beef and next 4 ingredients; cook, stirring often, 8 minutes or until beef is cooked through. Stir in tomatoes and next 3 ingredients; cook 10 to 15 minutes or until mixture thickens.
2. Spread about 1 heaping tablespoon beef mixture evenly in center of empanada disks. Brush edges of dough with water. Fold dough over filling, pressing edges with a fork to seal. Place on baking sheet.
3. Pour oil to a depth of 1 inch into a soup pot or Dutch oven; heat to 350° to 360°. Fry empanadas, in batches, 1 to 2 minutes on each side or until golden. Drain on paper towels. Serve with Avocado Salsa Verde.
4. For a lighter variation, skip the frying step: Brush both sides of the empanadas with oil, and bake on a lightly greased baking sheet at 400° for 15 minutes.
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