 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 5 |
|
Ground Beef Treat from Latin America. This recipe orginated at the Havana Rumba restaurant in Louisville. It was published in the Secrets of the Louisville Chefs cookbook. I have tweaked it to my taste so it is close but not a clone of the original. Ingredients:
4 tablespoons olive oil |
1/2 medium pimento, chopped |
1/2 medium onion, chopped |
1/2 teaspoon cumin |
4 cloves garlic, minced |
1/2 teaspoon oregano |
1/4 cup tomato paste, aadd |
1/2 tablespoon paprika |
1 pound ground beef |
1/4 cup red wine |
1/2 cup water |
salt and pepper, to taste |
2 each eggs, lightly beaten |
vegetable oil, as needed for frying |
10 each empanada shells, defrosted |
Directions:
1. In a large saute pan, heat the oil to medium.
2. Saute the pimentos, onions, cumin, oregano, garlic, paprika and tomato paste for about 2 minutes. Add the ground beef and stir for another 2 minutes. Add the red wine and deglaze the pan.
3. Add the water, salt and pepper. Stir well, lower the heat and cover the pan. Let simmer for 15-20 minutes more. Drain and cool.
4. Place 1-2 tablespoons of the empanada mixture inside of each shell. Brush beaten egg around the edge, fold in half and press the seam with a fork to seal.
5. Fill a deep fryer or large pot half way with vegetable oil. Set to medium high heat. Preheat until ready.
6. Pierce the Emapanadas with a fork several times. Deep fry until light (very light) golden color. Remove to a paper towel to drain.
7. Sorry, it's time to eat. I will be back later....
|
|