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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is an empanada recipe that i've adapted, it's easy, tasty, and not too steep in the pockets! NOTE: You can use any pie crust, empanada dough, or goya/wonton wrapper recipe for the dough of the empanada, however; I will provide a generic pie crust recipe (the one I used)for those of you who'd rather not have to search. Also, feel free to adjust the spices to your liking, they are a recomendation. Ingredients:
1 1/2 cups white flour |
1 cup wheat flour (you can use all white if wanted though) |
1/2 teaspoon salt |
1 cup butter, chilled and diced |
1/2 cup cold water |
2 -3 tablespoons olive oil (although veggie oil works too) |
1/4 cup black olives, pitted, sliced |
1 lb ground lean meat (i used beef, but turkey will substitute just fine) |
1 tomato, crushed |
4 hard-boiled eggs, diced |
2 garlic cloves, minced |
2 green onions, chopped |
optional spices |
1 teaspoon dried oregano |
1/2 teaspoon coriander |
1 teaspoon cumin |
1/2 teaspoon black pepper |
1/2 teaspoon cayenne |
1 teaspoon chili powder |
1 teaspoon salt |
Directions:
1. For the Dough; In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the water, and knead until mixture forms a ball. Wrap in plastic and refrigerate for 1-4 hours or overnight. Roll out the dough on a lightly floured surface, about 1/4 inch thick and cut out 3-6 inch circles (depending on how large you want your empanada to be). Set aside.
2. For the Filling; Mix all of the filling ingredients(starting at olives) together in a large bowl and mix well.
3. Heat the oil in a large skillet over medium-high heat. Add the meat mixture; cook, breaking up with a wooden spoon or spatula, until browned (about 4 minutes). Remove from heat.
4. Assembling your empanada; Place 1 empanada disc between 2 pieces of wax paper(or one of those nifty dough press sets); roll out slightly to 7 inches. Place 1/3 cup filling in center of each empanada. Moisten edges; fold empanada over filling, and tightly crimp with a fork. Repeat with remaining empanadas. Transfer to a parchment paper-lined baking sheet and brush both sides with olive oil; bake until browned (12-15 minutes).
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