Yesterday I posted a recipe for cream cheese pastry, the perfect cover for an empanada. Today, here is a classic empanada filling: beef accented with onion, spices, raisons, olives, and — yes — just a little honey. Empanadas are a treat because they typically pack both flavor wallop and surprise. Savory + sweet is an example that is displayed here.
Surrounded by the soft, delectable cream cheese pastry, the tang of spice and sweetness of raisins shine here. One of the advantages of empanadas is the freedom you have to add or subtract ingredients, to increase or decrease spice levels. There is no “right” or “wrong” way to proceed here.
You will, of course, want to taste test along the way because you do want to avoid too much cumin. The one mistake you can make with an empanada is for it to be boring: to have just one dominant note. You want a symphony of flavors here, so taste test, adjust and have fun. No two batches of your empanadas will ever be the same.
If you have leftover filling, consider this idea: filling for a steaming hot baked potato. You can add some sour cream, dot with hot sauce, and have a complete meal!
Classic Beef Empanadas
Yield: ~ 10 pies
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 1 pound ground beef
- 1 teaspoon ground cumin
- ¾ cup pimiento-filled green olives, sliced
- ¾ cup raisins
- 1 teaspoon honey
- 1 teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- Several dashes of hot sauce
- 2 large eggs, separated
- 1 recipe Cream Cheese Pastry [see yesterday’s post]
Preparation:
To make the filling, heat a large skillet over medium heat, and then swirl in the olive oil. Add the onion and bell pepper. Saut6 until the onion is translucent, 3 to 4 minutes. Raise the heat to high and add the beef. Cook, stirring constantly, to brown, about 5 to 7 minutes. Add the cumin and cook for another minute.
Stir in the olives, raisins, honey, salt, pepper, and hot sauce. Cook until the meat is golden brown, the liquid has evaporated, and the flavors have blended, about 4 more minutes. Cool the mixture completely in the fridge. Stir in the egg whites.
Preheat the oven to 375°F degrees. Butter or line a baking sheet.
To form the empanadas, work with half of a disk of dough at a time, rolling out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 or 4 at a time from each piece of dough. Gather all dough scraps together, reroll once, and cut. Place Vs cup filling on one side of a dough circle. Wet the edges of the dough with water. Fold the dough over to form a half circle. Pinch the edges of the dough together. Crimp the edges with a fork. Repeat the process until all the filling is used. The empanadas can be frozen at this point, and baked off later.
Place the empanadas on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg yolks with 1 tablespoon water. Brush the egg wash over each empanada. Bake for 20 to 25 minutes until golden brown. Let rest for 5 minutes before serving. Baked empanadas can be cooled and frozen to reheat in the microwave.
Source: Mad Hungry by Lucinda Scala Quinn
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/5.6 for1/60th second at ISO‑3200
