Print
Email
Make these Central and South American favorites ahead of time and freeze them, or bake them to order. This recipe makes portions that work well as a hearty first course or a small lunch, but you can make them even smaller and serve them as one-bite cocktail snacks.
Yield: 12 empanadas
Preparation Time: 55 minutes
Start to Finish Time: 75 minutes
- 1 tablespoon vegetable oil
- 1/2 onion, diced small
- 1/2 pound ground beef
- 2 tablespoons chopped raisins
- 1 garlic clove, minced
- 1/2 teaspoon aji puree
- 1 teaspoon kosher or sea salt
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cumin
- 6 green or black olives, pitted and roughly chopped
- 1 hardboiled egg, roughly chopped
- 1/2 tablespoon flour, plus extra for surfaces
- 1/4 cup water
- 1 recipe chilled Empanada Dough
- 1 tablespoon water
- 2 egg whites, beaten
In a medium saute pan, warm oil over medium-high heat. Add onion and cook until it begins to soften, about 5 minutes. Add beef, breaking it into small pieces while stirring, and cook about 5 minutes. Add raisins, garlic, aji, salt, paprika, cumin, and olives. Saute, stirring often, until meat cooks through, about 5 minutes. Add chopped egg and set aside.
In a small bowl or measuring cup, combine flour and water. Pour into pan mixture and cook 1 to 2 minutes to thicken. Remove from heat and bring to room temperature.
Heat oven to 425
- 1-1/2 cups flour
- 1/2 cup unsalted butter, chilled
- 9 ounces cream cheese, chilled
In a standing mixer or by hand, combine ingredients just until a soft dough comes together. Wrap in plastic and refrigerate at least 30 minutes. (You may also freeze dough.)
