Photo by Denisse Oller As a hearty snack or a simple meal, these meat empanaditas always hit the spot!
Ingredients
- 1 pound lean ground beef
- 2 tablespoons canola oil
- 1/2 medium Spanish onion finely diced
- 2 cloves cloves mashed
- 1/4 red pepper seeded, deveined, and finely diced
- 1/4 green pepper seeded, deveined, and finely diced
- 1 plum tomato, seeded, small dice seeded and finely diced
- black pepper to taste
- 1/4 teaspoon oregano
- 1 1/2 tablespoons tomato paste
- 1 tablespoon olives finely chopped
- 2 ounces white wine
- 1 tablespoon raisins
- 1 boiled egg chopped
- 2 tablespoons cilantro chopped
- 1 20-ounce pack ready-made dough for baked turnover pastries
- water
- 1 egg beaten
Directions
- Preheat oven to 450°F
- Heat a sauté pan at medium-high heat and add the oil.
- Add the meat and brown it; 3-4 minutes. Add the onions, cook until they are translucent; approximately 3-4 minutes.
- Add the garlic, peppers and tomatoes, and cook for an additional 3-5 minutes, stirring occasionally. Add the tomato paste, salt and pepper to taste, and cook 5-7 minutes.
- Add olives, raisins and white wine. Let it cook 5 extra minutes. Add cilantro and a chopped boiled egg.
- Place a disk on a flat surface. Dampen the rim of the disk . Place 1 tablespoon of filling in the center of dough.
- Place a disk on a flat surface. Dampen the rim of the disk . Place 1 tablespoon of filling in the center of dough.
- Brush with a beaten egg and place in a sheet tray. Place in the oven at 450°F for 15 minutes or until golden brown.
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