Like my belovedEnchilada,
How I adore the Empanada.
I don’t want to take the time.
To write another wordy rhyme.
I just want to eat it up,
I’m not waiting for my sup.
Onions, peppers, garlic, meat,
Eggs and olives add a treat.
No, I didn’t make my dough,
Purists, you know where to go.
Crispy, juicy tasty wrap,
In my hand I’m gonna trap.
Hurry, hurry take a bite,
This finger food is out of sight! (literally) 🙂
I attended a fantastic party in San Francisco last weekend where all of the food was catered by mobile food vendors. The empanada I had there was the best I have ever had and I am sorry I don’t know the name of the vendor. I attempted to make one like hers and although I am really pleased with the outcome, I will always remember hers as the best. This is my attempt:
1 lb. ground sirloin (left-over steak, minced – much better!)
2 medium onions, chopped
2 cloves garlic, chopped
1 yellow bell pepper, chopped
2 tsp. oregano
2 tsp. paprika
2 tsp. cumin
1/2 tsp. red chili flakes
2 1/2 tsp. coarse salt
1 tsp. black pepper
1/4 cup kalamata olives, halved
2 hard boiled eggs, thinly sliced
2 T. olive oil
2 sheets frozen puff pastry, thawed
1 egg, beaten
Preheat the oven to 400 degrees. Take puff pastry from freezer to thaw.
In a pan, add the olive oil and saute the onions, garlic and yellow pepper with the oregano, paprika, cumin, red chili flakes, 1 tsp. salt and 1/2 tsp. pepper. Cook on medium low for about 10 minutes or until vegetables are soft. Place the mixture in a strainer to drain. Set aside.
In another pan, cook the sirloin on medium high. Add 1 1/2 tsp. salt and 1/2 tsp. pepper. Cook until browned. Strain the meat as well. In a mixing bowl, combine the onion mixture and the meat and mix well. Set aside.
On a floured cutting board, roll out the pastry to twice it’s size. Using a small bowl with a wide rim, cut round pieces of pastry. The leftover pastry can be re-rolled and used to make a few more pieces. Each sheet should make about six large empanadas.
In the center of the pastry, add 1 1/2 – 2 T. of the meat and onion mixture. Place 2 olive halves and a slice of egg on top. Carefully fold one end of the pastry over. With the times of a fork, seal the mixture in so that no liquid escapes. Lightly brush the pastry with egg-wash and poke a few holes in the top with a fork. Repeat until all of the pastry has been used.
Place cookie sheet in the oven and bake for 20-25 minutes or until empanadas are golden brown.