Yield: 24 empanada
Filling:
- 2 Tbsp olive oil
- 1 lb ground beef
- 1 onion, chopped
- 1 red pepper, minced
- 3 cloves of garlic, minced
- 1/2 tsp each: salt, pepper, oregano
- 1 tsp each: ground cumin, paprika, chili powder
- 1 C beef broth
- 1/2 Tbsp brown sugar
- 1/4 C raisins
- 1/2 C pitted green olives, sliced in half lengthwise
Pastry:
- 3 sheets of puff pastry
- 1 egg for egg wash
In a large pan, heat the olive oil on medium heat, then add the ground beef. Add the salt and pepper and saute for about 6 minutes, breaking the meat up with a wooden spoon.
Add the onion, red pepper and garlic. Continue sauteing until the onion is soft and the meat is no longer pink.
Mix in the oregano, cumin, paprika, and chili powder. Cook 1 minute until the spices are fragrant, then add the beef broth and brown sugar. Cook until most of the liquid evaporates.
Stir in the raisins, then remove the mixture from the heat.
While the filling cools, remove the puff pastry from the freezer and give it time to thaw. Preheat the oven to 375. Crack an egg into a bowl and mix it. Set the egg wash aside for later.
On a floured surface, use a rolling pin to roll one pastry sheet to a 12×18 inch rectangle. Use a 4 inch round cookie cutter or small bowl to cut six 4 inch circles from the dough.
Set tow olive halves in the center of each circle and place 1 Tbsp of the filling mixture on top. Brush egg wash along the edge of half of the circle. Fold the circle over the mixture and press the edges together. Seal the seam by pressing the tines of a fork along the edge to prevent the filling from leaking.
Set the empanada on a baking tray and continue the process until you’ve used all of the dough or filling.
Brush the tops with the egg wash and poke a small hole in each one. Bake them in the oven for about 25 minutes or until golden brown.
From: Little Passports