Empanadas name comes the Spanish verb Empanar which means to wrap or coat with bread. The traditional hearty pastry is made by folding a thin circular shaped dough over the stuffing and are served as street food in the Carribbean, Phillipines, Puerto Rico and Latin America. The traditional empanada is prepared with fish or chicken.
I enjoy making empadas in bulk and serving them as a simple meal. I also store the rest in the refrigerator to eat as an on the go snack or as a quick meal.
1 tablespoon extra-virgin olive oil
1/2 pound ground beef steak
1/4 pound fresh chorizo
3/4 cup finely chopped onion
2 cloves finely chopped garlic
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package store-bought pie crust or your favorite pie crust recipe
Preheat the oven to 375 degrees. In a medium-sized skillet, heat the olive oil. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook for 8 to 11 minutes, stirring constantly to blend ingredients. Set aside and let the filling cool.
Roll out the pie crust dough and cut out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of the round. Fold the other half of the round over and using a fork, press down on the edge of the dough making sure it is sealed all the way around. This forms the empanada. Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick sheet pan and bake until golden brown, about 15 minutes. Transfer the empanadas to a serving platter and serve.
Question: What filling do you like in your empanadas?
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