Recipe: Beef, Egg and Olive Empanadas - Houston Chronicle

meat.indah.link

Empanadas stuffed with a mixture of beef, olive and boiled egg are popular in South American countries throughout the Andes Mountains.

1 tablespoon canola oil

1 medium yellow onion, chopped

1 pound ground beef

1 (14.5-ounce) can diced tomatoes

1/2 cup Kalamata olives, chopped

4 large eggs, hard-boiled, peeled and cut into quarters

Basic Empanada Dough (see recipe)

1 egg yolk

Instructions: In a large skillet, heat oil over medium-high heat until hot. Add the onion and cook 6-8 minutes or until the onion is browned and soft.

Reduce the heat to medium. Stir in the beef, tomatoes and olives and cook 10-12 minutes or until the beef is browned and liquid has evaporated. Remove the skillet from the heat and let the mixture cool.

Heat the oven to 425 degrees. Line a baking sheet with parchment paper.

Cut the dough into 12 portions and roll into 5-inch circles about 1/8-inch thick on a lightly floured surface. Place about 2 tablespoons beef filling into the center of each circle and top with a piece of hard-cooked egg.

Brush the outside edge of dough with water and fold in half over filling. Press firmly to seal, and crimp the edges with a fork. Place the empanadas on the prepared baking sheet.

In a small bowl, whisk together the egg yolk and 1 tablespoon water. Brush the empanadas with the egg wash and bake 30 for minutes or until golden brown.

Substitution note: You could replace the beef with ground pork, chicken or turkey. Any type of sliced or chopped olive can be used instead of kalamata olives.

Makes 12 empanadas

Adapted from wholefoodsmarket.com

The Link Lonk


November 04, 2020 at 02:00AM
https://ift.tt/328mKVC

Recipe: Beef, Egg and Olive Empanadas - Houston Chronicle

https://ift.tt/2RxTDX4
Beef