BEEF EMPANADAS

There is nothing better than my grandmother’s homemade empanadas! As a child, I always looked forward to making these pastries filled with beef and a fusion of other fresh ingredients. Experience layers of flavor in every bite. This Latin American specialty is easy to prepare and stores well in the freezer – so you can cook them fresh any time.

My grandmother cooks to taste, so the amount of some ingredients is left to the chef…

In a Large Pot…

3 - Tablespoons of Olive Oil

1 - Large Onion

1 - Green Pepper

3 or 4 - Garlic Cloves, chopped or crushed

Cook the onion, pepper and garlic in the olive oil until browned.

Then Add…

Ground Beef - about a pound or so, cooked

8 OZ. - Can of Tomato Sauce

Spanish Olives - about a handful, chopped

1 - Teaspoon of Adobo ~ add more to taste if needed

1/2 - Cup of Fresh Cilantro, chopped

Raisins - about a handful

Capers - about a handful

2 - Eggs ~ hard boil and chopped

Fresh Ground Pepper & Sea Salt to taste

In a large pan, heat up some olive oil – add your onions, pepper and garlic then cook until browned. Next, add the cooked ground beef, tomato sauce, olives, Adobo, etc… stir it real good!

Turn the heat off and gently fold the cilantro, raisins and eggs.

*Mix gently so that the eggs remain identifiable.

There… your stuffing is done, now go to work and finish the empanadas!

 

Buy the Goya pastry discs for the empanada.

Place a heaping tablespoon of meat stuffing on 1/2 of the pastry and fold over.

Use your fork tine to seal the edges so the stuffing does not fall out.

Fry in a large skillet until golden brown. I use olive oil, but you can use a vegetable or canola.

Yields about 20 enpanadas.

Enjoy!

Lulu B’s Kitchen

© 2000