Tuesday, May 4, 2010

Empanada Love

I'm finally doing a recipe post!
These are so easy to make, and are great for lunch or dinner. Empanadas are also amazing for breakfast, just be creative! You can fill them with anything!



10 frozen empanada discs- I promise these are perfect. (found in the freezer section with the ethnic foods)
1 lb ground beef (can substitute turkey!)
1 cup of frozen corn
3 tbsp olive oil
1 small onion
2 cloves garlic
1 egg
1/4 stick butter (unsalted)
1 tsp chili powder
1/2 cayenne pepper
1/2 tsp ground thyme
1/2 tsp freshly ground black pepper
1 tsp salt


1.Preheat your oven to 375 degrees F, and defrost the empanada discs (just take out of freezer about an hour before you start to make the filling).
2. Start with the olive oil in a pan over medium heat.
3. Add the chopped onion and stir.
4. Mince the garlic and add after the onions have started to become translucent. (If you add the garlic at the same time as the onions, it will burn). Let them saute together for a minute or two, stirring occasionally.
5. Add the ground beef and frozen corn-break up the ground beef with a wooden spoon and give the ingredients a stir.
6. Add the thyme, cayenne pepper, chili powder, salt and pepper, and stir together. Make sure to season to taste( obviously not tasting until the meat is cooked through :)). I never follow a recipe exactly as it says to. So season to your liking.
7. Let the meat cook through completely. When cooked, turn off the heat and cover until ready to fill discs.
8. In a small saucepan melt the butter and set aside
9. In a small bowl, crack 1 egg, lightly beat and set aside. Have a pastry brush on hand!
10. Have a sheet pan ready for laying filled empanadas on. (I usually line the sheet pan with foil and grease it to make sure they don't stick.)
11. Roll out each empanada disc- just slightly larger than their original size.
12. Brush the egg wash around the outside of the disc. Fill the disc with 2 tbsp of filling. Fold over to make a half-moon shape and with a fork seal/pinch the rim all the way around to seal shut.
13. Once they are are filled and layed out on the sheet pan (about a 1/2 inch apart), brush the tops with the melted butter and sprinkle with a pinch of salt and freshly ground black pepper (just to season the outside).
14. Bake for 20 minutes or until slightly golden and crispy. Then try not to eat all of them!

Hope you like these! I'm so excited that I finally got a recipe post done!
If anyone has any cooking questions or recipes requests please let me know! Cooking is my second love and I actually know a good deal about it, thanks!

1 comment:

  1. Ha, this looks very familiar and yummy. Maybe for Mother's Day........Please please


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