Ingredients with Measurements:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup chopped green olives
- 1/4 cup raisins
- 1/4 cup chopped fresh parsley
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add ground beef and cook until browned, breaking up any large chunks with a wooden spoon.
4. Add cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine.
5. Add olives, raisins, and parsley. Stir to combine.
6. Remove from heat and let cool.
7. Roll out pie crusts on a lightly floured surface to about 1/8 inch thickness.
8. Cut out circles using a 3-inch cookie cutter or a glass.
9. Place a spoonful of beef filling in the center of each circle.
10. Fold the dough over the filling to create a half-moon shape.
11. Use a fork to crimp the edges of the empanadas.
12. Brush the tops of the empanadas with beaten egg.
13. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
Makes 12 empanadas
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 18g
Protein: 10g
Sodium: 250mg
Sugar: 3g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Green olives can be substituted with black olives.
- Raisins can be substituted with dried cranberries or chopped dates.
Variations:
- Add a diced bell pepper to the filling for extra flavor and nutrition.
- Use a different spice blend, such as curry powder or garam masala, for a different flavor profile.
- Add a tablespoon of tomato paste to the filling for a richer taste.
Tips and tricks:
- Make sure the filling is completely cooled before filling the empanadas to prevent the dough from becoming soggy.
- Don't overfill the empanadas, or they may burst open during baking.
- Brushing the tops of the empanadas with beaten egg will give them a shiny, golden brown finish.
Storage instructions:
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place empanadas on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
- Arrange empanadas on a platter and garnish with chopped parsley or cilantro.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted sweet potatoes
- Grilled zucchini
Troubleshooting advice:
- If the empanadas are not browning evenly, rotate the baking sheet halfway through baking.
- If the empanadas are leaking filling, make sure the edges are crimped tightly.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Empanadas are a traditional Latin American pastry that can be filled with a variety of ingredients, including meat, vegetables, and cheese.
Flavor profiles:
- The Montegranero Beef Empanadas have a savory, slightly spicy flavor from the ground beef and spices, balanced by the sweetness of the raisins and the tanginess of the olives.
Serving suggestions:
- Serve the empanadas as an appetizer or main dish with a side salad or roasted vegetables. They are also great for a party or potluck.
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Region: Argentina