Beef Empanadas
/I made these because I LOVE EMPANADAS and would not turn my back on my love of empanadas for no reason, especially because of the threats of people who have terrible taste in underwear and apparently know so little about Chinese history they think opium is an aperitif.
Ingredients
lb of ground beef (I used 90% lean)
bell peppers (used a variety of red, yellow and orange mini peppers, because it is what I had in my house)
medium Spanish onion
tbls of cumin
tbls of paprika
2 tsp of ground red pepper
salt and pepper
2-3 tbls of olive oil
sheet of puff pastry dough
cup of chicken stock )I used Goya chicken bouillon)
* Supplies: Parchment Paper, sheet pan (medium), empanada press or form to trace shapes, mixing bowl, slotted spoon or good ladle
Plan of Attack
Cook your ground beef- 5- 9 minutes in your medium stockpot - I cooked mine for a little under 6. Cook it until it is a little under done but not over down, using your spoon to breakdown the clumps
Move your beef, using your slotted spoon or ladle, being careful to let the juices drain back into the stockpot.
Remove
Rinse your peppers under your Brooklyn flaucet. yeah, flaunt your pronunciation of flaucet.
Dice and core your peppers into sm pieces. Clean and skin your onion, and then dice into sm pieces which will cook quickly
Add olive oil to the stockpot from the beef and then add the onions and peppers. Season your aromatic vegetables with salt and pepper and cook 5-6 minutes.
When aromatic, add the beef, spices, chicken stock
cover your sheet pan in parchment paper
Preheat the oven to 370 degrees. Open your pastry sheet and cut out your empanada shapes. Your pastry dough should have been defrosting for apx 40 minutes. spoon your tsp of fill-ins to the left side of every empanada shape
Fold over your empanada shapes and seal with your fork as you would with ravioli. Put them in the oven for 9 minutes with the sheet pan in and then take your pan out and put the opposite side in, and cook for 5-6 more minutes.