Spicy-Sweet Meat Empanadas
So I really love these. They have a nice blend of flavors and the spices give them a slightly sweet note. One of the best things about them is that you can make them in advance and keep them in the freezer for up to a month. They go quickly so make sure you have enough back up in the freezer!
Prepare 15 minutes
Cook 15-25 minutes
Makes 8
12 oz/350 g ready-made puff pastry
all-purpose flour, for dusting
1 egg yolk beaten with 1-2 tbsp water
SPICY BEEF FILLING
1 lb 2 oz/500 g fresh ground beef
1 onion, very finely chopped
2-3 garlic cloves very finely chopped
1/4 cup dry or sweet sherry
pinch of ground cinnamon
pinch of ground cloves
pinch of ground cumin
14 oz/400 g canned chopped tomatoes
1-3 tsp sugar
1 tbsp vinegar
3 tbsp chopped fresh cilantro
2-3 tbsp coarsely chopped toasted almonds
salt and pepper
To Serve
green olives mixed chilies
1. Preheat the oven to 375 F/19O C. To make the filling, brown the meat and onion in a skillet over medium heat. Pour off any extra fat, then add the garlic and sherry and boil down until the liquid has nearly evaporated.
2. Add the cinnamon cloves cumin and salt and pepper to taste. Stir in the tomatoes sugar, and vinegar and cook over medium heat until the tomatoes have reduced to a thick sauce. Stir in the cilantro and almonds and heat through, then set aside.
3. Roll out the puff pastry into a thin layer on a lightly floured counter. Using a 6 inch cutter cut the pastry into 8 circles. Place a tablespoon or two of the Spicy Beef Filling in the middle of one circle. Brush the edge of the pastry with beaten egg, then fold in half and press the edges together to seal.
4. Press the tines of a fork along the sealed edges of the pastry to make the seal more secure. Prick the top of the empanada with the folk then place on a baking sheet. Brush with beaten egg. Repeat with the remaining pastry circles and filling.
5. Bake in the preheated oven for 15-25 minutes, or until a light golden brown on the outside and hot in the middle. Serve immediately hot and sizzling from the oven with a bowl of olives and chilies.
