Issues → September/October 2007 → Feature Stories →

Occasion: Quick Meals for the Athletes in the Family

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Empanadas

From Yankee Magazine — September 2007

Meat Recipes

Preparation Time: 55 minutes

Start to Finish Time: 75 minutes

Yield: 12 empanadas

Make these Central and South American favorites ahead of time and freeze them, or bake them to order. This recipe makes portions that work well as a hearty first course or a small lunch, but you can make them even smaller and serve them as one-bite cocktail snacks.

• 1 tablespoon vegetable oil
• 1/2 onion, diced small
• 1/2 pound ground beef
• 2 tablespoons chopped raisins
• 1 garlic clove, minced
• 1/2 teaspoon aji puree
• 1 teaspoon kosher or sea salt
• 1/4 teaspoon paprika
• 1/4 teaspoon ground cumin
• 6 green or black olives, pitted and roughly chopped
• 1 hardboiled egg, roughly chopped
• 1/2 tablespoon flour, plus extra for surfaces
• 1/4 cup water
• 1 recipe chilled Empanada Dough
• 1 tablespoon water
• 2 egg whites, beaten

In a medium sauté pan, warm oil over medium-high heat. Add onion and cook until it begins to soften, about 5 minutes. Add beef, breaking it into small pieces while stirring, and cook about 5 minutes. Add raisins, garlic, aji, salt, paprika, cumin, and olives. Sauté, stirring often, until meat cooks through, about 5 minutes. Add chopped egg and set aside.