Empanadas
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Total Time: 55
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.
Ingredients:
1 tablespoon vegetable oil1/2 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
Instructions:
In a medium saut
Empanada Dough
Ingredients:
1-1/2 cups flour1/2 cup unsalted butter, chilled
9 ounces cream cheese, chilled
Instructions:
In a standing mixer or by hand, combine ingredients just until a soft dough comes together. Wrap in plastic and refrigerate at least 30 minutes. (You may also freeze dough.)
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