Beef Empanadas

(originally made 6/2012)

Our lives have been sort of scrambled since June.  Having Tim home has totally messed with my routine and forced me to come up with a lot more meals than before.    We got into a rut of the same old things, and then we started eating out/getting takeout far too much.   With the shift in weather, I've started going through my files for new dishes to try, and I thought this would be a nice use for ground beef.   This was a Foodgawker find, from the JoCooks Blog.  

Up front, I am not a huge fan of cumin so that got cut back.   The guys are also wimpy about heat, so I cut back the hot sauce.   I'd use a full tablespoon next time.    Tim felt that these needed cheese, so next time will add some to half of the batch.    I thought they needed more kick- so leftovers today will be eaten with Taco Bell Bold and Creamy Jalapeno sauce.

No one offering to hold flashlights tonight, they were too busy chowing these down  :)

 Beef Empanadas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 package puff pastry- rolled out and cut into 4 squares each sheet.
  1                 lb  ground beef
  1              large  onion -- chopped (used dried)
  3                     garlic cloves -- minced (used jarred)
  2               tbsp  olive oil -- (used a drizzle)
  2               tbsp  Frank's hot sauce -- (used 2t)
  1                tsp  ground cumin -- (used about 1/2t)
  1               tbsp  brown sugar
                        salt and pepper to taste -- (omitted salt)
     1/2           tsp  dry oregano
  1                tsp  smoked paprika
     1/2           cup  beef broth -- (used low sodium)
  1                     egg for egg wash
Preheat oven to 425.   Line a baking sheet with foil or parchment paper.
Heat oil in skillet.   Brown ground beef and dried onions until no longer pink, drain.   Add hot sauce, cumin, brown sugar, salt and pepper to taste, oregano, paprika and beef broth.   Stir to combine and cook until the broth is almost completely evaporated.
Fill each square of puff pastry with a few tablespoons of meat mixture.    Fold and press to seal.   Crimp with fork.   I fit 8 on a half sheet pan.    Brush top with egg wash.     Bake for about 20 mins or until golden. 

I served mine with salsa and sour cream.  



Popular posts from this blog

Southern Fried Chicken Strips

Chocolate Chip Cookie Cake

Copycat Olive Garden Fried Lasagna