Empanadas are one of those essential drunk foods I have grown to love in recent years. When I was a college student, we had tamales or papusas from those excellent carts at 2am in the San Francisco Mission District. Now, I tend not to have as many of those nights. The husband and I tend to get home closer to 11 and promptly go to bed, even on our wild nights out. Drunk food now usually includes Dominoes pizza (for lack of wonderful ethnic options near our house) or sometimes empanadas when we happen to be downtown.
My friends like one particular place, but I find it only ok. I mean, it's good, but a little expensive for how easy empanadas are. I made these at home and they were fantastic. They were best fresh out of the oven, but still great frozen and reheated. Next time you want a hearty snack (or you can make tiny ones for appetizers) give this one a try.
Ingredients for Dough (from Laylita's Recipes)
- 3 cups all purpose flour
- 1/4 tsp salt
- 6 oz unsalted butter, cut into 1/2 inch chunks
- 1 egg
- 4-5 Tbsp water
Ingredients for filling
- 1 lb ground beef
- 2 hard boiled eggs
- 1 potato, cut into 1/2 inch cunks and boiled until tender
- 1 yellow onion, diced
- 2 carrots, diced
- 1 green bell pepper, diced
- 1/4 cup raisins, soaked in hot water
- 3 cloves minced garlic
- cumin, paprika, salt, pepper to taste (curry powder is also an excellent choice... be creative)
- green olives (this is traditional, but I hate olives so I omit them)
- Mix the flour and salt in a food processor. Add the butter to the food processor and pulse until crumbs form
- Mix egg with the water and stream into the food processor. Pulse until dough comes together. Roll into a disk, wrap in plastic and place in refrigerator for 30 minutes.
- Meanwhile, brown the ground beef in a pan and drain the fat. Remove from pan.
- Sautee the onions, carrot, pepper and garlic. When vegetables are tender, all beef, chopped egg, raisins and potato and season to taste.
- Let filling cool completely. Roll pastry dough and cut to the desired size. Fill circles, fold over and crimp edges. Place in refrigerator for 30 minutes to seal.
- Brush empanadas with eggwash and bake in preheated 375 degree oven for 20-25 minutes or until they are golden.