Brown ground meat in olive oil. Mix in cumin, salt and pepper. When meat mixture is browned (DO NOT LET DRY OUT!!), mix in eggs, olives and tomatoes(with juice).
While this is warming up, mix about ½ cup chicken broth with about 2 T cornstarch (I don’t measure), mix cornstarch mixture into meat mixture, allow to thicken. Cool and refrigerate overnight.
Preheat oven to 375°F.
Now for the Wrappers…..you can always make your own, but why, when these are so incredible. I prefer a premade wrapper.
Use a scoop to measure out the amount in the center of the wrapper.
Fold the wrapper in half and press to seal.
Start fold/rolling from the left edge, creating a unique seam. Keep the seams the same throughout the same filling process. If this intimidates you, use this hint, fold them the same way, place them on their side or standing straight up
Step three and a half, When I’m done folding I usually end up with a little tail. That’s an easy fix, fold the tail under and place the empanada on it.
Side note: empanadas are traditionally folded in different shapes signifying what is inside.
Here are three different versions. I made a while back.
Once all wrapped, mix egg and 1T water until blended. Brush with egg wash and Bake for 30-35 minutes until golden brown.
Serve warm with a drizzle of lemon juice.
Ingredients
Directions
Brown ground meat in olive oil. Mix in cumin, salt and pepper. When meat mixture is browned (DO NOT LET DRY OUT!!), mix in eggs, olives and tomatoes(with juice).
While this is warming up, mix about ½ cup chicken broth with about 2 T cornstarch (I don’t measure), mix cornstarch mixture into meat mixture, allow to thicken. Cool and refrigerate overnight.
Preheat oven to 375°F.
Now for the Wrappers…..you can always make your own, but why, when these are so incredible. I prefer a premade wrapper.
Use a scoop to measure out the amount in the center of the wrapper.
Fold the wrapper in half and press to seal.
Start fold/rolling from the left edge, creating a unique seam. Keep the seams the same throughout the same filling process. If this intimidates you, use this hint, fold them the same way, place them on their side or standing straight up
Step three and a half, When I’m done folding I usually end up with a little tail. That’s an easy fix, fold the tail under and place the empanada on it.
Side note: empanadas are traditionally folded in different shapes signifying what is inside.
Here are three different versions. I made a while back.
Once all wrapped, mix egg and 1T water until blended. Brush with egg wash and Bake for 30-35 minutes until golden brown.
Serve warm with a drizzle of lemon juice.
One Comment
AnnaZed
Posted on: March 14, 2013Your look beautiful. I've had some failures with dough that I just over-handled. I say just touch it when you need to, don't mess with it (the way you did it!)