Beef Empanadas
30 mins Serves 4 This easy & delicious recipe is made with puff pastry dough filled with an incredible beef and STAR olives mixture. The perfect way to jazz up your weeknight meals! #STARFineFoods Ingredients: 1 Tbsp. STAR Original Olive Oil 1 yellow onion, diced 3 garlic cloves, minced 1 lb. lean ground beef 1 tsp. ground cumin Fresh ground pepper, to taste 1/2-cup chopped STAR Pimiento Stuffed Manzanilla Olives 1 package (2 sheets) puff pastry dough, thawedPreheat oven to 375F. Grease 2 baking sheets with cooking spray and set aside.
Heat olive oil in large skillet over medium-high heat. Add onions and cook for 4 minutes, or until translucent. Stir in garlic and cook for 30 seconds, or until fragrant. Add ground beef, cumin, paprika and pepper. Cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 to 7 minutes.
Remove from heat and mix in the chopped olives; set aside.
On a lightly floured surface, roll out one sheet puff pastry dough to 1/8 inch thickness. Cut out 6 circles, each should be about a 5-inch diameter. You can use a large, round cookie cutter for this. Repeat with the second sheet of pastry dough.
Spoon about a Tbsp. of the meat mixture onto center of each dough round; set aside.
In a small mixing bowl combine egg and water and lightly beat with a fork. Using a pastry brush, paint edges of dough with the prepared egg wash. Fold dough over meat, shaping it into half-moon shape; gently press down edges and twist down to seal. Repeat with remaining ingredients.
Transfer the empanadas to previously prepared baking sheets, leaving about 1-1/2 inches space between the empanadas. Bake in the preheated oven for 18 to 20 minutes, or until puffed up and golden brown.
Remove from oven and serve immediately.
Ingredients
- 1 Tbsp. STAR Original Olive Oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 lb. lean ground beef
- 1 tsp. ground cumin
- Fresh ground pepper, to taste
- 1/2-cup chopped STAR Pimiento Stuffed Manzanilla Olives
- 1 package (2 sheets) puff pastry dough, thawed
- EGG WASH1 egg
- 2 tsp. water
Instructions
Preheat oven to 375F. Grease 2 baking sheets with cooking spray and set aside.
Heat olive oil in large skillet over medium-high heat. Add onions and cook for 4 minutes, or until translucent. Stir in garlic and cook for 30 seconds, or until fragrant. Add ground beef, cumin, paprika and pepper. Cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 to 7 minutes.
Remove from heat and mix in the chopped olives; set aside.
On a lightly floured surface, roll out one sheet puff pastry dough to 1/8 inch thickness. Cut out 6 circles, each should be about a 5-inch diameter. You can use a large, round cookie cutter for this. Repeat with the second sheet of pastry dough.
Spoon about a Tbsp. of the meat mixture onto center of each dough round; set aside.
In a small mixing bowl combine egg and water and lightly beat with a fork. Using a pastry brush, paint edges of dough with the prepared egg wash. Fold dough over meat, shaping it into half-moon shape; gently press down edges and twist down to seal. Repeat with remaining ingredients.
Transfer the empanadas to previously prepared baking sheets, leaving about 1-1/2 inches space between the empanadas. Bake in the preheated oven for 18 to 20 minutes, or until puffed up and golden brown.
Remove from oven and serve immediately.
Preheat oven to 375F. Grease 2 baking sheets with cooking spray and set aside.
Heat olive oil in large skillet over medium-high heat. Add onions and cook for 4 minutes, or until translucent. Stir in garlic and cook for 30 seconds, or until fragrant. Add ground beef, cumin, paprika and pepper. Cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 to 7 minutes.
Remove from heat and mix in the chopped olives; set aside.
On a lightly floured surface, roll out one sheet puff pastry dough to 1/8 inch thickness. Cut out 6 circles, each should be about a 5-inch diameter. You can use a large, round cookie cutter for this. Repeat with the second sheet of pastry dough.
Spoon about a Tbsp. of the meat mixture onto center of each dough round; set aside.
In a small mixing bowl combine egg and water and lightly beat with a fork. Using a pastry brush, paint edges of dough with the prepared egg wash. Fold dough over meat, shaping it into half-moon shape; gently press down edges and twist down to seal. Repeat with remaining ingredients.
Transfer the empanadas to previously prepared baking sheets, leaving about 1-1/2 inches space between the empanadas. Bake in the preheated oven for 18 to 20 minutes, or until puffed up and golden brown.
Remove from oven and serve immediately.
Recipe developed by: http://www.diethood.com
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Serves: 4
