Pork and Beef Empanadas
Ingredients
| Canola oil for frying | ||
| 1 onion, finely chopped | ||
| 1 green pepper. chopped | ||
| 1 clove garlic, crushed | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 2 tsp ground cumin | ||
| 1 tsp oregano | ||
| 3/4 lb of ground chuck | ||
| 1/2 lb of ground pork | ||
| 3/4 cup of chopped canned tomatoes, with juice. | ||
| 1/4 lb of pitted green olives | ||
| 1 box frozen puff pastry |
- Defrost the puff pastry. Set aside.
- Heat a little oil in a frying pan and cook the onions using low heat for about 3 minutes.
- Add the green pepper and cook for another 3 minutes.
- Add the garlic and cook for 1 minute.
- Add the ground meats and break up any lumps and cook until browned.
- Stir in the tomatoes and olives and bring to a boil.
- Reduce the heat and simmer for 10 minutes, stirring occasionally, or until most of the liquid has evaporated.
- Season with salt, pepper, oregano and cumin.
- Allow to cool completely.
- Cut 3 inch rounds from each sheet of puff pastry.
- Place 2 heaped teaspoons of filling onto each round and fold over to enclose.
- Press the edges down with a fork to seal.
- Add 1 inch of canola oil into a deep saute pan.
- Fry the empanadas in batches until crisp and golden. Drain on paper towels.
- Alternatively you may bake in a 400 degree oven for about 20 minutes, or until golden.
No Comments