Savoury pies that are eaten out of hand are a part of many cultures--Cornish pasties, Jamaican beef patties, Italian calzones, and, of course empanadas, a South American favorite. A cousin of the sandwich, perhaps my favorite kind of meal, the meat pie is ubiquitous. While it generally has a pastry shell, it can be baked or fried giving you some room to make it a more healthful repast.
DSO's DD and her fiance were coming for dinner and I knew we all shared a love for empanadas. I decided to improvise based on a number of recipes that I've come across in the past. I also took a shortcut and used ready-made discos. Baking the empanadas cuts out even more work with no loss of flavor.
Servings: 20 empanadas
tbs olive oil
1 lb ground beef
1 medium onion, finely chopped
1/2 cup tomato sauce or salsa
12 pimento stuffed olives, finely chopped
1 pkg. Sazon with Annatto
2 garlic cloves, finely chopped
1/2 tsp dried oregano
freshly ground pepper
2 pkgs Goya discos, thawed
Heat the olive oil in a skillet, add ground beef and brown, breaking up with a wooden spoon (about 10 minutes). Add the chopped onion and cook for 5 more minutes. Add the tomato sauce, chopped olives, Sazon, garlic, oregano, and pepper and combine thoroughly. Simmer for 15 minutes. Cool.
Place a heaping tablespoon in the middle of each disco. Use your finger to "paint" water all around the edges. Fold over and seal using the tines of a fork. You may freeze the empanadas at this point.
Place the number of empanadas you wish to cook on a cookie sheet lightly sprayed with cooking spray. Use a pastry brush to brush olive oil over the tops of the empanadas. Cook in a 400 degree oven for 16-20 minutes. Serve with guacamole and crema.
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TASTE NOTES
Wow! These were really delicious! The addition of the olives was genius as they really amped up the flavor. I served these alongside my chicken taquitos and some homemade guacamole. A side dish of black beans and saffron rice, a couple of Corona lights, and we were golden.
*****************
TASTE NOTES
Wow! These were really delicious! The addition of the olives was genius as they really amped up the flavor. I served these alongside my chicken taquitos and some homemade guacamole. A side dish of black beans and saffron rice, a couple of Corona lights, and we were golden.
