Meat Empanaditas

By garciamoss

Ingredients

• 1 pound lean ground beef
• 2 tablespoons canola oil
• 1/2 medium Spanish onion, small dice
• 2 garlic cloves, mashed
• 1/4 red pepper, seeded, deveined, small dice
• 1/4 green pepper, seeded, deveined, small dice
• 1 plum tomato, seeded, small dice
• Black pepper to taste
• 1/4 teaspoon oregano
• 1 1/2 tablespoons tomato paste
• 1 tablespoon olives, finely chopped
• 2 ounces white wine
• 1 tablespoon raisins
• 1 boiled egg, chopped
• 2 tablespoon chopped cilantro
• 20 ounces pack of ready-made dough for baked turnover pastries
• Water and a fork
• 1 beaten egg

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. Preheat oven to 450°F.

2. Heat a sauté pan at medium-high heat and add the oil.

3. Add the meat and brown it, 3-4 minutes. Add the onions, cook until they are translucent, approximately 3-4 minutes.

4. Add the garlic, peppers and tomatoes, and cook for an additional 3-5 minutes, stirring occasionally. Add the tomato paste, salt and pepper to taste, and cook 5-7 minutes.

5. Add olives, raisins and white wine. Let it cook 5 extra minutes. Add cilantro and a chopped boiled egg.

6. Place a disk on a flat surface. Dampen the rim of the disk . Place 1 tablespoon of filling in the center of dough.

7. Turn the dough over to form a half circle and close by pressing with a fork.

8. Brush with a beaten egg and place in a sheet tray. Place in the oven at 450°F for 15 minutes or until golden brown.