Empanadas
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Chef José Trottier |
Recipe ingredients
- 3 Tbsp. (45 mL) Sultana raisins
- ½ cup (125 mL) chopped Spanish onion
- 2 tbsp. (30 mL) pine nuts
- 3 Tbsp. (45 mL) Irresistibles extra virgin olive oil*
- 14 oz. (400 g) ground beef
- 2 tsp. (10 mL) chili flakes
- 1 tsp. (5 mL) Irresistibles paprika*
- ½ tsp. (2.5 mL) Irresistibles ground cumin*
- 1 tsp. (5 mL) Irresistibles sea salt*
- freshly ground pepper* to taste
- 12 oz. (350 g) puff pastry
- 4 eggs*, hard-boiled and sliced
- 1/3 cup (80 mL) sliced green olives*
- 1 beaten egg*
Preparation
Preheat the oven to 350°F (180°C).
Cover the raisins with hot water and soak for 10 minutes. Drain. Set aside.
Brown the onions and pine nuts in the oil over medium heat.
When the cooking liquid has evaporated, add the ground beef.
Stir and cook for 4 to 6 minutes.
Add the raisins, chili, paprika, cumin, salt and pepper. Mix well. Set aside.
Roll out the puff pastry to 3-mm thick.
Cut into 20 3-in. (7-cm) circles.
Spoon a little of the filling on the centre of the pastry circles.
Top the filling with an egg slice and some olives.
Moisten the edges of the pastry circle, fold the dough over the filling making a half-moon, and press firmly to seal the edges.
Baste the top of each bison empanada with the beaten egg.
Bake for about 15 minutes.
Suggestion
If any cooking juices are left, cook over low heat until the liquid is fully evaporated. Do not remove this flavourful juice. The cooking liquid enhances the taste of the meat.
Black bean stew and garlic okra.
Medium or full-bodied red wine.
Origin: Mexican
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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