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Empanadas
2013-08-06
https://www.metro.ca/userfiles/image/recipes/empanadas-boeuf-hache-5153.jpg
PT20M
PT25M
PT45M
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.
20
Chef José Trottier
4
2
5
3
3 Tbsp. (45 mL) sultana raisins
1/2 cup (125 mL) Spanish onion
2 Tbsp. (30 mL) pine nuts
3 Tbsp. (45 mL) extra virgin olive oil
14 oz (400 g) ground beef
2 tsp. (10 mL) chili flakes
1 tsp. (5 mL) paprika
1/2 tsp. (2 mL) ground cumin
1 tsp. (5 mL) sea salt
freshly ground pepper to taste
12 oz (350 g) puff pastry
4 egg, hard-boiled and sliced
1/3 cup (80 mL) sliced green olives
1 beaten egg
Empanadas
-
![]()
Lactose-free
20
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME
Ingredients
-
3 Tbsp.
(45 mL)sultana raisins
-
1/2 cup
(125 mL)Spanish onion
-
2 Tbsp.
(30 mL)pine nuts
-
3 Tbsp.
(45 mL)extra virgin olive oil
-
14 oz
(400 g)ground beef
-
2 tsp.
(10 mL)chili flakes
-
1 tsp.
(5 mL)paprika
-
1/2 tsp.
(2 mL)ground cumin
-
1 tsp.
(5 mL)sea salt
-
freshly ground pepper to taste
-
12 oz
(350 g)puff pastry
-
4
egg, 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.
Source :
Chef José Trottier
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
