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Empanadas 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
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

Empanadas

Rate this recipe
2 Votes
  • Lactose-free
20
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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    DECECCO EXTRA VIRGIN OLIVE OIL

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    750 ml


  • 14 oz
    (400 g)
    ground beef
  • 2 tsp.
    (10 mL)
    chili flakes
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  • 1 tsp.
    (5 mL)
    paprika
  • 1/2 tsp.
    (2 mL)
    ground cumin
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  • 1 tsp.
    (5 mL)
    sea salt

  • freshly ground pepper to taste
  • 12 oz
    (350 g)
    puff pastry
  • 4
    egg, hard-boiled and sliced
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  • 1/3 cup
    (80 mL)
    sliced green olives
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  • 1
    beaten egg
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Imprimer ma sélection

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.

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