Spicy Meat Empanadas
Adapted from Penelope Casas, Tapas The Little Dishes of Spain
Makes about 40 empanadas
- 4 tablespoons raisins
- 4 tablespoons olive oil
- 2 medium onion, finely chopped
- 2 large garlic cloves, minced
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1/2 pound ground beef
- salt & freshly ground pepper
- 2 tablespoons parsley, minced
- 2 teaspoons ground cumin
- 1/4 teaspoon oregano
- 1/2 teaspoon paprika Spanish style
- 4 tablespoons dry white wine
- 1/4 cup tomato sauce
- 1 hard-boiled egg, minced
- 2 eggs + 2 teaspoons water, lightly beaten
- 1 recipe for empanada dough
Step 1: Soak the raisins in warm water to cover for about 10 minutes.
Step 2: Heat oil in a skillet and saute the onion and garlic until the onion is wilted.
Step 3: Add the ground veal, pork, and beef and cook over moderately high heat, stirring, until the meat loses its color. Season well with salt and pepper.
Step 4: Drain the raisins and add to the skillet with the parsley, oregano, paprika, cumin, wine, tomato sauce and paste, and hard boiled egg.
Step 5: Cover and cook slowly for about 5 minutes. Filling should be moist but not liquid, remove cover and continue cooking until liquid evaporates, about 15 minutes. Cool completely before using. Refrigerated filling makes it easier to work with dough-shaping process.
Step 6: Roll the dough to a 10x15-inch rectangle, fold in thirds as in dough preparation, then roll again to less than 1/8-inch thickness.
Step 7: Cut into 3-inch circles.
Step 8: Place about 1 to 2 teaspoons filling in the center of each circle. Fold in half and seal well with your fingers, then press with the tines of a fork, or press and fold with your thumb with a rolling motion for a decorative edge. Pastries can be filled, then refrigerated or frozen until baking time.
Step 9: Brush with the beaten egg. Bake on a lightly greased cookie sheet at 350 degrees for about 30 minutes, or until a deep golden color. Baking time may vary depending on size and thickness of pastries.