Recipe created & provided by Chef Crusco Catering in Austin, Texas
These hand held appetizers are my favorite, partly because they come from my home land (Argentina) but also because they pack so many flavors in one bite. Although they require extra work in the kitchen, your guests will think they are well worth it!
Ingredients
- 2lbs ground beef (80% lean) – remember fat equals flavor
- 1 small Spanish yellow onion – diced fine
- 4 sprigs of fresh green onions – finely chopped
- 12 oz jar of green olives (preferably with pimento) – rough chop
- 1 cup of raisins
- 3 eggs – hardboiled and roughly chopped
- 1/2-3/4 cup beef stock – depending on the moisture of the mix
- 3 packs of Tapas Las Saltenas (Copetin size for baking) – found at Phoenicia Bakery
- 1 egg plus 2 tbsp. of water – beat egg with water to create egg wash
Directions
1. Pre-heat oven to 425 degrees and set out a sheet pan covered with parchment paper. Add olive oil into pan on high heat and add beef crumbling the meat into small pieces – season with salt and pepper.
2. Remove the beef into large mixing bowl – Do not discard the fat. Use same pan and leftover fat to cook the yellow onions – once seasoned and translucent add to meat mixture. Add green onions, olives, and raisins to the meat and onion mixture. Add enough beef stock to mixture so that it stays moist. And just before assembling, add the eggs so they do not get mushy.
3. Very important – Taste the mixture and re-season if necessary.
4. While mixture cools, grab spoon, a glass of water, and the tapas. Taking one tapa at a time, dip your finger into water to moisten one half of the outer edge of the circular pastry dough. Take about 1 tablespoon of mixture and place into the center of the tapa. Grab both ends of dough, press them together so there are no holes or open spaces.
5. Once sealed, crimp edge with a fork or the more technical finger method. If a fork, lay empanada flat and press fork tongs onto the dough. If finger method, take pointer finger and thumb on both hands and press the dough between the fingers. Then maneuver your right hand up and over towards the left and crimp.
6. Brush egg wash on empanadas and bake for 15-20 minutes or until golden in color. Once cooked, let them cool down, serve and enjoy!
