Savory Beef Empanadas for National Empanada Day!

Kim Conte
Food & Party
17

empanadasIt's National Empanada Day! Also known as turnovers, hot pockets, and calzones, the popular empanada gets a day all its own. These Beef Empanadas with savory beef and tomato filling baked inside golden pizza dough are the perfect way to celebrate. Serve with homemade guacamole and pico de gallo, and you have the perfect Latin American-inspired dish!

Beef Empanadas adapted from Epicurious

  • 2 hard-boiled large eggs
  • 1/2 medium onion, finely chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, finely chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3/4 pound ground beef chuck
  • 2 tablespoons raisins
  • 1 1/2 tablespoons chopped pimiento-stuffed olives
  • 1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
  • 1 pound frozen pizza dough, thawed

Cut each egg crosswise into 10 thin slices.

Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring -- about 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink -- about 4 minutes.

Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.

Divide dough in half, then roll out 1 half (keep remaining dough covered with plastic wrap) on a floured surface with a floured rolling pin into a 15- by 10-inch rectangle and transfer to baking pan. Spread meat filling and egg slices evenly over dough, leaving a 1-inch border, and moisten border with water. Roll out remaining dough in same manner, then arrange over filling and press edges together to seal. Roll edges in and press to form a decorative rim. Make a 1-inch hole (a steam vent) in center of empanada.

Bake empanada 15 minutes at 400, then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 20 to 25 minutes more. Remove from oven and brush empanada with remaining 3/4 tablespoon oil. Cool 10 minutes in pan on a rack. Cut empanada into squares

Image via jules:stonesoup/Flickr

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