Taste Level: TFCost: $20 and under
Prep Time: 30-35 min.
Cook Time: 25-30 min.
Oh my lordy these Empenadas are so darn great! You may not know this but Zo hates, and I mean Hates! Raisins. I love rasins but not mixed with meat. Or at least I did not think I did until Zo made up these Empenadas, I could not stop scarfing them down, my dad and mother could not stop eating them and Zo like them so much she actually added rasins to some tacos she was making her self a couple of days later. Do not let the raisins scare you off these Empenadas are totally Scumptiolicious! Enjoy!
3/4 lb ground beef
1 1/2 tablespoons chopped pimiento-stuffed olives
2 tbsp golden raisins
1 14 oz can whole tomatoes (drained but save 2 tbsp juice, chopped)
1 egg (boiled, sliced and then halved)
1/2 medium onion (finely chopped)
1 tbsp olive oil
3 garlic cloves (minced)
1/2 tsp ground cumin
1 tsp ground oregano
1/2 tsp cayenne
1/2 tsp ancho chili powder
1/2 tsp kosher salt
1/4 tsp fresh crack pepper
2 sheets puff pastry (cut into 4" circles)
Heat oil over medium heat in a medium sauce pan. Once heated cook onion, stirring frequently, until softened (5-6 minutes.) Add garlic and all seasons except salt and pepper cooking for another minute while stirring constantly. Fold in beef and cook for about 4-5 min.
Stir in raisins, olives, salt, pepper, and tomatoes (with saved juice) and cook, stirring occasionally, until liquid is reduced but meat mixture is still moist (5-6 min.)
Remove mixture from heat and pour onto a plate. Spread out evenly and allow to cool.
Preheat oven to 375 degrees with rack in middle.
Lay a large sheet of plastic wrap on a dampened work surface, then roll out puff pastry disks on plastic wrap. Spoon about 3 tbsp meat mixture onto each disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Continue until out of puff pastry or meat mixture.
Place on a buttered baking sheet and bake at 375 degrees for 25 minutes (or til golden brown.) Enjoy!