06 June 2007

I had a craving for Empanadas the other day and no, I'm not pregnant. LOL My best friend's mom makes the best empanadas, I was talking to my best friend on the phone and in our conversation she mentioned that she's learning how to make it. After that phone call, I can't get the thought of empanadas out of my mind. I know, bad for my waistline. hehehe

Anyways, off I went to the grocery and bought the ingredients. I have to admit that I cheated on the pastry part, I didn't make it from scratch. Hey, I'm a mom to a 6yo and a 17-month old! I don't have much time to slave in the kitchen. LOL I used the ready-made pie pastry, the roll-up kind. I just cut it in rounds and filled it with the sauteed filling. Then just before baking, I brush the pastry with a mixture of egg and a tablespoon of milk to get that yellowish color on top.
Here is the Empanada recipe I used:


3 cups of ground meat
1/2 small onion, minced
1 carrot, minced
1 potato, minced
1 cup raisins (you can adjust this to your taste)
salt and pepper
1 pkg of double pastry crust
1 egg beaten with 1 tbsp of milk

Preheat the oven to 400degrees. Heat a tablespoon of oil. Fry the potatoes until soft, set aside. Saute the onions until it's wilted but not brown. Add the carrots and ground meat. Cook until the meat turns brown. Add the potatoes and raisins. Season with salt and pepper. Set aside to cool down.

Roll out the pastry crust and cut into circles. Fill each rounds with about 2 tablespoons of the cooked meat mixture, do not overfill since this will cause the empanadas to crack. Crimp the edges together to form a tight seal. Brush the empanadas with the egg and milk mixture. Bake in the oven for 30 minutes or until golden brown.

It's a simple recipe, you can tweak it anyway you want. Add whatever vegetables you have at the moment, any ground meat, season it and wrap it in any kind of pastry and voila! You've got a delicious empanada. Enjoy!