Empanadas de Carne
Ingredients
- 1 lb. ground chuck
- 1 15 oz Can tomato sauce
- 1/2 cup green bell pepper finely chopped
- 1 small white onion chopped
- 2 Tbsp. olive oil
- 3/4 cup raisins
- 1/2 cup green olives with pimento chopped
- 1 clove garlic minced
- Salt & Black Pepper to taste
- 1 large hard boiled egg chopped
- 1 recipe Empanada Dough (see below) or 1 box puff pastry sheets
- 1 qt. vegetable oil for frying
Instructions
- In a medium pan, heat olive oil over medium heat. Add chopped onion and green pepper. Cook until onion is translucent, stir in minced garlic. Add tomato sauce, salt and pepper to taste. Crumble ground chuck into sauce. Stir in chopped olives and raisins. Correct seasonings. Cook until sauce is reduced and almost dry. Set aside to cool completely.
To assemble:
- Roll dough out as you would a tortilla. Fill each "tortilla" with 1 1/2 – 2 T meat filling. Add a piece of chopped egg; white and yellow parts. Fold over and seal with a crimp. Set aside and continue to finish all empanadas. Keep refrigerated until ready to fry or freeze for up to one month.
To cook:
- Heat oil to 350. Fry empanadas until golden brown. Drain on rack. Serve warm. If using puff pastry sheets, bake according to instructions on box.