Beef Empanadas with Olives & Raisins
 
Prep time
Cook time
Total time
 
These hearty empanadas make a great meal, lunch or snack especially for a new parent.
Author:
Recipe type: Main Dishes
Occasion: Care Packages
Serves: 6-8 empanadas
Ingredients
Filling
  • 3 tablespoons olive oil
  • 1 small yellow onion, peeled and diced small (about ½ cup)
  • 1 medium carrot, peeled and diced small (See the GET SAVVY time-saver)
  • 1 pound ground beef (90/10 mix is best)
  • kosher salt, as needed
  • freshly ground black pepper
  • ¼ teaspoon ground cinnamon
  • pinch ground cloves
  • 1 cup crushed tomatoes
  • ⅓ cup mixed pitted olives, chopped well
  • ⅓ cup raisins
  • 2 sprigs fresh oregano
  • 1 large egg, beaten with a tablespoon of water or milk
  • 1 recipe Savory Pastry Dough with Egg (recipe follows), or store-bought pie dough
  • Special equipment:
  • 6” metal pastry cutter or 6” saucer or plate
  • 1 parchment lined baking sheet
Instructions
  1. Preheat a large skillet or Dutch oven over medium high heat. When hot, add the oil and swirl to coat the pan. Add the onions and cook until translucent, about 5 minutes. Add the carrots and stir occasionally until just about cooked through, about 8-10 minutes. Add the meat and season with salt and pepper. Cook until mostly browned.
  2. Remove any excess fat, (if you have any - if your meat is indeed 90/10 you might not) leaving at least 2 tablespoons in the pan. Drain extra fat into a heatproof bowl and discard when cool. Add the cinnamon and cloves and stir to incorporate. Pour in the canned tomatoes and bring to a gentle simmer. Once the meat tomato mixture has simmered for 10 minutes, add the raisins, olives and fresh oregano sprigs. Cook for another 5 minutes until the liquid has reduced slightly.
  3. Taste and season again with salt and pepper if needed.
  4. Remove from heat and allow to cool.
To Make Empanadas
  1. Preheat the oven to 400 degrees.
  2. Remove the dough from the refrigerator. Roll the dough out onto a lightly floured surface until thin - about ⅛” thick.
  3. Using a 6” metal cutter dipped in flour (or alternately a plate with about a 6” diameter and a paring knife) cut out as many rounds as you can and set them aside.
  4. Gather the scraps and roll out again cutting out as many rounds as possible. (about 6-8 in total)
  5. When the filling is cool, lay out the rounds in front of you on a cutting board and fill them with about ⅓-1/2 cup of filling in the center of each.
  6. Using a pastry brush, brush the edge of the dough with the beaten egg. Fold one side of the dough over the other, forming a half moon. Press the edges together with your fingers to seal well. Fold the edge decoratively over itself on a bias to seal and crimp the edge. Repeat all the way around the edge of the empanada. You can also use a fork to seal the edge if crimping isn’t your kind of thing. Repeat with the remaining rounds and filling.
  7. The empanadas can be frozen in this state or after they've been cooked. If freezing at this point, place them unwrapped on a baking sheet and put them in the freezer. When they are frozen solid, wrap them well individually and put them in a resealable bag to store in the freezer. Sometimes we give these gifts unbaked, but frozen, so the family we’re feeding can cook them when they need them.
  8. To cook, lay the empanadas on the parchment lined baking sheet with about an inch in between them. Brush the tops and crimped edges of the empanadas with the remaining egg wash. Bake in the oven for about 20-25 minutes or until crispy and bottoms are a light golden brown. Serve warm or at room temperature. Refrigerate any leftovers for up to a week or freeze well wrapped for up to 3 months.
Recipe by Doorstep Dishes at https://www.doorstepdishes.com/beefempanadas/