What’s Cooking in Gail’s Kitchen? The Food Whisperer: Easy Empanadas! Imagine this: a light, flaky, buttery pastry pocket filled with tender savory meat. Now add a kick of spice and a finish of pimento-stuffed olives. Mmmm. Sure you can add cheese or go completely vegetarian. That’s the beauty of cooking at home. Make it to suit your personal taste. Either way, in three bites, you’re ready for seconds. Don’t forget the dipping sauce.
EASY EMPANADAS
Ingredients:
3 tablespoons olive oil
1 onion, chopped
1/4 teaspoon garlic powder
1/2 tablespoon dried oregano
1 tablespoon sweet paprika
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 pound ground beef, lean
1 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 cup pimento-stuffed olives, chopped
1 egg, whisked
1 package (2 sheets) puff pastry sheets
Instructions:
Line a baking sheet with parchment paper. Set aside. Warm olive oil in a large skillet over medium-high heat. Add chopped onions. Sprinkle with garlic powder. Cook until soft, 5-7 minutes. Add oregano, sweet paprika, cumin powder, and cayenne pepper. Mix well. Add ground beef. Stir and cook until meat is crumbly. Season with kosher salt and black pepper. Remove from heat. Fold in pimento-stuffed olives. Cool meat mixture completely, about two hours in the refrigerator. Cut pastry sheets into 4” rounds. Place 2 tablespoons of filling into the center of each round. Brush water around the outer edge of each round. Fold round in half. Press to seal. Using fork tines, press down on edges. Carefully transfer empanadas to the parchment-lined baking sheet, spacing 1” apart. Refrigerate for 30 minutes to prevent leakage while baking. Brush empanadas with whisked egg. Preheat oven to 375°. Bake 20-25 minutes until golden brown. Serve warm with your favorite dipping sauce or salsa.
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Minus the beef, I love these empanadas!
Thank you, Gail.
Joanna
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Like I said…..go meatless, go cheesy, or go veggie. It’s all good. 😍🍃🥐
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Oh yum, I can buy all the ingredients here.
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Go Peggy!!! 📣
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You could actually substitute the beef with other ingredients — minced chicken, seasoned spinach, duxelles, etc.
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Exactly. You’re on a roll. 😜🍃🥐
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I’ve actually tried out something similar before, though the filling was spinach and cheese – which doesn’t sit well with vegans though.
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Perhaps a build-your-own station would be a nice idea. 🤔
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Love the ease of puff pastry! The spices here are calling my name: D O R O T H Y …..
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Mine, too. Yumolicious! 😋🍂🥐
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Oh now my mouth is watering again! My second husband was Cuban- Puerto Rican, so I learned a whole new universe of foods! Empanadas are still a fave!
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What a fortunate world of cooking you have at your fingertips. I’m envious. 👏
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He died, sadly after only 2 months of marriage. I miss him, and his food so much!!
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I’m sorry. Obviously he left a huge impression on you. Blessings. 🌟✨💫
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Oh definitely!! We were together 3 1/2 years. I still talk to him!! Thankfully he never answers! lol
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This is one of those meals you can vary so easily.
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Yes, it is. That’s the beauty of it. 😋🍃
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I love emapnadas but have never tried making them.
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If you have time, you may want to give it a whirl. 🍃😋
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I would probably make both the meat lovers and the veggie (for the daughter). Easy to make and even easier to eat.
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What? No cheese. Please. 🤔🍃🧀🥐
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Haha!
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