Empanadas, a popular snack in Latin and South American and Spanish cuisines, can be filled with nearly anything. A flaky crust holds ground beef, spices, and salty olives in our version.
1 tsp smoked paprika
3 Tbsp tomato paste
1/2 cup low-sodium chicken broth
1/3 c. chopped raisins
1/3 cup chopped tiny pimiento-stuffed olives, 1 tablespoon brine
Spiced Pie Dough
Optional: 1 big beaten egg
Sour cream (optional)
Directions
Step 1
Cook oil in big skillet on medium-low. Add onion and 1/2 teaspoon salt and pepper; cook covered, stirring occasionally, 6 minutes. Uncover and toss regularly until golden brown and soft, 8–10 minutes more. Increase heat to medium.
Break meat into tiny pieces and heat until brown, 6–7 minutes. Stir in garlic and paprika for 1 minute. Move beef to pan edges to make room in center. Stir in tomato paste for 1 minute until dark crimson.
Stir chicken stock into tomato paste until well combined, then add raisins. Add beef and simmer 1 minute. Turn off heat, add olives and brine, and cool.
Step 2
Preheat oven to 425°F. Parchment baking sheet. Roll pie crust 1/8 inch thick and cut 4-inch rounds. Working dough can be refrigerated. Reroll and chop scraps for 14–16 rounds.
Step 3: Distribute 1 spoonful of beef filling per round. Brush edges with water or egg, fold rounds in half, and fork seal. Empanadas on baking sheet, brush with egg if desired. Bake 16–20 minutes till browned. If desired, add sour cream.
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