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Categories:
ground pork ground beef potatoes olive oil sweet onion cilantro Spanish olives cumin oregano cayenne pepper cinnamon garlic chicken egg water cilantro sour cream Greek yogurt salt
Viewed: 76 - Published at: 7 years agoIngredients
- 2 whole Frozen Pie Crusts
- 1/2 pounds Ground Pork
- 1/2 pounds Ground Beef
- 2 whole Potatoes
- 1 Tablespoon Olive Oil
- 1/2 whole Sweet Onion
- 2 Tablespoons Cilantro, Chopped
- 1/2 cups Chopped Spanish Olives
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Cayenne Pepper
- 1/2 teaspoons Cinnamon
- 2 cloves Garlic Diced Or Mashed
- 1/4 cups Chicken Stock
- 1 whole Egg
- 1 teaspoon Water
- 1/4 cups Cilantro, Finely Chopped
- 1/2 whole Lime, Juiced
- 1/2 cups Sour Cream
- 1/2 cups Plain Greek Yogurt
- 1 dash Salt And Pepper
Method
- Lay out the pie crusts on a lightly floured work surface.
- Using a 4-inch cookie or biscuit-cutter, cut out 10 circles of dough.
- For the filling.. 1.
- Brown some ground beef and ground pork over medium heat (I chose this instead of higher fat/sodium chorizo).
- Once browned, drain off the grease and set meat aside.
- 2.
- In a separate pan, add some water to a sauce pan and add the diced potatoes.
- Bring the water to a boil, cover pan and steam for about 10 minutes.
- Drain the water.
- Return potatoes to heat and add the olive oil and diced onions.
- Saute for about 10 minutes.
- 3.
- Add in the cilantro and olives.
- Saute for another minute.
- Add in the meat and remaining spices and chicken stock.
- Mix well and simmer for about 20 minutes.
- Set aside to cool.
- 4.
- Set up an assembly area for the pie crust cutouts, egg wash (egg, beaten together with 1 teaspoon of water) and filling.
- 5.
- Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border around the edges.
- 6.
- Brush the edges of the dough with the egg wash and then fold the dough over in half to enclose the filling and form a semi-circle.
- Tightly seal the edges by crimping the edges of the crust with the tines of a fork.
- 7.
- Chill at least 30 minutes before baking.
- Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash.
- Using a fork, prick a few holes in the top of the empanadas for steam to escape.
- Bake for about 20 minutes, until the pastry is golden brown.
- Cilantro Cream: Mix all ingredients together.
- Serve with empanadas.
