These Argentinean pastries are packed full of flavour. The fragrant beef filling features olives, raisins and cumin. Traditionally eaten as street food, empanadas are a perfect snack with a glass of Tilia Malbec. To save on time, use purchased puff pastry that has been pre-rolled.
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Empanadas with Smoky Tomato Chutney Recipe
For the empanadas:
2 tsp olive oil
½ cup onion, finely diced
1 clove garlic, minced
½ cup green pepper, finely diced
½ lb. lean ground beef
1 tsp fresh ground cumin
1/3 cup raisins, plumped in hot water for 5 minutes
1 hard boiled egg, diced
¼ cup sliced green olive with pimento
¼ tsp ground pepper
¼ tsp salt
1 tbsp ketchup
2 X 450g box of pre-rolled puff pastry, thawed (4 sheets)
For the chutney:
1 lb. tomatoes, cored and cut in half
1 small red onion, unpeeled and quartered
1/3 cup raisins, chopped finely
¼ cup cider vinegar
¼ cup plus 1 tbsp sugar
½ tsp smoked paprika
½ tsp cumin
¼ tsp salt
1 clove garlic, minced
Make the empanadas. Preheat the oven to 375 F. Heat the olive oil in a large skillet over medium high heat. Add the diced onion and sauté until the onion starts to caramelize and become golden, about 8 minutes. Add the minced garlic and diced green pepper and continue to cook another minute. Add the ground beef, breaking it up with the back of a wooden spoon, and cook until the beef is browned. Add the ground cumin and cook another minute. Remove from heat and stir in the plumped raisins, diced hard boiled egg, sliced green olives, salt, pepper and ketchup. Gently stir until combined. Set aside.
Unwrap the pre-rolled sheets of thawed puff pastry. Using a pizza cutter or knife, cut each sheet into 9 squares. Place a scant tablespoon on each square and fold each pastry from corner to corner, creating a triangle. Avoid over filling the empanadas. Crimp the edge together using the tines of a fork to seal the empanadas. Continue with remaining filling and pastry.
Place the empanadas on a parchment lined baking sheet (filled empanadas can be frozen unbaked for up to two weeks, freeze on a baking sheet and transfer to a container or freezer bag once frozen).
Before baking, beat the egg and brush the top of each empanada with the egg wash (if you have frozen the empanadas, bake from frozen and brush with egg wash just before baking). Bake in a preheated 375º F oven until the pastry has puffed and become golden, 15 to 20 minutes. If using frozen empanadas you may need to add an additional 5 minutes to the cooking time. Allow to cool slightly before serving with the smoky tomato chutney.
Make the smoky tomato chutney:
Place the top oven rack closest to the heating element and preheat the broiler. Arrange the tomato halves and onion quarters, skin side up, on a rimmed baking sheet. Broil until the skin starts to char, about 10 minutes. Remove from heat and allow to cool. When cool enough to handle, peel the papery skin off the onion. Add the onion and tomato, with skin, to a food processor with a clove of garlic and process until the mixture becomes a smooth puree.
In a small saucepan combine the chopped raisins, cider vinegar, sugar, smoked paprika, cumin and salt. Bring to a low simmer and cook about 5 minutes. Add the tomato onion puree to the saucepan and continue to simmer over medium heat, stirring occasionally, until the mixture thickens, about 15 minutes. Remove from heat and season to taste. Serve with empanadas. Can be prepared 1 week in advance, stored in the refrigerator.
Recipe created by: Christie Pollard for the Trialto Wine Group