BEEF EMPANADAS - Recipe by Koji Cooks
After relocating to Florida, I've been cooking a lot of Cuban and Mexican dishes, as they seem perfect for this area. I purchase Goya premade empanada wraps, but puff pastry would also work well. I used Wagyu beef, but any ground beef or pork would be suitable.
BEEF EMPANADA - Recipe (makes about 10-12)
10-12 empanada wrappers at room temperature
EMPANADA BASE & SAUCE BASE
3 tablespoons vegetable oil
3 tablespoons minced garlic
2 cups diced onion
1 teaspoon each cumin and dry oregano
2 teaspoons sambal oelek or mild chili powder
1 teaspoon sugar
1 small can tomato paste (6 oz)
1 cup of chicken stock (1 bouillon cube + 1 cup water)
zest and juice of 1 lime
1/4 chopped fresh cilantro - optional
1 teaspoon kosher salt
METHOD
Place a large deep-sided skillet on medium-high heat and add the oil, garlic, and onion. Sauté for 3 minutes. Mix in the cumin, oregano, and sambal oelek, and sauté for an additional minute. Add the sugar, tomato paste, stock, lime zest and juice, cilantro, and salt, cooking and stirring for 3 minutes. Keep at room temperature.
FILLING
1 tablespoon vegetable oil
1 pound ground wagyu beef
Half of the base above
METHOD
Preheat a large skillet over medium-high heat, then add oil and beef, stirring until the beef is browned, which takes about 5 minutes. Mix in half of the base, transfer to a bowl, and let it sit at room temperature.
SAUCE
1 tablespoons olive oil
2 cups canned tomato sauce
The remaining half of the base
1 teaspoon sugar
kosher salt
black pepper
METHOD
Place a medium saucepan over medium heat, add the oil and remaining ingredients, and cook while stirring for 5 minutes. This sauce can be gently reheated before serving with the empanadas and can be used for many other purposes. It also freezes well.
FORMING & COOKING - oven @ 375
1 beaten egg and a pastry brush
Estimate and divide your filling into 12 approximately equal parts. Position each portion on the lower half of each wrapper, leaving a 1/2" border. Fold the wrapper over and seal it by crimping with a fork. Arrange them on a lined cookie sheet, brush with egg, and bake for about 30 minutes or until golden brown. Top with warmed sauce. Note: Uncooked empanadas freeze well.
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