Beef Empanadas


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Beef Empanadas
A south-of-the-border specialty from Chef Michael Cordua.

Prep: 10 minutes
Cook: 40 minutes
Servings: Serves 4

1 lb. lean ground beef

2 large red onions, thinly sliced

1 large red bell pepper, thinly sliced

2 Tbsp. beef stock

1/2 cup stuffed olives

1/4 cup raisins

4 bay leaves

1 tsp. cumin

1 package discos de empanadas

	Brown beef, onions and bell pepper with 1 bay leaf. Add remaining ingredients and simmer for 20 minutes. Remove from heat and drain completely in colander. Allow to cool.
	Thaw one package of "discos de empanadas" (available at most ethnic grocery markets); or substitute your own pastry crust cut into 5-inch rounds.
	Remove eight pastry discs and divide filling between all eight. Fold pastry over and crimp edges firmly.
	Fry in hot(350°F) peanut or olive oil for 4-5 minutes, until golden brown. Remove and drain on paper towels.

Need help with this recipe? Go to: Ground Beef Basics