Savory Empanadas with a Tangy Twist: A Harmonious Fusion of Flavors
Few treats capture the essence of a culinary journey like empanadas. These delightful pastries are a staple in many cultures and carry with them a blend of flavors that promise to tantalize your taste buds. What sets this particular empanada recipe apart is its harmonious blend of savory beef filling accented with the unexpected sweetness of raisins and the briny kick of Spanish olives. Imagine biting into one of these golden, crispy parcels and being greeted by a medley of textures and flavors that's both comforting and adventurous.
To achieve the perfect empanada, it’s crucial to focus on your ingredients and technique. Opt for lean ground beef to balance the richness of the pastry. The Spanish olives bring a unique tanginess, while the raisins add an intriguing sweetness, which pairs beautifully with the warmth of cumin and the subtle heat of crushed red pepper. Make sure to dice your onions finely to blend seamlessly into the beef mixture, ensuring a smooth texture. Before starting, allow your empanada discs to thaw, which makes them more pliable and easier to fill.
Preheat your sauté pan for browning the beef, as this step is essential for flavor development. The proper heat ensures that the beef crumbles nicely without releasing too much moisture. This recipe can be both fried or baked, offering flexibility to suit your taste and dietary preferences. If baked, expect a crispier texture that highlights the flaky pastry. Frying will offer a more indulgent, golden crust. Either way, these empanadas promise to be a hit at any gathering or as a satisfying snack.
Ingredients
- 1 package frozen empanada discs (or rolled piecrusts): These form the crispy shell that holds the flavorful filling. Look for high-quality pastry for the best results.
- ⅓ cup sliced Spanish olives: Provide a briny kick that enhances the beef’s savory profile.
- 1 tablespoon + ¼ cup olive oil: Used in stages; olive oil helps brown the beef and fry the empanadas to golden perfection.
- ½ lb lean ground beef: A lean variety ensures a rich filling that's not excessively greasy.
- 1 teaspoon dried oregano: Adds herbaceous notes that complement the meat.
- 1 teaspoon ground cumin: Introduces an earthy, nutty flavor that ties the ingredients together.
- ½ teaspoon crushed red pepper: Offers a gentle heat, making the overall flavor complex and exciting.
- 1 tablespoon chopped garlic: Infuses the filling with aromatic depth.
- ½ cup diced fresh yellow onions: Softened onions blend with meat for a rich, cohesive filling.
- ½ cup raisins: Provide an unexpected sweetness, enhancing the savory-sweet balance.
- 1 cup tomato sauce: Acts as a binding agent, adding moisture and acidity.
- ½ teaspoon kosher salt: Enhances flavors and balances sweetness.
- ¼ teaspoon pepper: Complements the spices with a sharp hint.
- ¼ cup egg substitute: Used for sealing the empanada edges, ensuring they stay intact during cooking.
- 1 cup avocado cilantro dressing (optional): A creamy, fresh dressing that offers a delightful contrast when served with the empanadas.
Step-by-Step Instructions
- Begin by laying your empanada discs on a clean counter to thaw. If using piecrusts, cut each into 5 (4-inch) circles. Drain the sliced olives thoroughly to prevent extra moisture.
- Preheat a large sauté pan over medium-high heat for 2–3 minutes. Add 1 tablespoon of olive oil, then the ground beef. Cook for 4–5 minutes, using a spatula to crumble the meat, until all the pink disappears and the meat reaches an internal temperature of 160°F.
- Introduce the oregano, cumin, crushed red pepper, chopped garlic, and onions to the pan. Sauté for an additional 2–3 minutes, allowing the onions to soften and meld with the meat.
- Stir in the sliced olives, raisins, tomato sauce, kosher salt, and pepper. Lower the heat, letting the mixture simmer for about 10 minutes. Occasionally stir to integrate flavors and thicken the sauce. Remove the pan from heat and let cool to room temperature, approximately 15 minutes.
- On each dough disc, place about ¼ cup of the cooled meat mixture. Brush the edges of the dough with the egg substitute to act as a glue. Fold the dough over the filling, pressing the edges together. Use a fork to crimp and seal the edges thoroughly.
- In another large sauté pan, heat the remaining ¼ cup of olive oil over medium-high heat for 4–5 minutes. Add four empanadas to the pan, cooking each side for 2–3 minutes, or until the crust is golden and the center is piping hot. Repeat with remaining empanadas.
- If preferred, bake the empanadas instead at 425°F on a lined baking tray for 12–15 minutes until golden brown. This method offers a less oily finish without sacrificing taste.
- Serve warm with a side of avocado cilantro dressing if desired.
Tips for Troubleshooting If Something Goes Wrong with the Recipe
- If filling is too runny: Simmer longer until it thickens, or add a teaspoon of cornstarch dissolved in water to bind.
- Empanada edges aren’t sealing: Make sure the filling is not overstuffed. Use more egg substitute on the edges and press with a fork firmly.
- Too spicy: Add a dollop of sour cream or cream cheese to the filling mixture to moderate the heat.
- Burnt exterior when frying: Adjust the heat to medium if the empanadas brown too quickly, and consider frying for a shorter time on both sides.
Ideas for Pairing with the Recipe
- Side dishes: A light citrusy salad with fresh greens and a tangy vinaigrette pairs well to contrast the hearty empanadas. Roasted vegetables or a simple slaw can add a refreshing crunch.
- Drinks: For something light, try a chilled glass of Sauvignon Blanc. If you prefer something non-alcoholic, a lime-infused sparkling water adds zesty refreshment. For a more adventurous option, prepare a mango habanero margarita for an exciting kick.
- Desserts or garnishes: A small serving of churros with chocolate dipping sauce complements the savory profile without overshadowing it. Alternatively, fresh fruit or a vanilla panna cotta offers a sweet contrast.
How to Store Properly
- For refrigeration: Store any leftovers in an airtight container. Empanadas will remain fresh in the refrigerator for up to four days. Before serving, reheat them in the oven at 350°F for about 10 minutes to maintain their crispiness.
- For freezing: To freeze, place uncooked empanadas in a single layer on a tray and freeze until solid. Transfer them to a freezer-safe bag or container. They can be stored for up to three months. Bake them directly from the freezer, adding an extra 5 minutes to the cooking time.
FAQs
- Can I use a different meat for the filling? Yes, ground turkey or chicken is an excellent lean substitute. Adjust seasoning to taste as these meats have a milder flavor.
- Is it possible to make empanadas ahead of time? Absolutely! Prepare the filling and assemble the empanadas up to two days in advance. Store them in the fridge until you're ready to cook.
- How can I make gluten-free empanadas? Use gluten-free empanada discs or a homemade gluten-free dough to accommodate dietary restrictions.
- What if I don't have an empanada press? Using a fork to press and crimp the edges is just as effective.
