Savory Brisket Empanadas
Argentina, a treasure trove of culinary treats, is known for fabulous stuffed empanadas. What could be better than Nations Best® Brisket, mixed with savory olives, sweet raisins and tomato sauce tucked into this favorite snack? Serve with Chimichurri Sauce for dipping and Malbec wine for sipping.
Note: Can be made in advance, refrigerated and reheated.
Meat Suggestions
Ingredients
Empanada Dough
2 c all-purpose flour
1/2 tsp salt
2/3 c cold shortening
4 to 6 Tbsp ice water
Filling
1 Tbsp olive oil
1 c each chopped onion and green bell pepper
1 can (8 ounces) tomato paste
1 Tbsp cider vinegar
10 oz chopped Nations Best® Corned Beef Brisket
2 hard-cooked eggs, chopped (optional)
1/2 cup pitted green olives, chopped
1/4 cup golden raisins
Salt & freshly ground black pepper, to taste
1 large egg, beaten
Directions
Serves 3
Prepare the empanada dough. Pulse the flour and salt in a food processor to combine. Add the shortening. Pulse on and off until it resembles coarse meal. Add 4 tablespoons of water and pulse until the dough just gathers in the side of the bowl. Add a bit more water if necessary. Form dough into a ball. Plastic wrap well and chill for 2 hours.
Prepare the filling. Heat the olive oil in a skillet over medium heat. Add the onion and pepper. Cook until softened, stirring occasionally, 10 minutes. Add the tomato paste, 1/2 cup water and the vinegar. Cook for 20 minutes. Combine with the brisket, eggs, olives, raisins, salt and pepper.
On a lightly-floured surface, roll out the empanada dough 1/8″ thick and cut into 4″ rounds.
Place a large spoonful of the filling in the center of a circle of dough. Cover with another circle. Crimp the edges together with fork tines.
Preheat the oven to 350 degrees F. Arrange the empanadas on a baking sheet. Prick each one several times with the fork. Brush with the beaten egg. Bake until golden brown, about 20 to 30 minutes. Serve warm. Makes 10.
