{Note: I translated the title cause my hubby laughed at the Spanish title. You go figure what he made of it}
This past week seemed like a blur. My husband told me he cannot believe the amount of work I have been doing despite how far along I am. Yes, it is really strange but I feel like I am nesting and something more.
Last week I was inspired to cook several meals and then I threw the towel in and said I was not cooking anymore. Despite taking shortcuts I feel like I am so tired!! My head feels great but my body feels SO tired! Why am I sharing with you? Well, I am almost 37 weeks and I am SO ready to have this baby.
It has been getting harder keeping home with a toddler who is loving her new freedom learning how to walk everywhere. I am finding ways not to have to carry her cause it tires even me more. I feel so bad, but even so, Julianne is being a trooper. She sits on the sofa with me while we read books and she cuddles with me. I simply cannot believe we have another little one coming.
Whew, enough of that! Julianne got a new wagon for Christmas so she loves riding in it. She is so cute and funny. I cannot wait for the summer when we can be outdoors a lot more. She cried this past week when she had to come back inside. My outdoors girl!
What am I sharing with you today? This is a recipe I have made before but last time I used my homemade dough and they were ginormous empanadas. I really was craving these and Ryan hinted that he also had been thinking about them so I knew I had to find a QUICK way to make these yummy savory pasties or turnovers.
Something I love about several grocery stores in the area is the fact they carry Goya products. I have purchased frozen plantains and sweet plantains to satisfy the Cuban food craving and now I had empanada dough at my finger tips.
Granted there is something to say when it comes to thawed dough. It is quite not the same as fresh dough, but it cuts so much time and which is something this mama does not want to do: be in the kitchen for hours.
I took the empanada dough from the freezer and let it thaw but was careful not let it get to room temperature. It was easier to handle the dough cool and not all flimsy. I felt like I could have rolled out the dough a little more but my goal was simply to get it all done quickly.
I prepared the meat filling one hour prior to assembly and I had boiled eggs earlier that day. I let the raisins soak in water because they taste better once they are cooked in the empanada. My grandmother is probably rolling in her grave but I know I was able to enjoy a delicacy at a quicker rate.’:-)
Even though I did not take a picture of the process, please check out the last time I made these empanadas. I veganized the recipe so for those not eating meat, try my other recipe and you can have both sides of this delicious meal!
The one thing I was a bit frustrated with this recipe is the fact the dough did not have enough salt. Something that made up for it that is a MUST, is my Chilean chimichurri sauce. It has been nicknamed “Grandma’s secret sauce” amongst friends and family because it is so tasty.
The recipe for the sauce follows the empanadas so make sure to make it. I almost skipped it but I was able to chop chop everything quickly. After this meal was over, I plopped on the couch and did not get up. No more cooking for this mama for the rest of the week. Ha, NOT!
Mini Chilean Empanadas al Horno
by Noelle Kelly
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients (20 empanadas)
Relleno (Filling)
- 1 pound ground beef
- 2 Tablespoons olive oil
- 2 onions, chopped (about 2 cups)
- 4 cloves garlic, minced
- 3/4 teaspoon salt
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon ground black pepper
- 3/4 cup water
- 1 Tablespoon arrowroot or cornstarch powder
- 20 medium pitted black olives
- 1/2 cup seedless black raisin, soaked for 5 minutes and drained
- 3 hard-boiled eggs, diced
- 20 Goya empanada dough (comes in a 10-pack), thawed
Pebre sauce
- 1 cup medium Pace Picante Sauce
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 2/3 cup cilantro, chopped
- 2 cloves, minced
- 1/2 cup green onions, chopped
- 4 Tbsp water
- 1/2 tsp salt
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1/2 tsp sugar
Instructions
Preheat oven to 350 degrees.
Heat olive oil in a medium frying pan and saute’ onions for 5-7 minutes until transparent. Add beef and garlic and cook for 5 more minutes. Add seasonings and cook for 3 more minutes. Add water and simmer until liquid almost evaporates (5 minutes). Add arrowroot powder to ground beef mixture and cook until mixture thickens.
Assembly
Take one disc of dough. Add 1-1 1/2 Tablespoons of beef filling. Add a few raisins, one black olive and a 1/8th of the egg.
Take one side of the dough and bring to the front side of dough to enclose the filling sealing the ends and folding the excess dough and sealing upwards.
Place on a baking sheet lined with parchment. Repeat with the rest of the dough.
Brush some egg wash over the empanadas. Use 1 egg and beat well. Brush over empanadas.
Bake for 20 minutes and remove from oven.
Pebre
On a cutting board, chop the cilantro finely. In a small bowl, add all the ingredients and mix well. Can be made the night before or refrigerate before serving with meal.
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