Circle B Kitchen
- (2) 9” pie crusts (homemade or store-bought)
- 1 lb ground meat (beef, turkey, chicken, but not too lean)
- 1 potato, diced into small cubes and boiled until soft
- 1 onion, peeled and finely chopped
- 2 cloves of garlic, peeled and finely chopped
- ½ cup chopped small green manzanilla olives
- ½ cup beef, chicken or veg broth
- ½ cup tomato sauce
- 1 tablespoon chili powder
- 1 tsp ground cumin
- ½ tsp cayenne powder (or to taste)
- 1 tsp dried oregano
- 1 ½ tsp salt (or to taste)
- Grated jack and cheddar cheese (optional)
- 1 egg, beaten with a tsp of water
Preheat your oven to 375 degrees.
Sauté the onions and garlic in a couple tablespoons of olive oil over medium heat until softened. Add the seasonings (chili powder, cumin, cayenne, salt and oregano) and sauté until very fragrant.
Add the ground meat and begin to brown. When the meat is cooked through, add in the broth, green olives, and tomato sauce, and bring to a simmer.
Let the liquid reduce until it's almost gone. Fold in the potatoes, stir to combine well and take off the heat. Cover and set aside while you prepare the pastry.
Roll out your pastry dough until it is just a little thinner than you might use for a pie crust. Using a 4” biscuit cutter or any round implement, cut your dough into as many circles as you can.
Place filling by the spoonful into your empanada dough (top with a little cheese if using). Moisten the edge with a little water on your finger and fold the pastry into a half-moon shape over the filling. Pinch the edges to seal tightly, and then use a fork to crimp the edge.
Place on a greased baking sheet (or use parchment paper). Before placing in the oven, brush the tops of the empanadas with the egg wash and bake for 20 to 30 minutes or until light golden brown.
Serve warm or let them cool completely before freezing. Makes about 18 empanadas.