I've often wondered about empanadas, as they seemed like a lot of work, but after this weekend, I'm totally convinced they are worth the effort. Yummers.
This recipe is adapted from Nourishing Traditions, and makes a dozen empanadas:
1 pound ground beef
3 T olive oil
1/2 tsp cumin
1/2 chopped white onion
1 small bunch chopped green onions
1/2 finely chopped red bell pepper
1/2 finely chopped green bell pepper
3 cloves garlic, minced
2 small carrots, peeled and grated
1/2 c chopped cilantro
1/2 c cooked peas
1/2 c cooked corn
1 cup cooked brown rice
s&p to taste
1 recipe of yogurt dough
Saute beef in 1 1/2 T olive oil until browned. Add cumin, s & p. In seperate skillet, saute onions and peppers in olive oil. Add carrots and garlic, saute a few minutes more. In large bowl mix cooked beef, veggies, peas, corn, rice, and cilantro. Season to taste.
From the yogurt dough, make 1 inch ball of dough and roll into a round of 6 inches. Place almost 1/2 c of filling off center, fold pastry in half and pinch edges together. In order to avoid so much around the edge, I trimmed excess dough where necessary. Repeat until all dough/filling is used. Bake 350 degrees until lightly browned...my guess is it took about 25 minutes.
The leftover pastries were great warmed at 275 for 20 minutes the next day for lunch.
Served with salsa, avocado and sour cream for a light dinner and hearty lunch.
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