John Myers
Empanadas: Puff Pastry with Minced Meat, Raisin and Olive Filling; Finger Food or Snack
The perfect empanadas: puff pastry with minced meat, raisin and olive filling; finger food or snack recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 1 tbsp Olive oil
- 250 g Minced meat
- 50 g Ham or diced bacon
- 1 tbsp Tomato paste
- 4 tbsp Water, broth or red wine to deglaze
- 4 drops Tabascco
- Salt pepper
- 1 Msp Ground cloves
- 1 tsp Sweet paprika powder
- Optionally one additional pinch of cinnamon, nutmeg and allspice
- 50 g Olives
- 5 tbsp Raisins
- 20 g Pine nuts
- 2 Pc. Eggs, hard boiled
- 2 tbsp Chopped herbs to taste
- 275 g Puff pastry from the refrigerated shelf or 300 g frozen puff pastry
- 1 Pc. Egg yolks for brushing
- 1 tbsp Milk for brushing
- Peel the onion and garlic and chop very finely. Sauté in the heated oil in a pan. Add the minced meat and bacon and fry until the meat is cooked through. Roast the tomato paste briefly, then deglaze with a sip of wine or broth and simmer. Then pull the pan off the stove. Season to taste with the specified spices.
- Chop the olives and raisins and stir into the meat. Roast pine nuts in a pan without fat and then add to the meat. Peel and dice the eggs and add to the meat. Possibly add chopped herbs.
- Unroll the puff pastry and cut into squares. Here you can either cut larger or smaller squares, depending on whether you want to serve the empanadas as appetizers on a buffet or as a main course. The stated amount is sufficient as a main course for three people (6 empanadas, so 2 for each. I recommend a salsa sauce for dipping and possibly a salad).
- Brush the edges lightly with water, then spread some filling on the lower side of the square and fold over the other half. Press the edges together all around with a fork, this creates a beautiful pattern at the same time. Whisk the egg yolk and some milk together and brush the pockets with it.
- You can of course cut circles out of the puff pastry, or fold the squares over the filling into triangles.
- Place the bags on a baking sheet lined with baking paper and bake in the preheated oven on the middle rack at 200 degrees top / bottom heat for about 15 – 20 minutes until golden yellow. For very small bites, it’s better to check them after 10-12 minutes.
- The recipe is easy to prepare. The filling can also be prepared a day in advance. When the guests come, just spread them on the puff pastry and bake in the oven.
- As an alternative to puff pastry, you can also prepare your own dough: Mix 250 g of flour with 1 teaspoon of baking powder. Add 1/2 teaspoon salt, 4 tablespoons olive oil, 2 tablespoons sherry and 150 ml lukewarm water. Knead everything into a smooth dough. Then continue as described above. The baking time is extended to 25 minutes.
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