Beef Empanadas II

This is a continuation of the Beef Empanada I recipe

Part II

Ingredients

1 lb of ground beef

1 small onion, roughly chopped

2-3 garlic cloves, crushed and diced

4-5 black olives, chopped

1/2 c, or thereabouts, of dark raisins

2 boiled eggs, peeled and cut into eighths

diced habanero, al gusto

cumin, cinnamon and nutmeg

salt and pepper

1 T olive oil

1 lime, cut in half

1 egg yolk

1 T milk

aji amarillo

I start by cooking the onions, garlic and habanero with the cumin, cinnamon and nutmeg over medium heat (I add these spices by eye). Once the onions are translucent, I add the ground beef and cook until brown, stirring once in a while.  Lower heat, cover, and allow the meat to simmer for 15-20 min.

Add the raisins and olives, stir and cover once again.  Cook for another 20-30 minutes, allowing the flavors to mix.  Add a couple squirts of fresh lime juice. Season with salt and pepper if necessary. If I've planned ahead, I like to let the meat sit in the fridge overnight with the oils and spices to enhance the flavors.

 

Preheat oven to 400 F. Take the prepared dough and place about 1 T of the mix in the middle of each disc.  Add a small slice of egg to each disc.  Fold over and crimp edges of the empanada.

Whisk together the milk and egg yolk.  Brush onto empanadas. Bake 25 minutes, or until golden brown.  Transfer to rack and cool 5 minutes.  Serve with a slice of lime and some aji amarillo.

The guys like them with a nice cold beer, in this case we had our local favorite, a Brooklyn Pilsner. Was it a coincidence that the night I made these we had a dude-fest at the house? I think not.