Beef Empanadas

For those new followers, I am in culinary school.

And I made this delicious empanada recipe the other day in class and it was so good I had to share.

Filling:

3 T. evoo

4 oz. onion, minced

2 oz. red bell pepper, minced

1 t. red pepper flakes

1 t. paprika

1 t. cumin

6 oz. beef (not ground), minced

2 oz. russet potatoes (peeled, diced small)

2 oz. green olive, about 4 large or 6 small

1 oz. green onion, minced

1 hard boiled egg, chopped fine

(everything sound be small to fit inside a wonton wrapper)

Heat oil over medium heat and add onion, bell pepper, red pepper flakes, paprika, and cumin. 

Cook until onions are soft.

Add beef, cook. Stirring until meat is brown and cooked.

Correct seasoning with salt and pepper. Set aside to cool.

Add cooked potatoes, green onions, egg to meat mixture.

This is what it should look like:

At this point you need to decide whether to deep fry or bake.

I fried in class. It is quicker.

To assemble:

Place small amount of the mixture inside a wonton wrapper. 

Take your finger, dip in a cup of water and run it along the edge of the wonton.

Fold over and press down with a fork to seal.

Bake until golden brown or deep fry in oil.

Serve warm.

Before/After.

Served with Chimichurri Sauce:

4 oz. evoo

2 oz. lemon juice

2 oz. red wine vinegar

2 cloves garlic, minced

1 oz. parsley

1 oz. fresh oregano

Combine together in blender. Rest for two hours in refrigerator or overnight.

(Parsley may discolor, but is still good.)

Please try this out! It is great for appetizers and will not disappoint!

Have a great weekend!

PS- I am thinking about making a cookbook. Let me know if any of you would be interested in purchasing :)