Then as I started to prepare for the recipe I actually looked at the ingredients and couldn't believe that there were green olives and hard boiled eggs in the actual filling. I was surprised and the funny thing is I didn't think that the husband would eat these because of the filling.
I figured I would dive in and try them anyways and as the recipe laid out the filling. The funny thing is they were completely amazing and so good I actually only managed to get one picture. The husband loved them and the daughter keep sneaking them out of the fridge and ate six in one night and then kept begging to be able to have them to bring with her to school.
The recipe was a hit - and honestly I have looked just a little more into them and it turns out that these little bomb shells can have tons of different fillings. I had made a double batch of the puff pastry - which wasn't necessary and means I have some left over - which also means that I will just have to make more. I am sure the family will suffer through the hardship of eating them again willingly.
|Onion Pakora, Samosas and Empenadas|
1 onion, peeled and finely diced
2 garlic cloves, peeled and finely chopped
Pinch of ground cumin
Pinch of ground cinnamon
1/2 tsp paprika
10 ounces ground beef
Sea Salt and freshly ground black pepper
1/4 cup pitted green olives, chopped
1 tsp dried oregano
1/2 tsp dried chile flakes
Pinch of sugar
2 hard-boiled eggs, finely chopped
1 large egg beaten
- Roll out the pastry to a thickness of 1/8 inch and cut out 18 discs, using 4-inch cutter or saucer. Cover the discs with plastic wrap and chill while preparing the filling.
- Heat a sauce pan over medium heat and add a little olive oil. Sweat the onion and garlic gently for about 5 minutes until soft but no coloured. Add the cumin, cinnamon, paprika and stir until aromatic.
- Add the beef, season with salt and pepper, and cook for about 5 minutes until lightly browned. Mix in the olives, oregano, chile flakes, sugar, and hard-boiled eggs. Taste and adjust the seasoning as necessary. Leave to cool.
- Once the beef has cooled, spoon 1 tablespoon onto each pastry disc, leaving a 1/4-inch border around the edge. Brush beaten egg around half the border, then fold the pastry over and press the edges together to seal and create a half-moon shape. Crimp the edges, removing any air pockets as you go.
- Chill the empanadas for 20 minutes to firm up. Meanwhile, preheat the oven to 350F.
- Place the empanadas on a baking sheet. Make a steam hole in the top of each one with a skewer, then brush with beaten eggs. Bake in the preheated oven for 18-20 minutes until the pastry is golden brown.
- Once the empanadas are cooked, cool on a wire rack. Serve warm or at room temperature with chimichurri sauce.