Ingredients
- 1 tablespoon vegetable oil
- 8 ounces hamburger chuck
- 1/2 teaspoon salt
- Pinch freshly ground pepper
- 1/2 cup drained eco-friendly pitted olives, chopped
- 1/2 cup raisins
- 1 carrot, peeled and finely chopped
- 1/2 white-colored onion, finely chopped
- 1 cup canned tomato puree or sauce
- Nonstick cooking spray, for greasing
- One 1-pound package frozen puff pastry
- All-purpose flour, for dusting
- 2 large eggs, beaten with 1 tablespoon water
Directions
Preheat the oven to 350 levels F.
Heat the oil inside a heavy saute pan over medium-high temperature. Add some hamburger chuck and prepare until browned, about 7 minutes. Season using the pepper and salt. Add some olives, raisins, carrots and onions and saute just for a few minutes until softened. Add some tomato puree and simmer for ten minutes. Turn heat off and awesome to 70 degrees before filling the empanadas.
Grease a sizable baking sheet with a few nonstick cooking spray. Unfold one sheet of puff pastry onto a gently floured surface. Utilizing a floured moving pin. roll the pastry to singleOr4-to-1/8-inch thickness. Having a knife, eliminate 4 equal squares calculating 4 1/2-by-5 1/2 ". Add two tablespoons from the cooled beef mixture to the middle of the square. Brush the advantage of every square with a few egg wash and fold to shape into triangles. Crimp the perimeters having a fork. Transfer the empanadas towards the prepared baking sheet and brush all of them with the rest of the egg wash. Bake until golden brown, about 25 minutes.
Recipe thanks to Marcela Valladolid