Prep 1 hr
Cook 20 mins
I got this recipe from Bon Appetit, but they didn't have it published on their web site, so I'm putting it here for safe keeping. It was in the 'request' section where readers write in and ask for a recipe from a location / restaurant they'd eaten at. This one comes from the Grace Bay Club in Turks and Caicos. It looks quite good - so I'm hoping some of us enjoy this! UPDATE - I made these this weekend and they were good and went over big at a party. I made a double batch and note the puff pastry at my grocery was $4.99 ea - so for a double batch - that is 3 packages...so not an inexpensive appetizer for a party... Many liked them - but I thought next time I might see about using pie pastry instead of the puff pastry and perhaps adding a bit of cheese or maybe potato inside of the empenadas? The dip was great - even with tortilla chips too.... :)
- 1 tablespoon olive oil
- 1⁄2 lb ground beef
- 3 large garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1⁄4 teaspoon cayenne pepper
- 1⁄3 cup chopped fresh cilantro
- salt and pepper
- 1.5 (17 1/3 ounce) packages frozen puff pastry, thawed (3 sheets)
- 3 large egg yolks, beaten (for glaze)
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup sour cream
- 2 roma tomatoes, seeded, chopped, divided
- 2 large scallions, chopped, divided
- salt and pepper
- Beef Empanadas:.
- Heat oil in a medium skillet over medium high heat. Add beef and garlic, cook, stirring often and breaking into small pieces with a wooden spoon, until beef is cooked, about 3 minutes.
- Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes.
- Add cilantro; season to taste with salt and pepper.
- Let filling cool to room temperature.
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
- Cut each pastry sheet into four 4 1/2 inch squares for a total of 12 squares.
- Lightly brush edges of squares with glaze. Spoon filling into center of each, dividing equally. Fold edges over, forming triangles, and press to seal. Crimp edges with tines of a fork. Divide triangles between prepared sheets.
- Brush tops with glaze.
- Do Ahead: can be prepared 6 hours in advance. Cover and chill.
- Bake until tops are puffed and golden brown, about 20 minutes.
- Dipping Sauce:.
- Meanwhile, puree beans and sour cream in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and half of scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.
Loved it. We only used one package of puff pastry shells, not one and a half as requested, and it made more than enough.