On Tap Oil & Vinegar Recipe Detail

Empanadas

with Extra Virgin Olive Oil.

Ingredients:

• 1 1/2 cups Whole Wheat Pastry Flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/3 cup Extra Virgin Olive Oil
• 3-4 Tbsp water

Empanada Filling:

• 1 lb ground beef or turkey
• 1 large yellow onion, finely minced
• 2 cloves garlic, minced
• 2 Tbsp Extra Virgin Olive Oil (or infused Olive Oil of choice)
• 1 jar roasted red peppers, drained and coarsely chopped
• 1 tsp dried oregano
• 1/2 cup Asiago cheese, shredded
• Sea salt & fresh ground pepper to taste
• 1 egg beaten

Directions:

Preheat oven to 375°F. To make filling, heat olive oil of choice in large skillet over medium heat. Add ground meat and saute until well browned. Add onion and saute until translucent. Mix in roasted peppers, garlic, oregano and cook for few minutes until moisture has mostly evaporated. Add cheese, mix well. Taste and season with salt and pepper, then set aside to cool slightly.

Sift together flour, salt, and baking powder. Mix oil and water together and add to dry ingredients, mixing well until dough forms. Knead on lightly floured surface until smooth. Roll out to 1/8" thickness, then using a round glass or a large circular cutter (4"-5" diameter), cut out rounds of dough. Fill each with 2 Tbsp of cooled filling. Brush one half of inner edge of circle, then pinch firmly closed to form a half moon shape. Use tines of a fork to make decorative edge and help seal empanadas.

Arrange on a baking sheet and brush with beaten egg. Bake 15-20 minutes until each empanada is golden brown. Allow to cool slightly and serve warm. Can be frozen and reheated with excellent results.

Makes approx. 12 empanadas.