Empanaditas
Makes 24 turnovers; serves 6.
Ingredients
- 2 Tbs. olive oil
- 1 yellow onion, minced
- 2 green bell peppers, seeded and finely chopped
- 3 garlic cloves, minced
- 1/4 lb. chorizo sausages, casings removed, filling diced
- 1/2 lb. ground veal
- 1 cup peeled, seeded and chopped tomatoes (fresh or canned)
- 1/4 cup Spanish brine-cured green olives, pitted and chopped
- 1 tsp. ground cumin
- Large pinch of saffron threads
- 2 hard-boiled eggs, peeled and finely chopped
- Salt and freshly ground pepper, to taste
- 1 package (10 oz.) frozen puff pastry sheets, thawed in the refrigerator
- 2 eggs, lightly beaten with 1 Tbs. water
Directions
In a large fry pan over medium heat, warm the olive oil. Add the onion, bell peppers and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add the chorizo and veal and cook, stirring, until the veal is no longer pink, about 5 minutes. Add the tomatoes, olives, cumin and saffron. Cover and simmer until all the ingredients are heated through, about 10 minutes. Uncover and continue to cook until the moisture evaporates, about 5 minutes. Add the hard-boiled eggs and mix well. Season with salt and pepper.Preheat an oven to 350°F.
Dust a work surface and a rolling pin with flour. Roll out the puff pastry 1/8 inch thick. Using a round cookie cutter 3 1/2 inches in diameter, cut out 24 rounds. Place about 1 Tbs. filling on one half of each round. Using a pastry brush, brush the edges of half of the round with the egg-water mixture. Fold each round in half, enclosing the filling and forming a half-moon. Press the edges together to seal. As the turnovers are formed, arrange them on an ungreased baking sheet.
Bake until golden brown, about 15 minutes. Divide the turnovers among 6 individual plates and serve hot or at room temperature.
