Beef Short Rib Empanadas

Beef Short Rib Empanadas

These beef short rib empanadas are out-of-this-world good. The tender beef inside of the soft pie crust will melt in your mouth. Enjoy these as an appetizer or pair with a side salad for a complete meal.

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Ingredients

  • 4 hard boiled eggs, cut crosswise into 4 to 6 slices
  • ½ cup Kalamata olives, diced
  • ¼ teaspoon freshly ground black pepper
  • Perfect Pie Crust:
  • ½ teaspoon smoked paprika (or, hot paprika)
  • ½ teaspoon of salt
  • 2½ cups of all-purpose flour plus more for dusting your work surface
  • 1 tablespoon of sugar
  • ¼ cup of lard, or shortening
  • 12 tablespoons of unsalted butter (1.5 sticks) - cold, and cut into small cubes
  • ¼ - ½ cup of ice water
  • 2 tablespoons of pork lard, or vegetable shortening
  • Empanadas:
  • 12 ounces boneless beef short rib meat, cut into ½-inch cubes
  • 2 garlic cloves, finely chopped
  • 2 medium white onions, finely chopped
  • 2 teaspoons Kosher salt
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 egg, lightly beaten

Directions

Want to see the entire recipe? Click here Published October 14, 2015.

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