Snack-Size Beef Empanadas

October 15, 2012

First things first: Have you heard of Spoon Fork Bacon? If not, check them out. You’re in for a serious treat. This blog has the most beautiful food photography I’ve ever seen. Ever. Really.

Their recipes are a wonderful blend of traditional and, well, non-traditional. The variety is really astonishing and I absolutely love seeing their take on world cuisine. I’ve discovered some of my favorite new recipes with their help.

Second things second: They have a new cookbook! Here’s proof…

Tiny Food Party is just as it sounds—all of the perfect, snack-size recipes you could ever need for any get together. Oh and good grief, it’s stunning. Once again, the photography is just so darn perfect.

The composition of the cookbook is also incredibly thought out. There’s mini-appetizers, tiny entrees, adorable little desserts and even miniature cocktails. As if that weren’t enough, they included menus for each of your parties.

They totally have your back.

I tried out their Snack-Size Empanadas. First, they’re really stinkin’ cute. The beef filling has a great combination of spices and I really liked the surprise of green olives. Using a refrigerated piecrust is a nice little time-saver, too.

Snack-Size Beef Empanadas

Filling:

3 1/2 tablespoons extra-virgin olive oil, divided

1/2 pound ground beef

1/4 medium onion, diced

3 garlic cloves, minced

2 teaspoons smoked paprika

2 teaspoons ground cumin

1 teaspoon curry powder

1/4 teaspoon cinnamon

1/4 cup pitted and diced green olives

Salt and pepper to taste

Wrapping:

1 package store-bought pie dough

1 egg

In a skillet over medium-high heat, warm 2 tablespoons of the olive oil. Add the beef and brown for about 5 minutes, seasoning with salt and pepper. Transfer the beef to a mixing bowl and drain off the liquid.

Add the remaining olive oil, warm and add the onion and garlic. Sauté for about 5 minutes and return the beef back to the pan. Add the spices and sauté for an additional minute. Pour the mixture back into the mixing bowl and fold in the green olives.

Place pie dough on a lightly floured surface and cut out 3- or 4-inch circles with either a circle cutter or cup. In a small bowl, whisk the egg with 1 tablespoon of water. Place 1 tablespoon of the filling in the center of the circle and brush edges with the egg wash. Crimp together the edges to form a semicircle. Brush the tops with the egg wash and make two small incisions on the top for ventilation.

Bake at 400°F for 15 to 20 minutes, or until golden brown.

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