Zestt tequila Empanadas

[Rosco]

Zesty Empanadas


Preheat oven to 400 degrees, makes about 20 empanadas

3/4 lbs. lean ground beef
Approximately 1 cup of large spicy green
olives (from your gourmet grocer), finely chopped
2 cloves garlic, minced
1 medium white onion, minced
1/2 teaspoon cumin
1 small can of quality chopped green chiles
1/4 cup of salsa (+/-), just enough to hold the dish together
Season to taste with salt, pepper and red pepper flake (the spiciness of the olives can vary so be careful with the red pepper flake)
2 frozen pie crusts
1 egg
2 tablespoons milk
In a large sauté pan, brown ground beef, drain and set aside. In same pan, sauté onion, garlic and green chiles until tender, about 3-4 minutes. Add ground beef, olives, cumin, season to taste.

Lay out pie crusts and cut 3 inch circles with a glass. Roll out remaining dough for additional empanadas. Place 1-1/2 to 2 teaspoons of filling on cut circles. Fold edges and crimp together. Be careful not too add too much filling, you don't want the juices to run out. Place on cookie sheet.

Lightly beat egg with milk. Brush egg wash on top of empanadas. Bake at 400 degrees for 15 minutes until golden and crispy. Serve with salsa or guacamole, pair with Don Eduardo Tequila and Sangrita for an excellent appetizer course!

You can also prepare these ahead of time and freeze them. Just skip the egg wash step until prior to baking.You do not have to defrost empanadas, just baste and bake according to directions.

source:
www.doneduardo.com