I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Empanadas
...in your mind.
Empanadas

Empanadas

Makes 16 - There’s a ton of Spanish influence on the Filipino culture, and this is a perfect example of that.

Ingredients

  • 2 packages double crust pastry dough
  • 1 pound lean ground beef
  • 1 small onion, diced small
  • 2 meduim tomatoes, seeded and diced small
  • 2 hard boiled eggs, diced small
  • 7 or 8 sweet gherkin pickles, diced small

Directions

  1. Preheat oven to 375
  2. Remove pastry dough from package and roll out slightly - cut into 4-inch squares
  3. Combine beef, onions, tomatoes and saute until thoroughly cooked
  4. Once cooled, combine with diced eggs & pickles and mix well - season to taste with salt & pepper
  5. Put a tablespoon of mixture in the middle of each square and fold one end over making a triangle
  6. Roll edges towards middle to seal
  7. Brush each empanada top lightly with milk and bake until golden brown, 20-30 minutes.
Empanadas

Empanadas

Makes 16 - There’s a ton of Spanish influence on the Filipino culture, and this is a perfect example of that.

Ingredients

  • 2 packages double crust pastry dough
  • 1 pound lean ground beef
  • 1 small onion, diced small
  • 2 meduim tomatoes, seeded and diced small
  • 2 hard boiled eggs, diced small
  • 7 or 8 sweet gherkin pickles, diced small

Directions

  1. Preheat oven to 375
  2. Remove pastry dough from package and roll out slightly - cut into 4-inch squares
  3. Combine beef, onions, tomatoes and saute until thoroughly cooked
  4. Once cooled, combine with diced eggs & pickles and mix well - season to taste with salt & pepper
  5. Put a tablespoon of mixture in the middle of each square and fold one end over making a triangle
  6. Roll edges towards middle to seal
  7. Brush each empanada top lightly with milk and bake until golden brown, 20-30 minutes.