Recipe Courtesy of Certified Angus Beef LLC
To bring international flair to your fête, here’s an easy way to create empanadas that taste like those from street vendors in Argentina. An authentic flavor combination of beef, cumin and spices meets convenience with store-bought pizza dough.
- 1 pound Certified Angus Beef® Top Sirloin or Tri-tip Steak, diced in 1/8 inch pieces
- 1 tablespoon Olive Oil
- 1/4 cup Butter
- 1 Large Onion, diced (2 cups)
- 3 Cloves Garlic, minced
- 2 teaspoons Ground Cumin
- 2 teaspoons Cumin Seeds
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 can (4-ounce) Green Chilies
- 1/4 cup Cilantro or Flat Leaf Italian Parsley, fresh chopped
- 2 Tubes (11-ounce) Raw Pizza Dough, thin crust
- 1/4 cup Flour, for work surface
- 4 Inch Cookie Cutter (large drinking cup works well too)
- In a large sauté pan sear beef in a single layer with olive oil on medium high heat. Sear in batches to avoid steaming, stirring occasionally. Transfer to a medium mixing bowl.
- Add butter and onion to pan; simmer for 3 minutes until onions become transparent. Add garlic, cumin, cumin seeds, pepper flakes, salt and pepper. Simmer an additional 3 to 4 minutes.
- Combine beef with onion mixture. Stir in green chilies and cilantro. Refrigerate.
- Preheat oven to 375° F. Using a rolling pin, roll dough into 2 large rectangles; dust with flour as needed. Cut eight 4-inch circles from each half.
- Put 1/3 cup of empanada mixture in each half-circle. Use water on the edge as needs to seal. Place on a sheet tray. Bake approximately 25 minutes until golden brown.
Servings: Makes 16