The Holiday Collection ~ Scrumptious Empanadas….a perfect hors d’ oeuvre for a party
A Flock In The City
A Flock In The City
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 22 Comments · In The Holiday Collection, Winter, Winter Food This evening was lots of fun for me. Hubby took me on a date! No kids or anyone else…just us. We went to our favorite German restaurant and had a wonderful time. The food was great as it always is. I love the braised then roasted fresh pork hock that they serve with a really flavorful pan dripping sauce. The outside is so crispy and delicious while the inside is falling of the bone tender. The only problem with the whole thing is the size…it’s huge!!!! The leftovers are so good that’s really not a complaint.
  • 2 lbs. lbs Fresh ground chuck
  • 1 Large spanish onion chopped
  • 4 cloves of garlic (if they are very large make it 3) minced
  • pepper
  • 4 tablespoons organic tomato paste
  • brine
  • 1 tablespoon of the brine from the olives
  • your favorite hot sauce (I used crystal)
  • onion powder
  • garlic powder
  • oregano
  • crushed red pepper flakes
  • salt and pepper
  • 2 -3 tablespoons water
  • olive oil (for sautéing)
  • 350 degrees and fry 2 at a time until they are nicely golden brown. Don’t fry them too fast or they will not cook through evenly. That crust is so good!!!!! Once the pastries are perfectly deep golden brown drain them on paper towels and keep frying until they are all cooked.

Instructions

Comments

Log in or Register to write a comment.