Meatloaf Empanadas: Here's What I have Part 1
Hello everyone and welcome!
This is a new series that I’m starting called “Here’s What I Have” where I make recipes with stuff that I have lying around my kitchen.
For this recipe you will need:
- Flour
- Brown sugar
- Rice
- Ground beef
- Butter
- Garlic
- Onion
- Eggs
- Sofritos
- Mustard
- Ketchup
- Consomme
- Onion powder
- Garlic powder
- Coriander powder
- Hatch chili seasoning
- Taco seasoning
- Tomato sauce
- Worcestershire sauce
Can tell that I'm trying to use up old spices? I have a TON that I just haven’t gotten around to using yet. I devised a plan to use practically every one I had. Can you guess the recipe? It's meatloaf empanadas with Spanish rice. Message me on Instagram if you guessed correctly and I'll send you a little special something.
If I’m being honest, I did stray far from the Spanish rice recipe that I had originally used a few years ago, but who cares? It turned out great this time around. Use whatever you have in your kitchen and experiment, it’s pretty hard to mess up.
(With that being said, I am not responsible for any absurd, inedible creations that may be created due to my advice above.)
On to the recipes! This is quite a massive list, that was only noticed when written out. Feel free to add or subtract certain things.
Ingredients:
Empanada Dough
- 2 ½ cup flour
- ½ tsp salt
- 4 oz butter, chilled and cut into cubes
- 1 egg
- ⅓ cup cold water
- 1 egg plus 1 tbsp water for brushing
Empanada Filling
- 1 pound ground beef
- Worcestershire sauce
- ½ of the meatloaf sauce
- ½ a large red onion
- 2 garlic cloves, minced
- Olive oil
- Salt
- Pepper
Meatloaf Sauce
- ¼ cup brown sugar, packed
- ¼ cup mustard
- ⅔ cup ketchup
Spanish Rice
- 2 ½ cups rice
- 5 cups water
- 8 tbsp consomme
- Taco seasoning
- 8 oz tomato sauce
- Hatch chili seasoning
- Garlic powder
- Onion powder
- Coriander powder
- Sofrito
- ½ a large red onion
- 2 garlic cloves, minced
Instructions:
For the dough: Pulse the flour, salt, butter, egg and ice water in a food processor. Pulse until the mixture resembles coarse crumbs (or fully combined like I did). Shape the dough into a ball. Tightly cover the dough in plastic wrap and place in the refrigerator for at least 30 minutes
For the sauce: Add brown sugar to a bowl and break up with a whisk. Add ketchup and mustard and stir until well combined.
For the filling: Heat olive oil in a pan. When hot add ground beef and spread out on the pan. Sear for about 3 mins, then flip and sear on the other side for 3 mins. Break up the meat, stirring every few minutes until fully cooked. Drain, if needed. Add salt, pepper, onions, garlic, and Worcestershire sauce. Cook for 5 minutes. Turn off heat and stir in half the meatloaf sauce. Set aside
For the assembly: Roll your dough into a log and cut into equal portions. Mine weighed around 2 ounces. Lightly flour your work surface and roll each portion into a ball. Then using a rolling pin, roll the dough into a thin circle like shape. Add the ⅓ cup of the filling and top off with a spoonful of the meatloaf sauce. Using a pastry brush, wet ¼ of the inside ¼ -½ inch of the filled dough with the egg wash. Fold in half and twist the edges shut. You can also use a fork to seal off the edges instead. Brush the tops with egg wash. Preheat oven to 375 degrees Fahrenheit then bake for 30-35 minutes.
For the rice: To a pressure cooker, add rice, onions, sofrito, garlic, and all seasonings including consomme powder. Stir to combine. Then add the tomato sauce and mix well. Lastly, add water and cook according to your pressure cooker.
Comments
Post a Comment