Beef Empanadas

I made a lovely locally raised, grass-fed top round roast the other day. I should say, it was lovely, until I tragically overcooked it. Horrors, I know.

What do you do when life gives you overcooked grass-fed top round roast? Make empanadas. That’s what I always say.

This is a good recipe for any leftover beef, overcooked or not. But, if the meat is a little on the dry or tough side, the acidity in the vinegar and tomato paste will help to break down it as it rests in the fridge.

It seems a little odd to add raisins to a meat dish, doesn’t it? Go with me on this one though. Raisins lend little bursts of sweetness, while cured black olives – I like oily, wrinkly Gaetas – bring a briny punch. Together as a team, they give empanadas a nice balance.

Beef Empanadas - makes 8

2 C diced roast beef
2 T olive oil
1/2 yellow onion, diced
3 green onions, finely chopped
1 jalapeno pepper, seeded and diced
2 T vinegar
2 T tomato paste
1 t ground cumin
1 t smoked paprika
1/2 t granulated garlic
2 C all purpose flour
1/2 t salt
1/4 C shortening, chilled
1/2 C cold water
1/4 C raisins
10 cured black olives, pitted and minced (the brinier the better)
1 egg, beaten

Sweat the onions and diced jalapeno in olive oil on low to medium-low heat, being careful not to let them brown.

Combine the vinegar, tomato paste and spices in a small bowl.

In a larger bowl toss the meat with the spice mixture and sauteed vegetables. Cover and refrigerate at least 1 hour.

Meanwhile, make the pastry: Pulse the flour, salt and shortening in a food processor until it has the texture of cornmeal. Gradually pour the water into the feed tube while the dough spins. Turn the dough out and form it into a log, wrap in plastic wrap and refrigerate for 30 minutes.

Remove the chilled dough from the refrigerator and slice into eight discs. Roll each one out to about 7 or 8 inches in diameter, they should be about a 1/4 of an inch thick.

Remove the beef mixture from the refrigerator and toss with the raising and olive (we’re doing this after the big chill to avoid the raisins from macerating).

Preheat the oven to 400 degrees.

Working one by one, scoop a slightly heaping 1/4 cup of the beef mixture onto one side of a round of dough. Fold the dough over and press the edges together. Starting from one end, fold the dough over itself along the edge and pinch it slightly to form a seal. Place each empanada onto a greased baking sheet.

Brush each one with the beaten egg.

Bake for 10 – 15 minutes until lightly golden in color.

Serve with a nice big dollop of sour cream and a nice big glass of sangria.

Ingredient origins: beef – Maine; egg – New Hampshire; vinegar and flour – Vermont; yellow onion – California; green onion and jalapeno pepper – Mexico; smoked paprika – Spain; olive oil, olives, tomato paste and sea salt – Italy; shortening, raisins, granulated garlic and cumin – unknown