Beef Short Rib Empanadas
Tuesday, June 23, 2020
There are as many variations of empanadas as there are cooks in Argentina. We believe it should be that way. Empanadas are the savory version of a hand pie. In this version we slow cook beef short ribs and then bake them instead of frying. We are not on the anti-frying bus though if you are hosting a partying, baking allows you to make them in quicker in mass. Serve these with a salsa verde, salsa roja or even add some mexican creme to mix. What ever direction you choose, you will not be disappointed. You can usually find the puff pastry for your empanadas at your local ethinic grocery store. Most cities have that one "Mexican" grocery store. For us in Kansas City, that's the Price Chopper in Roeland Park, off of Roe.
Ingredients
3 lbs. beef short ribs
Kosher salt
1 Tbsp. olive oil
2 medium yellow onions, diced
2 medium red bell peppers, diced
3 Tbsp. ground cumin
2 Tbsp. smoked paprika
1 Tbsp. oregano, fresh
¼ tsp. cayenne pepper
1½ cups chicken stock
½ cup raisins
3 packages Puff Pastry Dough for Turnovers/Empanadas (12 each)
½ cup pitted olives (no pimentos), diced
Instructions
Place the beef short ribs on a sheetpan and season liberaly with the Kosher salt. Allow the short ribs to sit out, for around 1 hour to come to room temperature.
Preheat oven to 275°.
Roast the beef short ribs in the oven for 2 hours.
Remove the beef short ribs from the oven and allow to cool.
Once cool, remove the short ribs from the bone and chop the meat into a ¼" dice.
Heat the olive oil in a large pan over medium-high heat.
Sautee the onions and bell peppers, until the vegetables have become tender but not browning. Approximately 6 - 8 minutes.
Add the cumin, smoked paprika, fresh oregano and cayenne, stirring until fragrant. Approximately 1 minute.
Add the chicken stock and diced beef short ribs meat into the pan.
Season with salt and fresh ground pepper and bring to simmer.
Stir mixture every once in a while and allow most of the liquid to evaporate. Approximately 15 - 20 minutes.
Stir in raisins. Season with any additional salt and pepper needed.
Remove pan from heat. Pour mixture into a medium bowl and allow to cool for at least 3 hours. This mixture can be made a couple of days ahead.
Preheat oven to 375°.
Remove the thawed puff pastry dough from the refrigerator and allow to sit for 15 minutes. This will make working with the dough easier.
Space out 6 puff pastry round.
Place 2 tablespoons of the beef short rib mixture in the center of each puff pastry. Top each with around 1 teaspoon of the diced olived.
Brush the edges of each puff pastry with water. Fold each pastry round over filling and pinch the edges to seal. Using a fork, crimp the edges.
Place finished empanada on lined sheetpan. At this point, your can store your empanadas in a freezer and store for later.
Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.
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