Sunday, April 28, 2013

Empanadas Stuffed with Rice and Ground Beef

Use egg white to get a golden brown (unlike us)

We were inspired to make these after our trip to Sofia, Bulgaria where we ate them (or something quite similar) at a cool place called the Apartment Bar. They turned out really well and we will definitely be making them, or a version of them, again!

About 20 medium empanadas:

250 g flour
1 Tsp baking powder
1/2  Tsp salt
6 Tbs olive oil
1 onion, diced
150 g mushrooms, diced
2 cloves garlic, diced
1300 g ground beef (or ground beef/pork mixture)
2 Tbs milk
150 ml lukewarm water
2 carrots, grated
1/2 zucchini grated
1 cup rice (dry), cooked
(one egg white, optional)

Mix the flour and baking powder. Add the salt, 4 Tbs of the olive oil, and 150 ml lukewarm water. Mi together so everything sticks and makes a nice dough. Knead the dough until smooth. If you would like, place the dough in the fridge to make it easier to roll out later.

Cook the garlic and onion over medium heat in 1 Tbs olive oil.  Add the ground beef and let cook. Once almost cooked through, add the mushrooms, zucchini, and carrot.

Cook everything well and drain or cook off the excess liquid. During this time you can also cook the rice.

Roll out the dough and make circles or use an empanada press (we have them and it makes it a lot easier!).

Add the rice to the meat/veggie mixture and season as needed. We used lots of salt, pepper, basil, oregano, cumin.

At this time, preheat the oven to 200 C (390 F)

Place a spoonful in each circle of dough, fold over and seal.

~ Optional: Use an egg white to help seal the pockets and also brush the top of each empanada. This will make them turn a nice brown in the oven. We skipped this part since we were only making them for ourselves.~

Bake each tray of empanadas for about 25 minutes or until golden brown.

This recipe was loosely based off of a recipe by Heimwerkerk├Ânig ...loosely being key here.

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