Smoked Empanadas
My version of and Argentinian style empanada. Great flavors, textures, and appearance!
Ingredients
- 1-2 Lbs Smoked Beef Any Kind of Steak Works
- 3 Potatoes
- 4 Eggs
- 1 Red Bell Pepper
- 1 Onion
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 2 tsp Paprika
- 1/2 tsp Chili Powder
- 1 tsp Oregano
- 1 tsp Parsley
- 2 tsp Lemon or Lime Juice
- 18-24 Tapas Para Empanadas Found in Most Mexican Markets
Instructions
- Cook the steak however you would like. Use a simple beef rub, or just salt, pepper, and garlic. I usually reverse sear the steak to medium rare. Let the steak rest for at least 10 minutes, then slice into small chunks. In a large pot, boil the eggs for about 10-12 minutes. Cut the potatoes into a few chunks and boil them until they are fork tender. I usually just boil the potatoes and eggs at the same time.
- When the eggs are done boiling, put them in a bowl of ice water to stop them from cooking, and to cool them down. When the potatoes are done, drain them, and let them cool down to room temperature.
- Dice the onion and the red bell pepper. Heat the frying pan up on medium heat with about 1 Tbsp of olive oil, and throw the onions and peppers in. Add the salt, black pepper, paprika, chili powder, oregano, lemon juice, and parsley. Cook on medium heat until the onions start to turn slightly transparent. Remove from the heat and let cool.
- Peel the hard boiled eggs, and chop them into small chunks. Chop the potatoes into small chunks. In a large mixing bowl, add the eggs, potatoes, onions, peppers, and beef. Stir them until the mixtures looks evenly incorporated. Preheat your oven or smoker to 350-375 degrees F.
- Place one of the empanada wrappers in the palm of your hand. With you other hand, put about 1 spoonful of the mixture from the bowl in the middle of the empanada wrapper. With your free hand, close the empanada and seal all of the edges. Fold one of the corners over itself and continue to fold the edge over itself until the sealed edge looks like it is braided or twisted. Alternately you can seal the edges like a pie crust by pinching them. Just make sure the edges are sealed so you nothing leaks out when they are baking. Don’t use water on the edges, like you would with a wonton or egg roll wrapper. Water causes the edges to not be able to stick together.
- Spray a baking sheet with cooking spray. Place the empanadas on the baking sheet. Bake the empanadas in the oven or smoker for 25-30 minutes, or until the tops start to turn slightly golden brown. Remove, and enjoy! Be careful when eating the empanadas, as they are piping hot inside.