Panamanian Baked Beef Empanadas

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Heat the olive oil in a large skillet or pot over medium-high heat.

   Ongeveer 1 min

2. 2

   Add the diced onion and cook, stirring occasionally, until softened, about 4-5 minutes.

   Ongeveer 5 min

3. 3

   Stir in the minced garlic and cook for 30 seconds until fragrant.

   Ongeveer 1 min

4. 4

   Add the ground beef, salt, and black pepper to the skillet.

5. 5

   Cook the beef, breaking it apart with a spoon, until it is fully browned.

   Ongeveer 7 min

   Tip van de kok: Use the side of a wooden spoon to break up the meat into fine crumbles.

6. 6

   Carefully drain any excess fat from the skillet.

   Ongeveer 1 min

7. 7

   Stir in the tomato paste, diced potato, halved olives, water, Worcestershire sauce, and optional hot sauce.

   Ongeveer 2 min

8. 8

   Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the potatoes are tender.

   Ongeveer 25 min

   Tip van de kok: Stir occasionally to prevent the bottom from sticking.

9. 9

   Remove from heat and stir in the chopped cilantro.

   Ongeveer 1 min

10. 10

    Transfer the filling to a bowl and let it cool completely. You can speed this up by placing it in the refrigerator.

    Ongeveer 30 min

    Tip van de kok: A cool filling is essential to prevent the pastry from becoming soggy and difficult to seal.

11. 11

    Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

    Ongeveer 5 min

12. 12

    Place a spoonful of the cooled filling onto the center of one empanada disc, leaving a border around the edge.

    Ongeveer 1 min

    Tip van de kok: Do not overfill, or the empanadas will be difficult to seal and may burst during baking.

13. 13

    Lightly moisten the edge of the dough with water, fold it in half to create a semi-circle, and press the edges firmly to seal.

    Ongeveer 1 min

14. 14

    Crimp the sealed edge using the tines of a fork or by making small folds with your fingers (a 'repulgue' pattern).

    Ongeveer 1 min

15. 15

    Place the finished empanada on the prepared baking sheet and repeat with the remaining filling and discs.

    Ongeveer 15 min

16. 16

    In a small bowl, beat the egg with the water to create an egg wash.

    Ongeveer 1 min

17. 17

    Brush the tops of the empanadas with the egg wash.

    Ongeveer 2 min

    Tip van de kok: This will give them a beautiful golden color and shine.

18. 18

    Bake for 15-20 minutes, until the pastry is golden brown and puffed.

    Ongeveer 20 min

19. 19

    Let the empanadas cool on the baking sheet for a few minutes before serving.

    Ongeveer 5 min

    Tip van de kok: The filling will be extremely hot right out of the oven.