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olive oil ground beef ground pork white onion curry powder cilantro chopped spinach goat cheese salt pastry
Viewed: 45 - Published at: 8 years agoIngredients
- 1 tablespoon olive oil, for sauteing
- 1 pound ground beef
- 1 pound ground pork
- 1 large white onion, finely chopped
- 1 tablespoon curry powder
- 1 bunch cilantro, washed and leaves chopped
- 1 cup chopped spinach
- 1/2 cup goat cheese
- Salt and freshly ground black pepper
- Frozen puff pastry dough, cut into 5-inch rounds, and kept cold in refrigerator
Method
- In a large saute pan, heat the olive oil.
- Saute beef and pork until cooked.
- Strain the meat from the fat and reserve.
- In the same pan, saute the onions until soft, about 5 to 8 minutes.
- Add the cooked meat to the onions, and saute 5 minutes.
- Add the curry powder, cilantro, and spinach and saute for 5 minutes.
- Remove the mixture from the stove and mix in the goat cheese until completely incorporated.
- Season with salt and pepper and cool to room temperature.
- Preheat the oven to 350 degrees F.
- Lay out the chilled cut dough on a cutting board.
- Spoon a small amount of the stuffing into the center of the dough.
- Fold the top over the bottom and crimp all the way around with a fork.
- Lay the empanadas on a sheet pan.
- See Chef's Note.
- Bake for 15 minutes or until dough appears crispy.
- Chef's Note: At this point the empanadas can be refrozen for future use.
