Empanadas

Total Time: 45 Mins

Prep: 20 mins

Cook: 25 mins

Yield: 16 Servings

INGREDIENTS:

1 pack Filo Dough (8, 5×5 sheets)
1 tablespoon of olive oil
1 lb. lean ground beef or turkey
pinch of salt
1 teaspoon black pepper
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 cup parsley, finely chopped
1/4 cup carrots, grated
1/2 cup feta cheese, crumbled
1/4 cup water
1 egg, beaten

DIRECTIONS:

In a large sauté pan, over medium-high heat, add 1 tablespoon olive oil and sauté the onions until they are golden brown (this will give it a nice nutty rich flavor). Once onions are browned add in your meat and being to brown breaking it up with a wooden spoon. Once meat is browned add in your carrots, parsley, garlic, salt, and pepper. Sauté all together for 2 minutes then add in the tomato paste and stir in evenly. Add 1/4 cup of water to break up the paste a little. Set meat mixture aside and let it cool. You can even make this the day before and store in the fridge until you’re ready to make your empanadas. For making the empanadas, take your filo dough and make sure it’s at room temperature.

The harder (colder) your dough is the more likely it will crack when attempting to fold. Letting it come to room temperature will allow the dough to soften and be pliable.

Place your 5×5 filo dough square flat and cut diagonally across making two triangles out of one sheet. Begin to apply a tablespoon of your meat mixture to the corners (as shown in photos). Top it with the feta cheese and then begin to fold one corner over to the other making a triangle (do not fold if you see that your dough is still hard and cracking. Wait until it softens then continue with the fold). Once you have your triangle shaped empanadas, begin to seal the edges by pressing down the back of a fork across the edges of the triangle. You can even make these and freeze them a week ahead in a tightly sealed container. Preheat the oven to 350 degrees F and lightly grease a baking dish. Place empanadas 1/2 inch apart from one another on your baking dish (as they will expand when baking). Whisk your egg in a bowl and brush across the top of each empanada (this will allow the tops to become a nice golden color in the oven. Bake in the oven for 20-25 mins checking when they have fully puffed up and become lightly browned. Remove from oven and let cool for 10 mins before serving. They can be enjoyed hot or even at room temperature. Either way they’re delicious!

NOTE: They make great appetizers so if you’re planning a dinner party you can make these a week ahead and store in your freezer. Take them out and let them come to room temperature before baking.