Chilean Beef Empanadas

Average: 5 (1 rating)

Authentic South American empanadas stuffed with delicious and filling ingredients!

Prep:

25 Minutes

Cook Time: 15-20 Minutes

Serves: 4

Ingredients:

2 pkg. Wewalka Bistro Pizza Dough
2 eggs
1 medium onion, chopped
1 Tbsp. oil
2 garlic cloves, minced
1 tsp. Creole seasoning
½ tsp. cumin
1 lb. ground beef
¼ cup raisins
¼ cup black olives, sliced
Egg wash (1 egg and 2 Tbsp. water, beaten)
Salt & pepper, to taste

Dipping Sauce Ingredients

7 oz.. can chipotle peppers in adobo sauce
4 Tbsp. butter
3 Tbsp. honey
½ cup sour cream

Baking Tips

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If you like your pizza crust with an extra crunch, you can pre-bake it without toppings (or only tomato sauce) for about 5 minutes in the preheated oven.

If you plan on topping your pizza with a lot of fatty meats or juicy vegetables, brushing on a thin layer of olive oil base can help with containing the moisture during baking.

Raw or fatty meats aren’t going to get fully cooked from a few minutes atop a pizza in the oven. Always pre-cook and drain vegetables that release water while cooking, such as mushrooms.

Exceptions: thin cut pepperoni and prosciutto and some thinly sliced vegetables are fine to top raw.

Use the dough right out of the refrigerator and don’t let it sit on the countertop for too long.

Unroll and keep dough on parchment paper while baking. Paper is oven safe up to 500°F and paper will brown during baking. Cut off or tuck excess paper under the dough, so it isn’t hanging over the baking sheet.

Cutting the dough: If you need to cut the dough, place it on a cutting board to avoid scratching your baking sheet or countertop. If cutting the dough on the baking sheet, ideally use a pizza cutter.

To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.

Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.

The fastest way to a crispy and chewy crust is cooking the dough directly on a heated surface. Make sure the oven is fully preheated and already hot. A pizza stone or even a simple sheet pan needs ample time to pre-heat. Pizza and Flatbread can also be cooked on a non-heated sheet pan, but always in a pre-heated oven.

You can brush the dough edges with olive oil. Do it right before it goes in the oven and/or right after it comes out. You'll get great color, crunch and flavor.

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Directions

1. Preheat oven to 400°F.

2. Boil 2 eggs while other ingredients are being prepared and slice them after they cool.

3. Sauté onion in oil for 5 mins. or until soft over medium heat. Add garlic, Creole seasoning, and cumin and sauté for 1 minute.

4. Add beef and cook until crumbled meat is browned. Stir in raisins and black olives.

5. Unroll the refrigerated Bistro Pizza Dough and cut each bistro circle in half. Spoon up to 8 Tbsp. of the beef mixture on bottom half of each semi-circle leaving ½ in. edge uncovered, and lay two slices of egg on top of the meat. Fold the other half of dough over on top of the beef mixture.

6. Crimp the edges with a fork to seal or pinch the edges like on a pie crust. Brush tops and edges with egg wash. Bake for 15-20 minutes until golden brown.

7. To make the dipping sauce: Empty can of peppers in blender and puree. Strain pepper puree to remove seeds and pulp. Heat butter, strained pepper sauce and honey in saucepan. Remove from heat and whisk in sour cream. Makes one cup.

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Average: 5 (1 rating)

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