Empanadas

Olive Oil Pastry:

1 1/2 cups whole wheat pastry flour

1/2 tsp. salt

1/4 tsp. baking powder

1/3 cup Midtown Olive Oil Ultra Premium EVOO

3-4 Tbsp. water

Empanada Filling:

1 pound ground beef or turkey

1 lg. onion, fincely chopped

2 cloves, finely minced

2 Tbsp. Midtown Olive Oil Ultra Premium  or infused EVOO

1 jar roasted red peppers in olive oil, drained and coarsely chopped

1 tsp dried oregano

1/2 cup shredded Asiago cheese

Sea salt and ground pepper to taste

1 egg, beaten

To make the filling, heat olive oil in large skillet over medium heat.  Add the ground beef or turkey.  Saute until well browned.  Add the onions and continue cooking until they are translucent.  Add the roasted peppers, garlic, and oregano and cook until the moisure in the mixture has evaporated.  Add the cheese and salt and pepper to taste.  Cool slightly.

Preheat oven to 375°.  

In a bowl, mix together flour, salt, and baking powder.  In separate bowl, mix the water and olive oil together.  Add to the flour mixture and mix well until dough forms.  Knead on a lightly floured board until smooth.  Roll out to 1/8" thickness.  Using a 4"-5" diameter circular cutter, cut out rounds of dough.  Fill each with 2 tablespoons of cooled filling.  Then, brush half of the inner edge of the circle with the beaten egg, fold the dough in half  like a half moon, and pinch the edges together using the tines of a fork to make a decorative edge and to seal the empanadas.  Arrange on a baking sheet and brush with the beaten egg.  Bake for 15-20 minutes until empanadas are golden brown.  Allow to cool slightly, and serve warm.  Can be frozen and reheated with excellent results.

Makes approximately 1 dozen empanadas


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