Thursday, January 5, 2012


There are times when a three to five course meal is not going to get on the dinner table. I'm tired. We're all tired. Just too busy. Thinking about protein, starch, vegetable,'s too much some days. So could I serve a little plate of empanadas and fill their bellies? Throw in a delicious aioli and call it dinner? Yes - I can and I did and they all seemed very content....and full.
Although maybe it was the ice cream and chocolate sauce after? Not sure.
Anyway, these were very tasty and pretty quick to come together.
The mix can also be stored in an airtight container for a few days after. Just fill and bake as many as you think you need then store the rest. Perfect.


1 package puff pastry
1 lb ground beef
1 cup finely chopped sweet onions
2 garlic cloves - minced
1 1/2 cups chopped mushrooms
1 can diced tomatoes (14 1/2 oz)
1/2 cup white wine (because that's what I already had open)
3/4 teaspoon red pepper flakes.
1/2 teaspoon cumin
1/2 teaspoon oregano
2 teaspoons garlic powder
olive oil

flour for work space to roll out the pastry
a small bowl of water 


heat your skillet on medium high.
add the olive oil then the ground beef.
cook till no longer pink.
remove from pan.
to the same pan add the onions.
cook until softened.
add the minced garlic and pepper flakes.
cook 2 or 3 more minutes.
add the mushrooms.
cook about 5 minutes.
stir constantly.
add the wine to deglaze the pan.
add the ground beef back in.
add the canned tomatoes and mix well.
add all the seasonings and salt and pepper.
cook until bubbling.
taste for seasoning.
(will probably need more salt)

let cool while you roll out the pastry.

oven to 375

line a baking sheet with parchment paper.
set aside.

generously flour a work space so your pastry doesn't stick.
roll pastry until you can get 6 pretty good sized pieces.
basically you need each piece to be around 4 inches.
slice the sheet into squares.

fill each square with a heaping tablespoon of mix.

brush one side with water - two edges all the way to mixture.
fold corner to corner to make triangles.
make sure the triangle is sealed.
then use a circle cookie cutter to make the little moon shape.

fill your baking sheet.

using a fork poke each pie about 3 times.
then into the oven for around 20 minutes.
bake until deep golden brown.
serve immediately.

I served these with a lemon garlic aioli. Delicious.

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