Empanadas with Curtido
Beef empanadas trace their roots to Spain, where pastries were first filled with savory meats before spreading across Latin America and taking on regional flavors. I grew up eating them warm from the oven, served alongside curitdo: Salvadorian pickled vegetables. The best!
Yield: All recipes serve 2 people
Chef Notes: Curtido can last in the fridge for weeks! Use it on top of scrambled eggs for breakfast, a garnish on tacos or just eat it as is.
Components
Pie Crust
Beef Empanada Filling
Shredded Cheese
Egg Wash
Curtido
Mise
Knife Work: Keep each grouping of ingredients Make the Empanada Filling: Begin with knife work:
Fine dice ½ Yellow Onion
Fine dice 1 bell pepper
Mince 1 garlic clove. Keep separate.
In a large skillet, brown the ground beef▸ . Add the onions, and bell pepper until the beef is fully browned, onions are translucent, and peppers are softened.
Add:
1 t Cumin
1 Clove Minced Garlic
1 t Chili Powder
1 t Salt
½ t Black Pepper
Cook for an additional 2 minutes, then remove from heat. Allow to cool.
Build the Empanadas: Roll out the pie crusts ⅛ inch thick. Use a small bowl to trace and cut out circles. Combine scraps and roll again until you have about 8 circles total.
Assemble: Add 2–3 tablespoons of filling to the center of each circle and top with about 1 tablespoon of shredded cheese
Seal: Fold each circle in half over the filling and press the edges with a fork to seal.
Egg wash: Beat the egg and brush it over the tops of the empanadas
Bake: Place on a sheet tray and bake at 350°F for 12–15 minutes, or until empanadas are golden on top.
Make The Curtido:
Shred ½ head Green Cabbage
Shred 1 Medium Carrot
Slice 1-2 Jalapeños
In a heatproof bowl, combine the vegetables with
1 t Oregano, 1 t salt, and ½ t black pepper. Toss to mix well.
In a small saucepan, combine and bring to a simmer:
½ C White Vinegar
½ C Water
Pour over the shredded vegetables, weigh down the vegetables to keep them submerged and allow to cool.
Finish
Serve the empanadas, topped with curtido and served with your favorite hot sauce as an accompaniment!