We’ve been invited to a Tequila Night Party this weekend and I can’t wait! The party was inspired by a BuzzFeed article entitled; 24 Glorious Ways to Drink More Tequila. We’ve decided we need to try all 24 Tequila Cocktail recipes and being the type A people we are, we’re starting with the #1 cocktail – the Classic Agave Margarita. Yum!
Our host is providing the Margarita’s and the rest of us are bringing our favorite nibble that pairs well with Tequila. I love the process of planning and researching the perfect pairing. In addition to visualizing the pairing, because we do eat with our eyes first. I can actually taste it! That may sound weird, but it’s true! It’s just my thing.
Anyway, I quickly decided I’m bringing Beef Empanadas and using the Meschini family recipe – they’re so good I actually dream about them!
Here is the BEST Empanada recipe you’ll ever find:
4 – 6 Tblsp. butter
2 onions, diced
1 pound lean hamburger
2 tsp. Hungarian paprika
1 tsp. ground cumin
3/4 tsp. hot paprika
1/2 tsp. crushed red pepper flakes
2 hard boiled eggs, chopped
1/2 cup pitted green olives, chopped
1/2 cup black currants
kosher salt to taste
Empanada disks – I buy mine from our local Imported Food shop (Bills Imported Foods)
*for Saturday’s event I’m using the small empanada disks, 12/package. this recipe makes about 48 small empanadas.
In a sauté pan, melt the butter and sauté the chopped onions. Cook until they just start turning golden in color. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes, and salt.
Spread the meat on a sieve and pour boiling water on it for a partial cooking. Allow the meat to cool. Place the meat in a dish and add salt to taste and the cumin. Mix and add the meat to the onion mixture, add the currants. Mix well and place in a dish to cool.
Place a spoonful of beef mixture in the middle of each empanada round, add some olives and hardboiled egg. Avoid reaching the edges of the pastry, fold in half and pinch the edges together. The shape should resemble that of a half-moon. Seal the edges by twisting between your thumb and index finger, making sure to add pressure before releasing the pinch.
Preheat oven to 400 degrees. place the empanadas on a parchment lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with an eggwash and bake until golden, about 20-30 minutes. To serve, place in a basket. Enjoy!