31 Days of Halloween – Day 21
These empanadas are too cute to eat, but we devoured them anyway.
Eerie Empanadas Recipe
Lidia’s empanadas are a big hit when she makes them and they go fast. Her Halloween Eerie Empanadas are baked instead of fried, then shaped to resemble a frog’s face. The eyes are made using slices of pimento-stuffed green olives.
- ¼ cup vegetable oil
- 1 medium onion chopped
- 1 green bell pepper or red, stemmed, seeded, and chopped
- 1 clove garlic minced
- ¾ pound ground beef
- ¾ cup green olives chopped
- ¼ cup raisins
- 1 teaspoon salt
- 1 teaspoon sugar
- freshly ground black pepper
- ¼ cup tomato sauce
- ½ cup dry white wine
- 2 hard-boiled eggs peeled and chopped
- empanadas wrappers 10 per pack, usually in freezer section of grocery store
- 4 or 5 pimento-stuffed green olives sliced
- 1 egg lightly beaten with 1 tablespoon water
Preheat oven to 375°F.
Add ¼ cup vegetable in a skillet over medium heat. Add onion, bell pepper, and garlic. Sauté, stirring constantly until the vegetables and garlic are tender. Add the meat, and cook, breaking it up with a wooden spoon until browned, about 5 minutes. Add the olives, raisins, salt, sugar, pepper, tomato sauce, wine, and egg. Reduce heat to low and simmer, partially covered, for about 20 minutes. Remove from heat and allow mixture to cool.
Transfer the empanada wrappers to a lightly floured surface. With your hands, separate each wrapper. Drain the picadillo, if necessary, to remove excess liquid. Add 2 tablespoons of the filling to each pastry then fold the bottom dough up in a half-moon and shape the edges to form the frog face. Brush egg wash on edges of dough. Pinch the edges closed. Position two slices of olives in the upper corners of each empanada.
Bake until empanadas are golden brown, about 20 minutes.