Cheeseburger
Empanadas
Copyright 2017 Television Food Network, G.P. All rights reserved.
Ingredients 1/2 cup ketchup
1/2 cup mayonnaise
1/2 cup finely chopped dill pickle
chips plus 18 whole dill pickle chips
1/4 cup yellow mustard
Kosher salt and freshly ground
black pepper
1 tablespoon canola oil 8 ounces ground beef chuck
1/2 small red onion, finely chopped
4 slices American cheese, roughly
chopped
1 large egg
One 1.1-pound package frozen puff
pastry (2 sheets), thawed
All-purpose flour, for dusting
directions a pinch of salt and a few grinds of
pepper. Cook, breaking the meat apart
with a wooden spoon or heatproof
spatula, until lightly browned in
spots and just cooked through, 3 to
4 minutes. Add the onion and cook,
stirring constantly, until crisp-tender,
about 2 minutes. Use a large slotted
spoon to scoop the meat mixture into
a medium bowl and stir in 1/3 cup of
the sauce. Allow to cool slightly. Fold
the American cheese into the cooled
mixture. lightly floured surface. Roll out into a
12-inch square. Cut out 9 rounds with
a 4-inch round cookie cutter. Spoon 1
leveled tablespoon of the meat filling
just off center on each round. Top the
filling with 1 whole pickle chip. Brush
the edge of each round with the egg
wash and fold the puff pastry over the
filling, slightly stretching if necessary.
Special equipment: a 4-inch round
cookie cutter
Position 2 racks in the middle of the
oven and preheat the oven to 425
degrees F. Line 2 large baking sheets
with parchment.
Press the edges together and crimp
the edges with a fork. Transfer to one
of the prepared baking sheets and
brush each empanada with more egg
Lightly beat the egg with 1 tablespoon wash. Repeat this process with the
Heat the oil in a large skillet over of water in a small bowl for the egg remaining sheet of puff pastry and
filling. Bake until puffed and golden
medium-high heat. When it starts wash and set aside.
brown, about 15 minutes. Serve hot
to shimmer, add the ground beef,
Unfold 1 puff pastry sheet onto a with the remaining sauce for dipping.
Stir together the ketchup, mayonnaise,
chopped pickles and mustard in a
medium bowl. Season with salt and
set the sauce aside.
SEPTEMBER 2018
|
WINTER GARDEN MAGAZINE |
5