Winter Garden Magazine September 2018 | Page 5

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