Pockets of Love

3 Nov

Are what I also call Empanadas. Empanadas are savory, hand-held, turn-over-like appetizers. They hail from South America (they are very popular in Argentina) and come in a variety of combinations: ham, beef, chicken, vegetarian. Fried or baked, they are delicious treats.

For the Halloween party we attended last weekend, I thought Empanadas would be the perfect treat for all our friends. Originally inspired by Real Simple Dinner Tonight: Done! cookbook for ground beef Empanadas, I made those as well as corn (another popular filling).

Erin’s Empanadas (which sounds better than “Erin’s Pockets of Love”)

Ingredients – Beef 

1 small onion

1 TBSP olive oil

1/2 lb beef (I recommend 80%/20%)

1/3 cup of golden raisins

2 TBSP ketchup

1/4 cinnamon

Robust dash of nutmeg (my own addition)

Salt & Pepper

2 rolls of pie dough

Ingredients – Corn

1 can of sweet corn, drained

3/4 cup of chicken (or vegetable) broth

1/3 cup evaporated milk

1 TBSP dijon mustard

1/8 – 1/4 cup of Mozzarella cheese (you can also use Parmesan)

Robust dash of Thyme

1/3 cup of onion, chopped

2 TBSP flour

Salt and Pepper

2 rolls of pie dough

Preparation of Beef Mixture

Heat oil in large pan.

Add onion and ground beef. Cook on medium heat until browned.

Remove from heat.

Add ketchup, cinnamon, nutmeg, raisins, salt & pepper. Set mixture aside.

Preparation of Corn Mixture

In a medium pan, add corn and broth.

Simmer for about 10 minutes on medium heat.

Add onion, dijon, evaporated milk, Thyme, salt & pepper.

Cook until thickened.

Remove from heat, mix in cheese. Set mixture aside.

Preparing and Cooking the Empanadas

Preheat oven to 375.

Unroll all the pie dough, use a round biscuit/cookie cutters (or the top of a glass will also work) to cut the dough into circles.

You can usually get 9-10 circles per pie crust.

Add spoonful of beef or corn mixture to center.

Wet edge of dough with water, fold over, and adhere the edges together. Press edges down with fork.

Place on cookie sheet. Brush with raw egg (scrambled) to create a sheen when the Empanada bakes.

Take a knife to ventilate the tops and put into oven for 20-25 minutes, or until golden-brown.

Allow to cool and enjoy!

2 Responses to “Pockets of Love”

  1. Jess November 4, 2011 at 1:41 pm #

    These were so BOMB! I must make them myself.

  2. Jackie November 3, 2011 at 1:15 pm #

    Are these the delis apps I ate at the Halloween party? SCRUMPTIOUS. Thanks for the recipe! I’ll try them out for Thanksgiving apps at home!

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