Beef Empanadas with Hearts of Palm Sofrito 

Empanada Dough 

2 cups all purpose flour

1 teaspoon sea salt 

1 tablespoon honey

1 ½ sticks unsalted butter, diced and chilled

3 tablespoons cream cheese, chilled

¼ cup ice water

 

1. Add flour, salt, and honey into the food processor. 

While the machine is running add butter, cream cheese, and water. When dough comes together on one side of the bowl, stop. Do not over mix!

2. Form into 2 discs, wrap tightly in plastic wrap, and chill for 2 hours to overnight. 

*You may freeze dough for 6 months. Always defrost overnight in the refrigerator. 

 

Beef Filling:

1 tablespoon unsalted butter

1 cup diced onion

1 cup diced bell pepper

3 garlic cloves

½ teaspoon cinnamon

½-2 teaspoons chili flakes (optional) 

½ teaspoon ground cumin

1 pound ground beef

1 cup diced canned tomatoes

½ cup raisins

1 tablespoon honey

Sea salt

Fresh ground pepper

1 egg for egg wash

  1. Heat a large sauté pan to medium high heat. Add butter. When butter is hot add onions and peppers. Sauté for 5-7 minutes. Add garlic, cinnamon, chili flakes, and cumin. Continue cooking for 3 minutes.
  2. Add the beef and cook for 5 minutes stirring.
  3. Add the tomatoes, raisins, honey, sea salt, and pepper. Cook for 10-15 minutes.
  4. Drain any extra fat off and transfer to a large platter to cool.

Assemble:

  1. Preheat oven to 375º. 
  2. Flour work surface and roll out to 1/8-inch thickness. Using 3 3/4-inch-diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half. Repeat with second half of dough.
  3. Whisk egg in small bowl to blend. Place 2 tablespoons filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal the edges. Place on prepared baking sheets. (Can be made 1 day ahead or frozen. Cover with plastic wrap; chill.) 
  4. Brush empanadas with beaten egg. Using a sharp knife, make a vent onto of each empanada. Bake until light golden brown, about 20-25 minutes. 

 

Hearts of Palm Sofrito: 

3 tablespoons olive oil 

½ cup onion

½ cup bell pepper

5 cloves garlic

1/3 cup fresh lime juice

½ teaspoon red chili flakes

½ teaspoon dried oregano

Sea salt

2 tablespoons water

½ can hearts of palm, sliced thin into rings or chopped small 

Place all ingredients into the food processor except the hearts of palm and pulse until well chopped and blended.

Pour mixture into serving bowl and fold in the hearts of palm. Serve cold or at room temperature.