 | My dear friend Neon turned me onto making empanadas with puff pastry, it is so tasty and so yummy. The first time she made them was at a wine pairing party she held. Too bad I was pregnant at the time (and hiding it from most friends), but I got to enjoy tons of amazing food, including her empanadas. She had made them with pot roast, so I figured it would be easy enough to do with short ribs. These are great and Miss F went mad for them, even as leftovers. |
makes 18
2 boneless short ribs
½ small white onion, chopped
2 cloves garlic, smashed
¼ cup water
½ cup merlot
½ jalapeno, minced
2 sheets of prepackaged puff pastry
Avocado~Cilantro Sauce for dipping, recipe follows
Cut each short rib in half and place in the crockpot. Add onion, garlic and jalapeno. Pour the water and merlot over. Cook on low for 6 to 8 hours, until meat is tender enough to shred with a fork. Shred the meat. Cool with the sauce.
Preheat the oven to 400 degrees. Defrost the puff pastry. Roll out on a floured board. Cut circles with a 6” cutter. Place ¼ cup of the meat on the center of each circle. Brush the edge with water. Fold in half, crimping the edge with a fork to seal. Place the empanadas on a greased cookie sheet and bake for 22 to 25 minutes. Serve with Avocado-Cilantro Sauce.
Avocado~Cilantro Sauce
½ cup sour cream
1 small avocado, cut into chunks
juice from one lime
¼ cup of cilantro
¼ of a jalapeno, chopped
In a mini-chop, add the cilantro and jalapeno. Pulse to mince. Add sour cram, avocado and lime juice. Pulse to combine.
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3 comments:
I made these last night. They were, albiet, not as pretty as your presentation but tasted WONDERFUL!!!
I am making these for a wine tasting party tonight and HEB was out of puffed pastry sheets, so I wandered around looking for something else and found Goya pastry empanada sheets. Pre cut and the same price as puffed pastry sheets. Thought I would pass on the info. Now I just hope they taste just as good as yours! Sarah
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