Hey there Masset Chefs!
I am coming back to you today with a special recipe. The featured goodie saw itself travel the world, going from Senegal's "Fataya," Nigeria's meat pie to Latin America's "Empanadas." However, no matter how it's called, this dish always makes an amazing appetizer, a fantastic side and an overwhelming pastry for all! Get ready to salivate... I mean get the pen and paper, it's about to go down!
INGREDIENTS
Empanadas
½ pound of ground beef
2 red sweet peppers
1 rectangular block of Mozzarella and another block of Pepper Jack (you can get shredded cheese as well)
3 cloves of garlic
2 green onions
2 tablespoons Jerky
2 tablespoons 7-Herbs & Garlic
1 tablespoon Mechoui
1 teaspoon 7-Herbs
2 eggs
20 small GOYA discos
4 onions
½ teaspoon vinegar
½ teaspoon olive oil
3 tablespoons canola oil
Salt and pepper for taste
Adobo Sauce
3 tablespoons Mayonnaise
2 teaspoons Soumbedioune
1 teaspoon 7-Herbs and garlic
½ cup lemon juice
Salt and pepper for taste
*Please keep on the side a pastry brush, a cookie sheet and olive oil spray for later.
PREPARATION
Before you start anything, make sure you put your GOYA discos on the side so they can defrost!
Blend garlic with the sweet peppers and half an onion so you can obtain a paste.
Proceed by seasoning the ground beef with spices, 2 tablespoons of the paste you just made, the vinegar and the olive oil; mix the overall very well.
Get your skillet and moisturize it with oil (I use canola because it has less cholesterol). Pour your mixture onto the skillet and, with your wooden spatula, stir the overall until brown.
At one moment, reduce the heat and let the meat simmer while you cut the remaining onions (3 and a half), the green onions and the tomatoes in to dices.
Proceed by pouring them on the skillet and stir with the ground beef already brown. Add the remaining paste that you made at the beginning and let the overall simmer.
While everything is simmering and that spicy mixture is perfuming your kitchen, set your oven to 475 F and get your baking pan (cookie pan) and the parchment paper ready for the baking part of our recipe.
If you don't have a parchment paper, you can go with the old trick of spraying butter or oil and lightly sprinkle some flour on top to cover it all.
Cut in to dices the cheese then align the discs on the cookie sheet.; if you bought shredded cheese, make sure to mix the pepper jack and the mozzarella in a separate bowl.
Place the cheese on each disc.
Once the meat mixture is ready, take the skillet off the stove and start placing a tablespoon of the mixture on each disc, so that it covers the cheese.
Close the disc by folding the half over the mixture to reach the other half; use a fork to close it hermetically.
Mix the 2 eggs with black pepper and 1 teaspoon of 7-herbs. Brush the meat pies with it and put them in the oven for 15 mn or until golden
Meanwhile, get your Adobo sauce ready. Mix the mayonnaise, the spices and the lemon juice. Salt and pepper to taste.
Once your meat pies are ready, allow it to cool off a little before tasting.
Tip: A glass of mango juice on the side is always refreshing! As usual, make sure to let us know how it went.
Bon Appetit,
Aby
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