Empanadas, a View, and the Start of Something More
There’s something special about a meal shared on a quiet deck, the ocean breeze carrying the scent of something delicious from the kitchen. It was a night of easy conversation, new connections, and the kind of food that lingers in memory long after the last bite.
The setting wasn’t extravagant—just a cozy space with a beautiful view—but what made the night unforgettable was the warmth of good company and the unmistakable joy of cooking for others. The highlight? A plate of empanadas de carne, rich and flavorful, the perfect mix of crisp, golden pastry and savory filling. It wasn’t just food; it was a piece of culture, a shared experience, a way of bringing people together.
Some meals mark a moment in time, tying flavors to memories. These empanadas do just that—a dish meant to be passed around, enjoyed with laughter, and remembered long after the night ends.
Ingredients:
- Equal Amount of White/Yellow Onions
- Ground Beef- 80% Lean 20% Fat
- Scallions chopped
- Paprika (For Color)
- Cumin
- Jar of Green Manzanilla (Spanish) Olives
- 2 Hardboiled Eggs Salt/White Pepper to Taste
- 12 Pack of Tapas (Dough Discs)
Preparation:
Sautee chopped white onions in olive oil until translucent- pinch in sugar to add sweetness to the onions. Add an equal amount of ground beef to onions. Add in scallions, paprika, cumin, salt and pepper to taste. Add a bit of the olive juice from the jar to simmer meat rather than fry. Use discs to hold meat and add 1 green olive and egg to each empanada. Seal with el repulgue.