One of my favorite features in Bon Appetit is R.S.V.P. Readers Favorite Restaurant Recipes. Here’s how it works- readers write in and ask BA to get recipes for them from their favorite restaurants. After acquiring the requested recipe, the magazine publishes the request along with the coveted recipe. I’ve found loads of great recipes over the years in this section of BA. Here’s my latest find, in the June 2011 edition… the reader says:
“We spent our honeymoon at Grace Bay Club in Turks and Caicos (really? We spent our honeymoon at the Homestead in Heber City) . One of my best food memories is the Beef Empanadas served at the lounge. I’d love the recipe. “
Since Grant LOVES empanadas, I decided to give these a try. They are not quite like traditional empanadas you’ll find in South America…the chef at Grace Bay Club says “Every cook in the Islands knows this dish.” So I guess this is the “island” version of empanadas.
Result: We loved them as much as the Turks and Caicos lady.
YUM. And we didn’t even need to leave Bountiful to get them.
Beef Empanadas with Black Bean Dipping Sauce
1 tablespoon olive oil
1/2 lb ground beef
1 large garlic clove, chopped
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/3 cup chopped fresh cilantro
kosher salt and freshly ground black pepper
1 17.3-oz packages frozen puff pastry (2 sheets), thawed
2 large egg yolks, beaten, for glaze
1/2 15-oz can black beans, drained & rinsed
1/2 cup sour cream
1 Roma tomato, seeded, chopped, divided
1 lg scallion, chopped, divided
Kosher salt and freshly ground black pepper
Heat oil in a medium skillet over medium-high heat. Add beef, chopped onion and garlic; cook, stirring often and breaking into small pieces with a wooden spoon until beef is cooked, about 3 minutes. Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes. Add cilantro; season to taste with salt & pepper. Let filling cool to room temperature.
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Cut each pastry sheet into four 4 1/2″ squares for a total of 8 squares. Lightly brush edges of squares with glaze. Spoon filling into center of each, dividing equally. Fold edges over, forming triangles, and press to seal. Crimp edges with tines of a fork. Divide triangles between prepared sheets. Brush tops with glaze.
Do Ahead: Can be prepared 6 hours ahead. Cover & chill.
Bake until tops are puffed and golden brown, about 20 minutes.
Meanwhile, puree beans and sour cream in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and half of scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.