“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
- 1/2 cup chopped onion
- 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.