Empanadillas de Carne - Mini Meat Pies

Empanadillas de Carne - Mini Meat Pies

These spicy little meat pies make a wonderful finger-food to share as part of a tapas party. They go well alone or accompanied by a with a romesco dip and a nice fruity Spanish red wine. This starting courses' flavors foretell of the meal to come.

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Course: Appetizer, Snack, Tapas

Cuisine: Spanish

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: empadillas

Author: My Hungry Traveler

Equipment

Large skillet
Medium bowl

Ingredients

1 Package 40-50 Chinese dumpling wrappers
1 tbsp Olive oil
1 Large onion, finely chopped
3 cloves Garlic, minced
4 tbsp Green pepper, minced
1 lb Ground beef
Kosher salt and fresh ground pepper
3 tbsp Tomato paste
½ cup Water
1½ tbsp Dry red wine or sherry
½ tsp Crushed dried red hot chili pepper or Cayenne
Oil for frying, enough to cover pies while cooking

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Instructions

Sauté the onion, garlic, and green pepper in oil in a large skillet until soft. Turn heat to high and add ground beef, cooking until it begins to brown. Drain excess liquid. Salt and pepper the meat and add water, wine, red pepper, and tomato paste. Cook another 10 minutes. Remove to a bowl and rinse out skillet.
Place 1 tbsp meat mixture in the middle of each wrapper. Wet the outside rims and fold in half, pinching to seal.
Heat at least 1-inch deep of oil in a skillet until very hot. Lower heat to medium and slowly add-in pies in batches. Turn frequently until golden brown. Drain on paper towels then transfer to a serving platter. Serve with a dip like Romesco sauce.

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