Page 110 - 18-48 March 16, 22

wraps Hamentashen

DIRECTIONS
Prepare the Empanadas
Heat two tablespoons oil in a large pot over high heat. Add beef and cook, breaking it up so it’s crumbly, until browned but not
completely cooked through, six to eight minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in the
pan as possible.
Reduce heat to medium. Add onion, red peppers and remaining one tablespoon oil, stirring until softened but not browned, six to
eight minutes. Add cumin, paprika, oregano, smoked paprika, and cayenne and cook, stirring, until fragrant, about one minute.
Add chicken stock and reserved beef with any accumulated juices to pot. Stir in honey, kosher salt, and black pepper.
Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15 to 20 minutes.
Stir in raisins and olives.
Transfer to a medium bowl, cover, and chill at least three hours.
Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with Parchment Paper. Bring dough to room temperature.
Roll dough out on work surface to about one-fourth-inch thick. With a round cookie cutter or the top of a glass, cut out circles,
about three inches in diameter.
Brush water around outer edge of each round. Fold three sides in to make a triangle, and seal, slightly overlapping the dough
crimp edges.

Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25 to 35 minutes.
Note:
Prepare the Pie Dough
water over crumbs and pulse just until moistened.
Turn dough onto a work surface and gather into a ball, turning to combine any dry crumbs.
months.
Note: Makes one full pie crust, top and bottom.
In a food processor, pulse jalapeño, cilantro, and mint until blended well. Add water, oil, lemon juice, honey, and salt. Blend
until smooth, adding more water if needed.
Note: Makes 1 and 1/2 cups