Wednesday, February 1, 2012

Football Empanadas

Did you know...?

Next Sunday people will eat 8 million pounds of popcorn?
They will eat 28 million pounds of potato chips?
They will make 53.5 million pounds of avocados into guacamole sauce?
It will take 202,183.74 acres of farmland to grow that corn, and those potatoes and avocados?

Stats by Treehugger.com

How about changing that up?

What would you think of eating a football?

Of course, I don't mean the actual ball they play the game with. I got the idea from the Taste of Home magazine that came to my house last week--Football Empanadas.


An empanada is a Latin American meat pie--something my kids grew up on as a snack and still love today. However, the recipe in Taste of Home was just a bit too Tex-Mex for our taste. So we developed an empanada that reminds us more of what we knew in Colombia and Peru.

Colombian Empanadas
3/4 lb. ground beef or turkey
1 cup onion finely chopped
1/3 cup finely chopped red, yellow, and or green sweet peppers
2 tsp. paprika
1 tsp. chili powder
1 tsp. cumin
2 hard boiled eggs, chopped
about 10 black olives cut in half lengthwise (optional)
pie crust pastry for 4 crusts
1-2 eggs well beaten

Brown ground beef with onion and peppers. Stir in paprika, chili powder, and cumin. Remove from heat and stir in hard boiled eggs.

Roll pie dough to 1/8 inch. Cut into football shapes about 4 inches long and 2.5 to 3 inches wide. (To do this I traced a small round plate half way and then moved it down to trace the other half creating a pointed end design on a piece of cardstock. I cut this out and traced it with a knife onto the pie crust.)

Place half the football cut outs on a greased cookie sheet. Scoop about 1 tablespoon of the meat mixture onto each football. Put one half olive on each empanada. Top with another pastry football. Using a fork, seal the edges. Use a table knife to cut the American football design into the empanadas.

Brush the beaten egg onto the top of each empanada.

Bake at 425F for 8-12 minutes until golden. Serve hot.

To make ahead, bake 6-8 minutes till done, but not golden. Refrigerate up to 2 days or freeze up to 2 weeks. Defrost, and bake 3-5 minutes at 425F until golden.

Salsa that Americans would like:
1 can black beans, drained and rinsed
1 can corn, drained
1 cup of prepared salsa (your desired heat)

Stir all ingredients together. Serve with empanadas.

For a true Colombian empanada hot sauce look here.

Also, Colombian empanadas would have a different crust and never be baked, but deep fried!

Note: to my readers in the rest of the world, I know football has an entirely different meaning to many and the ball itself is round. With a little creativity you can make these meat pies into what we Americans call "soccer" balls to eat during the World Cup!

While you are enjoying all those chips and dips, enjoy a bit of a cross-cultural experiences as well. 



Have a Super Sunday.

1 comment:

  1. May I suggest some might want to try a Pasty for Super Bowl eating. They are somewhat football shaped, provide a cultural experience, and are yummy, too!

    ReplyDelete

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