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Yields12 Servings
 2 tbsp VSOP Extra Virgin Olive Oil, or your favorite infused evoo; like garlic, chipotle, cilantro & roasted onion, wild mushroom & sage
 1 lb Ground Beef, or ground turkey
 1 large Yellow Onion, finely chopped
 1 jar Roasted Red Peppers, drained & coarsely chopped
 2 cloves Garlic, minced
 1 tsp Dried Oregano
 ½ cup Asiago Cheese, shredded
 ½ tsp Fine Sea Salt
 ¼ tsp Baking Powder
  cup VSOP Extra Virgin Olive Oil
 4 tbsp Water
 1 tbsp Water
 1 large egg, beaten
1

To make the filling, heat olive oil of choice in a large skillet over medium heat. Add the ground meat of your choice. Saute until well browned.

2

Add the onion and saute until translucent. Add the roasted peppers, garlic, oregano and cook for another few minutes until most of the moisture in the mixture has evaporated.

3

Add the cheese, mix well, taste and season with salt and pepper, and then set aside to cool slightly.

4

Preheat the oven to 375 degrees Fahrenheit. Sift together the flour, salt, and baking powder

5

Whisk the Extra Virgin Olive Oil and water together. Add to the dry ingredients and mix well until a dough forms.

6

Knead on a lightly floured surface until smooth. Roll out to 1/8" thickness and then using a round glass or a large circular cutter (4"-5" diameter would be perfect), cut out rounds of dough. Fill each with 2 tablespoons of cooled filling, brush one half of the inner edge of the circle with a little water and then pinch firmly closed to form a half moon shaped empanada. Use the tines of a fork to make a decorative edge and help seal the empanadas.

7

Arrange on a baking sheet and brush with beaten egg. Bake for 15-20 minutes until each empanada is golden brown. Allow to cool slightly and serve warm. Can be frozen and reheated with excellent results. Enjoy!

Ingredients

 2 tbsp VSOP Extra Virgin Olive Oil, or your favorite infused evoo; like garlic, chipotle, cilantro & roasted onion, wild mushroom & sage
 1 lb Ground Beef, or ground turkey
 1 large Yellow Onion, finely chopped
 1 jar Roasted Red Peppers, drained & coarsely chopped
 2 cloves Garlic, minced
 1 tsp Dried Oregano
 ½ cup Asiago Cheese, shredded
 ½ tsp Fine Sea Salt
 ¼ tsp Baking Powder
  cup VSOP Extra Virgin Olive Oil
 4 tbsp Water
 1 tbsp Water
 1 large egg, beaten

Directions

1

To make the filling, heat olive oil of choice in a large skillet over medium heat. Add the ground meat of your choice. Saute until well browned.

2

Add the onion and saute until translucent. Add the roasted peppers, garlic, oregano and cook for another few minutes until most of the moisture in the mixture has evaporated.

3

Add the cheese, mix well, taste and season with salt and pepper, and then set aside to cool slightly.

4

Preheat the oven to 375 degrees Fahrenheit. Sift together the flour, salt, and baking powder

5

Whisk the Extra Virgin Olive Oil and water together. Add to the dry ingredients and mix well until a dough forms.

6

Knead on a lightly floured surface until smooth. Roll out to 1/8" thickness and then using a round glass or a large circular cutter (4"-5" diameter would be perfect), cut out rounds of dough. Fill each with 2 tablespoons of cooled filling, brush one half of the inner edge of the circle with a little water and then pinch firmly closed to form a half moon shaped empanada. Use the tines of a fork to make a decorative edge and help seal the empanadas.

7

Arrange on a baking sheet and brush with beaten egg. Bake for 15-20 minutes until each empanada is golden brown. Allow to cool slightly and serve warm. Can be frozen and reheated with excellent results. Enjoy!

Empanadas