Seven Sisters Recipe

Time To Prepare: 1hour (Prep 40 mins + Cook 30 mins)                 Serves: 36 Empanadas

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Ingredients:

• 3 Tbsp. extra-virgin olive oil, divided

• 2 lb. ground beef

• 2 medium onions, chopped

• 2 small red bell peppers, seeded, salt, freshly ground pepper

• 3 Tbsp. ground cumin 2 Tbsp. sweet paprika 1 Tbsp. dried oregano 1⁄4 tsp. cayenne pepper method

• 11⁄2 cups low-sodium chicken stock or broth

• 2 tsp. sugar

• 1⁄2 cup raisins

• 3 packages (12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)

• 1⁄2 cup pitted green olives (Picho- line or Spanish), rinsed well, cut in half lengthwise, divided

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Methods:

1) Heat 2 Tbsp. oil in a large pot over high. Cook 2 lb. ground beef, break- ing up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.

2) Reduce heat to medium and cook 2 medium onions, chopped, 2 small red bell peppers, seeded, chopped, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add 3 Tbsp. ground cumin, 2 Tbsp. sweet paprika, 1 Tbsp. dried oregano, and 1⁄4 tsp. cayenne pepper and cook, stirring, until fragrant, about 1 min- ute. Add 11⁄2 cups low-sodium chicken stock or broth and reserved beef along with any accumulated juices to pot. Stir in 2 tsp. sugar, 4 tsp. salt, and 1⁄4 tsp. black pepper. Bring to a simmer and cook, stirring and scrap- ing up any brown bits, until most of the liquid is evaporated, 15–20 min- utes; taste and season with salt and black pepper, if needed. Stir in 1⁄2 cup raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.

3) Preheat oven to 190 C. Let 3 packages Puff Pastry Dough for Empanadas sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round.

4) Top with 2 olive halves. Brush water around half of outer edge of each round.

5) Using plastic divider to help you, fold round over filling and pinch edges to seal.

6) Using a fork, crimp edges. Remove plastic and transfer empanada to a parch- ment-lined sheet tray, spacing 1” apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).

7) Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.

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