Wednesday, June 6, 2012

Wonton Beef Empanadas

I had a barbeque for my mom's birthday.  There are four in our family.  Add mom, dad and gram and we have a quick party of 7.  I decided to make steak, burgers and hot dogs.  I also made a veggie tray, salad, corn on the cob, green beans, potato salad, humus and pita chips, fresh guacamole and chips, and of course margaritas.  If you haven't noticed yet, I tend to OVER cook.  I want everyone to be happy and have a satisfied belly.  So what happens when we have 5-6 leftover burgers?  Who is going to eat those as leftovers?  I decided to re-purpose the meat and make some quick empanadas.

When I made the burgers previously I added salt, pepper, worcestershire sauce, grated onion, garlic and cheese.  They are already cooked, so they just needed to be chopped up and added to the bowl.  It was over a pound of meat.  I added three hard boiled eggs chopped, about 10 green olives chopped, two tablespoons of raisins, two cooked potatoes chopped, and paprika.  

If you have wontons on hand, which I did, you simply add about a tablespoon of the mixture to the middle.  Wet the sides with your finger and seal them together in triangles.  Add to a sprayed pan and then spray the tops to ensure they get brown and crispy.

Here is what they look like when they come out.  With the wontons you want to make sure you don't burn the tips of the triangles.  These can also be fried in oil, but I prefer the baked version. 

You can make a quick rice and beans and serve with your favorite veggie or salad.  For the complete recipe for the empanada filling see my Turkey Empanada post.  My family prefers the homemade dough form, rather than the wonton wrappers, but this is a quick and easy alternative.

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