EMPANADAS IN WOOD FIRED OVEN - Forno Venetzia

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

olives

🥗Healthier: capers

💰Cheaper: pickles

Capers add a briny flavor similar to olives, while pickles are more accessible.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein while being lower in calories, and chickpeas are economical.

Build a fire in a wood-fired oven.

In a cast iron pan, pour some oil and add diced chorizo and garlic; grill for a few seconds, about 1 minute.

Add ground meat, tomato paste, green olives, diced pickled jalapenos, and pickled jalapeno juice to the pan.

Stir in cumin, oregano, paprika, and corn starch; mix well and let it boil down.

Add beef broth to the mixture and keep an eye on it while it cooks.

Taste and adjust seasoning as needed.

Let the meat mixture cool down while prepping the empanada dough.

The dough can be made ahead of time (up to 24 hours) or you can buy ready empanada dough.

Roll out the dough to about 1/8 inch thick using a rolling pin.

Use a 6-inch bowl to cut out circles from the dough.

Add about 2 tablespoons of the meat mixture and a slice of hard-boiled egg to the center of each circle.

To seal the empanada, moisten the bottom half with water, fold over, and seal using your thumb and a fork or by folding it in a triangle shape and sealing it all the way around.

Beat one egg to make an egg wash and brush it over the top of each empanada (not the bottom).

Use a mix of semolina and flour on the peel to prevent sticking.

Preheat the oven to 400°F; the floor of the oven should be close to 450°F.

Keep an eye on the empanadas while they cook.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens