Yields 12 - 14


1 cup onion, chopped fine

¼ cup parsley stem, chopped fine

2 galic cloves, sliced thin

1 teaspoon Evermill coriander seed

1 teaspoon Evermill cumin

1 teaspoon Evermill red pepper flakes

1½ pound ground meat of your preferance

¼ cup tomato paste

2 tablespoon sliced green pitted olives

¼ cup olive brine

½ cup parsley leaves, chopped

3 inch empanada, shortcrust or egg roll wrappers

Flakey salt

Chili honey, optional


Add enough olive oil to coat the bottom of your saute pan.  Add onions, parsley stem, garlic and a big pinch of salt, sweat for 5 minutes on medium heat.  

Meanwhile, crush the coriander seed slightly with either a mortar and pestle or by using the bottom of a cup.  

When the onion is tender add the crushed coriander, cumin and pepper flakes.  Mix and cook for a minute.

Add meat, break it up into pieces while you cook. 

Add the tomato paste, cook through until the tomato paste picks up some color, 4-5 minutes.  

Add olives and brine.  Cook for an additional minute.  Remove heat and cool.  Once cool add the chopped parsley and mix.  Taste and adjust salt if needed.

Dot your 3-inch wrapper with a tablespoon of the filling.  Wet a second wrapper, flip wet side down and place ontop.  Press edges and secure by pressing again with the tines of a fork.

Preheat the oven to 400 degrees F.

Freeze the pastry for 5 minutes. 

Brush the pasties with oil and bake for 7 minutes or until golden brown.

Sprinkle with flakey salt and drizzle with chili honey, optional.



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