If you’re looking to add a unique twist to your meal, try making Spaghetti Bolognese Empanadas. These savory pastries combine the rich flavors of traditional spaghetti Bolognese with the crisp, flaky goodness of empanadas. Perfect for a fun dinner or a delicious party appetizer, these empanadas are sure to impress. Here’s a step-by-step guide to creating this delectable dish.
Ingredients:
For the Bolognese Filling:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 pound ground beef
- 1/2 pound ground pork (optional, for a richer flavor)
- 1 can (14 ounces) crushed tomatoes
- 1/4 cup tomato paste
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- 2 cups cooked spaghetti, chopped into small pieces
For the Empanada Dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1 large egg
- 1/2 cup cold water (more if needed)
For Assembly:
- 1 egg, beaten (for egg wash)
- Sesame seeds (optional, for garnish)
Instructions:
- Prepare the Bolognese Filling:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic, diced carrot, and celery. Cook for another 5 minutes, stirring occasionally.
- Add the ground beef (and pork, if using) to the skillet. Cook until browned and crumbled, about 8-10 minutes. Drain any excess fat if necessary.
- Stir in the crushed tomatoes, tomato paste, and beef broth. Add oregano, basil, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, allowing the sauce to thicken.
- Remove from heat and stir in the grated Parmesan cheese and chopped spaghetti. Let the mixture cool to room temperature.
- Prepare the Empanada Dough:
- In a large bowl, combine the flour and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Beat the egg and add it to the flour mixture. Gradually add cold water, a tablespoon at a time, until the dough comes together. It should be soft but not sticky.
- Turn the dough out onto a lightly floured surface and knead it briefly until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Assemble the Empanadas:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut out circles using a cookie cutter or a glass, about 4-5 inches in diameter.
- Place a spoonful of the cooled Bolognese filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges together to seal, using a fork to crimp the edges if desired.
- Brush the tops of the empanadas with beaten egg and sprinkle with sesame seeds if using.
- Bake the Empanadas:
- Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until the crust is golden brown and crispy.
- Allow the empanadas to cool slightly before serving. Enjoy them warm or at room temperature!
Tips:
- For extra flavor, consider adding a bit of red wine to the Bolognese sauce.
- These empanadas freeze well. After baking, let them cool completely before freezing in an airtight container. Reheat in a 350°F (175°C) oven until heated through.
Enjoy your Spaghetti Bolognese Empanadas as a delightful twist on a classic Italian dish!