Peruvian Empanada Crostini

Every country has their own empanada recipe, but this is the one I grew up with. Empanadas are meat-filled short cut pastries that are usually shared at parties or family gatherings. Spicy, meaty and full of flavours it is my favourite to go snack when visiting family in Lima. I like my empanadas with raisins, black olives and chopped boiled eggs for texture.

This crostino is a tribute to the good old days back home in Lima.

Wine Tip: Rioja

Ingredients

  • 1 onion, peeled and finely diced
  • 2 garlic cloves, peeled and finely chopped
  • ½ teaspoon chopped chili
  • ½ teaspoon of ground cumin
  • ¼ teaspoon of ground cinnamon
  • ½ teaspoon paprika
  • 300g minced beef
  • A handful of pitted black olives, chopped
  • A handful blond raisins
  • 1 teaspoon dried oregano or fresh if you have it
  • 2 hardboiled eggs, finely chopped
  • 1 tablespoon chopped parsley
  • Salt and freshly ground black pepper

Preparation

Heat a saucepan over a medium heat and add a little olive oil. Sweat the onion, chili and garlic gently for about 5 minutes until soft but not colored. Add the cumin, cinnamon and paprika and stir until aromatic. Add the beef, season with salt and pepper and cook for about 5 minutes until lightly browned. Add the raisins and mix well. Mix in the olives, oregano, chilli flakes, and chopped eggs. Taste and adjust the seasoning as necessary. Leave to cool.

Add 1 tablespoon olive oil to a grill pan on medium high heat. Add the bread slices and grill on both sides. Once golden all over, remove from the heat.

Assembly

Add a tablespoon of the meat mixture to the toasted piece of bread. Finish with chopped parsley and a small squeeze of lime juice. Drizzle with olive oil.

Serve warm or room temperature.

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