Cuban Steak and Onion Empanadas

Until I get pictures of the empanadas, enjoy this photo of the GIGANTIC Daffodils in our front yard!

Today is the 19th of February.  The sun is shining, the birds are singing and it is 70 degrees.  What an amazing day, perfect for an outdoor party.  Our dear friends Sabrina and Clint are in town for the weekend and we are going to Chris and Al's house for a potluck cocktail party this afternoon.  Life doesn't get much better than this!

So I am making these Cuban empanadas for the party.  They are very flavorful and fragrant with cinnamon and sherry,easy to make and everyone loves them.  The cream cheese pastry is very flaky and delicate.  They can be served hot from the oven or at room temperature, and eaten alone or with salsa.

Enjoy!


Cuban Steak and Onion Empanadas
serves 4-8

Cream Cheese Pastry:
1 1/2 cups flour sifted
1/2 tsp salt
1 tsp baking powder
1 Tbsp sugar
8 oz. cream cheese, softened
4 oz. butter (1 stick), softened

Combine dry ingredients in a bowl.  In a separate bowl cream butter and cream cheese until well mixed and fluffy.  Add dry ingredients and combine with paddle attachment on stand mixer until a dough just forms.  Wrap in plastic wrap and refrigerate at least 30 minutes.

While dough is chilling, prepare steak and onion filling.

Steak and Onion Filling:
1 lb lean sirloin steak, cut into 1/4-inch cubes
1 cup diced onion
3 cloves garlic, minced
1 jalapeno pepper, seeded and finely diced
1 Tbsp olive oil
2 Tbsp flour
1/4 tsp cinnamon
1 Tbsp Paprika
1/2 tsp salt
2 Tbsp Sherry
2 Tbsp minced fresh parsley

Egg Wash:
1 egg plus 1 Tbsp water, beaten together

Heat olive oil in a large non-stick skillet.  Add steak, onions, garlic and jalapeno and cook over medium high heat until meat is browned and onions are soft, about 10 minutes.  Add flour, cinnamon, salt and paprika, stir to mix and cook for 2-3 minutes.  Add Sherry and cook 1 minute.  Remove from heat and allow to cool to room temperature.  Stir in parsley.

On a lightly floured surface, roll out empanada dough and cut into 3-inch circles.  Put some filling in the center of each circle (don't over fill or they will explode) and fold over.  Seal the edges of the dough with your fingers and make a scalloped edge.

Place the empanadas about 2 inches apart on a lightly-greased baking sheet, brush with egg wash and bake until lightly browned , about 15-20 minutes.