Spanish Beef and Tofu Empanadas with Romesco Sauce
These aren't your average empanadas; they're a Spanish-inspired delight filled with a hearty blend of seasoned ground beef, crumbled tofu, and sweet caramelized onions. The pastry, baked to a golden brown, offers a delicate, flaky crunch, giving way to a savory, satisfying filling. The unique addition of tofu provides a subtle textural contrast and absorbs the rich flavors beautifully. Each bite is an experience further elevated by the accompanying romesco sauce, a vibrant blend of roasted red peppers, almonds, garlic, and tomatoes. Its smoky sweetness perfectly complements the savory filling, creating a symphony of tastes that will transport you to the sun-drenched shores of Spain.
Ingredients
- •1/2 lb Ground beef
- •1/2 block Firm tofu, crumbled
- •1 large Yellow onion, finely chopped
- •1 package Refrigerated pie crusts (2 crusts)
- •1 Egg, beaten (for egg wash)
- •1 tbsp Olive oil
- •1 tsp Smoked paprika
- •1/2 tsp Garlic powder
- •1/4 tsp Cumin
- •Salt and pepper to taste
- •1 red bell pepper
- •1/4 cup Almonds, toasted
- •2 cloves Garlic
- •1/4 cup Canned diced tomatoes
- •2 tbsp Olive oil
- •1 tbsp Red wine vinegar
- •Salt and pepper to taste
- •Optional: Chopped parsley, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
For the romesco sauce, roast the red bell pepper in the oven or over an open flame until the skin is blackened. Place in a bowl, cover with plastic wrap, and let cool. Peel the skin, remove the seeds, and chop the pepper.
- 3
In a food processor, combine the roasted red pepper, almonds, garlic, diced tomatoes, olive oil, and red wine vinegar. Process until smooth. Season with salt and pepper to taste. Set aside.
- 4
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened and caramelized, about 8-10 minutes.
- 5
Add the ground beef and crumbled tofu to the skillet. Cook, breaking up the meat with a spoon, until browned, about 5-7 minutes.
- 6
Stir in the smoked paprika, garlic powder, cumin, salt, and pepper. Cook for another minute.
- 7
Roll out the pie crusts on a lightly floured surface. Cut out circles using a cookie cutter or a bowl (about 4-5 inches in diameter).
- 8
Place a spoonful of the beef and tofu mixture in the center of each circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
- 9
Place the empanadas on a baking sheet lined with parchment paper. Brush with the beaten egg wash.
- 10
Bake for 20-25 minutes, or until golden brown.
- 11
Serve warm with romesco sauce. Garnish with chopped parsley, if desired.
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