Impress the mom in your life this Mother’s Day with a delicious dinner of homemade empanadas that incorporate the benefits of pure black pepper and marjoram essential oil. This recipe is also perfect for your Cinco de Mayo celebration.
- 2 1/4 cups flour
- 1 1/2 tsp. salt
- 1/2 cup butter (cold)
- 1 egg
- 1/3 cup ice water
- 1 Tbs. white distilled vinegar
- 1 tsp. olive oil
- 1/4 cup yellow onion, diced
- 1 cup cooked ground beef
- 1 tsp. beef bouillon
- 1/2 cup water
- 1 tsp. minced garlic
- 1 drop marjoram essential oil
- 1 toothpick black pepper essential oil (dip the toothpick in the oil, and then stir the toothpick around in the meat mixture)
- Salt to taste
- 9 black olives
- 3 hardboiled eggs, peeled and sliced into three pieces each
- In a large bowl, stir together the flour and salt.
- Cut the butter into small chunks, and then add it to the flour mixture. Using your fingers or a pastry cutter, incorporate the butter into the flour. The mixture should resemble coarse meal when you are finished with just small butter lumps.
- In a separate bowl, whisk together the egg, ice water, and vinegar. Stir the wet ingredients into the flour mixture just enough to moisten it.
- Place the dough on a lightly floured surface, and knead it with your hands a couple of times.
- Form the dough into a flat circle, wrap it with plastic wrap, and put it in the refrigerator to chill for an hour.
- Preheat your oven to 400 degrees Fahrenheit.
- Pour the olive oil into a medium-size frying pan. Add the diced onion, and saute over medium heat until just tender.
- Add the ground beef, water, and garlic to the frying pan. Bring to a boil, and then reduce the heat and let simmer for a couple minutes.
- Remove the meat mixture from the heat, and add marjoram essential oil, black pepper essential oil, and salt.
- Once the dough has chilled properly, remove it from the fridge, and divide it into 9 equal balls. Roll each piece of dough as thin as you can into a circle.
- Place some of the meat mixture on one half of the dough circle, and place a slice of egg and an olive on top.
- Dip your finger in water, and run it along one side of the dough circle to help the empanada seal shut.
- Fold the dough over to make a half circle, and use your fingers to seal the edge. Repeat until all of the empanadas have been filled.
- Place the prepared empanadas on a greased baking sheet, and bake them for 10 minutes, or until the bottoms are lightly browned and the tops are barely golden.
- Let cool for a few minutes and then serve warm. You can serve the empanadas alone or with your choice of dipping sauce.