Do you know what this food is called?

Question

Can anyone tell me what this is called? It is some sort of "pocket dough", it is red on the outside, and it contains meat on the inside. I thought that it was called a cuban panini, but when I looked at the reciepe, it is not what I am looking for. It was not spicy or anything, it had a really good taste. Can anyone tell me what it was? I got it from a little store in Florida that was ran by spanish people, if that helps. Please, can someone tell me what it is called so I can find a reciepe? Thanks in advance!

Answer 1

Sounds like an empanada...see website below for picture.

Argentine Meat Empanadas

INGREDIENTS
1/2 cup shortening
2 onions, chopped
1 pound lean ground beef
2 teaspoons Hungarian sweet paprika
3/4 teaspoon hot paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon distilled white vinegar
1/4 cup raisins
1/2 cup pitted green olives, chopped
2 hard-cooked eggs, chopped
salt to taste
1 (17.5 ounce) package frozen puff pastry sheets, thawed
DIRECTIONS
In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

Answer 2

Pastelitos de Carne (Cuban Meat Pastry)

The Pastry

1 cup cold water
2 tablespoons lemon juice
3 cups butter (cold, salted or unsalted)
1 teaspoon salt
4 cups flour

Cut the pastry dough lengthwise in half. Use a circular cookie cutter to cut your dough into circles. Take a dough circle, moisten slightly with water. Place a tablespoon or so of prepared meat filling in the center of each circle. Cover with another cut circle of dough.

Meat Filling

1 pound minced roast beef (cooked)
1/2 cup beef broth
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground oregano
2 teaspoons cinnamon
1 teaspoon allspice
1 tablespoon sugar
1/2 teaspoon salt
Cornstarch Place the meat in a saucepan with the broth. Add all spices and mix thoroughly. Cook on low heat for about 20 minutes, stirring occasionally. Thicken the mixture by adding some cornstarch mixed with water and cooking for an additional two to three minutes.

Seal the edges on all sides of the dough circle by pressing and smoothing gently with your hands.

Brush the top with an egg wash (recipe above). Bake approximately 25 to 30 minutes -- pastry should be crisp on top and browning. Remove the pastries from the oven and brush with syrup (recipe above).

Return to oven and bake an additional five

Answer 3

Try looking up pasties, or Cornish pasties. They are like a flat meat pie. There is a link below.

Answer 4

sounds like a taco to me!

Answer 5

empanadas?

Answer 6

sorry. I don't know.