ROPA VIEJA EMPANADAS Recipe
Braised and shredded flank steak, plantain chimichurri sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Empanada Dough
Method
Instructions
Prepare the Ropa Vieja Filling
In a large pot, heat olive oil over medium heat. Add chopped onion, bell pepper, and minced garlic, cooking until softened. Add the flank steak, canned tomatoes, cumin, oregano, bay leaf, salt, and black pepper. Cover with water and simmer on low heat for about 2 hours, or until the meat is tender. Remove the steak, shred it, and return it to the pot to soak in the juices.
Make the Empanada Dough
In a large bowl, mix flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Beat the egg and add it to the mixture along with cold water. Mix until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
Prepare the Plantain Chimichurri Sauce
Boil the ripe plantain until soft, then mash it. In a food processor, combine the mashed plantain, cilantro, minced garlic, red wine vinegar, olive oil, salt, and black pepper. Blend until smooth.
Assemble the Empanadas
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and cut into circles. Place a spoonful of the ropa vieja filling in the center of each circle, top with a dollop of chimichurri sauce, and fold the dough over to create a half-moon shape. Seal edges with a fork.
Bake the Empanadas
Place the empanadas on a baking sheet and bake for 25-30 minutes or until golden brown. Serve warm with additional chimichurri sauce on the side.