Albondigas Knish
Flavorful Mexican meatballs enveloped by flaky dough make a wonderfully unique appetizer!
Ingredients
8 ounces lean ground beef
2 eggs
1/4 cup red onion, diced
1/2 cup corn chips, crushed
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground pepper
1 sheet of puff pastry dough, defrosted
Instructions
Preheat oven to 375F. Place ground beef in a bowl and add 1 egg, red onion, crushed corn chips, oregano, salt, cumin, and pepper. Mix until combined and form 8 balls - your albondigas.
Roast albondigas on a parchment lined baking sheet until brown and cooked through, about 25 minutes.
Remove albondigas from the oven and allow them to cool for 5-10 minutes (keep oven warm at 375F). If any juice has coagulated around the albondigas, cut that away.
Line 4 albondigas along the edge of your puff pastry and roll the pastry over them so they completely encased in dough.
Pinch the ends of the dough together and place seam side down on a parchment lined baking sheet.
Repeat with the remaining four albondigas to make a second roll of dough, and place on the same baking sheet.
Beat remaining egg and brush it on each roll of dough. Bake for 30-40 minutes until the tops are golden brown and flaky.
Allow to cool for 5-7 minutes and cut on the diagonal with a serrated knife so that each piece has an albondigas in the center.
Albondigas Knish
Ingredients
Instructions
- Preheat oven to 375F. Place ground beef in a bowl and add 1 egg, red onion, crushed corn chips, oregano, salt, cumin, and pepper. Mix until combined and form 8 balls - your albondigas.
- Roast albondigas on a parchment lined baking sheet until brown and cooked through, about 25 minutes.
- Remove albondigas from the oven and allow them to cool for 5-10 minutes (keep oven warm at 375F). If any juice has coagulated around the albondigas, cut that away.
- Line 4 albondigas along the edge of your puff pastry and roll the pastry over them so they completely encased in dough.
- Pinch the ends of the dough together and place seam side down on a parchment lined baking sheet.
- Repeat with the remaining four albondigas to make a second roll of dough, and place on the same baking sheet.
- Beat the second eg and brush it on each roll of dough. Bake for 30-40 minutes until the tops are golden brown and flaky.
- Allow to cool for 5-7 minutes and cut on the diagonal with a serrated knife so that each piece has an albondigas in the center.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Riced broccoli, cucumber, red onion and red cabbage - visually stunning and PERFECT with creamy Asian dressing!