BASIC EMPANADAS
These tasty and convenient Latin-American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There's no need to thaw before baking, they can go right from the freezer to the oven.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 2h
Number Of Ingredients 13
Steps:
- Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
- Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
- Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
- Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
- To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.
Nutrition Facts : Calories 565 g, Fat 24 g, Fiber 2 g, Protein 32 g
QUICK AND EASY EMPANADAS
This is such a simple recipe w/ just a few ingredients I almost always have on hand. It's a quick dinner w/ a green salad. You can double this easily for make ahead lunches.
Provided by startnover
Categories Savory Pies
Time 45m
Yield 12-16 empanadas
Number Of Ingredients 8
Steps:
- Brown the ground beef in a frying pan adding the salt and pepper just before done.
- Let the beef cool.
- In a large bowl mix the corn, onions, cheese, and salsa, then add the cooled beef mixing carefully so not to break up all the cheese.
- Roll the biscuits out flat to about 2-1/2 times their size.
- Place approx 1/3 cup filling on one side of the center of the circle lengthwise.
- Fold the dough over the filling like a turn over and crimp the edges like a pie crust. Be careful not to tear the dough, and to seal the edges completely or your filling will come out! depending on how much filling is used will determine how many biscuits you will use.
- Place on slightly greased cookie sheet and bake at 375 till lightly browned.
Nutrition Facts : Calories 445.9, Fat 23.2, SaturatedFat 9.2, Cholesterol 45.5, Sodium 1221.9, Carbohydrate 42.3, Fiber 1.4, Sugar 2.2, Protein 18.5
EMPANADAS
Provided by Food Network
Categories appetizer
Time 55m
Yield 15 to 20 empanadas
Number Of Ingredients 10
Steps:
- In a large saute pan, heat the olive oil. Saute beef and pork until cooked. Strain the meat from the fat and reserve. In the same pan, saute the onions until soft, about 5 to 8 minutes. Add the cooked meat to the onions, and saute 5 minutes. Add the curry powder, cilantro, and spinach and saute for 5 minutes. Remove the mixture from the stove and mix in the goat cheese until completely incorporated. Season with salt and pepper and cool to room temperature.
- Preheat the oven to 350 degrees F.
- Lay out the chilled cut dough on a cutting board. Spoon a small amount of the stuffing into the center of the dough. Fold the top over the bottom and crimp all the way around with a fork. Lay the empanadas on a sheet pan. See Chef's Note. Bake for 15 minutes or until dough appears crispy.
- Chef's Note: At this point the empanadas can be refrozen for future use.
EMPANADAS
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
- In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
- Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
- In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
- Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
- Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
- For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)
ARGENTINIAN EMPANADAS
The best of South American cooking, esay to make, for informal parties, no knife and fork needed
Provided by frombatoparis
Time 1h
Yield Serves 12
Number Of Ingredients 15
Steps:
- In a large frying pan, sautée the onions in the oil and butter. (Using butter is important since once cold, it will make assembling the empanadas easier). Sprinkle the crushed cube of vegetable stock (This enhances flavour). Add in the meat. Cook until slightly coloured (it is not recommended to cook well meat well, since then, the empanadas will be baked or fried, so a double cooking process will make meat harder!)
- ncorporate the tomato sauce (this is optional, but I find this makes empanadas "juicier", Argentinians love it when their empanadas drip the meat/onions/tomato juice!; this is also why you don't have to skimp on the onions...) Cook for 2'. Add in all the spices, the olives and hard-boiled eggs. Refrigerate, preferably 24hs.
- In a bowl, put the flour, adding slowly the melted fat or butter. Incorporate this using a fork. Then, put the mixture on your table, making a mound with a well in the center. Start adding the salmuera, little by little, make a ball. The mixture should not be neither too dry not too sticky. If the last happens, rub your hands with flour, and keep on kneading as you would bread dough. Continue until the dough is smooth.
- Form a ball, and let the dough rest (cover with a towel) for 15'. On a floured table top, flatten the dough ball, with a rolling pin, until it is 3 mm wide. Then, cut 12cm wide circles, using a pastry ring mold or a tea saucer.
- Nowadays, in Argentina, people rarely make the dough themselves, since it can be bought, pre cut, in the right size, in any supermarket. If you want to avoid the hassle of making the dough yourself, you can buy pastry puff sheets and cut them into smaller disks of the right dimension...the flavour won't be the same, but it is a great time-saver!
- OK, a spoonful of the filling is on the pastry disk, seal them as you see in the photo
- Place the empanadas on a baking tray, brushed with sunflower oil. Bake them (200ðCð) for 15/20' until golden brown.
- For extra brilliance and taste, you can brush the empanadas with egg yolk. Some people love sprinkling cassonade (brown) sugar on them! (My family adores that !!)
BAKED EMPANADAS
Make and share this Baked Empanadas recipe from Food.com.
Provided by Charlotte J
Categories Pork
Time 45m
Yield 32 appetizers
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees.
- Cook sausage, onion, green pepper and garlic in 10-inch skillet over medium-high heat, stirring occasionally, until sausage is browned and onion is crisply tender (5 to 6 minutes).
- Drain well.
- Stir in tomato and oregano.
- Set aside.
- Roll 1 sheet puff pastry to 12-inch square.
- Cut into 16 (3-inch) squares.
- Place 1 rounded tablespoon filling in center of each square.
- Fold opposite corners of squares together to form triangles.
- Pinch edges of pastry together; crimp with fork to seal.
- Place triangles onto lightly greased baking sheets.
- Repeat with remaining pastry sheet and filling.
- Bake for 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 135.2, Fat 9.9, SaturatedFat 3, Cholesterol 9.4, Sodium 169.7, Carbohydrate 7.7, Fiber 0.4, Sugar 0.4, Protein 3.8
AUTHENTIC EMPANADA PASTRY DOUGH
Try this easy and authentic empanada pastry dough! Quick to make since all ingredients are mixed in a food processor, then kneaded just very quickly and it's done. You can make it in advance, just cut it into discs, and freeze for later use.
Provided by Fioa
Categories World Cuisine Recipes Latin American South American Argentinian
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined.
- Dissolve salt in warm water. Add gradually to the food processor and pulse until a soft dough ball forms. Turn ball into a bowl and wrap tightly with plastic wrap. Refrigerate at least 30 minutes.
- Dust a work surface with flour and knead dough for 1 minute. Roll out thinly and cut into discs. Freeze discs for later use or use right away for your favorite sweet or savory empanadas.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 15.9 g, Cholesterol 25.7 mg, Fat 4.5 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 200.8 mg, Sugar 0.1 g
More about "basic empanadas food"
OUR BEST EMPANADA RECIPES | ALLRECIPES
From allrecipes.com
Author Hayley Sugg
EASY BEEF EMPANADAS RECIPE (BAKED) - THE ANTHONY KITCHEN
From theanthonykitchen.com
RECIPE: BASIC EMPANADA DOUGH - HOUSTON CHRONICLE
From houstonchronicle.com
EMPANADA RECIPE - CREATED BY DIANE
From createdby-diane.com
EMPANADA DOUGH THE EASY WAY - THE TORTILLA CHANNEL
From thetortillachannel.com
BASIC EMPANADAS RECIPE | RECIPE | FOOD, RECIPES, EMPANADAS
From pinterest.com
THE BEST EMPANADA RECIPE | EASY EMPANADAS RECIPE, MEXICAN ...
From pinterest.ca
RECIPE: BASIC EMPANADA DOUGH - SAN ANTONIO EXPRESS-NEWS
From expressnews.com
QUICK + EASY EMPANADA RECIPES - PILLSBURY.COM
From pillsbury.com
EASY EMPANADA DOUGH RECIPE | HOW TO MAKE AND FOLD EMPANADA ...
From thenovicechefblog.com
BASIC EMPANADAS RECIPE - FOOD NEWS
From foodnewsnews.com
WHAT TO SERVE WITH EMPANADAS (15 EASY IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
SIMPLE EMPANADA DOUGH FOR BAKING - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
WHAT TO USE FOR EMPANADA DOUGH RECIPES ALL YOU NEED IS …
From yaro.from-de.com
BASIC EMPANADA DOUGH RECIPE VIDEO BY LATINKITCHEN1 | IFOOD.TV
From ifood.tv
HOW TO MAKE THE PERFECT CHEESE EMPANADAS – RECIPE | FOOD ...
From theguardian.com
HOMEMADE EMPANADAS RECIPE - THE RECIPE CRITIC
From therecipecritic.com
EMPANADA PRESS RECIPE ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN EMPANADAS - FOOD WITH FEELING
From foodwithfeeling.com
9 EMPANADAS RECIPE IDEAS | TASTE OF HOME
From tasteofhome.com
HOW TO MAKE HOMEMADE EMPANADAS: EASY RECIPE - 2022 ...
From masterclass.com
EMPANADA BASICS - BELMONDO FOODS
From belmondofoods.com
9 RECIPES USING STORE-BOUGHT PIE CRUST ... - REAL SIMPLE
From realsimple.com
EASY EMPANADA DOUGH RECIPE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
MEXICAN MASA EMPANADAS RECIPE - MASA EMPANADAS | HANK SHAW
From honest-food.net
VEGETARIAN EMPANADAS • FOOD FOLKS AND FUN
From foodfolksandfun.net
EASY EMPANADAS - LOVE OF FOOD MAGAZINE
From loveoffood.net
HOW TO MAKE EMPANADA DOUGH FOR BAKING - LAYLITA.COM
From laylita.com
HOW TO MAKE TASTY EMPANADAS - LOVEFOODIES
From lovefoodies.com
EASY EMPANADAS – NUTRITION AND FOOD SAFETY
From uwyoextension.org
WHAT TO SERVE WITH EMPANADAS?
From ostrali.com
EMPANADA DOUGH 101: EVERYTHING YOU NEED TO KNOW
From blog.amigofoods.com
EASY EMPANADAS : 7 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
EASY MEXICAN EMPANADAS MADE FROM SCRATCH | CBC NEWS
From cbc.ca
EMPANADA PRESS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY CHICKEN EMPANADAS - FOOD LOVIN FAMILY
From foodlovinfamily.com
RECIPE: EASY EMPANADA DOUGH - FOOD NEWS
From foodnewsnews.com
EASY BEEF EMPANADAS - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
HOW TO MAKE AN EASY SPANISH EMPANADA RECIPE - TRADITIONAL ...
From traditionalspanishfood.com
BASIC EMPANADA DOUGH - HORNO MX
From hornomx.com
EASY EMPANADA DOUGH - ALLMEXRECIPES
From allmexrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love