BEEF AND MUSHROOM EMPANADAS
Take mealtime to a new level with these Beef and Mushroom Empanadas. Fresh mushrooms, onions, beef, cream cheese and more are stuffed into flakey pie crust empanadas. These savory beef and mushroom empanadas will be a hit with every member of the family.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat dressing in large skillet over medium-high heat. Add mushrooms and onions; cook, stirring constantly, 7 to 8 min. or until mushrooms are tender. Spoon into medium bowl; set aside.
- Brown beef in same skillet, stirring occasionally; drain. Return beef to skillet. Add mushroom mixture, taco seasoning mix and water; stir. Cook 5 min., stirring frequently. Remove from heat. Add cream cheese; stir until melted. Cool completely.
- Heat oven to 375°F. Unroll one pie crust on lightly floured surface; cut into eight 4-inch rounds with biscuit cutter, rerolling scraps as necessary. Repeat with remaining pie crust.
- Spoon about 2 Tbsp. beef mixture onto center of each pastry round. Brush edges of pastry rounds with some of the egg; fold in half. Seal edges with fork.
- Place on parchment-covered baking sheet; brush with remaining egg.
- Bake 18 to 20 min. or until golden brown.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.9363 g, Sugar 0 g, Protein 5 g
BEEF AND MUSHROOM EMPANADAS
Beef and mushroom empanadas. Light and flaky pastry with a ground beef and mushroom filling make a delicious snack or part of a main dish that are brought to the next level with a chimichurri dipping sauce.
Provided by Janette
Categories Dinner Ideas
Time 55m
Number Of Ingredients 28
Steps:
- To make the pastry in a food processor: Add the flour and salt, pulse to mix. Add the butter and egg. Pulse. While the processor is running add the water 1 tablespoon at a time until it starts to come together and form a ball.
- To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
- Turn out onto a floured surface, form into a smooth ball, flatten and wrap with plastic wrap. Refrigerate for 30 minutes.
- For the chimichurri sauce:
- Mix all the ingredients except oil in a bowl, then whisk in the oil. set aside.
- For the filling:
- Add vegetable oil to a large sauté pan over medium heat until the oil ripples. Add the mushrooms and cook, stirring often until the start to brown. Add the beef, onion, carrot, salt and pepper and cook while breaking up the meat until browned. Stir in the garlic, cumin and oregano and cook for 2 minutes. Stir in the tomato puree and simmer for 5 minutes until thickened.
- Remove from the heat and stir in the olives. Transfer to a bowl and allow to cool to room temperature.
- Line a large baking sheet with parchment paper.
- Preheat oven to 350°F/177°C.
- Roll the dough to 1/8 inch thick. Cut out 6 inch circle. Place a small amount of meat into center of dough circle, brush egg wash around edges and fold in half. Press edge with a fork to seal.
- Line them all up on the baking sheet and brush all over with egg wash.
- Bake for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 566 calories, Carbohydrate 78 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 18 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 658 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
BEEF EMPANADAS
This authentic recipe was given to me by a visiting Argentinean professor while I was studying Spanish in college. They have become a staple food in my household as they are both simple to make, and delicious.
Provided by slatkasamrica
Categories World Cuisine Recipes Latin American South American Argentinian
Time 2h25m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
- Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
- Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.
- Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
- Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 534.6 calories, Carbohydrate 65.6 g, Cholesterol 49 mg, Fat 21.7 g, Fiber 4.5 g, Protein 22.6 g, SaturatedFat 7 g, Sodium 1472.2 mg, Sugar 2.1 g
BEEF AND CHEESE EMPANADA RECIPE BY TASTY
Here's what you need: olive oil, onion, ground beef, salt, pepper, shredded cheddar cheese, ketchup, yellow mustard, worcestershire sauce, pie dough, egg, sesame seed
Provided by Cyrus Kowsari
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet.
- Cook down onions until translucent.
- Add meat, 1 teaspoon salt, and ½ teaspoon pepper, and cook until meat is fully cooked. Transfer into a large bowl.
- Preheat oven to 400°F (200°C).
- Combine cheese, ketchup, mustard, Worcestershire sauce, and 1 teaspoon of salt. Mix thoroughly.
- Roll out the pie crust and cut into 4 pieces.
- Place a spoonful of the stuffing on one side of the dough, leaving ¼ inch (6 mm) from the edge and fold over, creating a triangle.
- With a fork, crimp down the 2 sides so the stuffing stays in.
- Transfer onto baking sheet. Brush on egg and sprinkle on sesame seeds.
- Bake for 20 minutes or until golden brown and pie crust is thoroughly cooked.
- Let it cool for a few minutes
- Enjoy!
Nutrition Facts : Calories 426 calories, Carbohydrate 29 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, Sugar 1 gram
EMPANADAS (BEEF TURNOVERS)
The perfect pastry for all meals! Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. Use GOYA® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
- On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
- Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.
SAVORY BEEF EMPANADAS
Try Savory Beef Empanadas with only 30 minutes of prep time! These Savory Beef Empanadas are made with a versatile dough that can be either fried or baked.
Provided by My Food and Family
Categories Recipes
Time 1h50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare Empanada Dough. Wrap tightly in plastic wrap; set aside while preparing empanada filling.
- Brown ground beef in medium skillet on medium heat; drain. Add onions, peppers, ham, dressing, tomato sauce and garlic; mix well. Simmer on medium-low heat 10 min., stirring occasionally. Remove from heat. Stir in cilantro.
- Shape dough into 12 balls, using about 2 Tbsp. dough for each. Flatten each ball into 6-inch round. Spoon about 1/4 cup meat mixture onto center of each round. Moisten edges with water. Fold dough rounds in half to enclose filling; press lightly on tops to remove air pockets. Seal edges with fork.
- Heat oil in large deep skillet to 375°F. Add empanadas, in small batches; cook 3 min. on each side or until golden brown on both sides. Remove from oil with slotted spoon; drain well. Cool slightly.
Nutrition Facts : Calories 560, Fat 37 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
BEEF AND MUSHROOM EMPANADAS
Beef and Mushroom Empanadas feature a savory blend of ground beef, portabella mushroom, carrot and chopped green olives is a flaky (store bought) pastry crust.
Provided by Culinary Ginger
Categories Appetizer
Time 1h50m
Number Of Ingredients 24
Steps:
- Heat oil in large sauté pan over medium heat. Add mushrooms and carrot. Cook, stirring often, until the mushrooms start to brown and carrot starts to soften.
- Add the beef, onion, salt and pepper and cook until meat is browned, breaking up the meat will it cooks.
- Stir in the garlic, cumin and oregano and cook for 2 minutes.
- Stir in the tomato paste and tomato sauce. Simmer for 5 minutes until thickened. You can add a few tablespoons of water if the mixture seems to thick and is sticking to the pan (the mixture should be fairly thick after simmering, however.)
- Remove from heat and stir in olives. Transfer to a shallow bowl and allow to cool to room temperature. Note - filling can be prepared a day ahead and refrigerated. If refrigerated, rewarm in microwave on low power until mixture reaches room temperature before proceeding.
- Mix all the ingredients except oil in a bowl, then whisk in the oil. Set aside.
- Set pie crust on counter for 15 minutes to warm up. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- Unroll pastry carefully onto light floured surface suitable for rolling. Roll out dough so it is large enough to accommodate 3 circles of 6"each. Cut 3 circles from each of the pastry sheets for a total of 6 circles.
- Divide meat between circles, placing onto 1 side leaving border around the edge. Brush egg wash around edge of the entire circle and fold in half. Press edge with a fork to seal.
- Place on prepared baking sheet and brush all over with egg wash (beaten egg.)
- Bake for 25-30 minutes or until golden brown. Let cool for at least 5 minutes, or longer, so pastry sets up and empanadas are easier to serve. Serve empanadas (which are best eaten with a fork) with chimichurri sauce on the side or drizzle on top before serving.
MUSHROOM EMPANADAS
Provided by Food Network
Time 2h50m
Yield 6 to 7 servings
Number Of Ingredients 15
Steps:
- Add the canola oil to a pan and heat on medium heat until hot. Add the onions and cook until translucent, about 10 minutes. Add the mushrooms, salt and pepper. Cook until mushrooms are tender, then add garlic. Cook, stirring well, for 1 minute, then remove from heat. Strain the mixture and let it cool.
- Add parsley and mozzarella.
- Use a tablespoon to drop a generous portion of filling in the center of a dough disc and fold so that it looks like a half-moon. Make sure the edges are completely sealed to prevent the filling from coming out while baking. (This is very important because the cheese will otherwise run out of the empanada.)
- Preheat the oven to 400 degrees F.
- Place empanadas on a lightly oiled sheet pan; brush with egg yolk if using, Bake until dough is nicely browned, about 15 minutes.
- Make sure to put them on a beautiful plate and enjoy with a glass of wine or a beer. Oh, and eat them with your hands, with friends and family-the way empanadas are meant to be enjoyed!
- Making the dough can be done by hand but it is easier in a mixer with a dough attachment. Mix the flour and salt in a mixer until well combined, about 1 minute.
- Add the butter and mix until blended, another 2 minutes.
- Add the egg and 1/4 to 1/2 cup water, adding gradually, and continue mixing until slightly rough to the touch.
- Make the dough into a ball and finish kneading by hand until soft and smooth. Wrap in plastic wrap and put in the fridge for at least 30 minutes or overnight.
- Unwrap the dough and roll out with a rolling pin until thin, but not too thin, so it doesn't break when folding.
- Create discs with a 5-inch cutter for large empanadas or a 3-inch cutter for small ones. If not using immediately, use wax or parchment paper to separate a stack and refrigerate or freeze to use later.
MUSHROOM EMPANADAS
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Melt 2 tablespoons of the butter in a medium skillet over medium heat. Saute the onions until they just begin to brown. Then stir in the garlic and cook until the aroma is released, about 1 minute longer. Add the mushrooms, salt, pepper and arbol chiles. Continue cooking until the mushrooms soften, 5 minutes. Stir in the epazote or parsley and briefly cook just to release its flavor, about a minute. Set aside to cool.
- Divide the corn tortilla dough into 16 equal balls and flatten to 1/4-inch thick, 3-inch circles Divide the cooled mushroom mixture into 16 portions.
- Lightly coat one side of each tortilla with the remaining softened butter. Place the mushroom mixture in the center and top with 1 tablespoon of the grated cheese mixture. Fold over to enclose and pinch the edges together tightly to seal. Refrigerate, covered with plastic wrap, a minimum of 30 minutes or up to 2 days.
- Pour the oil into a medium saucepan and place over medium high heat. When the oil is hot, fry the empanadas, a few at a time, until they color slightly and rise to the surface, about 7 minutes. Transfer to paper towels to drain.
- To serve, split each empanada open along the seam and garnish with 1 tablespoon each salsa, cabbage, crema, creme fraiche or sour cream. Serve hot.
- Note: Use a mixture of equal parts of the following cheeses: Mexican Manchego (substitute Monterey Jack or Muenster if unavailable), Anejo (substitute Romano or dried feta), and Panela (substitute ricotta or dry cottage cheese).
- Combine the masa harina, water and salt in a large mixing bowl, and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
SHERRIED MUSHROOM EMPANADAS
I made this for Country Lady's Tapas party (Also Elly's birthday/retirement/farewell celebration) A savory strudel which was quite easy to make ahead of time and re-heat. Recipe from Gourmet Magazine/Food Network
Provided by Lois M
Categories Vegetable
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400 degrees F.
- In a large heavy skillet cook onions in butter stirring occasionally, until softened.
- Stir in mushrooms, and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown.
- Add ham and Sherry and cook stirring occasionally, until liquid is evaporated.
- In a bowl, stir together mushroom mixture, parsley and bread crumbs.
- Season with salt and pepper, to taste and cool uncovered.
- On a lightly floured surface roll out each pastry sheet into a 14" x 10" rectangle. Halve rectangle lengthwise with a sharp knife or pizza cutter. Place two of the halves on a cookie sheet.
- Spoon half the mixture on each half sheet of pastry, spreading evenly, but leaving about 1 inch around all edges.
- Brush edges with egg wash.
- Place the other halves on top, pressing down edges and crimp all around with a fork and cut several slits in top.
- Brush with remaining egg wash.
- Place in the middle rack of oven and reduce heat to 375 degrees F, bake until golden, about 30 minutes.
- Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat uncovered, in a preheated 375 degree F oven about 6 minutes.
- Cut with serrated knife into 3/4" slices.
Nutrition Facts : Calories 159.8, Fat 10.6, SaturatedFat 3.8, Cholesterol 11.3, Sodium 163.4, Carbohydrate 11.8, Fiber 0.9, Sugar 1.6, Protein 4.2
FRIED MUSHROOM AND CHEESE EMPANADAS
Whatever their shape and size, empanadas are a very worthwhile addition to a cook's repertory. I found that the dough is easy to make in a food processor, so whipping up a dozen or more is not a challenge. Baking, instead of frying, is a healthier and convenient option. But the dough has to be rolled as thin as possible, especially for folded Chilean-style empanadas that result in several layers along the edges.
Provided by Florence Fabricant
Categories appetizer, side dish
Time 1h
Yield 24 cocktail empanadas
Number Of Ingredients 10
Steps:
- Heat oil in a 12-inch skillet. Add onion and sauté on medium until soft. Add mushrooms and sauté until ingredients start to brown. Add wine and cook, stirring, until it evaporates. Remove from heat. Season with salt and pepper.
- Roll dough as thin as possible. Cut 3-inch circles. Scraps can be re-rolled one time. Place some cheese on one half of each circle and top with mushroom mixture, leaving a 1/2 -inch border around filling. Brush egg on empty side of circle, fold dough over to make a half-circle and tightly crimp edges.
- Heat vegetable oil 2 inches deep in a deep-fryer, sauté pan or wok. When oil reaches 375 degrees, fry empanadas, six at a time, a few minutes on each side, until lightly browned. Drain on absorbent paper. Allow to cool briefly before serving.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 94 milligrams, Sugar 1 gram, TransFat 0 grams
CURRIED MUSHROOM EMPANADAS
A rich mushroom filling is spiced with mild curry and wrapped in flaky pastry. These two-bite treats cross Indian flavor with classic Mexican empanadas for an appetizer that will disappear like magic! -Pat Cronin, Cotuit, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- Cream butter and cream cheese until light and fluffy. Gradually beat in flour. Divide dough in half; flatten each into a disk. Wrap in plastic; refrigerate 1 hour or until easy to handle., Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add onions; saute until tender. Add mushrooms; saute until most of the liquid has evaporated, about 3 minutes. Reduce heat., Combine flour, curry, salt and pepper; stir into skillet. Gradually add cream. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Remove from heat., On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment paper-lined baking sheets. Place 1 tablespoon filling on one side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal; prick tops with a fork. Bake until golden brown, 12-15 minutes. Serve warm with chutney if desired.
Nutrition Facts :
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