Beef And Pork Empanadas Food

SPICY BEEF AND PORK EMPANADAS RECIPE BY TASTY

Steps:

• Blend all the cashew cream ingredients in a blender until smooth. Set aside.
• Fry onion and garlic for a few minutes, then add the ground pork and the ground beef, seasoned with salt and pepper. Continue stirring and browning the meat until cooked through, about 3-5 minutes.
• Add all the fruit, raisins, almonds, and pine nuts, stir to combine, then remove from heat and chill.
• Poach the poblano pepper, remove the skin. Open and remove the seeds and veins, then cut into strips. Set aside.
• Preheat oven to 500˚F (250˚C) (or as high as your oven will go).
• For the empanada dough, mix flour, butter, salt and milk, kneading into a dough. Add egg, then knead until firm.
• Pinch off a bit of dough and flatten into a circle, adding two strips of chile poblano and the meat filling.
• Put a bit of water on your finger and wet the edge of half the empanada. Close the empanada and use a fork to seal the edges.
• Brush with an egg wash before putting on a baking sheet.
• Bake 20-25 minutes or until golden brown.
• Top the empanadas with cashew cream and garnish with pomegranate and cilantro.
• Enjoy!

BEEF AND PORK EMPANADAS

Steps:

• Heat the oil and butter in a skillet over medium heat. When the butter has melted, add the celery and onion. Sauté until translucent. Transfer to a large bowl.
• Brown the ground beef in the skillet, stirring often to break up the beef. Drain off the grease. Add cooked beef to the bowl.
• Brown the sausage in the skillet, stirring often to break up the sausage. Do not drain. Add cooked sausage to the bowl.
• Mix together the salt, black pepper, cayenne pepper, and red pepper flakes in a small bowl. Sprinkle over the contents in the large bowl.
• Add the drops of Tabasco sauce and stir to combine ingredients.
• Refrigerate mixture for several hours or overnight. The butter and sausage grease should cool and harden to help hold the mixture together.
• Whisk together the flour and salt in a large bowl.
• Add the shortening and cut it in using a pastry blender, fork, or with your fingers until the shortening bits are about the size of peas.
• Add the water and stir to bring the dough together.
• Shape the dough into a round disk and cover with plastic wrap. Chill the dough for at least one hour.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll out the pastry dough to the thickness of a pie crust, a little less than 1/4-inch.
• Cut the dough into 4-inch circles. You can pull together and re-roll the dough pieces (note those may have a slightly different texture).
• Brush water on the edge of a pastry circle.
• Place about 1 tablespoon of filling in the middle of the pastry circle.
• Fold over the pastry and press down to seal the edge. Use a fork to crimp the edge.
• Repeat using remaining pastry circles.
• Place empanadas on a baking sheet. Use a fork to punch holes in the top of the pastry to allow for release of steam while baking.
• Bake for 25 to 30 minutes, until the edges are very lightly browned.
• Transfer empanadas to a serving platter or cool on a wire rack. Serve warm or at room temperature.

PORK EMPANADAS

Steps:

• To make the filling: Place pork in a large pot and cover with water. Add onion, garlic, salt, oregano, cumin and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours. While pork is cooking, prepare dough.
• To make the dough: Sift together the flour, masa harina, baking powder and salt. Add the shortening to the dry ingredients and mix well. In a separate bowl, beat together the egg and 1/2 cup milk. Make a well in the center of the dry ingredients. Add the egg mixture and stir with a fork until the dough comes together in a ball. Divide the dough into 16 even pieces and roll each piece into a ball. Place in a container, cover, and refrigerate.
• Preheat oven to 375 degrees F (190 degrees C).
• After the pork has simmered for 1 1/2 hours, remove from liquid. Place pork in a baking dish and bake for 1 hour or until meat shreds easily with fork. Remove from oven (keep oven turned on) and shred into small pieces. Add salsa to shredded pork.
• Lightly grease a baking sheet.
• On lightly floured surface, flatten a piece of dough with the palm of your hand. With a rolling pin, roll out the dough to make a 5-inch circle about 1/8-inch thick. Place 2 to 3 tablespoons of filling in the center of the dough circle. Brush edges of dough with milk. Fold dough over filling. Pinch edges together. Crimp with fork to seal.
• Place on prepared baking sheet and repeat with remaining empanada dough. Leftover filling can be frozen or used in tacos, tamales, or burritos.
• Bake in preheated oven until golden, about 20 minutes. Remove to rack and cool for about 5 minutes. Serve warm.

BEEF/PORK EMPANADAS (ADOPTED 2006)

Steps:

• FOR DOUGH:.
• Put flour and salt in Cuisinart, pulse to combine.
• Add cold lard and butter, pulse to form crumbs.
• Add water and pulse until it just comes together.
• Chill at least 30 minutes.
• Roll out and cut out circles.
• FILLING:.
• Saute meat, drain fat.
• Saute onions for 2 minutes, add garlic, almonds and raisins and saute for 2 minutes more.
• Place tomato, chiles, lime juice, salt and pepper in blender.
• Puree until smooth.
• Add puree, cumin, cloves, cinnamon meat and onion to skillet.
• Cook 5 minutes or until excess liquid evaporates.
• Cool. Fill pastry circles, fold and crimp with fork.
• Refrigerate or freeze.
• Bake frozen for 20 minutes at 400ºF.

PORK EMPANADAS

Steps:

• In a large bowl or food processor combine flour, masa harina, baking and baking powder. Cut in lard and a slowly add in the water.
• Knead dough on lightly floured surface until smooth. Shape into 12 balls and refrigerate for 20 minutes.
• Preheat oven to 450°F Roll out each ball of dough into a 6 inch circle. Drop about 2 tablespoons of pork in the center of each circle.
• Fold the circles and seal the dough using a fork or pastry tool. Brush with milk. Bake for about 20 minutes or untill golden brown.