POBLANO CREAM CHEESE EMPANADAS
Provided by Marcela Valladolid
Categories appetizer
Time 50m
Yield 8 empanadas
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray.
- In a medium bowl, combine the cream cheese and poblanos until well incorporated. Season the filling with salt and pepper.
- Unfold 1 sheet puff pastry on a lightly floured surface. Using a floured rolling pin, roll out to 1/4-inch thickness. Using a 5-inch diameter cutter, cut out 4 circles. Repeat with the remaining puff pastry sheet. Spoon 1 tablespoon cream cheese mixture in the center of each round. Brush the edge of each circle with egg wash and fold each empanada into a half moon. Crimp the edges with a fork.
- Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 30 minutes. Serve warm.
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
EMPANADAS DE QUESO CON RAJAS (POBLANO CHILE AND CHEESE EMPANADAS)
Queso con rajas and empanadas have always been one of my favorites. So I combined the two and came up with these tasty empanadas.
Provided by Yoly
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place poblano directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
- Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 tablespoon poblano peppers. Fold dough over on top of filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.
- Bake in the preheated oven until golden brown, 24 to 26 minutes.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 20.9 g, Cholesterol 23.1 mg, Fat 5.5 g, Fiber 1.2 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 333.3 mg, Sugar 0.7 g
COLOMBIAN BEEF AND POTATO EMPANADAS
Colombian empanadas are typically quite small - a couple of bites each - and have a crisp corn crust. There are a wide range of fillings you'll find across Colombia, but this meat-and-potato mixture is the most common. Small yellow potatoes called papas criollas are the potato of choice here, but they are nearly impossible to find in the United States, so I use Yukon Gold instead. My wife's family typically keeps the seasonings simple - salt, pepper and a dash of paprika - though many recipes include cumin or Triguisar, a powdered seasoning mix that contains ground cumin, paprika, achiote, turmeric and garlic. I season my filling with a little chicken bouillon, but you could use plain salt instead. The filling uses half an onion and half a tomato, so save the other half for the fresh, cilantro-based ají, to serve with the empanadas.
Provided by J. Kenji López-Alt
Categories dinner, snack, finger foods, meat, vegetables, appetizer
Time 1h
Yield About 24 small empanadas (serves 6 to 8 as an appetizer)
Number Of Ingredients 13
Steps:
- Prepare the filling: Place potato cubes in a medium saucepan, cover with water and season with 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook until cubes are completely tender, about 10 minutes. Drain and transfer to a medium bowl. Set aside.
- Meanwhile, using a flat palm, press the cut side of the tomato against the large holes of a box grater and grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin, then transfer the tomato and any juices to a small bowl. Set aside.
- In a 10- to 12-inch skillet over medium-high, heat vegetable oil until shimmering. Add beef or pork, and cook, breaking it up with a wooden spoon until the pieces are quite small and completely cooked through, about 5 minutes.
- Add onion, scallion, paprika, bouillon (if using), and a few grinds of black pepper, and cook, stirring, until the onion is softened but not browned, about 1 minute. Immediately add the grated tomato and its juices, and cook, stirring, until the mixture is quite dry, about 5 minutes.
- Transfer meat mixture to the bowl with potatoes and stir together with a fork, letting the potato get roughly mashed up. (The filling should form cohesive balls when gently packed.) Taste and adjust seasoning with more salt, bouillon and pepper to taste. Allow to cool completely. Spreading it out on a large plate or tray and placing it in the fridge will speed up this process.
- Assemble the empanadas: Divide masa into 24 golf-ball-size balls. Working one ball at a time, place inside a plastic zip-top bag and press down with the bottom of a skillet to form a circle about 3 inches in diameter. Carefully remove from the bag and transfer to a clean cutting board or tray. Repeat with remaining dough balls, laying them out side by side. Cover the disks with a clean, lightly damp kitchen towel.
- Working one empanada at a time, place about 2 teaspoons of meat mixture in the center of the disk. Lift the front and back edges and seal them at the top by gently pushing them together. Seal the empanada, working from the center outward until both ends are completely sealed. Gently curve the empanada to form a slight crescent with the sealed edge at the top. Repeat with remaining empanadas.
- In a large Dutch oven or wok over high, heat 2 quarts oil until it registers 375 degrees on an instant-read or frying thermometer. Using a metal spider or slotted spoon, lower empanadas into the hot oil one at a time. You should be able to cook about six empanadas per batch. Cook empanadas, adjusting heat to maintain an oil temperature of 325 to 375 degrees, until empanadas are crisp and golden, about 3 minutes. Using a slotted spoon or metal spider, transfer empanadas to a paper-towel-lined plate or bowl and immediately season with salt.
- Serve empanadas hot, with a bowl of ají and a spoon to drizzle the sauce over the empanadas and into them as you eat.
SPICY BEEF AND PORK EMPANADAS RECIPE BY TASTY
Here's what you need: cashews, goat cheese, cream, milk, sugar, salt, onion, garlic, ground pork, ground beef, salt, pepper, tomatoes, pear, apple, peach, plantain, raisin, almond, pine nuts, poblano chiles, flour, salt, butter, milk, egg, egg wash, fresh cilantro, pomegrante
Provided by Cyrus Kowsari
Categories Dinner
Yield 6 servings
Number Of Ingredients 29
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!
Nutrition Facts : Calories 961 calories, Carbohydrate 67 grams, Fat 63 grams, Fiber 6 grams, Protein 38 grams, Sugar 32 grams
ROAST BEEF EMPANADAS
Make and share this Roast Beef Empanadas recipe from Food.com.
Provided by Brookelynne26
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F Coat a large baking sheet with cooking spray.
- In a large bowl, combine the roast beef, cheeses, salsa, peppers, and cumin. Mix well.
- Roll each pie crust into a 12 inch circle. Divide beef into four equal portions on top of one crust, placing a mound onto each of four quadrants. Top with second crust and use a pizza slicer to cut into four equal wedges. Pinch the edges together to seal and place on the prepared baking sheet. Use a fork to crimp the edges of the pastry. Make a couple small slits in the top of each pastry.
- Bake for 15 minutes, until the crust is golden brown. Serve empanadas with sour cream and shredded lettuce if desired.
Nutrition Facts : Calories 456, Fat 29.9, SaturatedFat 12.4, Cholesterol 27.4, Sodium 1200, Carbohydrate 36.5, Fiber 1.9, Sugar 4.8, Protein 11
PANAMANIAN BEEF EMPANADAS
I finally found a site with empanadas that sound and taste closest to what I grew up with. No raisins or potatoes here!! Finally!! Posting so i can find again!!
Provided by Jessica K
Categories Lunch/Snacks
Time 40m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Filling:.
- Place oil in skillet and brown the beef, then drain the grease.
- Add rest of ingredients, cover and simmer for about 30 minutes. Remove the bay leaf.
- If needed, add a little bit of flour to thicken the consistency of the filling. Salt and pepper to taste.
- For Crust:.
- Roll out on a lightly floured board-1/8th inch thick. Cut with cookie cutter or glass for appetizer sized empanadas. Use a small plate for luncheon size empanadas.
- On each round, put about 1/2 teaspoon filling. Fold over and flute edges with fork. Brush tops with beaten egg. Bake at 400 degrees until the crust is golden brown.
- You can also deep fry these in a deep fryer or in a deep skillet with enough oil to cover them. that's the way they eat them there, but baking is lower fat! But fried is sooo good! If frying don't brush the tops with egg!
- Enjoy!
Nutrition Facts : Calories 271.2, Fat 19.2, SaturatedFat 3.8, Cholesterol 19.3, Sodium 225.3, Carbohydrate 17.4, Fiber 0.7, Sugar 0.7, Protein 6.9
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