BEEF EMPANADA RECIPE
These crispy, cheesy, 30-minute easy beef empanadas are so simple to make with refrigerated pie crust and a savory beef and cheese filling. Whip up these yummy empanadas and serve with creamy, authentic Mexican guacamole for a delicious meal!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees and line a baking sheet with a nonstick baking mat or parchment paper.
- Unroll pie crusts on a clean, flat surface. Use a 3-inch round pastry cutter to cut circles from the dough. (If desired, combine scraps, roll out, and cut again.)
- In a skillet over medium-high heat, brown the ground beef.
- Stir in onions, cumin, chili powder, salt, green chiles, and pimento peppers. Saute 2-3 minutes.
- Stir in tomato paste, followed by the cheese. Remove from heat.
- Spoon about 2 tablespoons of the beef mixture into the center of each pie crust circle.
- Fold dough over and use a fork to seal the dough all along the curved edge.
- Arrange in a single layer, not touching, on prepared baking sheet. Brush empanadas with egg wash.
- Bake for 10 minutes or until golden brown.
- Allow to cool slightly before serving with HERDEZ™ Traditional Guacamole. Enjoy!
Nutrition Facts : Calories 629 kcal, Carbohydrate 47 g, Protein 21 g, Fat 40 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 96 mg, Sodium 964 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
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
EMPANADA PIE
Serve this empanada pie with a salad, hard-boiled eggs, salsa or sour cream, and shredded Mexican cheese (optional).
Provided by KIMBERJS
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Place onion in a food processor and process to a medium chop. Use a garlic press to add garlic to the chopped onion.
- Preheat a saute pan over medium-high heat. Add oil, onion, and garlic to the hot pan. Reduce heat to medium and saute until golden, about 5 minutes.
- Place mushrooms in the food processor and process to a medium dice. Stir into the onion mixture and cook for 3 to 4 minutes. Meanwhile, process olives to a fine mince and set aside.
- Add oregano, paprika, cumin, red pepper flakes, and pepper to the pan; cook and stir until fragrant, 1 to 2 minutes. Crumble in ground beef and cook, breaking up with a spoon or spatula, until thoroughly browned, 5 to 8 minutes. Stir in olives. Remove from heat and cool for 20 to 30 minutes, stirring occasionally.
- Preheat the oven to 425 degrees F (220 degrees C). Spray a 9-inch pie plate with cooking spray. Line the plate with 1 pie crust.
- Carefully spoon the cooled beef mixture into the crust. Press the second crust on top. Slice air vents in the top crust.
- Beat egg and water together in a small bowl. Brush egg wash thoroughly over the complete surface of the pie.
- Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let cool for 5 to 10 minutes before cutting and serving.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 26.6 g, Cholesterol 55.9 mg, Fat 29.9 g, Fiber 3 g, Protein 16.6 g, SaturatedFat 7.6 g, Sodium 427.8 mg, Sugar 1.3 g
GREEN CHILE BEEF EMPANADAS
Provided by Robin Miller : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F.
- Unroll pie crusts onto a flat surface. Top each quadrant of crust with 1/2 cup of beef, 1/4 cup of cheese and about a tablespoon of chiles, making even layers and spreading ingredients to within 1/2-inch of the edges. Top with second pie crust. Using a pastry cutter or sharp knife, make an X across the circle, making 4 equal sections. Pinch around the edges with a fork to seal.
- Transfer empanadas to a baking sheet and make small slits in the top of each one to allow steam to escape during cooking. Bake 8 to 10 minutes, until crust is golden brown.
BEEF EMPANADA POT PIE
I found this yummy recipe on a weight watcher recipe website, and it is greatness! (I leave out the olives...just not my thing.) One serving (1/6 of potpie) is 9 points.
Provided by blossomteacher
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350º.
- To prepare filling, heat a large Dutch oven coated with cooking spray over medium heat.
- Add potato and onion; cover and cook 7 minutes, stirring occasionally.
- Add beef and next 6 ingredients (beef through garlic); cook, uncovered, 7 minutes or until browned, stirring to crumble.
- Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook for 1 minute.
- Gradually add beer, consomme, and tomatoes; bring mixture to a boil.
- Remove from heat, and stir in olives and vinegar.
- Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
- Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle.
- Place dough on top of beef mixture, pressing to edge of dish.
- Cut 5 slits in top of crust to allow steam to escape.
- Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use.
- Bake at 350º for 25 minutes or until golden brown and bubbly around the edges.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 351.6, Fat 15, SaturatedFat 5.8, Cholesterol 63.3, Sodium 558.3, Carbohydrate 28.9, Fiber 2.7, Sugar 2.1, Protein 23.3
BEEF EMPANADA POT PIE
Steps:
- 1. Preheat oven to 350ºF. To prepare filling, heat a large Dutch oven coated with cooking spray over medium heat. Add potato and onion; cover and cook 7 minutes, stirring occasionally. Add beef and next 6 ingredients (beef through garlic); cook, uncovered, 7 minutes or until browned, stirring to crumble. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook for 1 minute. Gradually add beer, consomme, and tomatoes; bring mixture to a boil. Remove from heat, and stir in olives and vinegar.
- 2. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle. Place dough on top of beef mixture, pressing to edge of dish. Cut 5 slits in top of crust to allow steam to escape. Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use.
- 3. Bake for 25 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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