Beefy Basketball Empanadas Food

BEEF EMPANADAS

Steps:

• Preheat the oven to 375 degrees F.
• Heat the olive oil in a large skillet over high heat. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook, stirring constantly and breaking up chunks of meat with a potato masher or wooden spoon, until the ingredients are well blended, 5 to 7 minutes. Add additional cumin, if desired, and cook until the meat is browned and cooked through, 3 to 4 minutes longer. Set aside to cool.
• On a floured surface, roll out each pie crust to a circle about 13 inches in diameter. Stamp out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of a round. Fold the other half of the round over the filling. Crimp the edges with a fork to seal the empanada all around. Repeat with the remaining rounds and filling.
• Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick baking sheet and bake until golden brown, about 15 minutes. Transfer the empanadas to a platter and serve.
• Cook's Note: You can substitute your favorite pie crust recipe for store-bought. Make enough for two crusts.

BEEFY BASKETBALL EMPANADAS

Steps:

• Set a large skillet over medium high-heat with the oil. Once hot, add the beef and break it up with a wooden spoon, cooking until no longer pink, about 5 to 8 minutes. Stir in the onion, garlic, potatoes and season with salt, pepper, cumin, and red pepper flakes. Cook until the onions have softened, about 2 minutes longer. Stir in the cilantro, tomato paste and Worchestershire sauce. Cook over low heat until the potatoes have softened, about 5 minutes. Remove from the heat and set aside to cool to room temperature.
• Roll out the pie dough and cut out into 4-inch circles. Fill half of them with the cooled mixture, about 1 to 2 teaspoons, and then top with another pie circle. Crimp together with a form to seal and place on a baking sheet lined with parchment paper.
• Preheat oven to 375 degrees F.
• In a small bowl, whisk together the egg and orange food coloring. Brush the empanadas with the egg wash.
• Reroll the scraps of dough and cut out into strips and place on top to form the lines of the basketball. Bake until golden, about 18 to 20 minutes. Remove from the oven and let cool slightly. Using the edible black pen, color the lines of the basketball before serving. Serve with chimichurri for dipping.

BEEF EMPANADAS

Steps:

• For the filling: Add the oil to a skillet over medium-high heat. Add the onions, sofrito, and peppers, stirring occasionally until soft. Add the tomato paste, adobo, and cilantro, stirring occasionally until combined. Add the ground beef, season, and stir until the mixture reaches 160 degrees F. Remove from the heat, strain, and allow the mixture to cool.
• For the empanada dough: Sift the flour, sugar, and salt onto parchment paper. Place the sifted dry ingredients into a food processor. Add the remainder of the ingredients to the food processor and process until the dough looks like a ball. Remove the ball from the food processor and cover it with plastic wrap. Refrigerate for 1 hour.
• Transfer the pastry onto a lightly floured board and roll out until it is 1/16-inch thick. Cut into segments with a 4-inch dough cutter. Each cut will create a dough round. Put 1 tablespoon of the filling onto the upper half of each round, and then fold the bottom pastry up into a half-moon shape. Crimp the edges closed with your finger to fold the upper and bottom halves together. Repeat this step until all the edges are closed.
• For the guava sauce: Blend all the ingredients in a food processor until the mixture is silky and smooth. Pour the sauce in a separate dish or bowl for dipping.
• Put about 2 inches of oil into a heavy, deep skillet over medium heat and heat to 350 degrees F. Add the empanadas, a few at a time, and cook until golden brown on both sides, about 5 minutes per side.

BEEF & CHORIZO EMPANADAS

Steps:

• Tip the flour into a bowl with 1 tsp salt and add the butter. Rub the butter and flour with your fingertips until crumbly. Add the eggs and 100ml cold water, bring together to a dough then turn out onto a floured surface and begin to knead until soft and smooth. Cover with cling film and put in the fridge to rest for 20 mins.
• Remove the chorizo from its casing and add to a mixing bowl with the mince, onion, coriander, parsley, paprika, cumin and chilli flakes. Mix everything together, then cook in a frying pan over a medium heat for 2 mins. Add the tomato purée and cook for a further 7-10 mins until everything is cooked through. Remove from the heat and allow to cool.
• Heat the oven to 180C/160C fan/gas 4. Divide the dough into four portions and roll out each one into a thin sheet. Use a 10cm biscuit cutter to cut out discs. Place 1 tsp of filling in the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a fork to crimp the edges.
• Arrange on a lined baking tray, brush with beaten egg and bake for 20 mins. When the empanadas are ready, remove from the oven and cool for 5 mins before serving.

HOMEMADE BEEF EMPANADAS

Steps:

• First, make the empanada dough so it has time to chill. Mix together the flour and salt in a large bowl. Cut in the butter with your fingertips and work together until mixture resembles cornmeal - no big lumps of butter anywhere. Add the egg and the ice water and mix until dough forms. Form dough into large flat ball, wrap in plastic wrap and set in the fridge to chill for 1 hour.
• While your dough is chilling, make your filling. Heat a pan over medium heat and add your oil. When hot, add the onion and garlic and saute for about 5 minutes, until onion has softened. Add ground beef and cook for another 5 minutes or so, until beef is done. You may drain any extra fat here or leave it in before going on to the next step {I chose to drain the extra fat}.
• Add the cumin, paprika, oregano and salt to the beef mixture, as well as the tomato sauce or puree. Mix well so all is combined then take off the stove and add the chopped hard boiled egg. Stir well and set aside for use in your empanadas.
• After dough has chilled, remove from the fridge. Preheat oven to 400 degrees. Roll out empanada dough onto a lightly floured surface until very thin - like pie dough. Cut circles out of the dough using the back of a bowl or a large biscuit cutter. My circles ended up being about 6″.
• Place the circles on a parchment paper-lined baking sheet and scoop a small amount of beef filling into the center of each circle. Pinch dough closed with your fingers. Be sure to seal the dough well or else it will leak out while it bakes!
• Mix one egg with a small splash of water. Brush this over sealed empanadas and place in the oven. Bake for 20-25 minutes for small empanadas or 30-35 minutes for large ones. Mine took about 32 minutes.

PANAMANIAN BEEF EMPANADAS

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!

BEEF EMPAñADAS

Steps:

• Cut each egg crosswise into 10 thin slices.
• Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
• Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.
• Preheat oven to 200°F with rack in middle.
• Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
• Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.
• Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.