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
EASY BEEF EMPANADAS
I love these empanadas! I make this version when I just don't have time a lot of time. The tomatoes in the filling keep it moist.
Provided by Crystal Pistol
Categories Savory Pies
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350, or recommended temperature stated on your cresent roll package. Coat bottom of a baking pan with cooking spray.
- In a medium skillet, heat oil and add the diced bell pepper. Cook until tender, then add the diced onion. Cook another 4-5 minutes. Remove from pan when done and set aside.
- Season ground beef with salt, pepper, and cumin. Using the same skillet, brown the beef. When it's almost done, toss in the tomatos & bell pepper/onion mixture. Mix together and cook for another 3-4 minutes or until beef is done.
- On a floured cutting board, roll out cresent roll dough. Take special care to make sure they do not seperate. Dip your fingers in a little flour and pinch all of the serrations closed. Roll out dough to desired thickness. lightly flour the top of the dough and cut out rounds from it using a biscuit cutter or open can dipped in flour.
- Add beef mixture into the center of each round and top with a slice of egg. Fold the crust so the top and bottom edges meet. Crimp edges together using a fork dipped in flour. Coat the tops of the empanadas with an egg wash and place on baking sheet. Cook for 15 minutes or until golden.
- For a peruvian touch, drizzle with lime juice and sprinkle with powdered sugar.
Nutrition Facts : Calories 556.1, Fat 26.7, SaturatedFat 9.3, Cholesterol 324.1, Sodium 533.4, Carbohydrate 42, Fiber 3.7, Sugar 5.9, Protein 34.8
BEEF EMPANADAS
Provided by Stuart O'Keeffe
Categories appetizer
Time 45m
Yield 22 to 24 empanadas
Number Of Ingredients 11
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.
GROUND BEEF EMPANADAS (PICADILLO)
Provided by Marcela Valladolid
Categories main-dish
Time 1h30m
Yield 8 empanadas
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a heavy saute pan over medium-high heat. Add the ground beef chuck and cook until browned, about 7 minutes. Season with the salt and pepper. Add the olives, raisins, carrots and onions and saute for just a couple minutes until softened. Add the tomato puree and simmer for 10 minutes. Turn the heat off and cool to room temperature before filling the empanadas.
- Grease a large baking sheet with some nonstick cooking spray. Unfold one sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the pastry out to a 1/4- to 1/8-inch thickness. With a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2-inches. Add 2 tablespoons of the cooled beef mixture to the center of the square. Brush the edge of each square with some egg wash and fold to shape into triangles. 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 25 minutes.
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.
QUICK AND EASY EMPANADAS
This is such a simple recipe w/ just a few ingredients I almost always have on hand. It's a quick dinner w/ a green salad. You can double this easily for make ahead lunches.
Provided by startnover
Categories Savory Pies
Time 45m
Yield 12-16 empanadas
Number Of Ingredients 8
Steps:
- Brown the ground beef in a frying pan adding the salt and pepper just before done.
- Let the beef cool.
- In a large bowl mix the corn, onions, cheese, and salsa, then add the cooled beef mixing carefully so not to break up all the cheese.
- Roll the biscuits out flat to about 2-1/2 times their size.
- Place approx 1/3 cup filling on one side of the center of the circle lengthwise.
- Fold the dough over the filling like a turn over and crimp the edges like a pie crust. Be careful not to tear the dough, and to seal the edges completely or your filling will come out! depending on how much filling is used will determine how many biscuits you will use.
- Place on slightly greased cookie sheet and bake at 375 till lightly browned.
Nutrition Facts : Calories 445.9, Fat 23.2, SaturatedFat 9.2, Cholesterol 45.5, Sodium 1221.9, Carbohydrate 42.3, Fiber 1.4, Sugar 2.2, Protein 18.5
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