Easy Beef Empanadas Food

BEEF EMPANADAS

Steps:

• To make the pastry, combine the flour, baking powder and 1 teaspoon of sea salt in a large bowl. Finely chop or coarsely grate the butter, then rub into the dry mix until it resembles fine breadcrumbs.
• Mix in just enough cold water to bring it together, then wrap in clingfilm and pop in the fridge for 1 hour.
• Meanwhile, finely chop and add the sirloin with 1 tablespoon of oil to a large non-stick frying pan over a medium-high heat. Fry for 1 to 2 minutes, then remove to a plate.
• Peel and finely chop the garlic and onion. Deseed and finely chop the pepper and chilli, then add to the frying pan over a medium-low heat. Stir in the paprika and cumin, and fry for 10 minutes, or until softened.
• Crush the olives with the flat side of your knife, pull out and discard the stones, then finely chop the flesh.
• Add the purée to the pan and crumble in the stock cube. Fry for a further minute, then add the olives and 100ml of boiling water. Bring to the boil, season lightly with sea salt and black pepper.
• Cook for 8 to 10 minutes over a medium heat, or until the liquid has almost completely evaporated. Return the beef and any resting juices to the pan, stir well, then leave to cool completely.
• Preheat the oven to 190°C/375°F/gas 5.
• Divide the pastry into 14 equal pieces, then roll each portion into 14cm circles and the thickness of a pound coin - use a biscuit cutter or saucer for an accurate round.
• Spoon 2 tablespoons of the filling onto the middle of each pastry round, brush the edges with a little beaten egg, then fold them over the filling to make a semi-circle. Press the edges together with a fork to seal, then place onto a large, lightly greased baking tray.
• Brush the empanadas with the beaten egg and bake in the hot oven for 25 to 30 minutes, or until golden and crisp. Leave to rest for a few minutes, then serve on a platter.

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.

EASY BEEF EMPANADAS

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.

BEEF EMPANADAS

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.

BEEF EMPANADA RECIPE

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!

EMPANADAS (BEEF TURNOVERS)

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

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.

EASY BEEF EMPANADAS

Steps:

• 1. Preheat oven to 425.
• 2. Warm pie crusts on counter for at least 5 minutes.
• 3. Following package directions, microwave Beef Roast 4 minutes.
• 4. Unroll first pie crust on a lightly greased cookie sheet, stretching slightly larger than original size.
• 5. Cut Monterey Jack cheese into about 16 small slices.
• 6. Imagining the bottom crust is separated into 4 equal sections, arrange about 4 pieces of cheese in each section.
• 7. Remove Beef Roast from microwave, and roughly shred the beef with a fork.
• 8. Mound 1/4 of the beef on top of each section of Monterey Jack Cheese on the bottom crust.
• 9. Spoon about 2-3 Tbsp of Stokes Chili on top of the beef roast.
• 10. Cut the Sharp Cheddar into about 16 slices and add about 4 pieces to the top of the beef/chili mounds.
• 11. Unroll second crust and stretch slightly, then gently lay directly on top of the mounds.
• 12. Gently pinch the edges of the top and bottom crust together. (I often use the left over au jus to moisten the crusts to seal)
• 13. Very gently, press along the grooves between each mound, to form 4 individual empanadas by sealing around each one down the center and across of the top and bottom crusts.
• 14. Lightly spray the top crust with cooking spray or coat with a light layer of olive oil. Sprinkle with your favorite mexican seasoning if you like. Score the top crust of each empanada with two small knife cuts to vent.
• 15. Bake at 425 for about 25-30 minutes, or until top crust looks lightly browned and filling is bubbly.
• 16. Cool on cookie sheet, then serve with sour cream, avacado slices, tomato, etc.

EASY BEEF EMPANADAS

Steps:

• 1. Get everything ready to go.
• 2. Heat oil, add beef and cook until brown and no longer pink ... drain excess fat, remove cooked beef and set aside.
• 3. In same pan add onions, peppers and garlic and cook until soft and onions are translucent (do not brown and do not burn garlic).
• 4. Add meat back to pan, stir to combine.
• 5. Add tomatoes, olives, sofrito and raisins and cook until softened about 5 mins.
• 6. Add tomato sauce, cumin, oregano, chicken stock, sazon and cilantro. Bring to boil and cook on low-medium heat until thickens (about 15-20mins).
• 7. Let mixture cool, then spoon into defrosted room temperature disco.
• 8. Place filling in the middle of disco, brush edges with egg and water mixture, fold in ½ and seal edges with fork.
• 9. Fry empanada in 350 degree oil until golden, about 4-6 mins, turning ½ way through. (You can also bake if desired until crispy and golden brown, but fried taste much better!).
• 10. Tips: 1. Place uncooked empanadas in wax paper and tin foil, in freezer bag for later use 2. As you prepare each empanada (if not immediately cooking) after sealing, place on wax paper and separate with wax paper or disco plastic to prevent sticking, cover immediately to prevent from drying out. 3. Goya Discos and Goya Sofrito are sold in frozen section. Let both defrost. Sofrito is hard to spoon if you do not defrost a little. You can use food processor to chop onions and peppers, but chop other ingredients by hand.