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
BEEF EMPANADAS
Many cultures have put a spin on the empanada. This recipe descends from the Argentine way of making these little meat pies. The Argentine empanada is small, just two or three delicious bites. The technique to master in this recipe is holding the open empanada with one hand and using the other hand to crimp the outer edge and for a decorative braid. The less dexterous among us should use a fork for this.
Provided by David Tanis
Categories dinner, lunch, main course, side dish
Time 1h30m
Yield 36 empanadas
Number Of Ingredients 19
Steps:
- Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
- Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
- Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
- Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits.
- Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them - juicy but not saucy is what you want. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.
- Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
- Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
- Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.
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.
EMPANADAS
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
- In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
- Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
- In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
- Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
- Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
- For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)
BEEF EMPANADAS
Filled with spiced tender beef, these South American-style pastries are a great alfresco snack.
Provided by Jamie Oliver
Categories Snacks Beef Alfresco Bonfire night recipes Starters Pies & pastries
Time 1h40m
Yield 14
Number Of Ingredients 15
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.
Nutrition Facts : Calories 297 calories, Fat 15.2 g fat, SaturatedFat 7.5 g saturated fat, Protein 11.6 g protein, Carbohydrate 30.5 g carbohydrate, Sugar 2.5 g sugar, Sodium 0.8 g salt, Fiber 1.6 g fibre
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® Empanada Dough for Frying, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Step 1 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, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes. Step 2 On a lightly floured work surface, using a rolling pin, roll out discos until ½" 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. Step 3 Fill a deep saucepan with oil to a depth of 2½". Heat oil over medium-high heat until hot but not smoking (350°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. More Cooking Tips
BEEF EMPAñADAS
Provided by Melissa Roberts
Categories Beef Egg Olive Tomato Vegetable Fry Quick & Easy Dinner Lunch Meat Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 10 empanadas
Number Of Ingredients 13
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.
BEEF EMPANADAS
Make and share this Beef Empanadas recipe from Food.com.
Provided by Rachael R.
Categories Lunch/Snacks
Time 50m
Yield 12 empanadas, 6 serving(s)
Number Of Ingredients 17
Steps:
- Directions.
- In a skillet over medium-high heat, add the olive oil. When the oil is warm, add the onion and saute until softened, about 3 minutes. Add the garlic and saute 1 minute more. Stir in the beef, cumin, curry, chili powder, allspice, thyme, cinnamon, and salt and pepper, to taste. Saute, stirring often, until the beef has browned, about 10 minutes. Add the corn and the Cheddar and set aside to cool.
- Preheat the oven to 375 degrees F.
- Melt the butter with the sazon powder small pan over low heat. Stir well to combine and reserve. Working with 1 wrapper at a time, scoop 2 heaping tablespoons of the filling into the center of the wrapper. Brush the edges of the dough with beaten egg, then fold the dough over to form a half moon, pressing out the air with your fingertips. Use the tines of a fork to pinch and seal the edges, creating a border about 1-inch wide. Repeat with remaining filling and wrappers. Transfer the patties to a baking sheet lined with parchment paper. Using a pastry brush, coat the tops of patties with the reserved sazon butter. Bake according to dough package instructions, or until puffed and lightly browned, about 20 minutes.
Nutrition Facts : Calories 243.9, Fat 20.3, SaturatedFat 10, Cholesterol 92.9, Sodium 109.4, Carbohydrate 4.4, Fiber 0.6, Sugar 0.4, Protein 11.5
BEEF EMPANADAS
These Beef pies are popular throughout South America, and are available at every street corner in most cities and towns in South America.
Provided by elaineoconnell
Time 1h30m
Yield Makes Pies
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/350F/Gas 4
- For the pastry, combine the flour, baking powder and salt in a mixing bowl
- Cut the lard and butter into sugarcube sized chunks, add to the flour, and rub the fat into the flour until it forms fine crumbs. Add enough cold water to form a soft dough. Set aside in the fridge to rest for an hour
- For the empanada filling, heat one tbsp of oil in a large frypan, sprinkle the stock cube into the hot oil and fry for thirty seconds, stirring continuously. Add the beef and fry for about two minutes until brown. Set the meat and the juices to one side.
- Heat the remaining tbsp of olive oil, add the onion and peppers, fry until soft. Add the garlic, and fry for a further minute. Add the wine, paprika, chilli powder, and the salt and pepper. Fry for a further minute, stirring continuously. Return the meat and juices to the pan and mix well, set aside to go cold.
- To fill the empanadas, take the pastry out of the fridge, and on a well-floured surface, roll out a thin sheet. Using a saucer as a template, cut out discs of pastry.
- On one half of the pastry circle place a tbsp of the filling, add some of the cheese brush the edge with egg, fold over, and crimp the edges together.
- Brush with egg and place on a greased baking tray. Bake for ten minutes or until golden.
- These can be server either hot or cold as a snack or starter.
ARGENTINE EMPANADAS
This authentic Argentine Empanadas recipe is so approachable, anyone can make them! The filling ingredients include ground beef, onion, spices, green olives and hard boiled eggs in an easy homemade empanada dough.
Provided by Lauren Allen
Categories Appetizer Main Course Side Dish
Time 1h45m
Number Of Ingredients 22
Steps:
- Heat olive oil over medium-low heat. Add onion and cook for 10 minutes, stirring often.
- Add garlic and diced red pepper. Cook for another 10 minutes, stirring often. Add chili powder, cumin, sweet paprika, and oregano. Cook for 2 minutes.
- Increase heat to medium and add the ground beef. Season with salt and pepper and cook, crumbling into small pieces, until browned. Stir in beef boullion.
- Remove from heat and transfer mixture to a bowl to cool for 10 minutes. Then, stir in green onion, olives, parsley, and hard-boiled eggs.
- Cover and chill mixture for at least 1 hour or up to 3 days (depending on freshness of ingredients). It's important that the mixture is chilled before filling the empanadas.
- Add flour and salt to a large bowl and stir to combine. Add egg and butter and stir well to combine. Add oil and warm water and stir until the mixture starts to come together into a dough ball. Add more water if it's too dry.
- Place dough in clean greased bowl and cover tightly. Allow to rest at room temperature for 1 hour. (Or, refrigerate for up to 1 day, removing from the fridge 20 minutes before using.)
- Divide the dough into two pieces. On a greased countertop roll each piece into a very large circle, about 1/8in thick (not so thin that it might break when filling or baking).
- Use a small bowl or round cookie cutters to cut the dough into circles about 6in in diameter for regular size empanadas or 3 inch for mini empanadas (empanaditas).
- Remove the excess dough from around the cut circles and keep the circles where they are for filling them (so they hold their perfect circle shape). Leftover scraps can be re-rolled to make more dough to cut out.
- Place about 2 tablespoons of filling (for regular size empanadas) in the center of each circle, leaving plenty of space around the border. Moisten the edges of the circle with water, then fold the dough over and match the ends together to form a semi-circle.
- Pinch the edges together and then seal the ends by crimping them with a fork or pinching and twisting/folding it over.
- Baked Empanadas: Place empanadas on a baking sheet lined with parchment paper. Brush with a little bit of egg wash and bake at 375° For 25-30 minutes until golden brown and fully cooked.
- Fried Empanadas: (I've found it best to refrigerate the empanadas for 20 minutes before frying to help the dough firm up and hold its shape before placing in the hot oil). Add several inches of hot oil to a pot and heat to about 365° F. Fry one or two empanadas at a time, flipping once, until golden on both sides (1-2 minutes per side). Place on a paper-towel lined plate.
Nutrition Facts : Calories 209 kcal, Carbohydrate 20 g, Protein 10 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 344 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
SPANISH BEEF EMPANADAS RECIPE
There are times when you are in a hurry and you don't have much time to eat but you still want to enjoy a delicious meal. Beef empanadas are here to save you. Empanadas are a dish that consists of a thin and flaky dough stuffed with ground beef in the classic version.
Provided by Paulina
Categories Tapas Recipes from Spain
Time 1h
Number Of Ingredients 16
Steps:
- For the dough, mix the flour, salt, and butter in a bowl with your hands until you get a homogeneous dough.
- In a different large bowl, beat the egg, water, and vinegar with a fork and add to the flour dough.
- Knead the mixture on a clean surface covered with a little bit of flour until you get a rustic dough and set aside covered in the fridge for one hour.
- For the filling, start by cutting the hard-boiled eggs into thin slices. In a saucepan over low heat cook the onion in the oil and until golden brown, then add the garlic and oregano, mix it for 1 minute.
- Then add the ground beef and cook for 5-10 minutes until the meat is cooked. Add the raisins, olives, hard-boiled eggs, and tomato sauce.
- Preheat the oven to 200°C or 390°F and spread some oil on a large baking sheet to prevent the empanadas from sticking. If you are frying them then put oil in a large frying pan at medium heat.
- Take the dough from the empanadas and roll it with the help of a rolling pin to form a rectangular sheet type of shape. Then using a cookie cutter or a cup cut circles to make the empanadas.
- Take the circle and fill with 2 tablespoons of the ground beef filling, then fold the dough over and mark the edges with a fork to close the empanadas.
- Bake the empanadas in the oven for 20 minutes or until the dough is golden brown. If you are going to fry them, place them in the pan with hot oil (don't overcrowd it) and cook for about 4 minutes each.
Nutrition Facts : Calories 395 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 19 grams fat, Fiber 6 grams fiber, Protein 21 grams protein, ServingSize 1, Sodium 354 milligrams sodium, Sugar 2 grams sugar
HOMEMADE BEEF EMPANADAS
These baked empanadas have a nice flaky crust and are filled with seasoned beef, tomatoes and onions. They freeze great, too. Plan in advance because the dough should have time to chill before rolling out.
Provided by PanNan
Categories Cuban
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 446.6, Fat 25.7, SaturatedFat 12.7, Cholesterol 128.5, Sodium 928.3, Carbohydrate 38.8, Fiber 1.9, Sugar 1.4, Protein 14.7
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- Heat 2 Tbsp. oil in a large pot over high. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
- Reduce heat to medium and cook onion, bell peppers, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pot. Stir in sugar, 4 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.
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From theanthonykitchen.com
4.9/5 (15)Total Time 52 minsCategory Appetizer, Main CourseCalories 225 per serving
- Place a large sauté pan over medium-high heat and allow to come to temperature. Add the beef, break apart, and sprinkle with taco seasoning. Cook for 5-7 minutes, until the beef, is cooked through. Set aside to cool.
- Preheat the oven to 400° and have ready 2 baking sheets lined with either parchment paper or a silicone baking mat. Prepare the egg wash by whisking together the egg and the water. Set aside until ready to use.
- Working with one at a time, roll out the dough into a rectangle so that it is no more than an 1/8" thick. Cut into squares about 3 1/2" x 3 1/2".
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- In a medium sauté pan, heat the oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and jalapeño, and sauté until fragrant, 1 minute more.
- Add the ground beef and cook until well browned, 5 to 6 minutes. Add the taco seasoning and tomatoes, then bring to a simmer, mixing to combine. Season with salt and pepper. Transfer the mixture to a bowl and cool slightly.
- On a lightly floured surface, roll out the dough to flatten any creases. Using a cookie cutter or the rim of a glass (about 3 inches in diameter), cut circles from the dough. You may need to flour the cookie cutter or glass between cuts. (Note: You can reroll the scraps of pie dough once to cut more circles.)
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4.6/5 Total Time 2 hrsCategory Appetizer, Brunch, Snack
- Use a food processor to mix the flour and salt. Add the butter, cut in small chunks, and pulse until mixed.
- Heat the butter in a large frying pan, add the diced onions and crushed garlic. Cook until the onions are soft.
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- Mix the ground beef, very finely chopped onion, chopped parsley, and coriander, smoked and sweet paprika, very finely chopped jalapeňo, ground cumin, and coriander, chili flakes, and salt.
- Heat the oil in a non-stick pan and fry the mixture for about 2 minutes, breaking the lumps of meat with a wooden spoon. Add the tomato paste, stir well, and continue cooking the filling until the meat is cooked through about 5 minutes. Let cool while you make the dough.
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Ratings 238Servings 12Cuisine ColombianCategory Appetizer
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EASY BEEF EMPANADAS - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
Ratings 14Calories 571 per servingCategory Appetizer, Main Course
- Add the flour to a large mixing bowl. Cut the butter into small cubes and add to the flour. Cut in the butter until the flour mixture resembles small pebbles. Add the egg and milk. Stir to combine.
BEEF EMPANADAS RECIPE - BBC FOOD
From bbc.co.uk
Servings 12Category Light Meals & Snacks
- Cut the lard and butter into 1cm/½in cubes, add to the flour, and rub the fat into the flour until it resembles fine breadcrumbs. Add just enough cold water to form a soft dough.
- For the empanada filling, heat one tablespoon of oil in a large frying pan, sprinkle the stock cube into the hot oil and fry for 30 seconds, stirring continuously.
- Heat the remaining tablespoon of olive oil, add the onion and green pepper and fry until soft, about three minutes. Add the garlic and fry for a further minute.
- To fill the empanadas, take the pastry out of the fridge, and on a well-floured surface, roll out a thin sheet. Using a saucer as a template, cut out discs of pastry.
- Place a tablespoon of the filling on one half of the pastry circle. Brush the edge with egg, fold over and crimp the edges together.
- Brush with egg and place on a greased baking sheet. Bake for 20 minutes, or until golden-brown.
HOMEMADE EMPANADAS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
5/5 (3)Calories 222 per servingCategory Main Course
- Add flour, butter, and salt to a food processor fitted with a blade attachment. Pulse a few times until the butter is the size of peas.
- Meanwhile you can get started on your filling. Heat olive oil in a large skillet over medium high heat. Add in onion and jalapeno and saute for 2-3 minutes or until softened and golden brown.
HOMEMADE BEEF EMPANADAS - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
5/5 (1)Servings 6Cuisine MexicanCategory Dinner
- In a medium saucepan, heat the butter over medium-high heat. Put in the onions, sliced finely in rounds, and drizzle the oil over them.
- Mix the flour and butter either by hand in a large bowl or pulse in a food processor. Add the egg and the milk (in small increments) and continue combining until a clumpy dough forms.
- Place a spoonful of the filling on one side of each homemade empanada circle. Don't put too much filling or it will be hard to close.
EASY BEEF EMPANADAS RECIPE - THE MODERN PROPER
From themodernproper.com
Ratings 7Servings 8Cuisine South AmericanTotal Time 1 hr 25 mins
HOMEMADE BEEF EMPANADAS RECIPE - PETITE GOURMETS
From petitegourmets.com
4.1/5 (11)Calories 482 per servingCategory Appetizer
- Put olive oil in a medium pot. Heat it over low heat. Add the onion and cook for about 5 minutes until it turns pink.
EMPANADAS | FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
THE EASIEST RECIPE FOR BEEF EMPANADAS
From nelliebellie.com
5/5 (1)Calories 288 per servingCategory Appetizer, Main Course
9 EMPANADAS RECIPE IDEAS | TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 2 mins
EASY BEEF EMPANADAS RECIPE - HOW TO MAKE BEEF …
From thepioneerwoman.com
Cuisine Mexican, SpanishTotal Time 1 hr 25 minsServings 10-12
9 MOUTHWATERING EMPANADA RECIPES | COOKING LIGHT
From cookinglight.com
Estimated Reading Time 4 mins
EASY BEEF EMPANADAS | RECIPE | RECIPES, BEEF EMPANADAS, FOOD
From pinterest.ca
4.8/5 (31)Estimated Reading Time 1 minServings 10Total Time 40 mins
EMPANADAS | HOMEMADE BEEF EMPANADAS RECIPE - HAMDI RECIPES
From hamdirecipes.com
Cuisine MexicanTotal Time 1 hr 50 minsCategory DinnerCalories 222 per serving
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