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.
POTATO AND BEEF EMPANADAS
Our organic all-purpose flour can do more than sweets. Try it out on these savory beef and potato pastries with a little jalapeño kick.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h30m
Yield 26
Number Of Ingredients 15
Steps:
- In large bowl, stir together flour, baking powder and 1 1/2 teaspoons salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together.
- Knead dough 10 to 20 times or until smooth. Divide dough in half; shape into flattened rounds. Wrap each flattened round in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold yet pliable.
- Heat nonstick 12-inch skillet over medium-high heat; add beef, potato, onion, garlic and jalapeño, stirring to break up beef. Cook 8 to 10 minutes or until beef is thoroughly cooked and potatoes are tender when pierced with tip of a knife. Remove from heat; drain, and pour beef mixture into ungreased 2-quart baking dish or shallow pan with sides. Stir in tomatoes, pepper flakes and 1 teaspoon salt. Refrigerate uncovered 10 minutes to cool.
- Heat oven to 400°F. Using floured rolling pin on work surface sprinkled lightly with flour, roll one round of chilled pastry 1/8-inch thick. Using 5-inch round cutter, cut out circles. Refrigerate any leftover dough scraps to use for later rolling.
- On center of each dough circle, place 2 tablespoons cooled beef filling. Top with 1 teaspoon cheese. Brush egg all around edge of circle.
- Fold dough in half over filling, gently stretching dough to cover filling. Press to seal edges of empanada with fork. Place on cooking parchment paper-lined large cookie sheet. Brush top of empanada with egg.
- Bake 22 to 26 minutes or until golden brown. Cool 2 minutes on cookie sheet; remove to cooling rack.
- Meanwhile, repeat steps on assembling and baking empanadas with second half of refrigerated dough and refrigerated leftover dough.
Nutrition Facts : ServingSize 1 Serving
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 - 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
MEAT EMPANADA FILLING
These little Spanish snacks (tapas) probably originated in the Middle East and were carried by the Moors into Spain. Travelers and traders could carry these snacks easily, and versions can be seen throughout the Latin world under various names. These delicious little minced meat pies are popular in Mexico and northern New Mexico at Christmas time. (See my recipe for Empanada Dough.)
Provided by Stella Mae
Categories Pork
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Boil meat until tender, cool, grind fine.
- To 2 cups of the minced meat, add the spices, nuts, brown sugar.
- The filling must be moist.
- If the filling is too dry, add more apple jelly or corn syrup.
- (Cooking time includes preparation time).
BEEF EMPANADAS (PUERTO RICAN EMPANADAS)
Puerto Rican Empanadas made with seasoned beef, potatoes, and cheese! Easy and so delicious. These are the best beef empanadas!
Provided by Isabel Laessig
Categories Ground Beef Recipes
Time 55m
Number Of Ingredients 14
Steps:
- Add 2 ½ cups AP flour, 1 stick of cold butter cut into small pieces, 1 egg, ¼ cup cold water, and a pinch of salt to a food processor. Pulse until mixture resembles coarse crumbs. Pour dough mixture onto a piece of plastic wrap. Form mixture into a ball with your hands. Wrap the ball of dough tightly in the plastic wrap and place in the refrigerator for 30 minutes.
- After 30 minutes, remove dough from the fridge. Sprinkle some flour on a clean surface. Roll the dough out with a floured rolling pin as thin as possible. Place a 5-6 inch round bowl or plate onto the dough. Run a knife along the edges of the bowl until you have cut a round disc. Remove the dough round and set aside.Repeat with the rest of the dough. The dough will need to be formed into a ball and rolled out a few more times to cut the rest of the dough rounds. Repeat until all the dough has been cut into rounds.
- Parboil a medium potato for 7 to 10 minutes, then peel and dice into small pieces. Mince 20 Spanish olives.Heat a large skillet to medium and add ground beef. Cook completely and chop it into pieces as it cooks. Drain any excess grease when finished cooking. Add the potato, sofrito, and ¼ cup water to the pan.Cook for 10 minutes, stirring often to prevent the potatoes from sticking. Add tomato sauce, 1 Sazon con Azafron seasoning packet, ¼ cup water, and a pinch of salt.Cook for an additional 5 minutes, stirring often. Toss the olives into the pan and stir.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.Place the pastry rounds onto a clean surface. Spoon 2 Tbsp. or so of the meat filling into a pastry round. Top it with a sprinkling of Monterey Jack cheese. Rub the edges of the pastry round with a little bit of water.Pull one side of the pastry over the other and press the edges together with your fingers. Seal the edges tightly and crimp them together with your fingers or a fork.Try not to over-stuff the pastry rounds or they will break as they cook. Repeat with the remaining pastry rounds.
- Spray a baking sheet(s) with cooking spray. Place half of the empanadas on each pan. Place the pan(s) in the oven and bake for 25-30 minutes or until the dough is golden brown. You can use two separate pans or bake them in two separate batches. Serve, and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 298 kcal, Carbohydrate 21 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 64 mg, Sodium 477 mg
EASY EMPANADA FILLINGS
I use this along with my recipe #281361 Easiest Empanada "dough" Ever super yummy. Remember these are for meat empanadas ( dough included)
Provided by cuteandbublee
Categories < 30 Mins
Time 30m
Yield 20 empanadas
Number Of Ingredients 35
Steps:
- Pick your filling by using the notes in the ( ).
- Ensure if there is meat, onion, potato in your filling it is cooked in advance.
- Pick up one of your rolled out biscuit empanadas ( see my recipe Easiest Empanada Dough EVER! ).
- Ensure all fillings are cooled.
- Layer filling onto empanada to equal about 2 tbsp of total filling.
- Fold empanada in half.
- Crimp edges with a fork.
- Either wash in olive oil, butter, or egg wash.
- Bake at 400°F for 20 minutes.
- OR you may fry till golden brown.
- ** chicken pot pie instructions **.
- Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, salt, and pepper. Remove from heat.
- ** pizza instructions **.
- Spoon sauce then cheese then 2 pepperoni slices on an empanada.
- **vegetarian**.
- Spoon each ingredient in very small amounts.
- ** for a beef or chicken**.
- Cook meat till no longer pink add in onions and peppers till soft then combine all ingredients in a bowl and spoon 2 tbsp of each mixture onto empanada.
- ** taco empanada*.
- Cook meat till no longer pink add in onions till soft in a bowl combine all ingredients and mix spoon 2 tbsp of mixture onto empanada.
Nutrition Facts : Calories 383.7, Fat 26.2, SaturatedFat 11.1, Cholesterol 93, Sodium 483.1, Carbohydrate 9.2, Fiber 1.4, Sugar 4.1, Protein 27.7
MEAT FILLED EMPANADAS
Provided by Food Network
Categories appetizer
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Empanada Dough: Combine flour, salt, and sugar in a food processor. Cut in shortening, mixture should be sandy. Add the egg and wine, pulse until dough comes together in a ball. The dough should be pliable; if not add more wine.
- Assembly: Separate the dough into 3 balls. Roll the first ball out until it is 1/4 inch thick. With a 6-inch round cutter, cut circles out of all the dough. Remove the edges and save for the next roll. Fill each circle with about 2 1/2 tablespoons in the center of the dough.
- Dip a small brush in room temperature water, run the brush around the edge of the dough. Close 1 side to the other forming a half moon shape. Close the edges pressing lightly with the back of a fork.
- In a deep saute pan, heat 4 to 5 inches of canola oil on medium high heat to 360 degrees F. Add the empanadas turn over constantly until golden. Remove and drain on paper towels. Serve immediately.
PULLED PORK EMPANADAS
· Print RecipeThese Pulled Pork Empanadas are made with your choice of pulled pork, carnitas or cochinita pibil, empanada dough discs, and olive oil. These em...
Provided by Maxine
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- To make pork:
- Place chopped onion, minced garlic, ancho chiles with ¼ cup of its water, broth, juice and zest of lime, and 1 bay leaf. For Slow Cooker: Cook on high for 4-5 hours or low for 7-8 hours. For Pressure Cooker: Pressure cook on high for 60 minutes. Quick release after.
- Shred the pork. With a slotted spoon, place the pork into a bowl or baking dish. Shred the pork with 2 forks. It should be extremely soft at this point. Pour the sauce back into it.
- Make the empanadas. Place an empanada dough disc down and add two tablespoons of the meat mixture on it. Fold over and with a fork, press down to seal to prevent filling from getting out.
- Bake in oven. Brush each empanada with olive oil on each side. Place on a baking sheet and bake at 375°F for 40 minutes.
- Air fry the empanadas. Brush each empanada with olive oil on each side. Air fry at 400°F for 20 minutes.
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
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SWEET MEAT EMPANADAS FILLING - ALL INFORMATION ABOUT ...
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MEAT EMPANADAS – FLEXITARIAN KITCHEN
From flexitariankitchen.com
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