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.)
ARGENTINEAN EMPANADAS
Empanadas are very popular as a street food in South America. Essentially, it is a crescent-shaped pastry with a filling, which may vary greatly by region or preference. Empanadas can be fried or baked, and may use a variety of fillings from meat or seafood to fruit or cheese. While this recipe uses the filling most popular in Buenos Aires, you can fill an empanada with virtually anything you please, so experiment! Tip: A recipe for empanada dough is given here, but they can be found in the frozen pastry section of many specialty or Hispanic groceries. If you are in a rush or just feeling lazy, frozen puff pastry can serve as an adequate substitute. Note: To the reviewer who said the flavor did not seem authentic, you probably haven't had meat empanadas from Argentina then! I am Argentine, and the ground beef empanadas you find there *always* have cumin. Other cultures may have different fillings.
Provided by Sephardi Kitchen
Categories Lunch/Snacks
Time 1h55m
Yield 15-20 empanadas, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Sift the flour, mix the sifted flour and salt in a large bowl.
- Mix in the solid margarine or butter with your fingers, (best to cross cut with two knives). The flour should have an even, coarse texture, with the margarine lumps no larger than a pea.
- Beat together the water, eggs, and vinegar in a bowl. Slowly mix into the flour mixture, until you have the desired consistency (it should not be too sticky, but still malleable).
- Place the mixture on a floured surface. Knead with the heel of your hand to bring the dough together.
- Cover the dough and allow to sit in a cool place for at least an hour.
- Roll out the dough until it is about 1/8 of an inch (0.3 cm) thick. Cut into circles about 4-6 inches (10 - 15 cm) in diameter and lightly flour them.
- Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent.
- Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Drain off fat.
- Mix in the cumin, pepper flakes, and sugar. Adjust to taste.
- Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste.
- Preheat the oven to 375ºF/200ºC.
- Stuff the empanada dough wrappers. Place 2-3 tablespoons of the filling in the center of each wrapper. Dampen the outer perimeter of the dough.
- Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself. Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so that it slightly overlaps the first piece. Repeat along the length of the folded side, until you create a braided or twisted seal.
- If desired, brush the tops of the empanadas with beaten egg yolk for a nice golden color.
- Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.
Nutrition Facts : Calories 306.8, Fat 20, SaturatedFat 5.4, Cholesterol 118.9, Sodium 387.5, Carbohydrate 18.2, Fiber 0.9, Sugar 0.9, Protein 12.8
MEDITERRANEAN EMPANADAS
My version of Mediterranean empanadas.
Provided by jackieh
Categories Chicken Breasts
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken strips, 2 tablespoons olive oil, 2 cloves garlic, 1 teaspoon balsamic vinegar, oregano, salt, and pepper in a bowl. Let marinate for 30 minutes.
- Meanwhile, combine tomato and onion with remaining 1 tablespoon olive oil, 2 cloves garlic, and 1/4 teaspoon balsamic vinegar. Season with salt and pepper. Let marinate for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Cook chicken in a hot skillet until juices run clear, 5 to 8 minutes. Use 2 forks to shred the chicken in the skillet. Add lemon juice to finish cooking.
- Divide pizza dough into 6 sections. Roll each section into a 6-inch circle on a floured surface, working fresh basil into the dough as you roll.
- Layer spinach, chicken, mozzarella, and tomato mixture on one half of each circle. Fold over to cover the filling and press the curved edge to seal.
- Lightly coat a baking sheet with olive oil. Lightly brush the tops of the empanadas with olive oil and transfer to the baking sheet.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 42 g, Cholesterol 34.3 mg, Fat 16.4 g, Fiber 2.9 g, Protein 21.5 g, SaturatedFat 4.3 g, Sodium 760.8 mg, Sugar 6.1 g
EMPANADAS SALTEñAS
These are truly traditional beef empanadas from Salta, one of the Northern Provinces in Argentina. Made with ground beef, potatoes, hard-boiled eggs, and a fluffy homemade empanada pastry, these are just to die for!
Provided by Allrecipes Member
Categories Empanada Recipes
Time 1h40m
Yield 12
Number Of Ingredients 16
Steps:
- Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
- Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.
- Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.
- Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat.
- Drain potatoes and add to the filling. Toss in chopped eggs and let filling cool down for a few minutes.
- Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.
- Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold the pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet.
- Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 25.3 g, Cholesterol 78.6 mg, Fat 13.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 5.1 g, Sodium 396.7 mg, Sugar 2 g
GOLDEN EMPANADA DOUGH
This easy to prepare dough is for small, individual meat pies (tapas) served throughout the year in Spain and, traditionally, during the Christmas holidays in Mexico and northern New Mexico. (See my recipe for Meat Filling Empanada)
Provided by Stella Mae
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- For the dough: Put flour, salt, sugar and lard in large mixing bowl.
- With your hands or an electric mixer, mix this mixture very well.
- Add the egg and mix well.
- Dissolve the yeast in the water and then add to the mixture.
- (If the dough is too dry, add enough water to make it manageable).
- Roll out dough to about 1/4th.
- inch thick.
- Cut circles, about 4 inches wide.
- For the filling: (see recipe for Euphelia's Meat Empanadas).
- Fill each circle with meat mixture.
- Fold and press edges firmly together.
- (You may use a bit of water to help seal the edges-- some people use beaten egg).
- Cut edges with pinking shears to help seal.
- Poke the little pie with a fork once or twice.
- Deep fat fry in oil or shortening until golden brown.
Nutrition Facts : Calories 151.8, Fat 3.8, SaturatedFat 1.4, Cholesterol 16.3, Sodium 150.7, Carbohydrate 24.9, Fiber 0.9, Sugar 0.9, Protein 3.8
EMPANADA
This is a Filipino (spanish inspired probably) food that I think resembles a sort of turnover. Someone requested this before on the message board. I got this form the recipes given to us in HS. Dont know how long it would take and make
Provided by demi_quinn
Categories Lunch/Snacks
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Mix beaten eggs, water, salt and sugar and mix well.
- Add this to the flour and knead well until very smooth.
- Let rest for 10-15 minutes.
- Roll on board slightly dusted with cornstarch until very thin.
- With pork lard brush surface thoroughly.
- Start rolling tightly as jelly roll.
- Cut very fine around 2 mm.
- Set aside.
- On the same dough, pinch a portion and make as many as the ojadre (the rolled one) put the ojadre on top of the small ones, brush with melted lard, cover with banan leaf as thin as posible to a round form.
- Put 1 tbsp filling in the center, put 1 sliced of hard boiled eggs, form the empanada, as turnover, flute the edges and fry in deep hot fat until golden brown.
- To prepare filling: heat lard, add garlic, onions and ground pork.
- Cook for a while.
- Add diced potatoes and all the ingredients, cook until all ingredients are tender.
- Season to taste.
- Add 4 tbsp flour, stir very welll until all ingredients have blended.
- Let cook until ready to use.
Nutrition Facts : Calories 264, Fat 8.9, SaturatedFat 3.3, Cholesterol 45.4, Sodium 96.4, Carbohydrate 37, Fiber 2.4, Sugar 7, Protein 8.8
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).
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