Spicy Beef And Cheese Empanadas Food

SPICY BEEF EMPANADAS

Steps:

• Heat oven to 350°F. Heat 12-inch nonstick skillet over medium-high heat; add beef, onion, pepper flakes and 1/2 teaspoon salt, stirring to break up meat. Cook 5 to 6 minutes or until beef is no longer pink. Remove from heat; drain and return to pan. Stir in vinegar and cilantro.
• Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Scoop 1/4 cup beef mixture on center of each round; top each with 2 tablespoons cheese.
• Fold each in half; gently stretching dough over filling, pressing seal.
• Using fork, press seams to seal. Place on ungreased cookie sheet. Bake 24 to 26 minutes or until golden brown.

BEEF AND ROASTED POBLANO EMPANADAS

Steps:

• For the Dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, 5 tablespoons butter and 1 tablespoon of salt on medium speed until completely blended. With the motor running, slowly add in water and continue to mix until a soft and pliable dough forms, 3 to 5 minutes. Flatten the dough into a 6-inch round, then wrap it tightly in plastic wrap. Place in the refrigerator to let rest for 30 minutes to 4 hours.
• For the Filling: In a large skillet, heat 1 tablespoon canola oil over medium high heat until it smokes lightly. Remove the pan from the heat and add the ground beef in a single layer. Season with salt. Return the pan to the heat and cook, stirring occasionally, until the meat is cooked through, 5 to 8 minutes. Drain the beef, transfer the meat to a large bowl, and set aside.
• In a separate skillet, melt the remaining tablespoon of butter over medium heat. Add the onions and garlic, season with salt, and cook until soft and translucent, 8 to 10 minutes. Mix the onions and garlic into the beef and chill in the refrigerator. Once the meat mixture is cooled, add cumin and cayenne and mix to combine cumin. Add the cream cheese and mix well.
• Meanwhile, on an open flame or grill, roast the poblanos on all sides until charred, 3 to 5 minutes per side. Set aside to let cool enough to handle. Remove the skin, seeds and ribs. Cut the peppers into small strips. Set aside to let cool.
• For Empanadas: Line a sheet tray with parchment paper and dust with flour, set aside. Lightly dust a flat work surface with flour. Roll out dough into a 1/8-inch thick sheet. Make sure you flour only one side of the dough (if you flour both sides this will prevent the dough from sticking together when crimping the empanada.) Let the dough rest for 10 minutes. Use a 3-inch cookie cutter to stamp out 24 to 26 rounds.
• Place a couple of strips of poblano in the center of one round and top it with 1 tablespoon of the beef mixture. Fold the dough in half to form a half moon and crimp the edges together by gently pressing them with the tines of a fork to seal. Place the cookie cutter over the empanada and use the edge to cut off any excess dough. Repeat with the remaining poblano strips, filling, and dough. Place the empanadas as done in a single layer on the parchment-lined baking sheet that has been dusted with flour. Refrigerate for at least 1 hour.
• Preheat oven to 250 degrees F.
• Place a wire rack on a sheet tray, set aside. In a medium pot with a heavy bottom, heat the remaining canola oil until it reaches 350 degrees F on an instant-read thermometer. Slowly place 3 to 4 empanadas into the hot oil (don't crowd the pot) and fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes total. Transfer cooked empanadas to a wire rack set over a sheet pan. Sprinkle immediately with salt. Working in batches, fry the remaining empanadas and arrange in a single layer on the rack. Place the sheet pan in the center of the oven and heat for 5 to 8 minutes to ensure the centers of the empanadas are warm.
• Serve empanadas with tomato salsa on the side.

BEEF AND CHEESE EMPANADAS

Steps:

• Start by mixing 1.5 teaspoons of salt into 3 1/4 cups of flour. Dice up 6 oz. of butter (1.5 sticks) into small 1/2" chunks and plop them into the flour. Use your fingers to disintegrate some of the butter into the mixture but don't worry about getting all of the butter dissolved. Mix it in just enough to make the mixture crumbly with a few chunks of butter laying about.
• In a bowl, combine 2 small eggs, 1.5 tablespoons vinegar, and 1/2 cup ice cold water. Add this mixture to the flour and use a fork or spatula to roughly combine.
• Dump onto a work surface but resist the temptation to knead! Just combine it enough to form a cohesive ball. Cover with plastic wrap and chill in the refrigerator for at least two hours.
• For the beef mixture, saute 1/2 onion in a dollop of oil over medium-high heat for a few minutes. Add ground beef and cook until browned. Drain any fat if you want. Add 2 cloves minced garlic and saute briefly. Add 2-3 minced chipotles, 1 Tablespoon adobo sauce, 1-2 Tablespoons chili powder (I used New Mexican), 1/2 teaspoon cumin, 1/2 teaspoon salt, and freshly cracked pepper. Add a splash of water and let simmer over medium heat, stirring well.
• Once the dough has been chilled you can roll it out. If using a cutting board roll out 1/4 of the dough at a time. Sprinkle your work surface and rolling pin with flour before starting. Roll the dough down to 1/4" thickness or less.
• Use a biscuit cutter or bowl to cut out circles of empanada dough. Fill each round with 1-2 Tablespoons of beef mixture and plenty of cheese chunks. Lift both edges of the round and seal the edges using your fingers. Use a fork to seal the edges further.
• For the eggwash, crack an egg in a bowl, add a splash of water and whisk. Brush the empanadas with the eggwash.
• Bake at 400F for 20-25 minutes or until golden brown. Let cool for a few minutes before serving.

SPICY BEEF AND CHEESE EMPANADAS

Steps:

• Start by preparing the filling. Begin by browning the beef completely.
• Add all of the ingredients except for the goya empanada discs and mozzarella cheese. Season with salt and pepper. Cover and cook for 15 minutes.
• After 15 minutes check for seasoning and let it cool.
• Place each empanada disk on a lightly floured surface. Put about 2 tbsp of the beef mixture and 1 tbsp of cheese in the center of each disc. Wrap the dough around to form the empanada and press the edges together. Use a fork to press down on the edges.
• Fry the empanadas in oil for 2-3 minutes on each side. The oil should be at about 375 degrees F. Let the empanadas cool for a couple of minutes before enjoying.

BEEF & CHORIZO EMPANADAS

Steps:

• Tip the flour into a bowl with 1 tsp salt and add the butter. Rub the butter and flour with your fingertips until crumbly. Add the eggs and 100ml cold water, bring together to a dough then turn out onto a floured surface and begin to knead until soft and smooth. Cover with cling film and put in the fridge to rest for 20 mins.
• Remove the chorizo from its casing and add to a mixing bowl with the mince, onion, coriander, parsley, paprika, cumin and chilli flakes. Mix everything together, then cook in a frying pan over a medium heat for 2 mins. Add the tomato purée and cook for a further 7-10 mins until everything is cooked through. Remove from the heat and allow to cool.
• Heat the oven to 180C/160C fan/gas 4. Divide the dough into four portions and roll out each one into a thin sheet. Use a 10cm biscuit cutter to cut out discs. Place 1 tsp of filling in the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a fork to crimp the edges.
• Arrange on a lined baking tray, brush with beaten egg and bake for 20 mins. When the empanadas are ready, remove from the oven and cool for 5 mins before serving.

SPICY EMPANADAS

Steps:

• To make the dough-.
• Cut the chilled lard into small pieces and mix into the flour with your fingers until it is lumpy and coarse.
• Don't overwork it.
• Add the ice water a tablespoon at a time, while stirring it with a fork or spoon until it forms a ball.
• You will have to pick it up and form the ball, but you will still see the lard in it, a bit like streaked marble.
• It should be a little sticky, but not too.
• Put it in the fridge for an hour to chill and then remove and let it come to room temperature for one hour before you roll it.
• When you are ready to fill the empanadas, roll the dough out to 1/8 inch.
• Cut 4 inch circles with a cookie cutter, or whatever you have on hand.
• A friend taught me the secret to puff pastry dough.
• It is this-2 parts flour to 1 part lard (butter has water in it and therefore will not be flakey like lard.) You can alter the amount of dough you need but keep this simple formula and you will have success.
• You can also use ready made dough to speed things up considerably.
• To make the filling-.
• Soak the raisins in the white wine until plump, about 20 minutes, do this before you start the rest.
• Cut the tomatoes in half and grate them (yes, GRATE them on your cheese grater) by pressing down hard right down to the skins.
• Discard the skins.
• Add the contents to a blender and add the reconstituted ancho and the chipotles, juice of 1 lime and ½ of the cumin.
• Blend until smooth.
• Brown the beef in a large skillet over medium-high heat until well browned, about 15 minutes.
• Drain off the excess fat and add the onions, stir until translucent, about 3-5 minutes.
• Add the diced Jalapeño, and the Serranos, stir until fragrant and a bit soft, about 3 minutes.
• Add the glass with the raisins, including the wine and stir, while scraping the brown bits from the bottom of the pan, until the wine is evaporated and the raisins are soft, about 5 minutes.
• Add the pressed garlic and stir until fragrant, about 1 minute.
• Add the rest of the cumin, nutmeg, coriander, cinnamon and salt and stir for about 30 seconds.
• Add the contents from the blender, bring to a boil and then reduce heat and simmer for about 1 hour.
• Taste, and adjust the seasonings, if necessary.
• HINT- if you use chipotles in adobo, omit the tomatoes, and use a little low-sodium chicken broth to thin the sauce, if necessary.
• To fill them-.
• Have a fork, a glass of water, and some excess flour handy.
• Dip your finger in water, and run it around the bottom half of the dough circle, on the edge, like a smiley face.
• Take a tablespoon of filling, a pinch of cheese and then fold the dough over it and press down gently, so it stays in place.
• Take the tines of the fork, dip them in flour and press down around the edges of the empañada to seal.
• Poke a hole in the top and freeze immediately.
• Adjust the amount of filling so that the empanada is not over-filled, but plump.
• Your first ones will be ugly, but with a little practice, they will turn out perfectly, and well sealed.
• This will make about 30+ empañadas, depending on how much filling you put inside.

SPICY BEEF EMPANADAS

Steps:

• Pre-heat oven at 375°F Pour some cooking oil in a skillet and press cloves over the pan.nAdd chopped shallots and fry on low heat, until soft but not browned. Add a bit of salt and the chopped red chili pepper.
• Add ground beef and let brown on med-high heat. Drain the mixture put back in skillet. Add bell pepper and cook on high for about a minute.
• Turn heat to med-low and add cumin, chili powder, cayenne pepper, flour, and tomato sauce. Turn off the stove and let cool to room temperature.
• Now mix some worcestershire sauce (to taste, I love it and put it in practically everything, but can be omitted), vinegar, lemon juice, habanero pepper sauce (or tabasco). To add a hint of sweetness, I add tomato ketchup, about 5 tbs.Stir in chopped egg, jalapenos and cilantro. Add pepper and salt to taste.
• Let pastry thaw and cut 5" circles.
• Put pastry on baking sheet. Put about a spoonful of the meat mixture on one half of the circle. Put some beaten egg on the edges and fold. press edges with a fork. Put some more egg mixture over the empanadas for glaze. Bake in preheated oven for about 20 mins until golden brown.