Spicy Empanadas Tapas Food

SPICY SAUSAGE EMPANADAS

Steps:

• Heat 2 tbsp oil in a skillet.
• When the oil is heated, add the onions and saute until they are softened.
• Add the sausage meat and pepper flakes and cook making sure to break the sausage into pieces while stirring so that it isn't one big clump of meat.
• Once the sausage is cooked, taste and season with extra salt if necessary.
• Add the cream, and stir to combine.
• Remove the cooked sausage from the heat and let it cool down to room temperature.
• Stir the cheese into the cooled down sausage filling. Set aside until ready to make empanadas.
• Make the empanada dough as written here, and chill the dough for at least 1 hour.
• Roll out the chilled empanada dough until it's about 2 - 3 mm thick.
• Cut 3.5 inch circles from the rolled out dough.
• Fill the middle of each circle with a little sausage filling.
• Dab the edges of the empanada dough circle with water and fold over the pastry to seal in the filling.
• Press down the edges to seal, and use a fork to crimp the edges.
• Place the empanadas in one layer, on a baking tray.
• Keep it covered with plastic wrap and keep it in the fridge until you are ready to fry, IF you will be frying these within 24 hours.
• Heat remaining oil to deep fry the empanadas to 350°F / 180°C.
• Fry the empanadas in the hot oil, 2 minutes per side, until the pastry turns a golden brown.
• Drain excess oil by placing the fried empanadas on paper towels or newspaper.
• Heat remaining oil to deep fry the empanadas to 350°F / 180°C.
• Fry the frozen empanadas for about 4 minutes per side, until the pastry turns golden brown (maybe slightly darker).
• Drain excess oil by placing the fried empanadas on paper towels or newspaper.
• Enjoy while hot with dipping sauce!

SPICY EMPANADAS TAPAS

Steps:

• Remove casings and chop linguica.
• Sauté onion and garlic in a large skillet over medium heat for 10 minutes, stirring frequently.
• Add all remaining ingredients except pie crust and egg; cook over medium-high heat for 5 minutes more and set aside.
• Unroll pie crust and cut into circles with a 3-inch cutter.
• Gather scraps, then reroll and cut into circles on a lightly floured board. Preheat oven to 400°F and line 2 baking sheets with parchment paper.
• Place a small spoonful of meat mixture onto half of each dough circle.
• Moisten edges with water and fold over to enclose filling; pinch edges to seal. Place on baking sheets and brush with beaten egg. Bake for 20 to 25 minutes or until golden brown.

SWEET AND SPICY EMPANADAS

Steps:

• For the sauce:
• Combine all ingredients and whisk till smooth.
• For the empanadas:.
• Take the pastry sheets out of the freezer 40 minutes before your empanadas will be ready to be filled.
• Preheat the oven to 400 degrees.
• Peel the potatoes and dice them fairly small. Cover them with water and simmer for 10-15 minutes, or till tender.
• Meanwhile, mince the onion and place in a large bowl with the beef, all the sugar and spices, and the milk. Knead with your hands until the mixture is very soft.
• Cook the meat mixture in a skillet over medium heat until the beef is browned.
• Drain the potatoes and mix them in with the meat. Drain any excess fat. (The potatoes should soak most of it up).
• Cut the pastry into 24 equal rectangles and divide the mixture between them.
• Divide the cream cheese into 24 portions as well and squish it on top of the meat so it evenly covers.
• Fold the pastry over and seal the edges by folding or pinching.
• Place on baking sheet and bake for 13-15 minutes, or until puffy and golden brown.
• Remove from oven, place on serving plate, and dip in the sauce if you desire!

SPICY BEEF AND PORK EMPANADAS RECIPE BY TASTY

Steps:

• Blend all the cashew cream ingredients in a blender until smooth. Set aside.
• Fry onion and garlic for a few minutes, then add the ground pork and the ground beef, seasoned with salt and pepper. Continue stirring and browning the meat until cooked through, about 3-5 minutes.
• Add all the fruit, raisins, almonds, and pine nuts, stir to combine, then remove from heat and chill.
• Poach the poblano pepper, remove the skin. Open and remove the seeds and veins, then cut into strips. Set aside.
• Preheat oven to 500˚F (250˚C) (or as high as your oven will go).
• For the empanada dough, mix flour, butter, salt and milk, kneading into a dough. Add egg, then knead until firm.
• Pinch off a bit of dough and flatten into a circle, adding two strips of chile poblano and the meat filling.
• Put a bit of water on your finger and wet the edge of half the empanada. Close the empanada and use a fork to seal the edges.
• Brush with an egg wash before putting on a baking sheet.
• Bake 20-25 minutes or until golden brown.
• Top the empanadas with cashew cream and garnish with pomegranate and cilantro.
• Enjoy!