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 AND ROASTED POBLANO EMPANADAS
This is one of the first recipes I ever devised at Butter. I imagined that the meaty taste of the beef would come through more powerfully if boosted by tart cream cheese and heat from poblano chiles. The subtle addition of these two ingredients takes the filling to the next level. Make the empanadas the day before for best results. The longer these flavors get a chance to meld together, the tastier the result. Take care when cleaning the poblanos, they are deceptively spicy so wear gloves (or small plastic bags over your hands) when cleaning the ribs and seeds.
Provided by Alex Guarnaschelli
Categories main-dish
Time 5h35m
Yield 24 to 26 empanadas
Number Of Ingredients 15
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.
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.
CLASSIC EMPANADAS
These classic empanadas are ubiquitous all over Argentina. Filled with minced beef, hard-boiled egg, green olives, and potatoes, they make a filling snack or packed lunch treat.
Provided by Fioa
Categories World Cuisine Recipes Latin American South American Argentinian
Time 1h35m
Yield 12
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 8 minutes. Drain. Once cool enough to handle, peel and cut into cubes. Set aside.
- Meanwhile, melt butter in a large skillet and cook onion and spring onions until softened, about 5 minutes. Add bell pepper and cook for 3 minutes. Add ground beef. Cook and stir until beef is browned, about 5 minutes. Season with paprika, cayenne pepper, and salt.
- Remove beef mixture from heat, add potatoes and olives, and mix well. Stir in chopped hard-boiled eggs and set filling aside to cool, about 20 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil.
- Place an empanada pastry round on a flat surface and lightly wet edges with warm water. Put a large tablespoon of cooled filling in the center and fold pastry over. Seal edges by pressing with a fork. Repeat with remaining rounds and filling. Transfer empanadas to the prepared baking sheets and brush with beaten egg.
- Bake in the preheated oven until golden, 15 to 20 minutes.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 51.5 g, Cholesterol 68.5 mg, Fat 15.2 g, Fiber 4.1 g, Protein 15.1 g, SaturatedFat 4.6 g, Sodium 500.9 mg, Sugar 2.5 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.
BBQ BEEF EMPANADAS
Make tasty BBQ Beef Empanadas from scratch with our beef empanada recipe! Your family will definitely ask you to make this beef empanada recipe again!
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Mix flour and baking powder in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap; refrigerate while preparing empanada filling.
- Brown meat with onions in nonstick skillet; drain. Add ketchup, A.1. and mustard; cook and stir 2 min. Cool completely.
- Heat oven to 375ºF. Divide dough into 6 pieces. Roll out each piece on lightly floured surface to 7-inch round; place on parchment-covered baking sheet. Stir cheese into meat mixture; spoon about 1/3 cup onto half of each dough round. Beat egg and remaining water; brush onto edges of dough rounds. Fold in half to enclose filling. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg.
- Bake 18 to 20 min. or until golden brown.
Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 70 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
ARGENTINEAN-INSPIRED BEEF MINI EMPANADAS
This recipe makes a delicious, lightly spiced filling, stuffed with little bites of soft egg, salty olives, and tender meat and veggies. My filling made quite a bit more than I needed for the amount of dough I had, so we used the leftover meat the next day in a loose meat sandwich which was also completely tasty! Feel free to double the dough if you want to use more of the meat mixture up in these empanadas. Serve with your favorite dipping sauce, such as queso, sour cream, salsa, etc.
Provided by Rebekah Rose Hills
Categories Empanada Recipes
Time 2h5m
Yield 6
Number Of Ingredients 15
Steps:
- Prepare filling: Cook ground beef, onion, bell pepper, and garlic in a large, nonstick skillet over medium to medium-high heat until vegetables are tender and beef is browned and crumbly, about 10 minutes. Add olives, paprika, cumin, salt, and pepper. Stir in chopped eggs.
- Scrape mixture into a bowl. Cover and refrigerate until fully chilled, 1 to 2 hours; this ensures the dough will not be soggy when the empanadas are baked.
- Prepare dough: Whisk flour and salt together in a medium bowl until combined. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.
- Whisk cold water, egg, and vinegar together in a small bowl. Pour into the dry ingredients and blend with a fork. Use your hands to finish blending the ingredients until they come together in a ball. Flatten the ball into a disc, wrap with plastic wrap, and refrigerate for 1 hour.
- When you are ready to cook, preheat the oven to 350 degrees F (175 degrees C).
- Roll the dough on a lightly floured surface. Use a 3-inch round cutter to cut circles, rerolling the scraps as necessary. I got about 18 circles.
- Hold each circle in your hand and place a heaping tablespoon of filling in the center. Gently fold the ends over the top and press to seal all the way around. Reserve extra filling for another use.
- Set empanadas on a baking sheet. Press around the sealed edges with a fork if desired.
- Bake in the preheated oven until golden brown on the bottoms, about 18 minutes. Flip and bake until the other side is browned, about 5 more minutes.
Nutrition Facts : Calories 535.3 calories, Carbohydrate 39.9 g, Cholesterol 188.8 mg, Fat 31.9 g, Fiber 2.4 g, Protein 21.4 g, SaturatedFat 15.4 g, Sodium 1050.5 mg, Sugar 2 g
BEEF & CHORIZO EMPANADAS
Think of these beef and chorizo empanadas as a kind of South American pasty. They can be baked or fried and are tasty served with guacamole and sour cream
Provided by Tilly Amore
Categories Buffet, Lunch, Snack, Supper
Time 1h10m
Yield Makes 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 273 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
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- Step 1For the dough: In a large bowl, whisk together the melted butter, water, and egg until combined. Add the flour and the salt. Using a silicone spatula or wooden spoon, gradually stir the mixture together until a sticky dough starts to form.
- Step 2For the filling: In a large skillet, heat the oil over medium-high heat until shimmering. Add the cumin, and cook, stirring constantly, until very fragrant, about 1 minute.
- Step 3Add the ground beef. Cook, stirring occasionally, until browned, about 6 minutes. Reduce the heat to medium-low. Stir in the olives, jalapeño, tomato paste, oregano, thyme, smoked paprika, salt, and pepper.
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