BEEF AND MUSHROOM EMPANADAS
Take mealtime to a new level with these Beef and Mushroom Empanadas. Fresh mushrooms, onions, beef, cream cheese and more are stuffed into flakey pie crust empanadas. These savory beef and mushroom empanadas will be a hit with every member of the family.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat dressing in large skillet over medium-high heat. Add mushrooms and onions; cook, stirring constantly, 7 to 8 min. or until mushrooms are tender. Spoon into medium bowl; set aside.
- Brown beef in same skillet, stirring occasionally; drain. Return beef to skillet. Add mushroom mixture, taco seasoning mix and water; stir. Cook 5 min., stirring frequently. Remove from heat. Add cream cheese; stir until melted. Cool completely.
- Heat oven to 375°F. Unroll one pie crust on lightly floured surface; cut into eight 4-inch rounds with biscuit cutter, rerolling scraps as necessary. Repeat with remaining pie crust.
- Spoon about 2 Tbsp. beef mixture onto center of each pastry round. Brush edges of pastry rounds with some of the egg; fold in half. Seal edges with fork.
- Place on parchment-covered baking sheet; brush with remaining egg.
- Bake 18 to 20 min. or until golden brown.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.9363 g, Sugar 0 g, Protein 5 g
BEEF AND MUSHROOM EMPANADAS
Beef and Mushroom Empanadas feature a savory blend of ground beef, portabella mushroom, carrot and chopped green olives is a flaky (store bought) pastry crust.
Provided by Culinary Ginger
Categories Appetizer
Time 1h50m
Number Of Ingredients 24
Steps:
- Heat oil in large sauté pan over medium heat. Add mushrooms and carrot. Cook, stirring often, until the mushrooms start to brown and carrot starts to soften.
- Add the beef, onion, salt and pepper and cook until meat is browned, breaking up the meat will it cooks.
- Stir in the garlic, cumin and oregano and cook for 2 minutes.
- Stir in the tomato paste and tomato sauce. Simmer for 5 minutes until thickened. You can add a few tablespoons of water if the mixture seems to thick and is sticking to the pan (the mixture should be fairly thick after simmering, however.)
- Remove from heat and stir in olives. Transfer to a shallow bowl and allow to cool to room temperature. Note - filling can be prepared a day ahead and refrigerated. If refrigerated, rewarm in microwave on low power until mixture reaches room temperature before proceeding.
- Mix all the ingredients except oil in a bowl, then whisk in the oil. Set aside.
- Set pie crust on counter for 15 minutes to warm up. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- Unroll pastry carefully onto light floured surface suitable for rolling. Roll out dough so it is large enough to accommodate 3 circles of 6"each. Cut 3 circles from each of the pastry sheets for a total of 6 circles.
- Divide meat between circles, placing onto 1 side leaving border around the edge. Brush egg wash around edge of the entire circle and fold in half. Press edge with a fork to seal.
- Place on prepared baking sheet and brush all over with egg wash (beaten egg.)
- Bake for 25-30 minutes or until golden brown. Let cool for at least 5 minutes, or longer, so pastry sets up and empanadas are easier to serve. Serve empanadas (which are best eaten with a fork) with chimichurri sauce on the side or drizzle on top before serving.
BEEF AND MUSHROOM EMPANADAS
Beef and mushroom empanadas. Light and flaky pastry with a ground beef and mushroom filling make a delicious snack or part of a main dish that are brought to the next level with a chimichurri dipping sauce.
Provided by Janette
Categories Dinner Ideas
Time 55m
Number Of Ingredients 28
Steps:
- To make the pastry in a food processor: Add the flour and salt, pulse to mix. Add the butter and egg. Pulse. While the processor is running add the water 1 tablespoon at a time until it starts to come together and form a ball.
- To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
- Turn out onto a floured surface, form into a smooth ball, flatten and wrap with plastic wrap. Refrigerate for 30 minutes.
- For the chimichurri sauce:
- Mix all the ingredients except oil in a bowl, then whisk in the oil. set aside.
- For the filling:
- Add vegetable oil to a large sauté pan over medium heat until the oil ripples. Add the mushrooms and cook, stirring often until the start to brown. Add the beef, onion, carrot, salt and pepper and cook while breaking up the meat until browned. Stir in the garlic, cumin and oregano and cook for 2 minutes. Stir in the tomato puree and simmer for 5 minutes until thickened.
- Remove from the heat and stir in the olives. Transfer to a bowl and allow to cool to room temperature.
- Line a large baking sheet with parchment paper.
- Preheat oven to 350°F/177°C.
- Roll the dough to 1/8 inch thick. Cut out 6 inch circle. Place a small amount of meat into center of dough circle, brush egg wash around edges and fold in half. Press edge with a fork to seal.
- Line them all up on the baking sheet and brush all over with egg wash.
- Bake for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 566 calories, Carbohydrate 78 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 18 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 658 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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.
BEEF AND CHEESE EMPANADA RECIPE BY TASTY
Here's what you need: olive oil, onion, ground beef, salt, pepper, shredded cheddar cheese, ketchup, yellow mustard, worcestershire sauce, pie dough, egg, sesame seed
Provided by Cyrus Kowsari
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet.
- Cook down onions until translucent.
- Add meat, 1 teaspoon salt, and ½ teaspoon pepper, and cook until meat is fully cooked. Transfer into a large bowl.
- Preheat oven to 400°F (200°C).
- Combine cheese, ketchup, mustard, Worcestershire sauce, and 1 teaspoon of salt. Mix thoroughly.
- Roll out the pie crust and cut into 4 pieces.
- Place a spoonful of the stuffing on one side of the dough, leaving ¼ inch (6 mm) from the edge and fold over, creating a triangle.
- With a fork, crimp down the 2 sides so the stuffing stays in.
- Transfer onto baking sheet. Brush on egg and sprinkle on sesame seeds.
- Bake for 20 minutes or until golden brown and pie crust is thoroughly cooked.
- Let it cool for a few minutes
- Enjoy!
Nutrition Facts : Calories 426 calories, Carbohydrate 29 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, Sugar 1 gram
BEEF EMPANADAS
Provided by Food Network
Time 2h5m
Yield 12 to 16 servings
Number Of Ingredients 21
Steps:
- For the filling: Add the oil to a skillet over medium-high heat. Add the onions, sofrito, and peppers, stirring occasionally until soft. Add the tomato paste, adobo, and cilantro, stirring occasionally until combined. Add the ground beef, season, and stir until the mixture reaches 160 degrees F. Remove from the heat, strain, and allow the mixture to cool.
- For the empanada dough: Sift the flour, sugar, and salt onto parchment paper. Place the sifted dry ingredients into a food processor. Add the remainder of the ingredients to the food processor and process until the dough looks like a ball. Remove the ball from the food processor and cover it with plastic wrap. Refrigerate for 1 hour.
- Transfer the pastry onto a lightly floured board and roll out until it is 1/16-inch thick. Cut into segments with a 4-inch dough cutter. Each cut will create a dough round. Put 1 tablespoon of the filling onto the upper half of each round, and then fold the bottom pastry up into a half-moon shape. Crimp the edges closed with your finger to fold the upper and bottom halves together. Repeat this step until all the edges are closed.
- For the guava sauce: Blend all the ingredients in a food processor until the mixture is silky and smooth. Pour the sauce in a separate dish or bowl for dipping.
- Put about 2 inches of oil into a heavy, deep skillet over medium heat and heat to 350 degrees F. Add the empanadas, a few at a time, and cook until golden brown on both sides, about 5 minutes per side.
MUSHROOM EMPANADAS
Provided by Food Network
Time 2h50m
Yield 6 to 7 servings
Number Of Ingredients 15
Steps:
- Add the canola oil to a pan and heat on medium heat until hot. Add the onions and cook until translucent, about 10 minutes. Add the mushrooms, salt and pepper. Cook until mushrooms are tender, then add garlic. Cook, stirring well, for 1 minute, then remove from heat. Strain the mixture and let it cool.
- Add parsley and mozzarella.
- Use a tablespoon to drop a generous portion of filling in the center of a dough disc and fold so that it looks like a half-moon. Make sure the edges are completely sealed to prevent the filling from coming out while baking. (This is very important because the cheese will otherwise run out of the empanada.)
- Preheat the oven to 400 degrees F.
- Place empanadas on a lightly oiled sheet pan; brush with egg yolk if using, Bake until dough is nicely browned, about 15 minutes.
- Make sure to put them on a beautiful plate and enjoy with a glass of wine or a beer. Oh, and eat them with your hands, with friends and family-the way empanadas are meant to be enjoyed!
- Making the dough can be done by hand but it is easier in a mixer with a dough attachment. Mix the flour and salt in a mixer until well combined, about 1 minute.
- Add the butter and mix until blended, another 2 minutes.
- Add the egg and 1/4 to 1/2 cup water, adding gradually, and continue mixing until slightly rough to the touch.
- Make the dough into a ball and finish kneading by hand until soft and smooth. Wrap in plastic wrap and put in the fridge for at least 30 minutes or overnight.
- Unwrap the dough and roll out with a rolling pin until thin, but not too thin, so it doesn't break when folding.
- Create discs with a 5-inch cutter for large empanadas or a 3-inch cutter for small ones. If not using immediately, use wax or parchment paper to separate a stack and refrigerate or freeze to use later.
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
FRIED MUSHROOM AND CHEESE EMPANADAS
Whatever their shape and size, empanadas are a very worthwhile addition to a cook's repertory. I found that the dough is easy to make in a food processor, so whipping up a dozen or more is not a challenge. Baking, instead of frying, is a healthier and convenient option. But the dough has to be rolled as thin as possible, especially for folded Chilean-style empanadas that result in several layers along the edges.
Provided by Florence Fabricant
Categories appetizer, side dish
Time 1h
Yield 24 cocktail empanadas
Number Of Ingredients 10
Steps:
- Heat oil in a 12-inch skillet. Add onion and sauté on medium until soft. Add mushrooms and sauté until ingredients start to brown. Add wine and cook, stirring, until it evaporates. Remove from heat. Season with salt and pepper.
- Roll dough as thin as possible. Cut 3-inch circles. Scraps can be re-rolled one time. Place some cheese on one half of each circle and top with mushroom mixture, leaving a 1/2 -inch border around filling. Brush egg on empty side of circle, fold dough over to make a half-circle and tightly crimp edges.
- Heat vegetable oil 2 inches deep in a deep-fryer, sauté pan or wok. When oil reaches 375 degrees, fry empanadas, six at a time, a few minutes on each side, until lightly browned. Drain on absorbent paper. Allow to cool briefly before serving.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 94 milligrams, Sugar 1 gram, TransFat 0 grams
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