Beef Empanada Pot Pie Recipes

BEEF EMPANADA RECIPE

Steps:

• Preheat oven to 400 degrees and line a baking sheet with a nonstick baking mat or parchment paper.
• Unroll pie crusts on a clean, flat surface. Use a 3-inch round pastry cutter to cut circles from the dough. (If desired, combine scraps, roll out, and cut again.)
• In a skillet over medium-high heat, brown the ground beef.
• Stir in onions, cumin, chili powder, salt, green chiles, and pimento peppers. Saute 2-3 minutes.
• Stir in tomato paste, followed by the cheese. Remove from heat.
• Spoon about 2 tablespoons of the beef mixture into the center of each pie crust circle.
• Fold dough over and use a fork to seal the dough all along the curved edge.
• Arrange in a single layer, not touching, on prepared baking sheet. Brush empanadas with egg wash.
• Bake for 10 minutes or until golden brown.
• Allow to cool slightly before serving with HERDEZ™ Traditional Guacamole. Enjoy!

EMPANADA PIE

Steps:

• Place onion in a food processor and process to a medium chop. Use a garlic press to add garlic to the chopped onion.
• Preheat a saute pan over medium-high heat. Add oil, onion, and garlic to the hot pan. Reduce heat to medium and saute until golden, about 5 minutes.
• Place mushrooms in the food processor and process to a medium dice. Stir into the onion mixture and cook for 3 to 4 minutes. Meanwhile, process olives to a fine mince and set aside.
• Add oregano, paprika, cumin, red pepper flakes, and pepper to the pan; cook and stir until fragrant, 1 to 2 minutes. Crumble in ground beef and cook, breaking up with a spoon or spatula, until thoroughly browned, 5 to 8 minutes. Stir in olives. Remove from heat and cool for 20 to 30 minutes, stirring occasionally.
• Preheat the oven to 425 degrees F (220 degrees C). Spray a 9-inch pie plate with cooking spray. Line the plate with 1 pie crust.
• Carefully spoon the cooled beef mixture into the crust. Press the second crust on top. Slice air vents in the top crust.
• Beat egg and water together in a small bowl. Brush egg wash thoroughly over the complete surface of the pie.
• Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let cool for 5 to 10 minutes before cutting and serving.

BEEF EMPANADAS

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.

BEEF EMPANADA POT PIE

Steps:

• Preheat oven to 350º.
• To prepare filling, heat a large Dutch oven coated with cooking spray over medium heat.
• Add potato and onion; cover and cook 7 minutes, stirring occasionally.
• Add beef and next 6 ingredients (beef through garlic); cook, uncovered, 7 minutes or until browned, stirring to crumble.
• Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook for 1 minute.
• Gradually add beer, consomme, and tomatoes; bring mixture to a boil.
• Remove from heat, and stir in olives and vinegar.
• Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
• Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle.
• Place dough on top of beef mixture, pressing to edge of dish.
• Cut 5 slits in top of crust to allow steam to escape.
• Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use.
• Bake at 350º for 25 minutes or until golden brown and bubbly around the edges.
• Let stand 10 minutes before serving.

EMPANADAS (BEEF TURNOVERS)

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.