Beefpork Empanadas Adopted 2006 Recipes

BEEF AND PORK EMPANADAS

Steps:

• Heat the oil and butter in a skillet over medium heat. When the butter has melted, add the celery and onion. Sauté until translucent. Transfer to a large bowl.
• Brown the ground beef in the skillet, stirring often to break up the beef. Drain off the grease. Add cooked beef to the bowl.
• Brown the sausage in the skillet, stirring often to break up the sausage. Do not drain. Add cooked sausage to the bowl.
• Mix together the salt, black pepper, cayenne pepper, and red pepper flakes in a small bowl. Sprinkle over the contents in the large bowl.
• Add the drops of Tabasco sauce and stir to combine ingredients.
• Refrigerate mixture for several hours or overnight. The butter and sausage grease should cool and harden to help hold the mixture together.
• Whisk together the flour and salt in a large bowl.
• Add the shortening and cut it in using a pastry blender, fork, or with your fingers until the shortening bits are about the size of peas.
• Add the water and stir to bring the dough together.
• Shape the dough into a round disk and cover with plastic wrap. Chill the dough for at least one hour.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll out the pastry dough to the thickness of a pie crust, a little less than 1/4-inch.
• Cut the dough into 4-inch circles. You can pull together and re-roll the dough pieces (note those may have a slightly different texture).
• Brush water on the edge of a pastry circle.
• Place about 1 tablespoon of filling in the middle of the pastry circle.
• Fold over the pastry and press down to seal the edge. Use a fork to crimp the edge.
• Repeat using remaining pastry circles.
• Place empanadas on a baking sheet. Use a fork to punch holes in the top of the pastry to allow for release of steam while baking.
• Bake for 25 to 30 minutes, until the edges are very lightly browned.
• Transfer empanadas to a serving platter or cool on a wire rack. Serve warm or at room temperature.

BEEF/PORK EMPANADAS (ADOPTED 2006)

Steps:

• FOR DOUGH:.
• Put flour and salt in Cuisinart, pulse to combine.
• Add cold lard and butter, pulse to form crumbs.
• Add water and pulse until it just comes together.
• Chill at least 30 minutes.
• Roll out and cut out circles.
• FILLING:.
• Saute meat, drain fat.
• Saute onions for 2 minutes, add garlic, almonds and raisins and saute for 2 minutes more.
• Place tomato, chiles, lime juice, salt and pepper in blender.
• Puree until smooth.
• Add puree, cumin, cloves, cinnamon meat and onion to skillet.
• Cook 5 minutes or until excess liquid evaporates.
• Cool. Fill pastry circles, fold and crimp with fork.
• Refrigerate or freeze.
• Bake frozen for 20 minutes at 400ºF.

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.

PORK EMPANADA

Steps:

• Make filling:.
• Heat 4 T oil in a frying pan and fry the onions, adding the garlic when onions begin to color. Set aside.
• Add pork loin and ham to the frying pan and fry till colored, stirring. Set aside (add to onions and garlic).
• Add 1 T oil, sausage and the peppers to the pan and fry. Add to cooked pork and onions.
• Deglaze the pan with the wine, allowing it to bubble and reduce. Return all the ingredients to the skillet.
• Add the tomatoes, saffron, paprika and parsley and season with salt and pepper. Cook gently for 20-30 minutes, leave to cool.
• Meanwhile, make the dough. Put the cornmeal into a food processor.
• Add the dried yeast with the sugar.
• Gradually add the flour, salt, water, oil and 2 eggs and beat, to make a smooth, soft dough.
• Turn the dough into a clean bowl, cover with a dishtowel and leave in a warm place for 40-50 minutes to rise.
• preheat oven to 400. Grease a shallow roasting pan or 12x8 dish. Halve the dough, roll out one half on a floured surface, a little larger than the pan.
• Lift this into place, leaving a border hanging over the edge.
• Spoon in the filling. roll out the other half of dough and lay in place.
• Fold the outside edge of bottom crust over the top and press gently all around edges. Prick the surface and brush with beaten egg.
• Bake pie for 30-35 minutes.
• Cut into squares.

BEEF EMPAñADAS

Steps:

• Cut each egg crosswise into 10 thin slices.
• Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
• Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.
• Preheat oven to 200°F with rack in middle.
• Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
• Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.
• Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.

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!

CLASSIC EMPANADAS

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.