Beefy Basketball Empanadas Recipes

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.

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.

BEEFY BASKETBALL EMPANADAS

Steps:

• Set a large skillet over medium high-heat with the oil. Once hot, add the beef and break it up with a wooden spoon, cooking until no longer pink, about 5 to 8 minutes. Stir in the onion, garlic, potatoes and season with salt, pepper, cumin, and red pepper flakes. Cook until the onions have softened, about 2 minutes longer. Stir in the cilantro, tomato paste and Worchestershire sauce. Cook over low heat until the potatoes have softened, about 5 minutes. Remove from the heat and set aside to cool to room temperature.
• Roll out the pie dough and cut out into 4-inch circles. Fill half of them with the cooled mixture, about 1 to 2 teaspoons, and then top with another pie circle. Crimp together with a form to seal and place on a baking sheet lined with parchment paper.
• Preheat oven to 375 degrees F.
• In a small bowl, whisk together the egg and orange food coloring. Brush the empanadas with the egg wash.
• Reroll the scraps of dough and cut out into strips and place on top to form the lines of the basketball. Bake until golden, about 18 to 20 minutes. Remove from the oven and let cool slightly. Using the edible black pen, color the lines of the basketball before serving. Serve with chimichurri for dipping.

POTATO AND BEEF KEBBA

Steps:

• Put meat, minced almonds, parsley on low fire for approximately 20 minutes. Mash potatoes and add eggs, mix well and add seasonings. Shape the potato mixture into a ball and stuff with the meat mixture. Slightly flatten to the shape similar to a patty no larger than your palm. Dip in bread crumbs and fry in hot oil on both sides until golden brown. Serve hot.
• Serve with Thousand Island dressing if you like or any other sauce that suits you.
• Keep napkin at ready to catch drool!

PICNIC EMPANADAS

Steps:

• Preheat the oven to 400°F
• Melt the butter in a frying pan, then add the onion and cook over a low heat for about 10 minutes until golden and very soft.
• Add the sweet potato and paprika then cook, stirring, over a medium heat for 2-3 minutes.
• Season and stir in the parsley. Leave to cool for about 5-10 minutes.
• Meanwhile, roll out the pastry to 1/4 in thickness, then cut out about 18 rounds, using a 3-4in cutter or upturned cup.
• Spoon a little of the filling onto one side of each round and brush the edges with beaten egg. Fold over to form a crescent shape and pinch the edges together firmly.
• Place on a non-stick baking sheet, brush with egg and cook for 10-15 minutes, or until well risen and golden. Allow to cool on a wire rack or wrap in baking parchment and a layer of foil to keep warm for the picnic.

BEEF EMPANADITAS

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In medium bowl, stir Bisquick mix and hot water until stiff dough forms. Let stand 10 minutes.
• Meanwhile, in 8-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, raisins, olives, cumin and cinnamon; set aside.
• Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Roll dough into 13-inch round. With 3-inch round cutter, cut dough into rounds. Gather dough scraps together and reroll to 1/8-inch thickness. Cut to make 20 rounds.
• Spoon 2 to 3 teaspoons beef mixture onto center of each dough round. Fold dough in half over filling; press edges firmly with fork to seal. Place 1 inch apart on cookie sheet.
• In small bowl, stir egg and 1 tablespoon water to combine; brush mixture over tops of each empanadita. Bake 14 to 16 minutes or until golden brown.