Carbonada Criolla Mini 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.

CARBONADA CRIOLLA

Steps:

• Heat butter and oil in heavy casserole or Dutch oven.
• Lightly roll meat cubes in flour; place in casserole and brown on all sides.
• Remove meat; add onions to casserole and sauté until golden.
• Return meat to casserole; add wine, beef broth, tomato paste, bay leaf, thyme, salt, and pepper.
• Cover and simmer gently until meat is quite tender, roughly 45 minutes.
• Add corn, potatoes, and dried fruit, and cook for another 20-30 minutes.
• Add frozen squash, apple, and raisins, and cook for another 10 minutes.
• Serve and garnish with parsley.

EMPANADAS CRIOLLAS RECIPE - (4.4/5)

Steps:

• Dough: Place flour in a large mixing bowl; make a well in the center and add salt, beef fat, egg and enough warm water to make the dough smooth but not sticky. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours. Place the empanada dough on a lightly floured counter top. Roll the dough out to 1/8 inch thickness. Using a round 5 inch cookie cutter, cut the dough into circles. Filling: Heat the beef fat in a large pan. Add the onions and saute for 4 to 5 minutes or until softened. Add paprika and cook for 5 minutes. Add ground beef, stirring and continue to cook for 5 minutes. Add water (or beef broth) and cook for another 4 minutes and remove from heat. Add chili powder, cumin, green onions and eggs, mixing well. Cover and let rest until cool. To Assemble: Preheat oven to 350F. Place 2 tbsp filling in the lower half of each circle of dough. Brush the edges of the crust with water, then fold the tow ends together; press the edges together with fingers. Brush the top of the empanada with 1 egg beaten with 1 tbsp water. Bake for 15 to 20 minutes or until golden brown.

BEEF EMPANADAS WITH OLIVES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer mixture to a mixing bowl.
• Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture.
• Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet.
• Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Let cool for at least 15 minutes before enjoying.