Empanadas De Carne De Res Recipes

LISA'S PANAMANIAN EMPANADAS DE CARNE

Steps:

• In a food processor, combine flour and salt, pulse for a second. Add cubed cold butter, pulse until the dough is "pea" size.
• Mix the egg yolks and water together in a bowl, then add to the flour butter and pulse for a few more seconds.
• Divide dough in two parts, then wrap each dough in plastic wrap.
• Don't overwork the dough with your hands.
• Refrigerate while the filling is cooked and cooled.
• On medium-heat, heat oil in skillet, add onion, red pepper, and garlic and cook for 2 minutes.
• Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink.
• Add the rest of the ingredients, stir, cover and cook for another 5 minutes on low heat.
• Remove cooked beef to a bowl, cover and cool completely.
• Roll dough to 1/8-inch thick. Cut into a round-shape size, to the width of your choice. (Lisa makes her about 5 inches across.)
• Add enough cooled beef to the center of the dough and fold in half.
• Press and seal the edges tightly closed with the tines of a fork.
• Brush the empanadas with egg wash.
• Bake in a 375° preheated oven for about 18 minutes until they are golden brown.
• Depending on the width of your dough rounds, this batch makes 24 to 36 empanadas.

EMPANADAS DE CARNE DE RES

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the beef and cook until well browned, stirring often to separate meat. Pour off any fat. Stir in the olives, raisins, hard-cooked egg and garlic. Season with the salt. Remove the skillet from the heat and let the beef mixture cool.
• Heat the oven to 350°F. Line a baking sheet with parchment paper. Beat the uncooked egg in a small bowl with a fork.
• Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 10-inch square. Using a round cutter, cut the pastry into 4 (5-inch) circles. Repeat with the remaining pastry sheet.
• Spoon about 2 tablespoons beef mixture in the center of each pastry circle. Fold the pastry over the filling and press the edges to seal. Crimp the edges with a fork. Using a sharp knife, cut small slits in the tops of the pastries. Place the pastries onto the baking sheet. Brush the pastries with the uncooked egg.
• Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes.

LITTLE MEAT EMPANADAS: EMPANADILLAS DE CARNE

Steps:

• The beef should be thawed, if frozen, set aside. In a large saute pan, heat the oil. Add the onion, garlic, and pepper and saute. When they're soft, add the oregano, tomato sauce, raisins, and chopped olives. This should be at medium heat from now on. Add the ground beef.
• Pour the wine over the beef mixture and cover to cook through. Add salt and pepper, to taste. Once its almost cooked, uncover, and let dry up to a juicy but dry look to it.
• Never use if it is runny. That's the trick.
• Sift the flour with the baking powder and the salt. Pour this into a large bowl. Pour in the rest of the ingredients. Work this with a fork, trying to bring together all the ingredients but never beating or mixing. Once it?s all "together" and not sticky...you're ready to make Empanadillas.
• ASSEMBLING THE EMPANADILLAS: Prepare your table by spreading some flour to keep the mixture from sticking. You will need a roller, a knife and a fork. Your filling should be at hand. Take a small amount of the flour mixture (a ball that can fit in your hand) and you roll it out in the shape of a plate to a thickness of about 1/8-inch.
• Take a spoonful of the filling and place it in the middle half of the pastry and fold the top over the filling to look like a half moon. Seal the inside of the pastry by wetting your fingers with water and rubbing the border of the half moon. Take a knife and cut a perfect pastry half-moon. Now take the fork and press down the borders of the circular shape to seal. Fry the half moon in hot oil.

EMPANADILLAS DE CARNE

Steps:

• In a skillet heat the oils and brown the meats. Add the seasonings, onion, garlic and jalapeno. Saute until tender. Drain any excess fat. Add the remaining ingredients and simmer until very thick. Cool to room temperature.
• Preheat oven to 425°F.
• Roll the pastry dough out on a floured surface. Cut into 2" rounds. Place 1 tbsp of meat mixture on each round. Fold the round in half and crimp the edges with a fork to seal. Brush the pastry with egg whites. Place on a greased baking sheet and bake for 15 to 20 minutes, or until golden brown.

EMPANADAS DE CARNE DE RES

Steps:

• Prepara la masa para empanadas. Envuélvela fuertemente en envoltura plástica; ponla a un lado mientras preparas el relleno.
• Dora la carne en una sartén mediana a fuego medio; escúrrela. Agrega los 6 ingredientes siguientes. Cocínalos y revuelve frecuentemente a fuego medio-bajo durante 10 min.; retíralos del fuego. Incorpora el cilantro.
• Forma 12 bolitas con la masa, usando alrededor de 2 cdas. para cada una. Aplasta cada bolita y forma un disco de 6 pulgadas. Coloca, en el centro de cada disco, alrededor de 1/4 taza de la mezcla con carne. Humedece los bordes con agua. Dobla los discos por la mitad. Presiona suavemente la parte superior para quitar las bolsitas de aire. Sella los bordes con un tenedor.
• Calienta el aceite en una sartén profunda hasta que alcance 375°F. Agrega 3 ó 4 empanadas. Cocínalas 3 min. de cada lado o hasta que estén doradas. Retíralas de la sartén; escúrrelas bien. Repite el procedimiento con las demás.

EMPANADAS DE CARNE (MEAT EMPANADAS)

Steps:

• To make the pastry: In a large bowl, stir the flour, baking powder, curry, salt and turmeric. Cut in the butter and shortening until the mix resembles fine crumbs. Pour water in and make a soft dough. Gather the dough into a ball and wrap in wax paper. Chill for 1 hour.
• To make the filling: In a small bowl, mix the water with the breadcrumbs and let it sit while you prepare everything else. In a large pan, heat the oil over medium heat. Cook the onions and garlic until soft. Place in a small bowl and set aside. Increase the heat to high. In the same pan, cook the beef until it is no longer pink. Drain the fat and stir in the onion mix, curry, salt, thyme, black and cayenne peppers. Cook over medium heat for 3 minutes.
• Assembly: Divide pastry in half and roll 2 long sausage shapes. Slice each roll crosswise into roughly 12 equal pieces. Roll each piece out into a 6" circle. Spoon some filling into the circle. Wet the edges of the circle with a little water and fold in half, making sure the edges meet. Trim into a neat half moon shape and imprint the edges with fork prongs.
• Bake in a preheated 350 degree oven for 28 minutes or until the pastry is lightly brown.