EMPANADAS DE CARNE (MEAT EMPANADAS)
Lovely flaky pastry that is flavoured with curry, surrounding moist beef! Can't get any better than that! My friends and family BEG me to make these all the time!
Provided by ItsTheLadyV
Categories Lunch/Snacks
Time 1h28m
Yield 20-24 empanadas
Number Of Ingredients 19
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.
Nutrition Facts : Calories 391.3, Fat 27.1, SaturatedFat 9.3, Cholesterol 43, Sodium 475.7, Carbohydrate 24.8, Fiber 1.4, Sugar 0.9, Protein 12
EMPANADAS SALTEñAS
These are truly traditional beef empanadas from Salta, one of the Northern Provinces in Argentina. Made with ground beef, potatoes, hard-boiled eggs, and a fluffy homemade empanada pastry, these are just to die for!
Provided by Allrecipes Member
Categories Empanada Recipes
Time 1h40m
Yield 12
Number Of Ingredients 16
Steps:
- Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
- Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.
- Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.
- Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat.
- Drain potatoes and add to the filling. Toss in chopped eggs and let filling cool down for a few minutes.
- Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.
- Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold the pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet.
- Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 25.3 g, Cholesterol 78.6 mg, Fat 13.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 5.1 g, Sodium 396.7 mg, Sugar 2 g
EMPANADAS
Better make plenty - these disappear fast. The unbaked dough may be frozen. The baked cookies may also be frozen.
Provided by Rosina
Categories Bread
Yield 12
Number Of Ingredients 6
Steps:
- DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
- AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
- Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
- Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 32.1 g, Cholesterol 28.1 mg, Fat 10.3 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 6.4 g, Sodium 84.1 mg, Sugar 18.4 g
EMPANADAS DE JITOMATE
When I visited the city of Monterrey, a family friend, Amado, lovingly and kindly drove me around, showing me the wonderful delicacies of the surrounding towns. He took me to the small town of Marin where Martha Chapa has a small shop famous for her cookies, where I tried an amazing tomato empanada that I couldn't stop thinking about. She told me how to make the jam, and, when she saw how excited I was, she gave me a large container filled with it. I kept eating spoonfuls of it on my way home and adapted the recipe once I was back in my kitchen. You can keep the jam chunky, or, if you like a smoother consistency, you can pulse it in a food processor after it's cooked. The jam can be made well in advance and will keep for months if properly stored. It is very tasty on its own and I recommend that you make a big batch.
Yield makes 12 to 16
Number Of Ingredients 11
Steps:
- TO MAKE THE FILLING, wash and dry the tomatoes. Cut the tomatoes in half and place them in a small, heavy pot with the sugar and salt. Bring the mixture to a boil and adjust the heat so that it is at a constant simmer. Cook, stirring often, until the jam is thickened and you can see the bottom of the pot, about 50 minutes. (If you want a very smooth jam, you can pulse it in a food processor.) Let cool before using.
- TO MAKE THE DOUGH, whisk together the flour, baking powder, sugar, and salt in a medium bowl. Using a pastry cutter or a food processor, cut the butter into the dry mixture until it resembles a coarse meal. Add the cream and mix until just combined. Invert the dough onto a lightly floured work surface and knead until it is smooth and uniform, about 2 to 3 minutes. Flatten to a disc, wrap in plastic wrap, and refrigerate for at least half an hour.
- Roll out the dough on a lightly floured surface, with a lightly floured rolling pin, until 1/8 inch thick. Use a round cookie cutter to cut out 4- to 5-inch diameter circles; gather the scraps, re-roll, and repeat until all of the dough is used up.
- To form the empanadas, line up the dough circles on a lightly floured work surface. Place about 1 tablespoon of the filling in the center of each dough circle. Fold half of the dough over the filling, then press the edges very lightly with your fingers to seal; you can fold the sealed edge toward the center to give it a decorative finish. Alternatively, use the back of a fork to press around the edge to seal the empanada. Cut 2 small slits in the top of each turnover and refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 350°F. Whisk one yolk with a little cream and top with sugar. Bake until they are golden brown and cool in rack. These may be eaten warm or cold.
More about "empanadas de jitomate recipes"
EMPANADAS DE CAJETA - PURA VIDA MOMS
From puravidamoms.com
EMPANADITAS DE JITOMATE Y ALBAHACA - COOKIDOO® – THE OFFICIAL …
From cookidoo.international
EMPANADAS DE PINO (CHILEAN BEEF EMPANADAS) • CURIOUS CUISINIERE
From curiouscuisiniere.com
EMPANADAS DE VIGILIA | RECIPS, VIGILIA, SEMANA SANTA | INMSOL
From inmsol.com
RECIPE FOR BAKED CHEESE EMPANADAS OR EMPANADAS DE QUESO
From laylita.com
EMPANADA RECIPES
From allrecipes.com
22 EMPANADA RECIPES (SAVORY AND DESSERT EMPANADAS)
From izzycooking.com
EMPANADAS | RICARDO
From ricardocuisine.com
TOMATO JAM TURNOVER (EMPANADAS DE JITOMATE) RECIPE | EAT YOUR …
From eatyourbooks.com
OUR BEST EMPANADA RECIPES
From allrecipes.com
9 EMPANADAS RECIPE IDEAS | TASTE OF HOME
From tasteofhome.com
EMPANADAS | RICARDO
From ricardocuisine.com
HOW TO MAKE BEEF EMPANADAS: A STEP-BY-STEP GUIDE - TASTE OF …
From tasteofhome.com
EMPANADAS DE VIENTO {FRIED CHEESE EMPANADAS} - LAYLITA'S RECIPES
From laylita.com
10 BEST VEGETARIAN EMPANADAS RECIPES | YUMMLY
From yummly.com
EMPANADAS DE CAMOTE, SWEET POTATO YUM! - ADáN MEDRANO
From adanmedrano.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love