Empanadas De Papas Y Carne Picante Recipe 455 Recipes

EMPANADAS DE PAPAS Y CARNE PICANTE RECIPE - (4.5/5)

Steps:

• Grate the potatoes into a medium bowl and set aside. Heat the oil in a large frying pan over medium heat. Add the onion and cook until translucent. Add the ground meat and brown it, separating with a flat spatula as necessary to make small bits. If you are using ground turkey, you may find it helpful to add more oil and even a few tablespoons of milk to keep the turkey form drying out as it cooks. Add the potato, spices, salt and pepper. Stir to incorporate. Remove from the heat and let cool. Pre-heat the oven to 400 degrees Fahrenheit. Use pre-cut empanada rounds, or your own home-made empanada rounds. On a floured work surface, set out several empanada rounds. Put about 2 tablespoons filling in the center, of each round and place a slice of egg and an olive slice on top of the meat mixture. Seal by folding the empanada shell over into a half moon shape (wet edges of one half with a few drops of water) Seal by pressing around the edges firmly with your finger. Cup the filling inside the empanada shell with your hands, making the filling inside kind of ball together. Then fold the edges over, almost as you would a pie-crust, twisting up one small edge, and pressing down firmly, then repeating the action until you have reached the other end of the empanada. This method is called repulgue, you can watch the video of how to do it here. Alternatively, press the edges all around with a fork, making a fork pattern. Place the empanadas about an inch apart on a floured cookie sheet. Brush the tops with a beaten egg. Bake for 20-25 minutes, or until crust outside is golden.

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.

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 (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.

SHILA'S GRANDMOTHER'S PICANTE DE CARNE RECIPE BY TASTY

Steps:

• Season the steak with salt, pepper, and cumin.
• Heat 1 tablespoon of canola oil in a medium pot over medium-high heat. Add the steak and cook until browned, about 5-6 minutes. Remove the steak from the pot and set aside.
• Add the remaining tablespoon of oil to the pot, then add the onion and sauté until translucent, about 5-6 minutes. Add the garlic and ají amarillo, and sauté for 3 minutes, until fragrant.
• Return the steak to the pot, then add the water and bouillon. Mix to dissolve the bouillon powder.
• Add the potatoes and carrots. Bring the stew to a simmer, cover, and cook for 10 minutes, or until the potato and carrot are cooked through.
• Add the peas and Peruvian corn. Cook for another 5 minutes, or until the peas and corn are cooked through.
• Serve the picante de carne with rice and sunny-side up eggs. Sprinkle chopped parsley on top.
• Enjoy!