Empanadas Ii Recipes

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CLASSIC EMPANADAS



Classic Empanadas image

These classic empanadas are ubiquitous all over Argentina. Filled with minced beef, hard-boiled egg, green olives, and potatoes, they make a filling snack or packed lunch treat.

Provided by Fioa

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 1h35m

Yield 12

Number Of Ingredients 14

2 potatoes
1 tablespoon butter
2 onion, chopped
3 spring onions, chopped
1 red bell pepper, chopped
1 pound ground beef
1 teaspoon paprika
½ teaspoon cayenne pepper
salt to taste
¾ cup green olives, pitted and chopped
2 hard-boiled eggs, chopped
1 tablespoon olive oil
24 empanada pastry rounds
1 egg, lightly beaten

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.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 51.5 g, Cholesterol 68.5 mg, Fat 15.2 g, Fiber 4.1 g, Protein 15.1 g, SaturatedFat 4.6 g, Sodium 500.9 mg, Sugar 2.5 g

BASIC EMPANADAS



Basic Empanadas image

These tasty and convenient Latin-American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There's no need to thaw before baking, they can go right from the freezer to the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 2h

Number Of Ingredients 13

2 pounds ground pork or beef
2 medium onions, finely diced
2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
1/2 teaspoon chili powder
2 cans (14.5 ounces each) tomatoes, diced
coarse salt and ground pepper
1 cup fresh cilantro, chopped
4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 cup cold water
1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)

Steps:

  • Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
  • Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
  • Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
  • Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
  • To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Nutrition Facts : Calories 565 g, Fat 24 g, Fiber 2 g, Protein 32 g

EMPANADAS



Empanadas image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 24

3 cups all-purpose flour, plus more for the work surface
1 tablespoon baking powder
2 teaspoons sugar
Pinch salt
1/2 cup lard or shortening
1 egg
3/4 cup chicken stock
2 tablespoons olive oil
1 pound ground beef
1 tablespoon garlic salt
2 tablespoons tomato paste
2 tablespoons vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon seasoned salt
5 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
Oil or shortening, for frying
1 cup real mayonnaise, such as Kraft
1 tablespoon adobo sauce
Juice of 1/2 lime

Steps:

  • For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
  • In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
  • Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
  • In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
  • Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
  • Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
  • For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

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