POTATO AND BEEF EMPANADAS
Our organic all-purpose flour can do more than sweets. Try it out on these savory beef and potato pastries with a little jalapeño kick.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h30m
Yield 26
Number Of Ingredients 15
Steps:
- In large bowl, stir together flour, baking powder and 1 1/2 teaspoons salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together.
- Knead dough 10 to 20 times or until smooth. Divide dough in half; shape into flattened rounds. Wrap each flattened round in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold yet pliable.
- Heat nonstick 12-inch skillet over medium-high heat; add beef, potato, onion, garlic and jalapeño, stirring to break up beef. Cook 8 to 10 minutes or until beef is thoroughly cooked and potatoes are tender when pierced with tip of a knife. Remove from heat; drain, and pour beef mixture into ungreased 2-quart baking dish or shallow pan with sides. Stir in tomatoes, pepper flakes and 1 teaspoon salt. Refrigerate uncovered 10 minutes to cool.
- Heat oven to 400°F. Using floured rolling pin on work surface sprinkled lightly with flour, roll one round of chilled pastry 1/8-inch thick. Using 5-inch round cutter, cut out circles. Refrigerate any leftover dough scraps to use for later rolling.
- On center of each dough circle, place 2 tablespoons cooled beef filling. Top with 1 teaspoon cheese. Brush egg all around edge of circle.
- Fold dough in half over filling, gently stretching dough to cover filling. Press to seal edges of empanada with fork. Place on cooking parchment paper-lined large cookie sheet. Brush top of empanada with egg.
- Bake 22 to 26 minutes or until golden brown. Cool 2 minutes on cookie sheet; remove to cooling rack.
- Meanwhile, repeat steps on assembling and baking empanadas with second half of refrigerated dough and refrigerated leftover dough.
Nutrition Facts : ServingSize 1 Serving
COLOMBIAN BEEF AND POTATO EMPANADAS
Colombian empanadas are typically quite small - a couple of bites each - and have a crisp corn crust. There are a wide range of fillings you'll find across Colombia, but this meat-and-potato mixture is the most common. Small yellow potatoes called papas criollas are the potato of choice here, but they are nearly impossible to find in the United States, so I use Yukon Gold instead. My wife's family typically keeps the seasonings simple - salt, pepper and a dash of paprika - though many recipes include cumin or Triguisar, a powdered seasoning mix that contains ground cumin, paprika, achiote, turmeric and garlic. I season my filling with a little chicken bouillon, but you could use plain salt instead. The filling uses half an onion and half a tomato, so save the other half for the fresh, cilantro-based ají, to serve with the empanadas.
Provided by J. Kenji López-Alt
Categories dinner, snack, finger foods, meat, vegetables, appetizer
Time 1h
Yield About 24 small empanadas (serves 6 to 8 as an appetizer)
Number Of Ingredients 13
Steps:
- Prepare the filling: Place potato cubes in a medium saucepan, cover with water and season with 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook until cubes are completely tender, about 10 minutes. Drain and transfer to a medium bowl. Set aside.
- Meanwhile, using a flat palm, press the cut side of the tomato against the large holes of a box grater and grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin, then transfer the tomato and any juices to a small bowl. Set aside.
- In a 10- to 12-inch skillet over medium-high, heat vegetable oil until shimmering. Add beef or pork, and cook, breaking it up with a wooden spoon until the pieces are quite small and completely cooked through, about 5 minutes.
- Add onion, scallion, paprika, bouillon (if using), and a few grinds of black pepper, and cook, stirring, until the onion is softened but not browned, about 1 minute. Immediately add the grated tomato and its juices, and cook, stirring, until the mixture is quite dry, about 5 minutes.
- Transfer meat mixture to the bowl with potatoes and stir together with a fork, letting the potato get roughly mashed up. (The filling should form cohesive balls when gently packed.) Taste and adjust seasoning with more salt, bouillon and pepper to taste. Allow to cool completely. Spreading it out on a large plate or tray and placing it in the fridge will speed up this process.
- Assemble the empanadas: Divide masa into 24 golf-ball-size balls. Working one ball at a time, place inside a plastic zip-top bag and press down with the bottom of a skillet to form a circle about 3 inches in diameter. Carefully remove from the bag and transfer to a clean cutting board or tray. Repeat with remaining dough balls, laying them out side by side. Cover the disks with a clean, lightly damp kitchen towel.
- Working one empanada at a time, place about 2 teaspoons of meat mixture in the center of the disk. Lift the front and back edges and seal them at the top by gently pushing them together. Seal the empanada, working from the center outward until both ends are completely sealed. Gently curve the empanada to form a slight crescent with the sealed edge at the top. Repeat with remaining empanadas.
- In a large Dutch oven or wok over high, heat 2 quarts oil until it registers 375 degrees on an instant-read or frying thermometer. Using a metal spider or slotted spoon, lower empanadas into the hot oil one at a time. You should be able to cook about six empanadas per batch. Cook empanadas, adjusting heat to maintain an oil temperature of 325 to 375 degrees, until empanadas are crisp and golden, about 3 minutes. Using a slotted spoon or metal spider, transfer empanadas to a paper-towel-lined plate or bowl and immediately season with salt.
- Serve empanadas hot, with a bowl of ají and a spoon to drizzle the sauce over the empanadas and into them as you eat.
POTATO AND CHORIZO EMPANADAS
Provided by Tyler Florence
Categories appetizer
Time 4h15m
Yield 20 empanadas
Number Of Ingredients 19
Steps:
- Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
- Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
- Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
- In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
- Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
- Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
- Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
- Cilantro Cream
- 1 cup sour cream
- 1/4 cup finely chopped fresh cilantro leaves
- 1/2 lime, juiced Kosher salt and freshly ground black pepper
- In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.
- Yield: 1 cup
BEEF-POTATO EMPANADAS WITH CHIMICHURI SAUCE
While almost any filling can be used in these first course pastries, beef is still the all time Argentine favorite. From a September 1986 issue of Bon Appetit in the "Bon Voyage" section, featuring Buenos Aries, Argentina. These can also be a part of an appetizer buffet and are baked, not frozen. The chimichuri sauce is also wonderful with plantain chips or served with a steak!
Provided by Leslie in Texas
Categories Potato
Time 1h5m
Yield 12 empanadas
Number Of Ingredients 20
Steps:
- For Filling:.
- Heat oil in large skillet over medium heat.
- Crumble in beef; stir until beginning to lose red color, about 4 minutes.
- Add potatoes,onion,chili powder,cumin and salt and pepper to taste.
- Saute until onion begins to soften, about 5 minutes; adjust seasoning and cool to room temperature.
- (Can be prepared 1 day ahead, covered and refrigerated.).
- For Pastry:.
- Combine flour,baking powder,and salt in large bowl; cut in butter and shortening until coarse meal forms.
- Mix in enough water to bind dough.
- Gather into ball and knead gently until smooth; let rest 15 minutes.
- Preheat oven to 400 degrees.
- Roll pastry out on lightly floured surface to thickness of 1/8 inch.
- Cut out 5 1/2-inch rounds, using can or bowl as guide.
- Place 2 tablespoons filling in center of each; fold in half, pressing edges to seal; gently curve into crescent shapes and crimp edges with fork.
- Pierce several times with fork and place on ungreased baking sheet.
- Bake until pastries are light brown, 15 to 20 minutes.
- Serve hot, passing chimichuri sauce separately.
- For Chimichuri Sauce:.
- Combine all ingredients in medium bowl.
- Cover and let stand 3 hours.
- Serve at room temperature.
More about "potato and beef empanadas recipes"
COLOMBIAN EMPANADAS WITH BEEF AND POTATO FILLING …
2009-08-25 Cover meat with water and bring to a boil. Simmer beef until very tender when pierced with a fork, about 1 hour. Add potatoes to beef, adding …
From thespruceeats.com
Ratings 117Calories 212 per servingCategory Appetizer, Lunch, Snack
From thespruceeats.com
Ratings 117Calories 212 per servingCategory Appetizer, Lunch, Snack
See details
BEEF AND POTATO EMPANADAS | WISHES AND DISHES
2013-09-20 Preheat oven to 350 degrees. Spray baking sheet (s) with non-stick cooking spray. Heat olive oil in a large skillet over medium heat and saute the …
From wishesndishes.com
Servings 13-15Total Time 1 hr 10 mins
From wishesndishes.com
Servings 13-15Total Time 1 hr 10 mins
See details
THE BEST SPICY BEEF & POTATO EMPANADA RECIPE - FIXED TO …
2020-04-02 7 years ago. Chatting about the leather jacket effect. 7 years ago. Wisewear, 7 years ago. 6 years ago.
From fixintothrill.com
From fixintothrill.com
See details
BEEF AND POTATO EMPANADAS - THE CANDID APPETITE
2012-06-07 Allow the filling to simmer and the potatoes to soften a bit. Cook on low, for about 5 minutes and let the broth evaporate. Once done, pour the filling into a bowl and allow to cool. …
From thecandidappetite.com
Reviews 72Estimated Reading Time 7 mins
From thecandidappetite.com
Reviews 72Estimated Reading Time 7 mins
See details
BEEF, POTATO AND CHORIZO EMPANADAS RECIPE - PILLSBURY.COM
2011-06-16 In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. 2. In medium bowl, stir together cooked beef, cooked potato, …
From pillsbury.com
From pillsbury.com
See details
HOW TO MAKE PUERTO RICAN EMPANADAS | BEST BEEF RECIPES
Heat a skillet and add beef. Cook completely. Add the potato, sofrito, and water to the pan.
From bestbeefrecipes.com
From bestbeefrecipes.com
See details
BELL PEPPER AND GROUND BEEF AND PAPRIKA AND POTATO RECIPES
Ingredients: ground beef, paprika, bell pepper, potato, chicken stock, flour, tomato, thyme, chili powder, onion, garlic
From supercook.com
From supercook.com
See details
CHEESY BEEF AND POTATO EMPANADAS RECIPES - EASY RECIPES
Brown ground beef in a large sauce pan. Just before the meat is completely cooked through add chopped potatoes and onion and let simmer until translucent, about 5-7 minutes. Pour in …
From recipegoulash.cc
From recipegoulash.cc
See details
10 BEST GROUND BEEF RECIPES | YUMMLY
2022-12-08 lean ground beef, reduced sodium soy sauce, sesame seed, brown sugar and 4 more Ground Beef and Kale Stir-Fry KatieSerbinski toasted sesame oil, garlic, kale, ground …
From yummly.com
From yummly.com
See details
SNACK RECIPE: BEEF & POTATO EMPANADAS | KITCHN
2019-05-02 Filling. Heat a sauté pan over medium high heat and add olive oil. Add potato, onion, diced pepper, and a pinch of salt. Cook on medium high for 10 to 15 minutes or until …
From thekitchn.com
From thekitchn.com
See details
10 BEST POTATO EMPANADAS RECIPES | YUMMLY
2022-12-03 Beef and Potato Empanadas Crisco. garlic, salt, large egg, cold butter, cold water, lean ground beef and 14 more.
From yummly.com
From yummly.com
See details
WOOLWORTHS SUPERMARKET - BUY GROCERIES ONLINE
Potato & Beef Empanadas Recipe | Woolworths. Skip to main content. Everyday & Other Services. Buy again & Lists. $00.00. Your Cart has 0 item $0. 0. Browse products. Specials & …
From woolworths.com.au
From woolworths.com.au
See details
POTATO AND BEEF EMPANADAS RECIPE - FOODSNEWS101.COM
Colombian Empanadas: Fried Empanadas With Beef and Potato Filling The Spruce Eats cumin, skirt steak, water, green onions, olive oil, beef bouillon cubes and 12 more Easy Sausage …
From foodsnews101.com
From foodsnews101.com
See details
POTATO AND BEEF EMPANADAS RECIPES ALL YOU NEED IS FOOD
Steps: Heat oven to 350°F. Heat 12-inch nonstick skillet over medium-high heat; add beef, onion, pepper flakes and 1/2 teaspoon salt, stirring to break up meat.
From stevehacks.com
From stevehacks.com
See details
BEEF AND POTATO EMPANADAS | EL MEJOR NIDO
Place 1/4 cup filling in center of each circle. Wet edges with water and fold in half; seal edges by pinching together or crimping with fork. Fry a few empanadas at a time until golden brown or …
From elmejornido.com
From elmejornido.com
See details
BEEF AND POTATO EMPANADAS RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With …
From recipeschoice.com
From recipeschoice.com
See details
CUBAN BEEF AND POTATO EMPANADAS | IDAHO POTATO COMMISSION
Directions: Heat a large skillet over medium/medium-high heat, then add ground beef. Cook beef until only a little pink remains, 5–6 minutes, breaking up with a spatula as it cooks. Drain and …
From idahopotato.com
From idahopotato.com
See details
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