Shamrock Empanadas Recipe By Tasty Recipes

BEEF AND CHEESE EMPANADA RECIPE BY TASTY

Steps:

• Heat oil in a large skillet.
• Cook down onions until translucent.
• Add meat, 1 teaspoon salt, and ½ teaspoon pepper, and cook until meat is fully cooked. Transfer into a large bowl.
• Preheat oven to 400°F (200°C).
• Combine cheese, ketchup, mustard, Worcestershire sauce, and 1 teaspoon of salt. Mix thoroughly.
• Roll out the pie crust and cut into 4 pieces.
• Place a spoonful of the stuffing on one side of the dough, leaving ¼ inch (6 mm) from the edge and fold over, creating a triangle.
• With a fork, crimp down the 2 sides so the stuffing stays in.
• Transfer onto baking sheet. Brush on egg and sprinkle on sesame seeds.
• Bake for 20 minutes or until golden brown and pie crust is thoroughly cooked.
• Let it cool for a few minutes
• Enjoy!

IMPOSSIBLE EMPANADAS RECIPE BY TASTY

Steps:

• Boil ¾ cup of water. To this, add the raw coleslaw and seasoning. Stir frequently for 5 minutes or until reaching desired crunchiness. Once reached, turn off the pot.
• In a separate bowl, season the plant-based ground beef.
• In a pan on medium heat, saute the garlic, onion, peas, and corn and add the seasoned plant-based ground beef.
• Cook the meat for 10 mins, then combine the cooked coleslaw with the plant-based ground beef.
• To assemble, add a scoop of the plant-based beef and coleslaw mixture on an empanada disk.
• Press the empanada disk with an empanada presser or with a fork.
• Heat a pan with oil and fry the empanadas for 2 mins on each side.
• Serve warm.
• Enjoy!

SPICY BEEF AND PORK EMPANADAS RECIPE BY TASTY

Steps:

• Blend all the cashew cream ingredients in a blender until smooth. Set aside.
• Fry onion and garlic for a few minutes, then add the ground pork and the ground beef, seasoned with salt and pepper. Continue stirring and browning the meat until cooked through, about 3-5 minutes.
• Add all the fruit, raisins, almonds, and pine nuts, stir to combine, then remove from heat and chill.
• Poach the poblano pepper, remove the skin. Open and remove the seeds and veins, then cut into strips. Set aside.
• Preheat oven to 500˚F (250˚C) (or as high as your oven will go).
• For the empanada dough, mix flour, butter, salt and milk, kneading into a dough. Add egg, then knead until firm.
• Pinch off a bit of dough and flatten into a circle, adding two strips of chile poblano and the meat filling.
• Put a bit of water on your finger and wet the edge of half the empanada. Close the empanada and use a fork to seal the edges.
• Brush with an egg wash before putting on a baking sheet.
• Bake 20-25 minutes or until golden brown.
• Top the empanadas with cashew cream and garnish with pomegranate and cilantro.
• Enjoy!

STREET CORN EMPANADAS RECIPE BY TASTY

Steps:

• Preheat the air fryer to 350°F (180°C).
• Make the street corn: In a large bowl, mix together the corn, red bell pepper, orange bell pepper, jalapeño, red onion, cilantro, Cotija cheese, mayonnaise, lime juice, salt, black pepper, red pepper flakes, and cumin until well combined.
• Assemble the empanadas: Open and unroll one can of Pillsbury™ Original Crescent Rolls. Cut into 4 rectangles, then firmly press the perforated lines together to seal. Cut each rectangle in half to form 8 squares.
• Scoop a heaping tablespoon of the street corn filling onto the center of each square and fold the dough over the filling to form a triangle. Firmly press the edges together with a fork to seal. Repeat with the remaining dough and filling.
• In a small bowl, whisk together the egg yolk and milk until smooth and brush the empanadas with the egg wash.
• Place 2-3 empanadas at a time in the air fryer basket and air fry until golden brown, 3-5 minutes. Transfer to a plate while you repeat with the remaining empanadas.
• Arrange the empanadas on a serving platter and top with the crema, Cotija cheese, and cilantro. Serve immediately.
• Enjoy!

AVOCADO DEVILED EGGS RECIPE BY TASTY

Steps:

• Cut each egg in half and remove the yolk. Place the yolks in a medium bowl, and refrigerate the whites while you prepare the filling.
• In a large bowl bowl, mix together the avocado, Greek yogurt, mustard, lemon juice, salt, and pepper.
• Add the egg yolks and mash with a fork to incorporate. For a smoother filling, add the ingredients to a food processor and pulse to combine.
• Transfer the filing to a piping bag fitted with a round tip or a zip-top bag with a corner snipped off.
• Pipe the filling into the egg whites. Sprinkle with paprika.
• Enjoy!

SHAMROCK EMPANADAS RECIPE BY TASTY

Steps:

• Make the horseradish herb sauce: In a medium bowl, stir together the horseradish, mayonnaise, sour cream, chives, parsley, apple cider vinegar, and salt. Cover with plastic wrap and chill in the refrigerator until ready to serve.
• Make the spicy mustard sauce: In a small bowl, stir together the mayonnaise, spicy brown mustard, apple cider vinegar, and honey. Cover with plastic wrap and chill in the refrigerator until ready to serve.
• Make the empanadas: Heat the canola oil in a medium pot over medium-high heat until it reaches 350°F (180°C). Set a wire rack over a baking sheet.
• In a 4-quart food processor, combine the corned beef, sauerkraut, carrots, cabbage, parsley, pepper, coriander, mustard seeds, ground mustard, and 2 teaspoons salt. Pulse for 30 seconds, until well combined and everything is finely ground. Add the potatoes and pulse for 10-15 seconds more, until the potatoes are very finely chopped but still visible.
• Transfer the filling to a sieve set over a bowl and use a rubber spatula to press out any excess liquid.
• In a small bowl, beat together the eggs and water.
• Lay 2 empanada dough rounds on a clean surface and brush all over with egg wash. Set a 3-inch clover cookie cutter in the center of one of the dough rounds and fill with 1-1½ teaspoons of the filling, mounding in the center of the mold. Remove the cutter and cover the filling with the other dough round, egg wash-side down. Press down firmly with the cookie cutter to seal the filling inside. Using your fingers or a fork, press the edges of the empanada dough together to seal, discarding the dough scraps. Repeat with the remaining dough and filling.
• Working in batches of 3-4, gently lower the empanadas into the hot oil and fry for 7-10 minutes, flipping once, until golden brown on both sides. Use a spider to transfer the empanadas to the wire rack and sprinkle with a pinch of salt.
• Serve the empanadas hot with the horseradish herb sauce and spicy mustard sauce for dipping.
• Enjoy!