BEEF AND PORK EMPANADAS
A recipe for beef and pork empanadas, a savory crescent shaped pastry popular in Latin America. These are baked and served warm or at room temperature.
Provided by Renee
Categories Dessert
Time 1h
Number Of Ingredients 15
Steps:
- Heat the oil and butter in a skillet over medium heat. When the butter has melted, add the celery and onion. Sauté until translucent. Transfer to a large bowl.
- Brown the ground beef in the skillet, stirring often to break up the beef. Drain off the grease. Add cooked beef to the bowl.
- Brown the sausage in the skillet, stirring often to break up the sausage. Do not drain. Add cooked sausage to the bowl.
- Mix together the salt, black pepper, cayenne pepper, and red pepper flakes in a small bowl. Sprinkle over the contents in the large bowl.
- Add the drops of Tabasco sauce and stir to combine ingredients.
- Refrigerate mixture for several hours or overnight. The butter and sausage grease should cool and harden to help hold the mixture together.
- Whisk together the flour and salt in a large bowl.
- Add the shortening and cut it in using a pastry blender, fork, or with your fingers until the shortening bits are about the size of peas.
- Add the water and stir to bring the dough together.
- Shape the dough into a round disk and cover with plastic wrap. Chill the dough for at least one hour.
- Preheat the oven to 350 degrees F.
- On a lightly floured surface, roll out the pastry dough to the thickness of a pie crust, a little less than 1/4-inch.
- Cut the dough into 4-inch circles. You can pull together and re-roll the dough pieces (note those may have a slightly different texture).
- Brush water on the edge of a pastry circle.
- Place about 1 tablespoon of filling in the middle of the pastry circle.
- Fold over the pastry and press down to seal the edge. Use a fork to crimp the edge.
- Repeat using remaining pastry circles.
- Place empanadas on a baking sheet. Use a fork to punch holes in the top of the pastry to allow for release of steam while baking.
- Bake for 25 to 30 minutes, until the edges are very lightly browned.
- Transfer empanadas to a serving platter or cool on a wire rack. Serve warm or at room temperature.
SPICY BEEF AND PORK EMPANADAS RECIPE BY TASTY
Here's what you need: cashews, goat cheese, cream, milk, sugar, salt, onion, garlic, ground pork, ground beef, salt, pepper, tomatoes, pear, apple, peach, plantain, raisin, almond, pine nuts, poblano chiles, flour, salt, butter, milk, egg, egg wash, fresh cilantro, pomegrante
Provided by Cyrus Kowsari
Categories Dinner
Yield 6 servings
Number Of Ingredients 29
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!
Nutrition Facts : Calories 961 calories, Carbohydrate 67 grams, Fat 63 grams, Fiber 6 grams, Protein 38 grams, Sugar 32 grams
EMPANADAS WITH SPICY PORK
These bite-sized empenadas and pork are a delicious hors d'oeuvre that can be served with a salsa verde.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 60
Number Of Ingredients 18
Steps:
- Toast spices in small, heavy skillet over medium-high heat, shaking pan often, 2 to 3 minutes. Be careful not to scorch spices. Let cool, finely grind, and combine with garlic.
- Heat oven to 425 degrees. Bring pork to room temperature; rub with spice mixture. Roast in a heavy roasting pan until pork is very well done and falling off the bone, about 2 1/2 hours. Let stand until cool enough to handle. Trim fat and remove pork from bone. Dice into small pieces, cover, and set aside.
- Heat oil in large skillet over medium heat. Add onions; saute, stirring, until soft, about 5 minutes. Add pork, 2 cups salsa verde, 1 1/2 teaspoons salt, pepper, and stock. Simmer until liquid starts to thicken, 5 to 8 minutes.
- Whisk together flour, shortening, remaining 1/2 teaspoon salt, and baking powder in bowl. Add 2 1/2 cups warm water; knead dough until smooth. Cover; let stand 10 minutes. Divide into 60 1 1/2-inch balls; cover with plastic.
- Lightly flour work surface; roll out each dough ball to 3 1/2-inch disk. Place 1 heaping tablespoon pork filling in center of each; fold dough to enclose filling and form a half moon. Seal edges by crimping with fork.
- Preheat oven to 425 degrees. Arrange empanadas on parchment-lined baking sheets; generously brush with butter. Bake 2 pans (meanwhile, refrigerate others) until light brown, 20 to 25 minutes; rotate pans between racks halfway through. Let cool slightly; bake remaining pans. Serve with remaining salsa verde.
SHAMROCK EMPANADAS RECIPE BY TASTY
These crispy pockets of shamrock-shaped dough are filled with a delicious mixture of corned beef, potatoes, and cabbage. They're crunchy, meaty, and even better, they're served with two zesty dips-horseradish herb and spicy mustard sauce. Luck never tasted better!
Provided by Tikeyah Whittle
Categories Appetizers
Time 40m
Yield 24 empanadas
Number Of Ingredients 29
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!
Nutrition Facts : Calories 733 calories, Carbohydrate 4 grams, Fat 79 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram
SPICY BEEF EMPANADAS
I experimented with some empanada recipes I found and added some of my favorite ingredients to come up with these delicious spicy beef empanadas, which was an instant hit at the dinnerparty with my girlfriends. Now I have to make them at every gettogether.
Provided by hxnnxh
Categories Meat
Time 45m
Yield 36 empanadas, 18 serving(s)
Number Of Ingredients 22
Steps:
- Pre-heat oven at 375°F Pour some cooking oil in a skillet and press cloves over the pan.nAdd chopped shallots and fry on low heat, until soft but not browned. Add a bit of salt and the chopped red chili pepper.
- Add ground beef and let brown on med-high heat. Drain the mixture put back in skillet. Add bell pepper and cook on high for about a minute.
- Turn heat to med-low and add cumin, chili powder, cayenne pepper, flour, and tomato sauce. Turn off the stove and let cool to room temperature.
- Now mix some worcestershire sauce (to taste, I love it and put it in practically everything, but can be omitted), vinegar, lemon juice, habanero pepper sauce (or tabasco). To add a hint of sweetness, I add tomato ketchup, about 5 tbs.Stir in chopped egg, jalapenos and cilantro. Add pepper and salt to taste.
- Let pastry thaw and cut 5" circles.
- Put pastry on baking sheet. Put about a spoonful of the meat mixture on one half of the circle. Put some beaten egg on the edges and fold. press edges with a fork. Put some more egg mixture over the empanadas for glaze. Bake in preheated oven for about 20 mins until golden brown.
Nutrition Facts : Calories 763, Fat 52.3, SaturatedFat 14.2, Cholesterol 86, Sodium 395.6, Carbohydrate 53.6, Fiber 2.1, Sugar 2.7, Protein 19.7
More about "spicy beef and pork empanadas recipe by tasty recipes"
EMPANADAS WITH A SPICY BEEF FILLING – ARGENTINIAN FOOD
From whereismyspoon.co
Ratings 20Calories 105 per servingCategory Meat Recipes
- Mix the ground beef, very finely chopped onion, chopped parsley, and coriander, smoked and sweet paprika, very finely chopped jalapeňo, ground cumin, and coriander, chili flakes, and salt.
- Heat the oil in a non-stick pan and fry the mixture for about 2 minutes, breaking the lumps of meat with a wooden spoon. Add the tomato paste, stir well, and continue cooking the filling until the meat is cooked through about 5 minutes. Let cool while you make the dough.
- Place the flour and the salt to a bowl. Mix well. Cut the very cold butter into small cubes and rub it into the flour with your fingertips until the mixture resembles fine crumbs. Only use your fingertips and not your whole hands, otherwise, the mixture will become too warm and soft. You can do this in the food processor as well, it's easier and quicker.
- Beat the eggs lightly and add them to the mixture. Add about ¾ of the very cold water and mix or process very shortly until the dough comes together.
SPICY PULLED PORK EMPANADAS - SAVOR THE BEST
From savorthebest.com
EMPANADAS 4 WAYS | RECIPES - TASTY.CO
From tasty.co
SPICY BEEF EMPANADAS | TASTETORONTO
From tastetoronto.com
Servings 13Total Time 2 hrs 30 minsCategory Appetizers & Snacks
EMPANADAS WITH SPICY PORK | SPICY PORK RECIPE, EMPANADAS, …
From pinterest.ca
SPICY EMPANADA RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
4 SPICY CHILI RECIPES TO HEAT UP YOUR WINTER - CLEAN EATING
From cleaneatingmag.com
13 BEST OAXACA CHEESE RECIPES: TACOS, EMPANADAS & MORE!
From cookingchew.com
EMPANADAS WITH SPICY PORK RECIPE - FOOD NEWS
From foodnewsnews.com
BAKED PULLED PORK EMPANADAS - SUGAR SALT MAGIC
From sugarsaltmagic.com
SPICY PORK EMPANADA RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SPICY BEEF AND PORK EMPANADAS RECIPE BY TASTY FOOD
From homeandrecipe.com
SPICY PORK EMPANADAS | COOK'S COUNTRY RECIPE
From americastestkitchen.com
SPICY BEEF AND PORK EMPANADAS RECIPE BY TASTY
From pinterest.com
SPICY PORK EMPANADAS | MEXICAN FOOD RECIPES, SPICY PORK, PORK …
From pinterest.com
SPICY BEEF EMPANADAS RECIPE | GOOD FOOD
From goodfood.com.au
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