Baked Beef Empanada Recipes

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BEEF EMPANADAS



Beef Empanadas image

This authentic recipe was given to me by a visiting Argentinean professor while I was studying Spanish in college. They have become a staple food in my household as they are both simple to make, and delicious.

Provided by slatkasamrica

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 2h25m

Yield 12

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 pound yellow onions, chopped
6 scallions, chopped
1 green bell pepper, chopped
2 pounds ground beef
2 tablespoons dried oregano
1 ½ tablespoons salt
1 tablespoon cayenne pepper
1 ½ teaspoons ground cumin
1 tablespoon butter, or as needed
36 empanada pastry discs
1 egg white, beaten

Steps:

  • Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
  • Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
  • Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.
  • Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
  • Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
  • Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 534.6 calories, Carbohydrate 65.6 g, Cholesterol 49 mg, Fat 21.7 g, Fiber 4.5 g, Protein 22.6 g, SaturatedFat 7 g, Sodium 1472.2 mg, Sugar 2.1 g

BAKED BEEF EMPANADAS



Baked Beef Empanadas image

A blend of steak, onion, chiles, and spices make these baked beef empanadas an incredible appetizer or main dish. An easy recipe to make with refrigerated pizza dough.

Yield Yields 16

Number Of Ingredients 15

1 pound Certified Angus Beef ® top sirloin or tri-tip steak, diced in 1/8" pieces
1 tablespoon olive oil
2 tablespoons butter
1 yellow onion, diced (about 1 1/2 cups)
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons cumin seeds
1 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (4-ounce) can green chilies
1/4 cup fresh chopped cilantro or flat leaf Italian parsley
2 (11-ounce) tubes raw pizza dough, thin crust
1/4 cup flour, for work surface
4-inch cookie cutter (large drinking cup works well too)

Steps:

  • In a large sauté pan sear steak pieces in a single layer with olive oil on medium high heat. Sear in batches to avoid steaming, stirring occasionally. Transfer to a medium mixing bowl.
  • Add butter and onion to pan; simmer for 3 minutes until onions become transparent. Add garlic, cumin, cumin seeds, pepper flakes, salt and pepper. Simmer an additional 3 to 4 minutes.
  • Combine steak with onion mixture. Stir in green chilies and cilantro. Refrigerate 15 minutes until ready to assemble empanadas.
  • Preheat oven to 375° F. Using a rolling pin, roll dough into 2 large rectangles; dust with flour as needed. Cut eight 4-inch circles from each half.
  • Put 1/3 cup of empanada mixture in each dough disc. Use water on the edge as needed to seal. Line empanadas on a sheet tray. Bake approximately 25 minutes until golden brown.

HOMEMADE BEEF EMPANADAS



Homemade Beef Empanadas image

These baked empanadas have a nice flaky crust and are filled with seasoned beef, tomatoes and onions. They freeze great, too. Plan in advance because the dough should have time to chill before rolling out.

Provided by PanNan

Categories     Cuban

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 lb ground beef
1/2 yellow onion, minced
1 tablespoon canola oil
2 garlic cloves, minced
1 hard-boiled egg, chopped
2 teaspoons cumin
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
3/4 teaspoon salt
1/3 cup tomato puree or 1/3 cup tomato sauce
2 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup unsalted butter, cold and chopped into small pieces
1 egg, lightly beaten
1/3 cup ice water

Steps:

  • First, make the empanada dough so it has time to chill. Mix together the flour and salt in a large bowl. Cut in the butter with your fingertips and work together until mixture resembles cornmeal - no big lumps of butter anywhere. Add the egg and the ice water and mix until dough forms. Form dough into large flat ball, wrap in plastic wrap and set in the fridge to chill for 1 hour.
  • While your dough is chilling, make your filling. Heat a pan over medium heat and add your oil. When hot, add the onion and garlic and saute for about 5 minutes, until onion has softened. Add ground beef and cook for another 5 minutes or so, until beef is done. You may drain any extra fat here or leave it in before going on to the next step {I chose to drain the extra fat}.
  • Add the cumin, paprika, oregano and salt to the beef mixture, as well as the tomato sauce or puree. Mix well so all is combined then take off the stove and add the chopped hard boiled egg. Stir well and set aside for use in your empanadas.
  • After dough has chilled, remove from the fridge. Preheat oven to 400 degrees. Roll out empanada dough onto a lightly floured surface until very thin - like pie dough. Cut circles out of the dough using the back of a bowl or a large biscuit cutter. My circles ended up being about 6″.
  • Place the circles on a parchment paper-lined baking sheet and scoop a small amount of beef filling into the center of each circle. Pinch dough closed with your fingers. Be sure to seal the dough well or else it will leak out while it bakes!
  • Mix one egg with a small splash of water. Brush this over sealed empanadas and place in the oven. Bake for 20-25 minutes for small empanadas or 30-35 minutes for large ones. Mine took about 32 minutes.

Nutrition Facts : Calories 446.6, Fat 25.7, SaturatedFat 12.7, Cholesterol 128.5, Sodium 928.3, Carbohydrate 38.8, Fiber 1.9, Sugar 1.4, Protein 14.7

BAKED BEEF EMPANADAS (LIGHT)



Baked Beef Empanadas (Light) image

From Cooking Light--they use wonton skins for easy assembly. Haven't tried it yet. This makes 36 empanadas at 3 per serving so I plan to freeze most.

Provided by MarraMamba

Categories     Meat

Time 1h15m

Yield 36 empanadas

Number Of Ingredients 15

1 cup finely chopped red potatoes
1 cup finely chopped onion
1 cup beef broth
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1/2 lb boneless beef top sirloin steak, trimmed and diced
1 garlic clove, minced
1 tablespoon finely chopped cilantro
1 tablespoon cornstarch
1 tablespoon cold water
36 wonton wrappers
cooking spray
fresh cilantro stem (optional)

Steps:

  • Combine first 10 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool.
  • Preheat oven to 400°F Place 2 baking sheets in oven for about 10 minutes.
  • Drain meat mixture in a colander over a bowl. Discard liquid. Finely chop meat mixture with a knife, or place in a food processor, and pulse 2 times or until finely chopped. Combine cornstarch and water, stirring with a whisk.
  • Working with one won ton wrapper at a time (cover the remaining won ton wrappers with a damp towel to keep them from drying), spoon 1 tablespoon beef mixture into center of each wrapper. Moisten the edges of each wrapper with the cornstarch mixture. Bring 2 opposite corners together. Pinch the points to seal, forming a triangle. Place filled wrapper on a wire rack. Repeat the procedure with the remaining beef mixture, won ton wrappers, and cornstarch mixture.
  • Remove the baking sheets from the oven; coat baking sheets with cooking spray. Arrange the empanadas in a single layer on baking sheets. Coat the empanadas with cooking spray. Bake at 400°F for 8 minutes or until golden, turning once. Garnish with cilantro, if desired.

BEEF AND CHEESE EMPANADA RECIPE BY TASTY



Beef And Cheese Empanada Recipe by Tasty image

Here's what you need: olive oil, onion, ground beef, salt, pepper, shredded cheddar cheese, ketchup, yellow mustard, worcestershire sauce, pie dough, egg, sesame seed

Provided by Cyrus Kowsari

Categories     Dinner

Yield 8 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 cup onion, diced
1 lb ground beef
2 teaspoons salt
½ teaspoon pepper
⅓ cup shredded cheddar cheese
2 tablespoons ketchup
1 tablespoon yellow mustard
½ teaspoon worcestershire sauce
2 sheets pie dough
egg
sesame seed

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!

Nutrition Facts : Calories 426 calories, Carbohydrate 29 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, Sugar 1 gram

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