Baked Empanadas W Beef Filling 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

BEEF EMPANADAS WITH OLIVES AND RAISINS



Beef Empanadas with Olives and Raisins image

Super tasty, sweet, and salty beef empanadas from my mom's recipe.

Provided by Joelorado

Categories     Appetizers and Snacks     Pastries     Empanadas

Time 1h20m

Yield 10

Number Of Ingredients 12

1 tablespoon olive oil, or to taste
1 medium sweet onion, diced
1 tablespoon minced garlic, or more to taste
1 ½ pounds ground beef
1 pinch ground paprika, or to taste
salt and ground black pepper to taste
2 large hard-cooked eggs, chopped
2 large egg yolks, beaten
½ cup pimiento-stuffed green olives, chopped
½ cup raisins
1 sprig fresh parsley
20 pieces empanada pastry discs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer mixture to a mixing bowl.
  • Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture.
  • Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet.
  • Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Let cool for at least 15 minutes before enjoying.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 48.4 g, Cholesterol 126 mg, Fat 17.8 g, Fiber 2.8 g, Protein 19.9 g, SaturatedFat 5.2 g, Sodium 648.6 mg, Sugar 5.5 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 EMPANADAS



Baked Empanadas image

Make and share this Baked Empanadas recipe from Food.com.

Provided by Charlotte J

Categories     Pork

Time 45m

Yield 32 appetizers

Number Of Ingredients 7

12 ounces chorizo sausage or 12 ounces spicy sausage
1 medium onion, chopped (1/2 cup)
1 small green bell pepper (1/2 cup)
1/2 teaspoon finely chopped fresh garlic
1/2 cup chopped seeded tomatoes
1 tablespoon chopped fresh oregano leaves
1 (17 1/4 ounce) package frozen puff pastry sheets, thawed

Steps:

  • Heat oven to 400 degrees.
  • Cook sausage, onion, green pepper and garlic in 10-inch skillet over medium-high heat, stirring occasionally, until sausage is browned and onion is crisply tender (5 to 6 minutes).
  • Drain well.
  • Stir in tomato and oregano.
  • Set aside.
  • Roll 1 sheet puff pastry to 12-inch square.
  • Cut into 16 (3-inch) squares.
  • Place 1 rounded tablespoon filling in center of each square.
  • Fold opposite corners of squares together to form triangles.
  • Pinch edges of pastry together; crimp with fork to seal.
  • Place triangles onto lightly greased baking sheets.
  • Repeat with remaining pastry sheet and filling.
  • Bake for 15 to 20 minutes or until golden brown.

Nutrition Facts : Calories 135.2, Fat 9.9, SaturatedFat 3, Cholesterol 9.4, Sodium 169.7, Carbohydrate 7.7, Fiber 0.4, Sugar 0.4, Protein 3.8

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