BEEF EMPANADAS
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
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
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
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
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
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
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
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
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
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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