Bayridgeempanadas Recipes

BAY RIDGE EMPANADAS

Bay Ridge Empanadas image

Make and share this Bay Ridge Empanadas recipe from Food.com.

Provided by shmeks02

Categories Savory Pies

Time 55m

Yield 12 empanadas, 4-6 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1/2 small onion, chopped
2 garlic cloves, minced
1/2 lb ground beef
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/4 teaspoon allspice
1/4 teaspoon dried thyme
1 pinch kosher salt
1 pinch cinnamon
1 pinch ground pepper
1/2 cup frozen corn, defrosted
1/2 cup shredded white cheddar cheese
4 tablespoons unsalted butter
1 tablespoon sazon seasoning
12 empanada wrappers (6 inches)
1 egg, lightly beaten

Steps:

Heat olive oil in a skillet over medium-high heat. When warm, add onion and saute until softened, about 3 minutes. Add the garlic and saute an additional minute. Stir in the beef, cumin, curry, chili powder, allspice, thyme, cinnamon, salt and pepper. Saute, stirring often, until the beef is browned, about 10 minutes. Add the corn and cheddar, set aside and cool.
Preheat oven to 375 degrees.
Melt the butter with the sazon powder. Stir well to combine. Working with one wrapper at a time, scoop 2 heaping tablespoons of the filling into the center of the wrapper. Brush the edges of the dough between beaten egg, then fold the dough over to form a half moon, pressing the air out with your fingertips. Use the tines of a fork to pinch and seal the edges, creating a border about 1 inch wide. Repeat with remaining wrappers. Transfer to a baking sheet lines with parchment paper. Using a pastry brush, coat the tops with the melted butter. Bake according to dough package, or until puffed and lightly browned (about 20 minutes).

Nutrition Facts : Calories 365.9, Fat 30.4, SaturatedFat 15, Cholesterol 139.3, Sodium 200.5, Carbohydrate 6.6, Fiber 0.9, Sugar 0.6, Protein 17.3

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

Ingredients

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

IMPOSSIBLE EMPANADAS RECIPE BY TASTY

Impossible Empanadas Recipe by Tasty image

Here's what you need: raw coleslaw, salt, black pepper, cayenne pepper, red chili flakes, cumin seeds, plant based ground beef, prepared coleslaw mixture, pre-made empanada dough disks/shells, onion, peas, corn, garlic, salt, black pepper, cayenne pepper, red chili flakes, cumin seeds

Provided by Mesha Smith

Yield 10 servings

Number Of Ingredients 18

Ingredients

1 ¾ cups raw coleslaw
½ teaspoon salt
½ teaspoon black pepper, or white pepper
2 teaspoons cayenne pepper
2 teaspoons red chili flakes
1 teaspoon cumin seeds
15 oz plant based ground beef
prepared coleslaw mixture
10 pre-made empanada dough disks/shells
½ onion
1 cup peas
1 cup corn
1 clove garlic, minced
½ teaspoon salt
½ teaspoon black pepper, white pepper
2 teaspoons cayenne pepper
2 teaspoons red chili flakes
1 teaspoon cumin seeds

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!

Nutrition Facts : Calories 406 calories, Carbohydrate 44 grams, Fat 14 grams, Fiber 9 grams, Protein 23 grams, Sugar 11 grams

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