Beef And Mushroom Empanadas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSHROOM EMPANADAS



Mushroom Empanadas image

Provided by Food Network

Time 2h50m

Yield 6 to 7 servings

Number Of Ingredients 15

1/2 cup canola oil, plus more for oiling the sheet pan
1 pound chopped onions
1 1/2 pounds mushrooms, sliced
1 tablespoon salt
1 teaspoon ground black pepper
2 teaspoons minced garlic
7 tablespoons chopped fresh parsley
1 1/2 cups shredded mozzarella
Empanada Dough, recipe follows
Egg yolk for glazing, optional
3 cups all-purpose flour
1/2 teaspoon salt
6 ounces unsalted butter
1 egg
2 tablespoons chopped fresh chives

Steps:

  • Add the canola oil to a pan and heat on medium heat until hot. Add the onions and cook until translucent, about 10 minutes. Add the mushrooms, salt and pepper. Cook until mushrooms are tender, then add garlic. Cook, stirring well, for 1 minute, then remove from heat. Strain the mixture and let it cool.
  • Add parsley and mozzarella.
  • Use a tablespoon to drop a generous portion of filling in the center of a dough disc and fold so that it looks like a half-moon. Make sure the edges are completely sealed to prevent the filling from coming out while baking. (This is very important because the cheese will otherwise run out of the empanada.)
  • Preheat the oven to 400 degrees F.
  • Place empanadas on a lightly oiled sheet pan; brush with egg yolk if using, Bake until dough is nicely browned, about 15 minutes.
  • Make sure to put them on a beautiful plate and enjoy with a glass of wine or a beer. Oh, and eat them with your hands, with friends and family-the way empanadas are meant to be enjoyed!
  • Making the dough can be done by hand but it is easier in a mixer with a dough attachment. Mix the flour and salt in a mixer until well combined, about 1 minute.
  • Add the butter and mix until blended, another 2 minutes.
  • Add the egg and 1/4 to 1/2 cup water, adding gradually, and continue mixing until slightly rough to the touch.
  • Make the dough into a ball and finish kneading by hand until soft and smooth. Wrap in plastic wrap and put in the fridge for at least 30 minutes or overnight.
  • Unwrap the dough and roll out with a rolling pin until thin, but not too thin, so it doesn't break when folding.
  • Create discs with a 5-inch cutter for large empanadas or a 3-inch cutter for small ones. If not using immediately, use wax or parchment paper to separate a stack and refrigerate or freeze to use later.

BEEF AND MUSHROOM EMPANADAS



Beef and Mushroom Empanadas image

Beef and mushroom empanadas. Light and flaky pastry with a ground beef and mushroom filling make a delicious snack or part of a main dish that are brought to the next level with a chimichurri dipping sauce.

Provided by Janette

Categories     Dinner Ideas

Time 55m

Number Of Ingredients 28

For the dough:
3 cups (450 grams) all-purpose flour
1/4 teaspoon salt
1 cup /2 sticks (226 grams) unsalted butter, cut into cubes and chilled
1 egg, room temperature
4 tablespoons water
For the chimichurri sauce:
Small handful fresh parsley, finely chopped
2 tablespoons fresh oregano, finely chopped
1 scallion/spring onion, finely chopped
1 garlic clove, finely chopped or grated
1 small red chili pepper, seeded and deveined, finely chopped
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 cup (118 ml) light olive oil
For the filling:
1 tablespoon vegetable oil
2 cups (250 grams) portobello mushrooms, finely chopped
1 pound (453 grams) ground beef
1 small onion, finely chopped
1 large carrot, finely chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, finely chopped or grated
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup (225 grams) tomato puree
1/2 cup (90 grams) pitted green olives, finely chopped

Steps:

  • To make the pastry in a food processor: Add the flour and salt, pulse to mix. Add the butter and egg. Pulse. While the processor is running add the water 1 tablespoon at a time until it starts to come together and form a ball.
  • To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
  • Turn out onto a floured surface, form into a smooth ball, flatten and wrap with plastic wrap. Refrigerate for 30 minutes.
  • For the chimichurri sauce:
  • Mix all the ingredients except oil in a bowl, then whisk in the oil. set aside.
  • For the filling:
  • Add vegetable oil to a large sauté pan over medium heat until the oil ripples. Add the mushrooms and cook, stirring often until the start to brown. Add the beef, onion, carrot, salt and pepper and cook while breaking up the meat until browned. Stir in the garlic, cumin and oregano and cook for 2 minutes. Stir in the tomato puree and simmer for 5 minutes until thickened.
  • Remove from the heat and stir in the olives. Transfer to a bowl and allow to cool to room temperature.
  • Line a large baking sheet with parchment paper.
  • Preheat oven to 350°F/177°C.
  • Roll the dough to 1/8 inch thick. Cut out 6 inch circle. Place a small amount of meat into center of dough circle, brush egg wash around edges and fold in half. Press edge with a fork to seal.
  • Line them all up on the baking sheet and brush all over with egg wash.
  • Bake for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 566 calories, Carbohydrate 78 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 18 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 658 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

BEEF AND MUSHROOM EMPANADAS



Beef and Mushroom Empanadas image

Take mealtime to a new level with these Beef and Mushroom Empanadas. Fresh mushrooms, onions, beef, cream cheese and more are stuffed into flakey pie crust empanadas. These savory beef and mushroom empanadas will be a hit with every member of the family.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 16 servings

Number Of Ingredients 9

2 Tbsp. KRAFT Zesty Italian Dressing
1/2 lb. fresh mushrooms, finely chopped
1 cup chopped onions
1/2 lb. extra-lean ground beef
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1/3 cup water
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 egg, beaten

Steps:

  • Heat dressing in large skillet over medium-high heat. Add mushrooms and onions; cook, stirring constantly, 7 to 8 min. or until mushrooms are tender. Spoon into medium bowl; set aside.
  • Brown beef in same skillet, stirring occasionally; drain. Return beef to skillet. Add mushroom mixture, taco seasoning mix and water; stir. Cook 5 min., stirring frequently. Remove from heat. Add cream cheese; stir until melted. Cool completely.
  • Heat oven to 375°F. Unroll one pie crust on lightly floured surface; cut into eight 4-inch rounds with biscuit cutter, rerolling scraps as necessary. Repeat with remaining pie crust.
  • Spoon about 2 Tbsp. beef mixture onto center of each pastry round. Brush edges of pastry rounds with some of the egg; fold in half. Seal edges with fork.
  • Place on parchment-covered baking sheet; brush with remaining egg.
  • Bake 18 to 20 min. or until golden brown.

Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.9363 g, Sugar 0 g, Protein 5 g

BEEF AND MUSHROOM EMPANADAS



Beef and Mushroom Empanadas image

Beef and Mushroom Empanadas feature a savory blend of ground beef, portabella mushroom, carrot and chopped green olives is a flaky (store bought) pastry crust.

Provided by Culinary Ginger

Categories     Appetizer

Time 1h50m

Number Of Ingredients 24

1 tablespoon vegetable oil
1 1/2 cups portobello mushrooms (finely chopped)
1/2 pound ground beef
1/2 onion (finely chopped (sweet onion preferred))
1 medium carrot (finely chopped)
1/2 teaspoon salt
freshly ground black pepper (to taste)
1 garlic clove (finely minced)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/3 c. tomato paste
2/3 c. tomato sauce
1/4 cup pitted green olives (finely chopped)
1/2 cup fresh parsley (finely chopped)
2 tablespoons fresh oregano (finely chopped)
1 spring onion (finely chopped)
1 garlic clove (finely minced)
1 small red chili pepper (or jalapeno, seeded, deveined and finely chopped (or include the seeds for more heat))
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 cup light olive oil (highly recommend a light olive oil)
1 box refrigerated pie crust (2 crusts - I used Pillsbury Refrigerated Pie Crust)
1 beaten egg
parchment paper

Steps:

  • Heat oil in large sauté pan over medium heat. Add mushrooms and carrot. Cook, stirring often, until the mushrooms start to brown and carrot starts to soften.
  • Add the beef, onion, salt and pepper and cook until meat is browned, breaking up the meat will it cooks.
  • Stir in the garlic, cumin and oregano and cook for 2 minutes.
  • Stir in the tomato paste and tomato sauce. Simmer for 5 minutes until thickened. You can add a few tablespoons of water if the mixture seems to thick and is sticking to the pan (the mixture should be fairly thick after simmering, however.)
  • Remove from heat and stir in olives. Transfer to a shallow bowl and allow to cool to room temperature. Note - filling can be prepared a day ahead and refrigerated. If refrigerated, rewarm in microwave on low power until mixture reaches room temperature before proceeding.
  • Mix all the ingredients except oil in a bowl, then whisk in the oil. Set aside.
  • Set pie crust on counter for 15 minutes to warm up. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
  • Unroll pastry carefully onto light floured surface suitable for rolling. Roll out dough so it is large enough to accommodate 3 circles of 6"each. Cut 3 circles from each of the pastry sheets for a total of 6 circles.
  • Divide meat between circles, placing onto 1 side leaving border around the edge. Brush egg wash around edge of the entire circle and fold in half. Press edge with a fork to seal.
  • Place on prepared baking sheet and brush all over with egg wash (beaten egg.)
  • Bake for 25-30 minutes or until golden brown. Let cool for at least 5 minutes, or longer, so pastry sets up and empanadas are easier to serve. Serve empanadas (which are best eaten with a fork) with chimichurri sauce on the side or drizzle on top before serving.

MUSHROOM EMPANADAS



Mushroom Empanadas image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

3 tablespoons unsalted butter
1 onion, diced
1 garlic clove, minced
1 pound white or oyster mushrooms, cleaned and roughly chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 chiles de arbol, stemmed, seeded and finely ground, or 1/2 teaspoon cayenne pepper
1 bunch epazote or parsley, leaves only, roughly chopped
1 recipe Corn Tortilla Dough, recipe follows
1 cup grated cheese mix (see Note)
4 cups vegetable oil, for frying
Salsa
1 cup shredded cabbage
1 cup crema, recipe above, creme fraiche or sour cream
4 cups finely ground deep yellow masa harina
2 3/4 cups cold water
1 teaspoon salt

Steps:

  • Melt 2 tablespoons of the butter in a medium skillet over medium heat. Saute the onions until they just begin to brown. Then stir in the garlic and cook until the aroma is released, about 1 minute longer. Add the mushrooms, salt, pepper and arbol chiles. Continue cooking until the mushrooms soften, 5 minutes. Stir in the epazote or parsley and briefly cook just to release its flavor, about a minute. Set aside to cool.
  • Divide the corn tortilla dough into 16 equal balls and flatten to 1/4-inch thick, 3-inch circles Divide the cooled mushroom mixture into 16 portions.
  • Lightly coat one side of each tortilla with the remaining softened butter. Place the mushroom mixture in the center and top with 1 tablespoon of the grated cheese mixture. Fold over to enclose and pinch the edges together tightly to seal. Refrigerate, covered with plastic wrap, a minimum of 30 minutes or up to 2 days.
  • Pour the oil into a medium saucepan and place over medium high heat. When the oil is hot, fry the empanadas, a few at a time, until they color slightly and rise to the surface, about 7 minutes. Transfer to paper towels to drain.
  • To serve, split each empanada open along the seam and garnish with 1 tablespoon each salsa, cabbage, crema, creme fraiche or sour cream. Serve hot.
  • Note: Use a mixture of equal parts of the following cheeses: Mexican Manchego (substitute Monterey Jack or Muenster if unavailable), Anejo (substitute Romano or dried feta), and Panela (substitute ricotta or dry cottage cheese).
  • Combine the masa harina, water and salt in a large mixing bowl, and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.

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

FRIED MUSHROOM AND CHEESE EMPANADAS



Fried Mushroom and Cheese Empanadas image

Whatever their shape and size, empanadas are a very worthwhile addition to a cook's repertory. I found that the dough is easy to make in a food processor, so whipping up a dozen or more is not a challenge. Baking, instead of frying, is a healthier and convenient option. But the dough has to be rolled as thin as possible, especially for folded Chilean-style empanadas that result in several layers along the edges.

Provided by Florence Fabricant

Categories     appetizer, side dish

Time 1h

Yield 24 cocktail empanadas

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 1/3 cups minced onion
12 ounces white mushrooms, minced
3 tablespoons dry white wine
Salt
fresh black pepper
Empanada dough (see recipe)
6 ounces Gouda, minced
1 large egg, lightly beaten with 1 tablespoon water
Vegetable oil for deep-frying

Steps:

  • Heat oil in a 12-inch skillet. Add onion and sauté on medium until soft. Add mushrooms and sauté until ingredients start to brown. Add wine and cook, stirring, until it evaporates. Remove from heat. Season with salt and pepper.
  • Roll dough as thin as possible. Cut 3-inch circles. Scraps can be re-rolled one time. Place some cheese on one half of each circle and top with mushroom mixture, leaving a 1/2 -inch border around filling. Brush egg on empty side of circle, fold dough over to make a half-circle and tightly crimp edges.
  • Heat vegetable oil 2 inches deep in a deep-fryer, sauté pan or wok. When oil reaches 375 degrees, fry empanadas, six at a time, a few minutes on each side, until lightly browned. Drain on absorbent paper. Allow to cool briefly before serving.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 94 milligrams, Sugar 1 gram, TransFat 0 grams

SAVORY BEEF EMPANADAS



Savory Beef Empanadas image

Try Savory Beef Empanadas with only 30 minutes of prep time! These Savory Beef Empanadas are made with a versatile dough that can be either fried or baked.

Provided by My Food and Family

Categories     Recipes

Time 1h50m

Yield 6 servings

Number Of Ingredients 9

Empanada Dough (See tip.)
1 lb. lean ground beef
1/4 cup each chopped onions and green peppers
3 slices OSCAR MAYER Smoked Ham, finely chopped
2 Tbsp. KRAFT Zesty Italian Dressing
2 Tbsp. tomato sauce
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1 cup oil

Steps:

  • Prepare Empanada Dough. Wrap tightly in plastic wrap; set aside while preparing empanada filling.
  • Brown ground beef in medium skillet on medium heat; drain. Add onions, peppers, ham, dressing, tomato sauce and garlic; mix well. Simmer on medium-low heat 10 min., stirring occasionally. Remove from heat. Stir in cilantro.
  • Shape dough into 12 balls, using about 2 Tbsp. dough for each. Flatten each ball into 6-inch round. Spoon about 1/4 cup meat mixture onto center of each round. Moisten edges with water. Fold dough rounds in half to enclose filling; press lightly on tops to remove air pockets. Seal edges with fork.
  • Heat oil in large deep skillet to 375°F. Add empanadas, in small batches; cook 3 min. on each side or until golden brown on both sides. Remove from oil with slotted spoon; drain well. Cool slightly.

Nutrition Facts : Calories 560, Fat 37 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g

BEEF EMPANADAS



Beef Empanadas image

Filipinos take snacking seriously, so much so that we devote an entire meal to it: merienda, which may take place midmorning or midafternoon, if not both. Empanadas are a great treat for this in-between time, but also keep well at room temperature - the grace of food built for a warm climate - so you can graze all day. (My family used to buy these by the tray for parties, but it's nice to make your own and store them in the freezer for later.) In these, a ground-beef filling is tucked inside sturdy but flaky dough, with raisins added early in the cooking to plump with the beef juices. There are variations on empanadas all over Latin America; ours rely on the potency of onion and garlic, and exploit it to the hilt.

Provided by Angela Dimayuga

Categories     dinner, lunch, snack, finger foods, meat, pastries, project, appetizer, main course

Time 2h

Yield 40 empanadas

Number Of Ingredients 22

2 eggs
1/4 cup milk
1 tablespoon plus 1/2 teaspoon kosher salt
4 1/2 cups/575 grams all-purpose flour, plus more as needed
1 cup/225 grams unsalted butter (2 sticks), diced
2 tablespoons white vinegar
2/3 cup ice water
1 tablespoon vegetable oil
1 tablespoon tomato paste
1 small yellow onion, finely chopped (about 1 cup)
1/2 large green bell pepper, stemmed, seeded and cut into 1/4-inch cubes
1/2 large red bell pepper, stemmed, seeded and cut into 1/4-inch cubes
3 garlic cloves, finely minced
1 1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 medium russet potato, peeled and cut into 1-centimeter cubes (about 1/2 cup)
1/4 cup raisins
3/4 pound ground beef
1 tablespoon plus 1/2 teaspoon oyster sauce
1 tablespoon soy sauce
1/2 cup chicken stock
1 (48-ounce) bottle neutral oil, such as canola, for frying

Steps:

  • Prepare the empanada dough: In a medium bowl, beat the eggs with the milk and 1/2 teaspoon salt. In a large bowl, combine the flour and 1 tablespoon salt, and mix well. Add the butter and incorporate it into the flour using your hands or a food processor. Combine until mixture is sandy. Combine the egg mixture, vinegar and 2/3 cup ice water, whisking to break up the egg. Add egg mixture to flour mixture, and beat with a fork to bring dough together.
  • Sprinkle a light layer of flour over a work surface. Place the dough on top. Bring dough together by pressing and folding dough onto itself a few times with the palms of your hands. Being careful not to overwork, split dough in half and form into two equal logs about the thickness of a small sausage, 1 1/2- to 2-inches thick. Wrap with plastic wrap and refrigerate until firm, about 1 hour.
  • While the dough rests, prepare the filling: In a large skillet, heat the oil over medium-high and bring to a shimmer. Add the tomato paste and toast, stirring frequently, until darkened and caramelized, about 3 minutes. Add the onion, bell peppers, garlic, salt and pepper, and cook, stirring occasionally, until slightly softened, about 5 minutes.
  • Add the potato and raisins, and cook, stirring, until mixture starts to caramelize, 8 to 10 minutes. Reduce the heat to medium and cook, stirring occasionally, until softened, about 5 minutes.
  • Add the beef, increase the temperature to medium-high and cook, stirring occasionally, until beef is cooked through, about 10 minutes. Stir in oyster sauce and soy sauce until coated, then stir in chicken stock. (Mixture should be glossy but not overtly wet; cook for another 5 minutes or so to reduce liquid, if need be.) Transfer to a sheet pan, dispersing in a thin layer, and refrigerate until chilled, at least 20 minutes.
  • Fill a small bowl with some cool water for sealing your empanadas, and another small bowl with flour for dusting. Working with one log at a time, remove dough from fridge. Cut each log in half crosswise, then cut each half crosswise into 10 equal pieces, which will be the shape of thick coins. Using a bit of flour, dust your work surface. Round each coin slightly using your thumb and forefinger and on your surface with your hands press each coin lightly to coax it into a flat round shape. Switch to a rolling pin and roll each piece of empanada dough into a 4 1/2-inch circle. You can lightly dust and stack your circles off to the side or transfer them to a parchment lined baking sheet and chill until you are ready to assemble (they are easier to work with when kept cool). Repeat with remaining log. When you have all your pieces rolled out, you are ready to assemble your empanadas. Place about 1 1/2 tablespoons of the meat filling in the center of each circle, leaving at least a 1/2-inch border. Using a brush or your finger, wet the edges of the dough with water and fold the crust over the filling, forming half-moon empanada shapes, sealing out as much air as possible. Crimp the edges of the empanada with the tines of a fork to seal.
  • In a large heavy Dutch oven or pot, heat about 2 inches of oil over medium-high. Heat oil to 365 degrees. Working in batches so as not to crowd the pan, maintaining an even heat, fry the empanadas, turning frequently, until they start to bob, 4 to 5 minutes. (They should be crisp and golden brown, the pastry should be cooked through and the meat should be warmed through.) Transfer to a paper-towel lined baking sheet and fry remaining empanadas. Serve warm.

EMPANADAS (BEEF TURNOVERS)



Empanadas (Beef Turnovers) image

The perfect pastry for all meals! Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. Use GOYA® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 1h20m

Yield 4

Number Of Ingredients 12

1 tablespoon Goya Extra Virgin Olive Oil
½ pound ground beef
½ medium yellow onion, finely chopped
¼ cup Goya Tomato Sauce
6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tablespoons Goya Sofrito
1 packet Sazon Goya with Coriander and Annatto
1 teaspoon Goya Minced Garlic
½ teaspoon Goya Dried Oregano
Goya Ground Black Pepper, to taste
1 (14 ounce) package Goya Discos (yellow or white), thawed
Goya Corn Oil, for frying

Steps:

  • Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
  • On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
  • Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.

CURRIED MUSHROOM EMPANADAS



Curried Mushroom Empanadas image

A rich mushroom filling is spiced with mild curry and wrapped in flaky pastry. These two-bite treats cross Indian flavor with classic Mexican empanadas for an appetizer that will disappear like magic! -Pat Cronin, Cotuit, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 3 dozen.

Number Of Ingredients 15

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
3 cups all-purpose flour
FILLING:
3 tablespoons butter
3 tablespoons olive oil
2 medium onions, finely chopped
1/2 pound sliced fresh mushrooms, diced
1/2 pound sliced baby portobello mushrooms, diced
2 tablespoons all-purpose flour
2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup half-and-half cream
Mango chutney, optional

Steps:

  • Cream butter and cream cheese until light and fluffy. Gradually beat in flour. Divide dough in half; flatten each into a disk. Wrap in plastic; refrigerate 1 hour or until easy to handle., Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add onions; saute until tender. Add mushrooms; saute until most of the liquid has evaporated, about 3 minutes. Reduce heat., Combine flour, curry, salt and pepper; stir into skillet. Gradually add cream. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Remove from heat., On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment paper-lined baking sheets. Place 1 tablespoon filling on one side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal; prick tops with a fork. Bake until golden brown, 12-15 minutes. Serve warm with chutney if desired.

Nutrition Facts :

More about "beef and mushroom empanadas recipes"

BLENDITARIAN | BEEF AND MUSHROOM EMPANADAS
blenditarian-beef-and-mushroom-empanadas image
2020-05-12 Preheat oven to 350F. Roll the dough to ⅛ inch thick. Cut out 6 inch circles. Put meat into center of dough circle, brush egg wash around edges …
From blenditarian.com
Estimated Reading Time 2 mins


BEEF AND MUSHROOM EMPANADAS(X-POST FROM /R/GIFRECIPES) : …
224 members in the Recipe_Haven community. This is a sub compiling good, easy, often times smoked, recipes. It's not perfect but it does exist. I … Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/Recipe_Haven. r/Recipe_Haven. Log In Sign Up. User account menu. Found the internet! 5. Beef and Mushroom …
From reddit.com


EASY BEEF EMPANADAS RECIPE | THE MODERN PROPER
A little egg wash will give them a pretty golden-brown crust. Place your ground beef-filled empanadas on a hard surface and firmly press the edges together with a fork to ensure that all of the delicious ground beef filling stays firmly inside the little crust pocket. Place the assembled ground beef empanadas on a parchment-lined baking sheet ...
From themodernproper.com


BEEF AND MUSHROOM EMPANADAS | RECIPE | RECIPES, BEEF RECIPES, …
Jul 7, 2018 - Beef and mushroom empanadas. Light and flaky pastry with a ground beef and mushroom filling and a chimichurri dipping sauce.
From pinterest.com


10 BEST BEEF CHEESE EMPANADAS RECIPES - YUMMLY
Mini Empanadas of Blood Sausage, Apple, and Bacon La Cocina de Babel. puff pastry, apple, olive oil, bacon, blood sausage, ground black pepper and 5 more.
From yummly.com


30-MINUTE EASY CUBAN BEEF EMPANADAS RECIPE IN 8 SIMPLE STEPS
2018-11-06 Pre-heat oven to 350°F. Prepare a baking tray with a silicone mat, parchment paper, or aluminum foil and set it aside. Heat oil in a large skillet over medium heat. Add onions and green peppers and cook until soft, about 5 minutes more. Add garlic and cook for about 1 minute being careful not to burn the garlic.
From kitchendreaming.com


A BEEF & CHEESE EMPANADA RECIPE: BAKED OR FRIED - THE WOKS OF …
2016-06-05 Next, make the empanada filling. Heat the oil in a frying pan over medium high heat. Brown the ground beef. Add the onion and garlic and cook until translucent. Next, add the Spanish olives, the chili peppers, the sun-dried tomato, the spices, sugar, and salt. Stir to combine, and let cook for an additional few minutes.
From thewoksoflife.com


MUSHROOM EMPANADAS - ARGENTINIAN EMPANADA RECIPE
2019-06-04 In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook, until the mixture turns a light, golden sandy color, about 5 minutes. Add the milk to the mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil.
From chefspencil.com


EMPANADAS | RICARDO
Add the garlic, the remaining pepper, or more to taste, the olives, and spices. Cook for about 2 minutes. Add the remaining tomatoes. Bring to a boil and reduce until almost dry. Season with salt and pepper. Let cool. With the rack in the lowest position, preheat the oven to 180 °C (350 °F).
From ricardocuisine.com


MUSHROOM CHEESE EMPANADAS - EASY EMPANADA RECIPE
Aji criollo or spicy cilantro hot sauce. Instructions. Mushroom cheese empanadas. Melt the butter over medium heat, add the mushrooms and shallots and cook for about 15 minutes or until tender. Add the raisins and balsamic vinegar. Cook for another 3 minutes and remove from heat, cool down. Empanada assembly.
From laylita.com


BEEF EMPANADAS - BIGOVEN
INSTRUCTIONS. In a large saute pan heat the oil. Cook the onion and garlic till clear. Add the ground beef and mushrooms cooking until the beef is browned. Add salt and pepper, cumin and beef concentrate. Add Coriander and set aside. Roll out the puff pastry and cut into 10" circles. Add a spoonful of the meet mixture in center of each circle ...
From bigoven.com


HOMEMADE BEEF EMPANADAS - LAYLITA'S RECIPES
Use a food processor to mix the flour and salt. Add the butter, cut in small chunks, and pulse until mixed. Add the egg and the water (in small increments) and continue pulsing until a clumpy dough forms. To make the empanada dough by hand, follow the same process, but use your hands to mix the ingredients together.
From laylita.com


MUSHROOM EMPANADAS RECIPE BY ARCHANA'S KITCHEN
2017-09-25 In a frying pan heat oil over medium high heat. Add onion and saute until soft.Add carrot, garlic, bell pepper, mushrooms and soy sauce and cook until any water evaporates. Turn down heat and add basil, parsley, salt and pepper. Remove from heat and set aside to cool. Preheat oven to 350F (180C).
From archanaskitchen.com


CHILEAN EMPANADAS DE PINO RECIPE - THE SPRUCE EATS
2021-07-28 Gather the dough ingredients. Sift the flour into a bowl and then stir in 1 teaspoon of the salt and all of the sugar. Mix the butter and shortening (or lard) into the flour mixture with a pastry cutter, or with two knives, until fairly well incorporated. Whisk the egg yolks with 1 …
From thespruceeats.com


9 MOUTHWATERING EMPANADA RECIPES | COOKING LIGHT
Freezing Tip: Freeze unbaked empanadas in a single layer on a tray, and then transfer to a zip-top plastic freezer bag. Freeze up to 4 months. Bake straight from the freezer as directed (brush with egg wash first), adding 5 to 8 more minutes to the bake time. 2 of 9. View All.
From cookinglight.com


HOMEMADE MEXICAN EMPANADAS WITH BEEF - CREME DE LA …
2021-05-02 Preheat oven to 400 degrees and line a baking sheet with a nonstick baking mat or parchment paper. Unroll pie crusts on a clean, flat surface. Use a 3-inch round pastry cutter to cut circles from the dough. (If desired, combine scraps, roll out, and cut again.) In a skillet over medium-high heat, brown the ground beef.
From lecremedelacrumb.com


BEEF AND MUSHROOM SAMOSAS - ONTARIO BEEF
In a large skillet, heat the oil over medium-high heat. Cook the onions until soft, about 5 minutes. Add the ginger and garlic and cook 1 minute. Add the cumin, coriander, garam masala, turmeric, salt and dried chilli flakes. Cook 1 minute, stirring constantly to ensure the spices are well distributed. Add the mushroom/beef combination and cook ...
From ontbeef.ca


BEEF AND MUSHROOM EMPANADAS | RECIPE | FLAKY PASTRY, …
Jul 4, 2016 - Beef and mushroom empanadas. Light and flaky pastry with a ground beef and mushroom filling and a chimichurri dipping sauce.
From pinterest.com


ARGENTINIAN EMPANADAS (CHEESE AND MUSHROOMS)
2019-08-05 Preheat oven to 350 degrees. In a small bowl combine half egg with milk or cream. Fill each disk with 2 tbsp of mushrooms and around 1 ½ tbsp shredded cheese. Close the empanada, twirling the border. Place in a prepared baking pan and brush with egg mixture.
From mystayathomeadventures.com


BEEF EMPANADAS RECIPE - IMMACULATE BITES
2019-12-27 Heat oil in a large skillet over medium heat. Stir in ground beef, using a wooden ladle and quickly break up, so it does not form large chunks. Brown beef until no longer pink - it should take about 3-5 minutes. Add onions, minced garlic, oregano spice, ground cumin, paprika, saute until fragrant, about 3-5 minutes.
From africanbites.com


BEEF AND MUSHROOM EMPANADAS | RECIPE | STUFFED MUSHROOMS, …
Apr 30, 2016 - Beef and mushroom empanadas. Light and flaky pastry with a ground beef and mushroom filling and a chimichurri dipping sauce.
From pinterest.ca


BEEF EMPANADAS - SOBEYS INC.
Step 2. Form dough into a ball and flatten into a large disk. Wrap in plastic wrap and refrigerate for at least 1 hour before rolling. Step 3. Meanwhile, heat oil in a large skillet set over medium-high heat and cook beef with salt for 6 to 8 minutes or until lightly browned. Add onions, peppers and chili powder and cook, stirring for 3 to 5 ...
From sobeys.com


BEST GROUND BEEF RECIPES (27+ AMAZINGLY TASTY FAMILY FAVORITES!)
2022-05-10 2 cups beef broth, 1 tablespoon cornstarch. Bring the gravy to a simmer then reduce heat. Continue to simmer for 5 minutes then place the browned hamburger steaks into the gravy and simmer on low. Cover and let the hamburger steaks cook …
From bakeitwithlove.com


BEEF AND MUSHROOM EMPANADAS: DIRECTIONS, CALORIES, NUTRITION
2022-01-04 beef and mushroom empanadas: 8 servings, 35 minutes prep time. Get directions, 370 calories, nutrition info & more for thousands of healthy recipes. Get directions, 370 calories, nutrition info & more for thousands of healthy recipes.
From fooducate.com


BEEF STROGANOFF SANDWICHES RECIPE ON FOOD52
2022-05-12 Cook over medium heat, without disturbing it, for 3 - 4 minutes. Meanwhile, whisk together the sour cream, wine or vermouth, Worcestershire sauce, and mustard. Remove the lid and toss the onions and mushrooms. Add the remaining 2 tablespoons of butter. When the butter has melted, toss it with the onions and mushrooms.
From food52.com


BEEF EMPANADAS | FOODLAND
Step 2. Form dough into a ball and flatten into a large disk. Wrap in plastic wrap and refrigerate for at least 1 hour before rolling. Step 3. Meanwhile, heat oil in a large skillet set over medium-high heat and cook beef with salt for 6 to 8 minutes or until lightly browned. Add onions, peppers and chili powder and cook, stirring for 3 to 5 ...
From foodland.ca


VEGETARIAN MUSHROOM EMPANADAS WITH EASY HOMEMADE DOUGH
2020-05-17 Stainless Steel Pastry Dough Cutter 5″ – $14.99. This could definitely come in handy for other recipes as well. If you don’t plan on making these or other stuffed pastries, you can totally get away with using a cup/mug or cookie cutter and a fork. A few other tools you will use to make our delicious empanadas.
From nestandnature.com


14 BEST FILIPINO GROUND BEEF RECIPES FOR A TASTY DINNER 2022
2022-05-11 Like other viands, this beef soup is best devoured with a significant Filipino side dish of steamed rice and a saucer or calamansi (Filipinos most famous citrus fruit) or chili flakes. Besides warming you up on a chilly day, it’s also served regularly. 14. Filipino Burger Steak.
From lacademie.com


EMPANADAS WITH LAMB AND SHIITAKE MUSHROOM - THE PETITE COOK™
2014-04-19 Instructions. Heat 2 tablespoon of olive oil in a skillet on medium-high heat. Add red pepper and sauté for 2 minutes. Add garlic, ginger, leeks, zucchini, fennel and mushrooms. Sauté until tender-crisp, about 4 minutes. Season with salt and pepper to taste, and remove from heat. Let cool 5 minutes. Stir in mint and cheese.
From thepetitecook.com


CURRIED MUSHROOM EMPANADAS RECIPE: HOW TO MAKE IT
Mushroom Empanadas Recipe. Brush egg on empty side of circle, fold dough over to make a half-circle and tightly crimp edges. Heat vegetable oil 2 inches deep in a deep-fryer, sauté pan or wok. When oil reaches 375 degrees, fry empanadas, six at a time, a few minutes on each side, until lightly browned. Drain on absorbent paper. Allow to cool ...
From foodnewsnews.com


BEEF AND MUSHROOM EMPANADAS | RECIPE | EMPANADAS RECIPE, …
Aug 13, 2017 - Beef and mushroom empanadas. Light and flaky pastry with a ground beef and mushroom filling and a chimichurri dipping sauce.
From pinterest.co.uk


BEST CHEESY BEEF EMPANADAS RECIPE - HOW TO MAKE CHEESY BEEF …
2021-12-20 Preheat oven to 400° and line two large baking sheets with parchment paper. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook ...
From delish.com


BEEF AND MUSHROOM EMPANADAS | MARYJANE NUSKEY | COPY ME THAT
1 small red chili pepper, seeded and deveined, finely chopped; 2 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice
From copymethat.com


SPINACH MUSHROOM EMPANADAS RECIPE - PILLSBURY.COM
2021-05-06 1. Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. 2. In 10-inch nonstick skillet, heat oil over medium heat. Add mushrooms, onion, garlic, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 4 to 6 minutes, stirring occasionally, until most of liquid is evaporated and mushrooms are browned.
From pillsbury.com


BEEF AND MUSHROOM ENCHILADAS - DELICIOUS LITTLE BITES
2019-07-23 Beef and Mushroom Enchiladas. Preheat your oven to 350°F. While the rice is cooking, heat the olive oil for the enchiladas in a large skillet over medium-high. Add the onions and cook until soft and translucent, about 5 minutes. Add the ground beef, mushrooms, and the remaining half of the spice mixture.
From deliciouslittlebites.com


GROUND BEEF EMPANADAS (QUICK AND EASY) - AMIRA'S PANTRY
2022-04-30 Add beef and cook until no longer pink. Drain the fat then return to stove top. Preheat oven to 400F. Add spices, green onion, parsley, cilantro and tomato sauce. Stir to combine and cook for about 5 minutes. On a lightly floured surface, unroll one pie crust. Using a cookie cutter, cut out rounds of the crust.
From amiraspantry.com


MUSHROOM EMPANADAS RECIPE
Crecipe.com deliver fine selection of quality Mushroom empanadas recipes equipped with ratings, reviews and mixing tips. Get one of our Mushroom empanadas recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 77% Mushroom Empanadas Recipe Foodnetwork.com Get Mushroom Empanadas Recipe from Food Network... 45 Min; …
From crecipe.com


Related Search