Beef Cheese Empanadas Recipe 455

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BEEF & CHEESE EMPANADAS: BAKED OR FRIED



Beef & Cheese Empanadas: Baked or Fried image

This beef and cheese empanada recipe is just as good baked or fried, and you don't have to change ANY ingredients. Try this versatile beef empanada recipe!

Provided by Kaitlin

Categories     Appetizers and Snacks

Time 1h45m

Number Of Ingredients 20

2 ounces lard ((55g/1/4 cup, melted))
3 cups flour ((380g, plus more as needed for kneading and rolling out the dough))
1 cup hot water ((235 ml))
3 tablespoons neutral oil ((plus extra for baking and/or frying))
1½ pounds ground beef ((680g))
1 red onion ((finely diced))
2 cloves garlic ((minced))
¼ cup minced Spanish olives
2 red holland chili peppers ((minced, optional))
2 sun-dried tomatoes ((minced))
2 teaspoons cumin
½ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon annatto powder ((optional))
¼ teaspoon chili de árbol ((optional))
¼ teaspoon sugar
½ teaspoon salt
¾ cup water
3 tablespoons tomato paste
8 ounces cheese ((225g, we used cheddar, but any good melting cheese can work))

Steps:

  • First, make the empanada dough. In a mixing bowl, add the melted lard or shortening, flour, and hot water. Mix it until it comes together into a smooth ball of dough, adding a little more flour if necessary (depending on the humidity in your kitchen). Refrigerate the dough for one hour.
  • Next, make the 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.
  • Add the water and bring to a boil. Add the tomato paste, stirring the entire mixture thoroughly to dissolve it, and let cook until the water has cooked off and the filling has thickened. Remove from the heat and cool completely.
  • Next, prep your dough! On a clean, floured work surface, roll the dough into a 1/8-inch layer. Using a round cookie cutter (or cup/bowl) in the size of your choice (you could make teeny tiny finger food empanadas instead of the bigger ones we made!), cut out as many rounds as you can. Peel away the spare dough and transfer back into the refrigerator.
  • For each empanada, spoon filling into the middle of the dough and top with a generous amount of cheese, ensuring you have enough margin around the edge of the dough to fold it over and seal the empanada. You can also stretch the dough out a bit into an oval shape and put the filling on one half of the dough, to make the folding process easier. Fold in half and crimp the edges, either with a fork, or if you want to be fancy, with a traditional twisting technique. (YouTube is your friend!) Repeat these steps with all of the dough rounds, and repeat the rolling out & cutting process until there is no leftover dough.
  • If you are baking the empanadas, heat your oven to 400 degrees. Brush the empanadas with oil prior to baking, and bake for 10-15 minutes. If you are frying the empanadas, heat a small, deep pot with enough oil to submerge a couple empanadas. Heat the oil to 350 degrees, and fry the empanadas until golden brown, in small batches of 2-3 (depending on the size of your pot and your empanadas). When they're cooked through, transfer to a wire rack or a plate lined with a paper towel to drain.
  • Eat these empanadas on their own or with a nice salad!

Nutrition Facts : Calories 425 kcal, Carbohydrate 27 g, Protein 18 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 65 mg, Sodium 333 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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

CHEESEBURGER EMPANADAS



Cheeseburger Empanadas image

These hand-held bites have all of the classic flavors of a cheeseburger, wrapped up in crispy puff pastry and dipped in "special sauce." They're perfect to put out for a sports-loving crowd or at a potluck.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h10m

Yield 18 empanadas

Number Of Ingredients 12

1/2 cup ketchup
1/2 cup mayonnaise
1/2 cup finely chopped dill pickle chips plus 18 whole dill pickle chips
1/4 cup yellow mustard
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
8 ounces ground beef chuck
1/2 small red onion, finely chopped
4 slices American cheese, roughly chopped
1 large egg
One 1.1-pound package frozen puff pastry (2 sheets), thawed
All-purpose flour, for dusting

Steps:

  • Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment.
  • Stir together the ketchup, mayonnaise, chopped pickles and mustard in a medium bowl. Season with salt and set the sauce aside.
  • Heat the oil in a large skillet over medium-high heat. When it starts to shimmer, add the ground beef, a pinch of salt and a few grinds of pepper. Cook, breaking the meat apart with a wooden spoon or heatproof spatula, until lightly browned in spots and just cooked through, 3 to 4 minutes. Add the onion and cook, stirring constantly, until crisp-tender, about 2 minutes. Use a large slotted spoon to scoop the meat mixture into a medium bowl and stir in 1/3 cup of the sauce. Allow to cool slightly. Fold the American cheese into the cooled mixture.
  • Lightly beat the egg with 1 tablespoon of water in a small bowl for the egg wash and set aside.
  • Unfold 1 puff pastry sheet onto a lightly floured surface. Roll out into a 12-inch square. Cut out 9 rounds with a 4-inch round cookie cutter. Spoon 1 leveled tablespoon of the meat filling just off center on each round. Top the filling with 1 whole pickle chip. Brush the edge of each round with the egg wash and fold the puff pastry over the filling, slightly stretching if necessary. Press the edges together and crimp the edges with a fork. Transfer to one of the prepared baking sheets and brush each empanada with more egg wash. Repeat this process with the remaining sheet of puff pastry and filling. Bake until puffed and golden brown, about 15 minutes. Serve hot with the remaining sauce for dipping.

BEEF & CHEESE EMPANADAS RECIPE - (4.5/5)



Beef & Cheese Empanadas Recipe - (4.5/5) image

Provided by juliedee29

Number Of Ingredients 15

1 lb browned ground beef
1/2 medium onion, diced
2 Tbsp olive oil
1/2 green bell pepper, diced
3 garlic cloves, crushed
1/8 cup fresh cilantro, chopped
1/8 cup green olives, sliced
1 tsp oregano
1-1/2 tsp cumin
1 Tbsp tomato paste
1/4-1/2 jalapeño, minced (optional)
1 cup combination Monterey Jack and cheddar cheese, shredded
1 box pie dough
1 cup vegetable oil for frying
Salt and pepper to taste

Steps:

  • Brown ground beef and onion in the olive oil. Drain excess grease. Add all the ingredients except for the cheese and cook for an additional 10 minutes, stirring occasionally. Let cool. Roll out the pie dough on a lightly floured surface to form 4'' circles. Place 1 tsp of the filling on 1/2 of each circle. Top with cheese. Brush the edges of the circle with water and fold it over the filling to make half-moon shapes. Seal by pressing the edges with the tines of a fork. Place in freezer for approximately 30 minutes. Preheat the vegetable oil in a deep fryer or frying pan at about medium temperature. Deep fry for about 5 minutes on each side, then place on a dish lined with paper towels. Press another layer of paper towels over the top. Makes 8 empanadas.

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 AND CHEESE EMPANADAS



Beef and Cheese Empanadas image

Flaky, tender dough make these empanadas a recipe worth repeating. We're using a delicious spicy beef mixture to kick them up a notch. So good!

Provided by Patrick Calhoun | Mexican Please

Time 2h55m

Number Of Ingredients 18

3 1/4 cups all purpose flour
6 oz. butter (1.5 sticks)
1.5 teaspoons salt
2 small eggs
1/2 cup ice cold water
1.5 tablespoon apple cider vinegar (or white vinegar)
1 cup Monterey Jack cheese (or Mozzarella)
1 egg (for the eggwash)
1 lb. ground beef
1/2 onion
2 cloves garlic
2-3 chipotles in adobo
1 tablespoon adobo sauce
1-2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
freshly cracked black pepper
splash of water

Steps:

  • Start by mixing 1.5 teaspoons of salt into 3 1/4 cups of flour. Dice up 6 oz. of butter (1.5 sticks) into small 1/2" chunks and plop them into the flour. Use your fingers to disintegrate some of the butter into the mixture but don't worry about getting all of the butter dissolved. Mix it in just enough to make the mixture crumbly with a few chunks of butter laying about.
  • In a bowl, combine 2 small eggs, 1.5 tablespoons vinegar, and 1/2 cup ice cold water. Add this mixture to the flour and use a fork or spatula to roughly combine.
  • Dump onto a work surface but resist the temptation to knead! Just combine it enough to form a cohesive ball. Cover with plastic wrap and chill in the refrigerator for at least two hours.
  • For the beef mixture, saute 1/2 onion in a dollop of oil over medium-high heat for a few minutes. Add ground beef and cook until browned. Drain any fat if you want. Add 2 cloves minced garlic and saute briefly. Add 2-3 minced chipotles, 1 Tablespoon adobo sauce, 1-2 Tablespoons chili powder (I used New Mexican), 1/2 teaspoon cumin, 1/2 teaspoon salt, and freshly cracked pepper. Add a splash of water and let simmer over medium heat, stirring well.
  • Once the dough has been chilled you can roll it out. If using a cutting board roll out 1/4 of the dough at a time. Sprinkle your work surface and rolling pin with flour before starting. Roll the dough down to 1/4" thickness or less.
  • Use a biscuit cutter or bowl to cut out circles of empanada dough. Fill each round with 1-2 Tablespoons of beef mixture and plenty of cheese chunks. Lift both edges of the round and seal the edges using your fingers. Use a fork to seal the edges further.
  • For the eggwash, crack an egg in a bowl, add a splash of water and whisk. Brush the empanadas with the eggwash.
  • Bake at 400F for 20-25 minutes or until golden brown. Let cool for a few minutes before serving.

Nutrition Facts : Calories 560 kcal, ServingSize 1 serving

BEEF AND CHEESE EMPANADAS



Beef and Cheese Empanadas image

From Cook's Illustrated. Freezer Directions: Make sure each baking sheet is covered tightly with plastic wrap and refrigerate for up to 3 days, or freeze for up to 1 month. (After the empanadas are completely frozen, about 8 hours, they can be transferred to a zipper-lock bag to save space in the freezer. Transfer back to parchment-lined baking sheets before baking). Increase baking time to 25 minutes if baking from frozen.

Provided by Brookelynne26

Categories     For Large Groups

Time 2h20m

Yield 48 mini empanadas, 24 serving(s)

Number Of Ingredients 19

3 3/4 cups unbleached all-purpose flour, plus more for dusting the work surface
1 tablespoon sugar
1 1/2 teaspoons salt
12 tablespoons unsalted butter, cut into 1/2-inch cubes and frozen for 10 minutes
1 1/4 cups ice water
1 large egg, beaten
1 tablespoon olive oil
1 medium onion, minced
1 tablespoon tomato paste
2 medium garlic cloves, minced
1 teaspoon minced fresh oregano leaves or 1/4 teaspoon dried oregano
1 teaspoon ground cumin
1 pinch ground cloves
1 pinch cayenne pepper
1/2 lb ground chuck
3/4 cup low-sodium beef broth
1 teaspoon sugar
salt and ground black pepper
2 ounces monterey jack cheese, shredded

Steps:

  • Make the Dough: Process the flour, sugar and salt together in a food processor until combined, about 6 seconds. Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse crumbs with butter bits no larger than small peas, about 16 pulses.
  • Transfer the flour mixture to a large mixing bowl. Working with 1/4 cup of water at a time, sprinkle the water over the flour mixture and stir it in using a rubber spatula, pressing the mixture against the side of the bowl to form a dough, until no small bits of flour remain (you may not need to use all of the water).
  • Turn the dough out onto a clean work surface and divide it into 2 equal pieces. Press each dough half into a cohesive ball, then flatten the ball into a 6-inch disk. Wrap each disk in plastic and refrigerate until firm but not hard, about 2 hours or up to 2 days.
  • Line 2 baking sheets with parchment paper; set aside. Remove 1 disk of dough from the refrigerator (if refrigerated longer than 2 hours, let sit at room temperature until malleable). Roll the dough out on a lightly floured work surface into an 18-inch circle about 1/8 inch thick. Using a 3-inch round biscuit cutter, cut out 24 rounds and transfer them to the prepared baking sheet. Wrap the baking sheet with plastic wrap and refrigerate. Repeat with the second disk of dough and the second prepared baking sheet.
  • Make the Filling: Heat the oil in a 12-inch nonstick skillet over medium-high heat until just shimmering. Add the onion and cook until softened, 5 to 7 minutes. Stir in the tomato paste, garlic, oregano, cumin, cloves, and cayenne and cook until fragrant, about 30 seconds. Stir in the beef and cook, breaking up the clumps with a wooden spoon, until no longer pink, about 4 minutes.
  • Stir in the broth, reduce the heat to low, and simmer until the mixture is moist but not wet, about 8 minutes. Off the heat, stir in the sugar and season with salt and pepper to taste. Transfer mixture to a medium bowl, cover with plastic wrap and refrigerate until completely cool, about 1 hour. Stir in the cheese and continue to chill until needed, up to 3 days.
  • Assemble the empanadas: Working with the first batch of dough rounds, place about 1 teaspoon of the chilled filling in the center of each dough round and moisten the edge of the dough round with water, using either your finger or a pastry brush. Fold the dough in half over the filling, making a half-moon shape. Pinch the seam along the edge to secure. Using a dinner fork, crimp the sealed edge to secure. Arrange them on a fresh, parchment-lined baking sheet. Wrap the baking sheet tightly with plastic wrap and refrigerate while making a second batch of empanadas using the remaining dough rounds and filling. Follow freezing instructions at this time if making ahead.
  • To serve: Adjust 2 oven racks to the upper-middle and lower-middle positions and heat the oven to 425 degrees F. Unwrap the empanadas and brush with the egg and bake until golden brown, about 20 minutes, switching and rotating the trays halfway through the baking time. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 161, Fat 8.3, SaturatedFat 4.6, Cholesterol 32.5, Sodium 193.9, Carbohydrate 16.4, Fiber 0.7, Sugar 1.1, Protein 4.9

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HOMEMADE MEXICAN EMPANADAS WITH BEEF - CREME DE LA CRUMB
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 EMPANADAS - GUERRERO TORTILLAS
Cook, stirring until softened, about 5 minutes. Stir in beef, tomato paste, cumin, coriander, oregano, and salt. Cook, breaking up meat with a spoon, until beef is no longer pink, about 8 minutes. Drain off any excess fat. 3. Place tortillas on a work surface and divide beef mixture between them. Place beef mixture on half the tortilla and ...
From guerrerotortillas.com


21 AUTHENTIC MEXICAN BEEF EMPANADA RECIPE - SELECTED RECIPES
Step 2: Preheat the oven to 300°F. Step 3: Put the empanadas into the preheated oven and heat for approximately 10 minutes. Step 4: For the last two minutes of the cooking time, cover the empanadas with aluminum foil. Step 5: When 10 minutes is up, check if you are satisfied with the empanadas’ crispiness.
From selectedrecipe.com


BEEF & CHEESE EMPANADAS - THE PINK PAPAYA
When I moved to Puerto Rico in December of 2017, I lived in Fajardo across the street from The House of Pastelillos on 7 Seas Beach. I love pastelillos, I’m pretty sure I was their best customer…. It is a fried dough half-moon shaped filled with …
From thepinkpapaya.com


GET FRESH WITH BEEF AND CHEESE EMPANADAS | RECIPES INSPIRATION
2021-01-06 We hope you got benefit from reading it, now let’s go back to beef and cheese empanadas recipe. To make beef and cheese empanadas you only need 27 ingredients and 15 steps. Here is how you cook it. The ingredients needed to make Beef and Cheese Empanadas: Provide EMPANADA FILLING; Get 1 lb lean ground beef; Take 1 tbsp chili powder; Take 1 ...
From recipesgrandma.com


THE BEST CHEESY BEEF EMPANADA RECIPE - PEARLS OF HISTORY
Add onion, garlic, jalapeno, bell pepper, and saute. Season with salt and pepper. Add oregano, paprika, chili powder, and garlic salt. Taste and add additional if necessary. Add cheese. Continue to cook for 3-5 minutes and then remove from heat. Roll out the pie crusts until they are slightly larger and thinner.
From pearlsofhistory.com


HEALTHY BEEF EMPANADAS RECIPE - CAMILA MADE
2021-06-28 For Beef Empanadas dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine sifted flour, softened butter, sugar, and salt on medium speed until thoroughly blended. With the motor running, slowly add in cold water and mix until a soft and pliable dough forms, 5 to 10 minutes.
From camilamade.com


EASY BEEF AND CHEESE EMPANADAS - BEAN TRAIN
Prep: Flour your working surface so the dough doesn’t stick. Get a little bowl of water for sealing the dough. If you’re baking, preheat the oven to 350 degrees and beat the egg and set aside. Filling: Add two tablespoons of picadillo and two tablespoons of cheese to one empanada disc.
From beantrain.com


BEEF AND CHEESE EMPANADAS - KITCHENAID AUSTRALIA
2022-01-21 Place the empanadas on a sheet pan with 2.5cm of space between, and chill the prepared empanadas in the freezer for 5-10 minutes after forming. Before baking, cut three vents into the top of each empanada, and brush the exposed dough with egg wash. Bake for 16-18 minutes, or until empanadas are golden brown and bubbling. Serve immediately
From kitchenaid.com.au


HOMEMADE GROUND BEEF EMPANADAS RECIPE - THE NOVICE CHEF
2021-06-22 1. Preheat the oven to 375°F and line two large baking sheets with parchment paper, a silicone baking mat or spray with non-stick spray. 2. Add the olive oil to a large skillet over medium heat and add the onion once hot. Cook, stirring often, until …
From thenovicechefblog.com


BEEF EMPANADAS WITH CHEESE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BEEF AND CHEESE EMPANADAS - BAKING BITES
2007-07-20 1/2 cup butter, melted and cooled. 3/4 cup water (plus or minus 1 tbsp) cooked, shredded beef (leftovers are great!) mild, melty cheese (monterey jack, or similar) In a large bowl, whisk together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually stir in the water until the dough comes together in a smooth ball.
From bakingbites.com


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