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
GROUND BEEF EMPANADAS (PICADILLO)
Provided by Marcela Valladolid
Categories main-dish
Time 1h30m
Yield 8 empanadas
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a heavy saute pan over medium-high heat. Add the ground beef chuck and cook until browned, about 7 minutes. Season with the salt and pepper. Add the olives, raisins, carrots and onions and saute for just a couple minutes until softened. Add the tomato puree and simmer for 10 minutes. Turn the heat off and cool to room temperature before filling the empanadas.
- Grease a large baking sheet with some nonstick cooking spray. Unfold one sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the pastry out to a 1/4- to 1/8-inch thickness. With a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2-inches. Add 2 tablespoons of the cooled beef mixture to the center of the square. Brush the edge of each square with some egg wash and fold to shape into triangles. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 25 minutes.
BEEF EMPANADAS WITH OLIVES
Beef Empanadas with Olives - Made with puff pastry dough, and filled with an incredible beef and olives mixture, these empanadas are quick to prepare and they're absolutely delicious!
Provided by Katerina | Diethood
Categories Appetizers
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 375F.
- Grease 2 baking sheets with cooking spray and set aside.
- Heat olive oil in large skillet over medium-high heat.
- Add onions and cook for 4 minutes, or until translucent.
- Stir in garlic and cook for 30 seconds, or until fragrant.
- Add ground beef, cumin, paprika and pepper.
- Cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 to 7 minutes.
- Remove from heat and mix in the chopped olives; set aside.
- On a lightly floured surface, roll out one sheet puff pastry dough to 1/8 inch thickness.
- Cut out 6 circles, each should be about a 5-inch diameter. I use a large round cookie cutter.
- Repeat with the second sheet of pastry dough.
- Spoon about a tablespoon of the meat mixture onto center of each dough round; set aside.
- In a small mixing bowl combine egg and water and lightly beat with a fork. Using a pastry brush, paint edges of dough with the prepared egg wash.
- Fold dough over meat, shaping it into half-moon shape; gently press down edges and twist down to seal.
- Repeat with remaining ingredients.
- Transfer the empanadas to previously prepared baking sheets, leaving about 1-1/2 inches space between the empanadas.
- Bake in the preheated oven for 18 to 20 minutes, or until puffed up and golden brown.
- Remove from oven and serve immediately.
Nutrition Facts : Calories 635 kcal, Carbohydrate 36 g, Protein 32 g, Fat 40 g, SaturatedFat 11 g, Cholesterol 111 mg, Sodium 532 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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 AND OLIVE EMPANADAS
I know I got this from a cookbook several years ago, but have no idea which one. You can also make the filling separately and serve it over rice for a main course.
Provided by Susan 2
Categories Lunch/Snacks
Time 58m
Yield 36 empanadas, 9 serving(s)
Number Of Ingredients 14
Steps:
- For filling: Cook beef, onion & garlic; drain fat; Stir in cumin & red pepper; Cook & stir 1 minute; Stir in olives & tomato sauce; Set aside.
- For pastry, stir together flour & salt; Cut in shortening until mixture resembles cornmeal. Add beaten egg & 1/2 cup water; stir until well combined. Turn dough onto lightly floured surface and knead 10-12 strokes. Divide dough in half; Roll 1 portion dough 1/8" thick; Cut into 3" rounds; Re-roll scraps & cut enough to total 18 rounds; Repeat with remaining dough portion. Place 1 rounded teaspoon of filling in center of each round; Moisten edges with water; fold in half, sealing edges with fork. Prick dough and place on ungreased baking sheet. Stir together egg & water; brush over empanadas.
- Bake at 425 °F for 15-18 minutes Can also be deep-fried, if desired.
Nutrition Facts : Calories 358, Fat 20.5, SaturatedFat 5.5, Cholesterol 59.4, Sodium 129.9, Carbohydrate 33.2, Fiber 1.3, Sugar 0.8, Protein 9.7
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