Clamato Empanadas Recipes Recipe For Potato

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CLAMATO EMPANADAS



Clamato Empanadas image

Make and share this Clamato Empanadas recipe from Food.com.

Provided by Mommy Diva

Categories     Lunch/Snacks

Time 45m

Yield 24 empanadas

Number Of Ingredients 7

2 pie crusts
3/4 lb ground beef or 3/4 lb ground pork
1 medium onion, chopped
1 1/4 ounces taco seasoning (1 package) or 1 1/4 ounces fajita seasoning mix (1 package)
2 garlic cloves, minced
1 green pepper, chopped
1 cup Clamato juice

Steps:

  • Sauté ground meat and onions on medium-high heat. When starting to brown, add seasoning packet and garlic, stir to combine.
  • Add green pepper and Clamato and let simmer for 10 minutes; Let cool.
  • Take a pie crust and cut twelve, 3-inch rounds.
  • Place spoonful of mixture on the center of a round. Fold in half and pinch closed then flute edge with a fork.
  • Repeat with remaining dough and mixture.
  • Bake in a 350° oven for 15 - 20 minutes or until golden and crisp. Serve warm.
  • Enjoy! ;).

Nutrition Facts : Calories 114.4, Fat 7.1, SaturatedFat 2.1, Cholesterol 9.6, Sodium 124, Carbohydrate 8.7, Fiber 0.7, Sugar 0.7, Protein 3.7

SWEET POTATO EMPANADAS



Sweet Potato Empanadas image

Provided by Melissa d'Arabian : Food Network

Time 25m

Yield 16 empanadas

Number Of Ingredients 10

1/2 cup sweet potatoes, mashed or pureed
1/4 cup cream cheese, softened
1 tablespoon brown sugar*
1 tablespoon fresh lemon juice
Kosher salt
1 tube refrigerated ready-made crescent rolls (uncooked dough)
1/3 cup granulated sugar
2 teaspoons ground cinnamon
1/4 cup butter, melted
3/4 cup plain yogurt

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small bowl, mash the sweet potatoes with a fork, and mix in the cream cheese, brown sugar if using, lemon juice, and pinch of salt until creamy. Remove the dough from the tube and separate into 4 rectangles. Working with 1 rectangle at a time, roll over the perforated lines in the dough to seal together. Cut the rectangle in half and then cut the halves into 2 triangles. Place a heaping teaspoon of sweet potato filling in the center of each of 4 triangles. Fold the dough over on each, as if you were making ravioli, and pinch the edges together.
  • Continue making little triangle empanadas with the rest of the dough, 16 total. Place the triangles on a parchment-lined baking sheet and into the preheated oven. Bake the empanadas until golden, about 10 to 12 minutes. Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, and pinch of salt. While still warm, brush the empanadas with melted butter, and then gently toss in the cinnamon-sugar mixture. Serve the empanadas with tangy plain yogurt for dipping.

POTATO AND CHORIZO EMPANADAS



Potato and Chorizo Empanadas image

Provided by Tyler Florence

Categories     appetizer

Time 4h15m

Yield 20 empanadas

Number Of Ingredients 19

3 to 4 waxy red or white potatoes (about 1/2 pound), peeled and sliced
1 teaspoon salt
1 pound chorizo sausage, casing removed
1 Spanish onion, diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1/2 cup chicken broth
12 large pimiento-stuffed green olives, chopped
1/2 cup golden raisins
1 recipe empanada dough, recipe follows
1 1/2 cups all-purpose flour
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water, for egg wash
Butter, for greasing the pans

Steps:

  • Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
  • Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
  • Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
  • In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
  • Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
  • Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
  • Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
  • Cilantro Cream
  • 1 cup sour cream
  • 1/4 cup finely chopped fresh cilantro leaves
  • 1/2 lime, juiced Kosher salt and freshly ground black pepper
  • In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.
  • Yield: 1 cup

SPICY SWEET POTATO EMPANADAS



Spicy Sweet Potato Empanadas image

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 12

1 pound sweet potatoes, scrubbed (2 potatoes)
Good olive oil
1/4 cup sour cream
1 1/2 tablespoons unsalted butter, diced
1 1/2 tablespoons pure Grade A maple syrup
1/2 teaspoon chipotle chile powder
1/2 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
Kosher salt and freshly ground black pepper
2 sheets (1 box) frozen puff pastry, such as Pepperidge Farm, defrosted in the refrigerator
1 egg beaten with 1 tablespoon of water, for egg wash
Flaked sea salt, such as Maldon

Steps:

  • Preheat the oven to 425 degrees. Line one sheet pan with aluminum foil and another with parchment paper.
  • Rub the sweet potatoes with olive oil and prick them all over with the tines of a fork. Place the potatoes on the foil-lined sheet pan. Bake for about 1 hour, until very tender when pierced with a knife. Lower the oven to 375 degrees.
  • Allow the potatoes to cool enough to handle, then peel and discard the skins, placing the potatoes in the bowl of an electric mixer fitted with the paddle attachment. Add the sour cream, butter, maple syrup, chile powder, orange zest, orange juice, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper and mix well. Set aside.
  • Unfold one sheet of the cold puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin. With a sharp paring knife, cut four 5-inch circles from the pastry, using a dish as a guide and discarding the scraps. Place a heaping soup spoon of filling on each circle, leaving a 1-inch border. Brush the edges of the circles with the egg wash and fold over, making half circles. Crimp the edges together with the tines of a fork. Repeat with the second sheet of puff pastry. Place on the parchment-lined sheet pan. Chill for 15 minutes.
  • Brush with the egg wash and sprinkle with the sea salt and pepper. Make 2 small slits in each empanada to allow steam to escape. Bake for 25 to 30 minutes, until puffed and browned. Serve hot.

SPINACH AND POTATO INDIAN EMPANADAS



Spinach and Potato Indian Empanadas image

Make and share this Spinach and Potato Indian Empanadas recipe from Food.com.

Provided by Hoofy

Categories     Lunch/Snacks

Time 40m

Yield 8 empanadas, 4-8 serving(s)

Number Of Ingredients 9

8 empanada wrappers
1 (10 ounce) box frozen chopped spinach
1/4 vidalia onion, chopped
1 small baking potato, diced
2 tablespoons chopped garlic
rogan josh seasoning
vindaloo seasoning
shredded mozzarella cheese (optional)
1 egg, beaten

Steps:

  • Saute onion with potato until tater is crisp tender. Add spinach, garlic and about 1/2 tsp each Rogan Josh and Vindaloo seasoning (you could use any Indian blend or curry). Cook until potato is done. Put on plate and allow to cool about 10 minutes.
  • Heat oven to 400°F.
  • Put about 2 T of spinach filling in each empanada skin, top with mozz if desired, and seal edges shut in a half moon -- crimp edges with tines of a fork. Brush tops with egg and bake in 400 F oven about 18 mins or until golden brown.
  • These are delish cold too - a great thing to grab on the go! If your seasonings are a bit spicy, dip in yogurt or sour cream! Would make a good appetizer by using smaller empanada disks -- Enjoy!

Nutrition Facts : Calories 76.1, Fat 1.8, SaturatedFat 0.6, Cholesterol 52.9, Sodium 72.2, Carbohydrate 11.4, Fiber 2.9, Sugar 1.3, Protein 5.3

COLOMBIAN BEEF AND POTATO EMPANADAS



Colombian Beef and Potato Empanadas image

Colombian empanadas are typically quite small - a couple of bites each - and have a crisp corn crust. There are a wide range of fillings you'll find across Colombia, but this meat-and-potato mixture is the most common. Small yellow potatoes called papas criollas are the potato of choice here, but they are nearly impossible to find in the United States, so I use Yukon Gold instead. My wife's family typically keeps the seasonings simple - salt, pepper and a dash of paprika - though many recipes include cumin or Triguisar, a powdered seasoning mix that contains ground cumin, paprika, achiote, turmeric and garlic. I season my filling with a little chicken bouillon, but you could use plain salt instead. The filling uses half an onion and half a tomato, so save the other half for the fresh, cilantro-based ají, to serve with the empanadas.

Provided by J. Kenji López-Alt

Categories     dinner, snack, finger foods, meat, vegetables, appetizer

Time 1h

Yield About 24 small empanadas (serves 6 to 8 as an appetizer)

Number Of Ingredients 13

1 medium Yukon Gold potato (about 6 ounces), peeled and cut into 1/2-inch cubes (1 heaping cup)
Kosher salt and freshly ground black pepper
1/2 ripe beefsteak tomato
1 tablespoon vegetable oil
1/2 pound lean ground beef or pork
1/2 small white or yellow onion, finely minced
1 scallion, finely minced
1/2 teaspoon sweet paprika
1/2 teaspoon granulated chicken bouillon, plus more as needed (optional)
1 recipe Popcorn Masa or Standard Masa
2 quarts vegetable, canola, peanut or soybean oil
Kosher salt
1 recipe ají

Steps:

  • Prepare the filling: Place potato cubes in a medium saucepan, cover with water and season with 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook until cubes are completely tender, about 10 minutes. Drain and transfer to a medium bowl. Set aside.
  • Meanwhile, using a flat palm, press the cut side of the tomato against the large holes of a box grater and grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin, then transfer the tomato and any juices to a small bowl. Set aside.
  • In a 10- to 12-inch skillet over medium-high, heat vegetable oil until shimmering. Add beef or pork, and cook, breaking it up with a wooden spoon until the pieces are quite small and completely cooked through, about 5 minutes.
  • Add onion, scallion, paprika, bouillon (if using), and a few grinds of black pepper, and cook, stirring, until the onion is softened but not browned, about 1 minute. Immediately add the grated tomato and its juices, and cook, stirring, until the mixture is quite dry, about 5 minutes.
  • Transfer meat mixture to the bowl with potatoes and stir together with a fork, letting the potato get roughly mashed up. (The filling should form cohesive balls when gently packed.) Taste and adjust seasoning with more salt, bouillon and pepper to taste. Allow to cool completely. Spreading it out on a large plate or tray and placing it in the fridge will speed up this process.
  • Assemble the empanadas: Divide masa into 24 golf-ball-size balls. Working one ball at a time, place inside a plastic zip-top bag and press down with the bottom of a skillet to form a circle about 3 inches in diameter. Carefully remove from the bag and transfer to a clean cutting board or tray. Repeat with remaining dough balls, laying them out side by side. Cover the disks with a clean, lightly damp kitchen towel.
  • Working one empanada at a time, place about 2 teaspoons of meat mixture in the center of the disk. Lift the front and back edges and seal them at the top by gently pushing them together. Seal the empanada, working from the center outward until both ends are completely sealed. Gently curve the empanada to form a slight crescent with the sealed edge at the top. Repeat with remaining empanadas.
  • In a large Dutch oven or wok over high, heat 2 quarts oil until it registers 375 degrees on an instant-read or frying thermometer. Using a metal spider or slotted spoon, lower empanadas into the hot oil one at a time. You should be able to cook about six empanadas per batch. Cook empanadas, adjusting heat to maintain an oil temperature of 325 to 375 degrees, until empanadas are crisp and golden, about 3 minutes. Using a slotted spoon or metal spider, transfer empanadas to a paper-towel-lined plate or bowl and immediately season with salt.
  • Serve empanadas hot, with a bowl of ají and a spoon to drizzle the sauce over the empanadas and into them as you eat.

POTATO AND BEEF EMPANADAS



Potato And Beef Empanadas image

Our organic all-purpose flour can do more than sweets. Try it out on these savory beef and potato pastries with a little jalapeño kick.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 2h30m

Yield 26

Number Of Ingredients 15

4 cups Immaculate Baking Co.™ organic all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons sea salt
1 1/2 cups cold butter, cut into pieces
1 1/4 cups cold buttermilk
1 lb ground beef
2 cups cubed (1/2-inch) peeled potato (1 large)
1/4 cup chopped onion
1 teaspoon finely chopped garlic
1 1/2 tablespoons finely chopped jalapeño chile, seeded
1 can (10 oz) diced tomatoes and green chiles, undrained
1/2 teaspoon red pepper flakes
1 teaspoon sea salt
1 cup shredded Monterey Jack cheese (4 oz)
1 egg, slightly beaten

Steps:

  • In large bowl, stir together flour, baking powder and 1 1/2 teaspoons salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together.
  • Knead dough 10 to 20 times or until smooth. Divide dough in half; shape into flattened rounds. Wrap each flattened round in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold yet pliable.
  • Heat nonstick 12-inch skillet over medium-high heat; add beef, potato, onion, garlic and jalapeño, stirring to break up beef. Cook 8 to 10 minutes or until beef is thoroughly cooked and potatoes are tender when pierced with tip of a knife. Remove from heat; drain, and pour beef mixture into ungreased 2-quart baking dish or shallow pan with sides. Stir in tomatoes, pepper flakes and 1 teaspoon salt. Refrigerate uncovered 10 minutes to cool.
  • Heat oven to 400°F. Using floured rolling pin on work surface sprinkled lightly with flour, roll one round of chilled pastry 1/8-inch thick. Using 5-inch round cutter, cut out circles. Refrigerate any leftover dough scraps to use for later rolling.
  • On center of each dough circle, place 2 tablespoons cooled beef filling. Top with 1 teaspoon cheese. Brush egg all around edge of circle.
  • Fold dough in half over filling, gently stretching dough to cover filling. Press to seal edges of empanada with fork. Place on cooking parchment paper-lined large cookie sheet. Brush top of empanada with egg.
  • Bake 22 to 26 minutes or until golden brown. Cool 2 minutes on cookie sheet; remove to cooling rack.
  • Meanwhile, repeat steps on assembling and baking empanadas with second half of refrigerated dough and refrigerated leftover dough.

Nutrition Facts : ServingSize 1 Serving

POTATO AND CHORIZO EMPANADAS



Potato and Chorizo Empanadas image

These are tasty meat pies filled with a spicy sausage and potato filling. The empanada is a staple in Hispanic homes and restaurants. I love them and make a lightened version I found in a magazine.

Provided by Dawn399

Categories     Savory Pies

Time 1h20m

Yield 12 empanadas

Number Of Ingredients 13

1/2 cup diced and peeled red potatoes
1/2 cup low-fat chicken broth (divided)
1 ounce chorizo sausage
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon water
1 large egg, lightly beaten
2 cups flour (divided)
6 tablespoons cold water
1 teaspoon cider vinegar
2 tablespoons powdered sugar
1/2 teaspoon salt
1/2 cup vegetable shortening

Steps:

  • Filling: In a sauce pan, cover potatoes with water and bring to a boil.
  • Reduce heat and simmer for about 6 minutes until potato is tender.
  • Drain water from potatoes.
  • Place 1/4 cup of broth in a skillet and add sausage.
  • Bring to a boil and cook for 1 minute.
  • Add onion and bell pepper and cook 2 minutes.
  • Add cooked potatoes and 1/4 cup broth and cook until liquid evaporates.
  • Chill chorizo mixture while preparing dough.
  • Dough: Level flour with a knife in measuring cup.
  • Mix 1/2 cup of flour, water and vinegar, stirring with a whisk to combine.
  • Preheat oven to 400°F.
  • In a separate bowl mix: 1 1/2 cups flour, sugar, salt, and salt, stirring with a whisk.
  • Cut shortening into dough with a pastry blender or 2 knives.
  • Should resemble coarse meal.
  • Add this mixture to wet mixture and toss until flour mixture is moist.
  • Chill dough in freezer for 10 minutes.
  • Place on floured surface and roll out into a rectangle (18x12).
  • Using a biscuit cutter and cut into 4 inch circles.
  • Spoon 1 tbsp filling into circles and leave a 1/2 inch border.
  • Seal dough with fingers.
  • Combine water and egg and brush egg mixture over dough to help seal.
  • Place on baking sheet and bake at 400°F for 20 minutes until golden brown.

POTATO, PEPPER, AND CHORIZO EMPAñADAS



Potato, Pepper, and Chorizo Empañadas image

Potato, Pepper, and Chorizo Empañadas

Yield Makes 12 pastries

Number Of Ingredients 12

3/4 cup finely chopped Spanish chorizo (cured spiced pork sausage; 3 ounces)
2 tablespoons olive oil
2 onions, finely chopped (2 cups)
3 garlic cloves, finely chopped
1 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped (1/2 cup)
1 Turkish or 1/2 California bay leaf
1/2 teaspoon salt
1/4 teaspoon dried oregano, crumbled
1/2 pound yellow-fleshed potato such as Yukon Gold (1 large)
Empanada dough
1 egg, lightly beaten with 1 tablespoon water

Steps:

  • Make filling:
  • Cook chorizo in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring, 2 minutes, then transfer to a medium bowl with a slotted spoon. Add onions to saucepan and cook, stirring frequently, until golden and very soft, about 15 minutes. Add garlic, bell peppers, bay leaf, salt, and oregano and cook, stirring frequently, until peppers are very soft, about 15 minutes. Peel potato and cut into 1/2-inch pieces, then stir into onion mixture and cook over moderately low heat, covered, stirring frequently, until potatoes are just barely tender, 10 to 12 minutes. Add potato mixture to chorizo and stir to combine. Cool filling to room temperature and discard bay leaf.
  • Form and bake empanadas:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Divide dough into 12 equal pieces and form each into a disk. Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick).
  • Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanada to a baking sheet. Make 11 more empanadas in same manner, arranging on 2 baking sheets.
  • Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature.

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