Empanadas Appetizer Recipes

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EMPANADAS (APPETIZER)



Empanadas (Appetizer) image

Put these babies on your next Mexican menu. You won't be disappointed. Cook time does not include browning the beef.

Provided by keen5

Categories     Lunch/Snacks

Time 40m

Yield 20 Empanadas

Number Of Ingredients 9

1 (10 ounce) package frozen patty shells, thawed
1/2 lb lean ground beef
1/4 cup minced onion
3 tablespoons red chile salsa, hot or mild
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
salt and pepper

Steps:

  • To make beef filling, crumble and saute beef and onion in a skillet until beef is cooked and onion is soft.
  • Drain; stir in red chile salsa, chile powder, cumin, garlic powder, coriander, salt and pepper.
  • Set aside.
  • Place thawed patty shell dough on a floured board and roll out all in one piece to about 1/16 inch thickness.
  • Cut dough into rounds with a 3 inch round cookie cutter or a large drinking glass.
  • Put 2 teaspoons of filling on each dough circle.
  • Fold each over into a half circle.
  • Moisten edges with water and press edges together with a fork.
  • Place empanadas slightly apart on an ungreased cookie sheet.
  • Prick tops with a fork.
  • Bake at 400 degrees for 15 to 20 minutes or until golden brown; serve hot.
  • These may be wrapped carefully after baking and frozen.
  • To reheat, bake frozen empanadas uncovered at 400 degrees for 5 to 8 minutes.

Nutrition Facts : Calories 64.4, Fat 1.8, SaturatedFat 0.6, Cholesterol 7.4, Sodium 96.4, Carbohydrate 8, Fiber 0.5, Sugar 1.1, Protein 3.8

EMPANADAS



Empanadas image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 24

3 cups all-purpose flour, plus more for the work surface
1 tablespoon baking powder
2 teaspoons sugar
Pinch salt
1/2 cup lard or shortening
1 egg
3/4 cup chicken stock
2 tablespoons olive oil
1 pound ground beef
1 tablespoon garlic salt
2 tablespoons tomato paste
2 tablespoons vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon seasoned salt
5 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
Oil or shortening, for frying
1 cup real mayonnaise, such as Kraft
1 tablespoon adobo sauce
Juice of 1/2 lime

Steps:

  • For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
  • In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
  • Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
  • In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
  • Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
  • Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
  • For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

MINI CHICKEN EMPANADAS



Mini Chicken Empanadas image

Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend. -Betty Fulks, Onia, Arkansas

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

1 cup finely chopped cooked chicken
2/3 cup shredded Colby-Monterey Jack cheese
3 tablespoons cream cheese, softened
4 teaspoons chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
2 sheets refrigerated pie crust

Steps:

  • Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter., Place about 1 teaspoon filling on 1 half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal., Transfer to greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm.

Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 108mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

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Top Asked Questions

Can you make empanadas at home?
In fact, you can easily make empanadas at home thanks to this kitchen-tested recipe that starts with Pillsbury pie crust. Step 1: Heat oven to 400°F. In 12-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in chili powder, salt and tomatoes. Remove from heat.
What are some sweet and savory empanadas?
We have a dozen of sweet and savory empanada recipes you need to try! 1. Blueberry Goat Cheese Empanadas Spoil your sweet tooth with these incredibly sweet empanadas stuffed with creamy goat cheese and fresh blueberries. Who would have thought blueberries pair with goat cheese will make a delicious and sweet empanada filling? 2. Taco Empanadas
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Empanada Filling: 2 tablespoons olive oil. 1 pound ground beef. 1 tablespoon garlic salt. 2 tablespoons tomato paste. 2 tablespoons vinegar. 2 teaspoons ground cumin. 1 teaspoon chili powder. 1 teaspoon dried oregano.
What do you put in chicken empanadas?
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