Empanadas Con Picadillo De Carne De Res Recipes

EMPANADAS CON PICADILLO DE CARNE DE RES

Steps:

• Cocina y revuelve la cebolla y el ajo en una sartén grande a fuego medio-alto durante 3 min. Agrega la carne; cocínala, revolviéndola de vez en cuando, durante 10 min. o hasta que esté cocida. Incorpora la salsa de tomate; cocínala 5 min. Agrega la manzana, las uvas pasas y las almendras; revuélvelas bien. Cocina la mezcla de carne 5 min., revolviéndola con frecuencia. Retírala del fuego; deja que se enfríe.
• Calienta el horno a 400°F. Desenrolla las bases para pay sobre una superficie ligeramente enharinada; corta cada base en 8 cuñas. Utiliza un rodillo para estirar una por una las cuñas hasta que sean 1 pulg. más grandes. Con una cuchara, ponle a cada una en el centro 1/4 taza de la mezcla de carne; cubre la mezcla con el trozo de Singles. Dobla la masa por la mitad para envolver por completo el relleno; aprieta los bordes para sellarlos.
• Coloca las empanadas en una charola (bandeja) para hornear forrada previamente con papel para hornear (parchment paper); barnízalas con el huevo batido.
• Hornéalas 20 min. o hasta que estén bien doraditas.

EMPANADAS DE CARNE DE RES

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the beef and cook until well browned, stirring often to separate meat. Pour off any fat. Stir in the olives, raisins, hard-cooked egg and garlic. Season with the salt. Remove the skillet from the heat and let the beef mixture cool.
• Heat the oven to 350°F. Line a baking sheet with parchment paper. Beat the uncooked egg in a small bowl with a fork.
• Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 10-inch square. Using a round cutter, cut the pastry into 4 (5-inch) circles. Repeat with the remaining pastry sheet.
• Spoon about 2 tablespoons beef mixture in the center of each pastry circle. Fold the pastry over the filling and press the edges to seal. Crimp the edges with a fork. Using a sharp knife, cut small slits in the tops of the pastries. Place the pastries onto the baking sheet. Brush the pastries with the uncooked egg.
• Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes.

PICADILLO EMPANADAS

Steps:

• Preheat the oven to 350 degrees F. Bring a small saucepan of water to a boil, drop in the tomato and boil 30 seconds. Remove with a slotted spoon and let cool 5 minutes, then peel and puree in a blender until smooth; set aside.
• Heat the vegetable oil in a large sauté pan over medium-high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned, about 7 minutes; season with 1/2 teaspoon salt. Add the onion, carrot, olives, raisins and the pureed tomato. Simmer until thick, about 2 minutes, then remove from the heat and set aside.
• Beat the egg with 2 teaspoons water in a small bowl; set aside. Coat a baking sheet with cooking spray. Working with 1 sheet of puff pastry at a time, unfold on a lightly floured surface. Roll out the dough into a 10-inch square, about 1/4 inch thick, using a floured rolling pin. Cut into four 5-inch squares. Place 1/4 cup of the picadillo mixture in the center of each square. Brush the edges with the egg wash and fold diagonally to form a triangle. Crimp the edges with a fork.
• Transfer the empanadas to the prepared baking sheet and brush with the remaining egg wash. Bake until golden brown, about 25 minutes.

GROUND BEEF EMPANADAS (PICADILLO)

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.

EMPANADILLAS DE CARNE

Steps:

• In a skillet heat the oils and brown the meats. Add the seasonings, onion, garlic and jalapeno. Saute until tender. Drain any excess fat. Add the remaining ingredients and simmer until very thick. Cool to room temperature.
• Preheat oven to 425°F.
• Roll the pastry dough out on a floured surface. Cut into 2" rounds. Place 1 tbsp of meat mixture on each round. Fold the round in half and crimp the edges with a fork to seal. Brush the pastry with egg whites. Place on a greased baking sheet and bake for 15 to 20 minutes, or until golden brown.

CLASSIC CUBAN-STYLE PICADILLO

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
• Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
• Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
• Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.