EMPANADILLAS (FRIED PUERTO RICAN TURNOVERS)
Steps:
- Make the pie dough (skip to step 3 if using store-bought dough.) Start by pulsing flour and butter in a food processor until pea sized pieces begin to form. Pulse in the water a few tablespoons at a time until a ball of dough forms. Chill for at least 2 hours.
- Make the Picadillo filling. Start with oil, onions, and peppers in a pan over medium heat. Once onions become translucent, add sofrito and sauté another minute before adding ground beef. Break the ground beef into smaller pieces as it cooks. Add sazon, adobo, bay leaves, tomato sauce, olives, and water. Bring it to a boil before simmering with a lid partially on, for 10 minutes or until the beef is fully cooked.
- Prep the dough. Dust a clean surface with flour and roll dough out to about ¼ inch thickness and cut out circular discs using a large cookie cutter or small bowl. Spoon picadillo over half of each disc, fold the empty dough over top and pinch together with a fork.
- Fry. Heat oil to around 350 degrees before frying empanadas on each side for 3-4 minutes or until golden brown and crispy on the edges. Enjoy!
EMPANADAS
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 24
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.)
BASIC EMPANADAS
These tasty and convenient Latin-American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There's no need to thaw before baking, they can go right from the freezer to the oven.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 2h
Number Of Ingredients 13
Steps:
- Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
- Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
- Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
- Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
- To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.
Nutrition Facts : Calories 565 g, Fat 24 g, Fiber 2 g, Protein 32 g
EMPANADILLAS
Jump start your party by serving flaky turnovers filled with a spicy sausage mixture.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h5m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line large cookie sheet with foil or cooking parchment paper; lightly spray with cooking spray.
- In 10-inch skillet, cook sausage, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink. Stir in raisins, olives and cumin; remove from heat.
- On lightly floured surface, roll 1 sheet of pastry into 12x9-inch rectangle, trimming edges if necessary. Cut into twelve 3-inch squares.
- Place 1 tablespoon sausage mixture on each pastry square. In small bowl, beat egg and water with fork until well blended. Brush egg mixture on edges of pastry squares. Fold pastry over filling to make triangles; press edges with fork to seal. Place on cookie sheet. Repeat with remaining pastry and sausage mixture. Brush tops of triangles with egg mixture.
- Bake 20 to 25 minutes or until golden brown. Serve warm. Garnish with cilantro.
Nutrition Facts : Calories 140, Carbohydrate 11 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Appetizer, Sodium 110 mg, Sugar 1 g, TransFat 1 g
EMPANADILLAS DE CARNE
Empanadas are crisp turnovers that can be filled with anything but we like ours with meat. Empanadillas, the smaller, pocket-size versions of empanadas, are generally served as tapas, and, because no silverware is required to eat them, make perfect party food.
Provided by rocket_j_dawg
Categories Meat
Time 50m
Yield 24 turnovers
Number Of Ingredients 18
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.
Nutrition Facts : Calories 162.7, Fat 11.4, SaturatedFat 3.1, Cholesterol 25.4, Sodium 124.9, Carbohydrate 11.1, Fiber 0.6, Sugar 1.3, Protein 4.2
QUICK AND EASY EMPANADAS
This is such a simple recipe w/ just a few ingredients I almost always have on hand. It's a quick dinner w/ a green salad. You can double this easily for make ahead lunches.
Provided by startnover
Categories Savory Pies
Time 45m
Yield 12-16 empanadas
Number Of Ingredients 8
Steps:
- Brown the ground beef in a frying pan adding the salt and pepper just before done.
- Let the beef cool.
- In a large bowl mix the corn, onions, cheese, and salsa, then add the cooled beef mixing carefully so not to break up all the cheese.
- Roll the biscuits out flat to about 2-1/2 times their size.
- Place approx 1/3 cup filling on one side of the center of the circle lengthwise.
- Fold the dough over the filling like a turn over and crimp the edges like a pie crust. Be careful not to tear the dough, and to seal the edges completely or your filling will come out! depending on how much filling is used will determine how many biscuits you will use.
- Place on slightly greased cookie sheet and bake at 375 till lightly browned.
Nutrition Facts : Calories 445.9, Fat 23.2, SaturatedFat 9.2, Cholesterol 45.5, Sodium 1221.9, Carbohydrate 42.3, Fiber 1.4, Sugar 2.2, Protein 18.5
ARGENTINIAN EMPANADAS
The best of South American cooking, esay to make, for informal parties, no knife and fork needed
Provided by frombatoparis
Time 1h
Yield Serves 12
Number Of Ingredients 15
Steps:
- In a large frying pan, sautée the onions in the oil and butter. (Using butter is important since once cold, it will make assembling the empanadas easier). Sprinkle the crushed cube of vegetable stock (This enhances flavour). Add in the meat. Cook until slightly coloured (it is not recommended to cook well meat well, since then, the empanadas will be baked or fried, so a double cooking process will make meat harder!)
- ncorporate the tomato sauce (this is optional, but I find this makes empanadas "juicier", Argentinians love it when their empanadas drip the meat/onions/tomato juice!; this is also why you don't have to skimp on the onions...) Cook for 2'. Add in all the spices, the olives and hard-boiled eggs. Refrigerate, preferably 24hs.
- In a bowl, put the flour, adding slowly the melted fat or butter. Incorporate this using a fork. Then, put the mixture on your table, making a mound with a well in the center. Start adding the salmuera, little by little, make a ball. The mixture should not be neither too dry not too sticky. If the last happens, rub your hands with flour, and keep on kneading as you would bread dough. Continue until the dough is smooth.
- Form a ball, and let the dough rest (cover with a towel) for 15'. On a floured table top, flatten the dough ball, with a rolling pin, until it is 3 mm wide. Then, cut 12cm wide circles, using a pastry ring mold or a tea saucer.
- Nowadays, in Argentina, people rarely make the dough themselves, since it can be bought, pre cut, in the right size, in any supermarket. If you want to avoid the hassle of making the dough yourself, you can buy pastry puff sheets and cut them into smaller disks of the right dimension...the flavour won't be the same, but it is a great time-saver!
- OK, a spoonful of the filling is on the pastry disk, seal them as you see in the photo
- Place the empanadas on a baking tray, brushed with sunflower oil. Bake them (200ðCð) for 15/20' until golden brown.
- For extra brilliance and taste, you can brush the empanadas with egg yolk. Some people love sprinkling cassonade (brown) sugar on them! (My family adores that !!)
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