Fried Beef Empanadas With Olives And Sofrito Recipes

BEEF EMPANADAS WITH OLIVES

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.

FRIED BEEF EMPANADAS WITH OLIVES AND SOFRITO

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; remove beef to a plate and set aside.
• Cook onions, bell pepper, and garlic in the same pan over medium heat until peppers are soft and onions are translucent, making sure not to brown or burn garlic, about 5 minutes. Add beef back into the pan and stir to combine. Add tomatoes, sofrito, and raisins; cook until softened, about 5 minutes.
• Stir in chicken stock, tomato sauce, cilantro, olives, sazon, oregano, cumin, salt, and pepper. Bring to a boil. Reduce heat to medium-low and cook until thickened, 15 to 20 minutes. Remove from heat and let mixture cool slightly, 15 to 20 minutes.
• Combine beaten egg and water in a small bowl. Spoon filling mixture evenly into the middles of the thawed empanada discs. Brush edges with egg and water mixture, fold in half, and seal the edges with a fork.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry empanadas in the hot oil, working in batches if needed, until golden brown, 4 to 6 minutes, turning halfway through.

EMPANADAS - BEEF TURNOVERS

Steps:

• 1. Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
• 2. On a lightly floured work surface, using a rolling pin, roll out discos until ½" larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
• 3. Fill a deep saucepan with oil to a depth of 2½". Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.

BEEF AND OLIVE EMPANADAS

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.

BEEF EMPANADAS WITH OLIVES AND RAISINS

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.

CHILEAN BEEF AND OLIVE EMPANADAS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef other into crumbles; do not drain. Stir in hard-boiled eggs, olives and spices; heat through. Remove from the heat., Brush beaten egg over edges of dough circles. Place 3 tablespoons filling on 1 side. Fold dough over filling. Crimp edges and press to seal. Place on parchment-lined baking sheets. Brush tops with remaining beaten egg. Refrigerate for 15 minutes., Bake until golden brown, 20-25 minutes; serve warm with salsa, if desired.