Little Meat Empanadas Empanadillas De Carne Recipes

MEAT FILLED EMPANADAS

Meat Filled Empanadas image

Provided by Food Network

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 large Spanish onions, minced
2 pounds ground beef
4 cloves garlic, crushed
Salt and freshly ground black pepper
2 red bell peppers, roasted, peeled, seeded and chopped
1 cup canned, peeled tomatoes
1/2 cup green cocktail olives (pimento filled), whole
1/4 cup black currants
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
5 tablespoons vegetable shortening
1 egg, beaten
1/3 cup dry white wine

Steps:

Empanada Dough: Combine flour, salt, and sugar in a food processor. Cut in shortening, mixture should be sandy. Add the egg and wine, pulse until dough comes together in a ball. The dough should be pliable; if not add more wine.
Assembly: Separate the dough into 3 balls. Roll the first ball out until it is 1/4 inch thick. With a 6-inch round cutter, cut circles out of all the dough. Remove the edges and save for the next roll. Fill each circle with about 2 1/2 tablespoons in the center of the dough.
Dip a small brush in room temperature water, run the brush around the edge of the dough. Close 1 side to the other forming a half moon shape. Close the edges pressing lightly with the back of a fork.
In a deep saute pan, heat 4 to 5 inches of canola oil on medium high heat to 360 degrees F. Add the empanadas turn over constantly until golden. Remove and drain on paper towels. Serve immediately.

EMPANADILLAS DE CARNE

Empanadillas De Carne image

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

Ingredients

2 puff pastry sheets, pre-rolled
2 egg whites
2 tablespoons olive oil
1/4 lb lean ground beef
1/4 lb ground lean pork
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon cumin
1 tablespoon chili powder
1/4 cup onion, minced
1 minced garlic clove
1 jalapeno, minced
1 tablespoon butter
2 eggs, hard cooked and finely chopped
3 tablespoons stuffed olives, chopped
3 tablespoons raisins, seedless
1/2 cup tomato sauce

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

EMPANADAS DE CARNE (MEAT EMPANADAS)

Empanadas De Carne (Meat Empanadas) image

Lovely flaky pastry that is flavoured with curry, surrounding moist beef! Can't get any better than that! My friends and family BEG me to make these all the time!

Provided by ItsTheLadyV

Categories Lunch/Snacks

Time 1h28m

Yield 20-24 empanadas

Number Of Ingredients 19

Ingredients

4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons curry powder
1 teaspoon salt
1 teaspoon turmeric
1 1/3 cups shortening
1/2 cup butter
1 cup cold water
2 tablespoons vegetable oil
2 medium onions, finely chopped
2 garlic cloves, minced
2 lbs ground beef
1 tablespoon curry powder
1 1/2 teaspoons salt
1 1/2 teaspoons dried thyme
1 teaspoon black pepper
1 pinch cayenne pepper
2 cups water
1 cup plain breadcrumbs

Steps:

To make the pastry: In a large bowl, stir the flour, baking powder, curry, salt and turmeric. Cut in the butter and shortening until the mix resembles fine crumbs. Pour water in and make a soft dough. Gather the dough into a ball and wrap in wax paper. Chill for 1 hour.
To make the filling: In a small bowl, mix the water with the breadcrumbs and let it sit while you prepare everything else. In a large pan, heat the oil over medium heat. Cook the onions and garlic until soft. Place in a small bowl and set aside. Increase the heat to high. In the same pan, cook the beef until it is no longer pink. Drain the fat and stir in the onion mix, curry, salt, thyme, black and cayenne peppers. Cook over medium heat for 3 minutes.
Assembly: Divide pastry in half and roll 2 long sausage shapes. Slice each roll crosswise into roughly 12 equal pieces. Roll each piece out into a 6" circle. Spoon some filling into the circle. Wet the edges of the circle with a little water and fold in half, making sure the edges meet. Trim into a neat half moon shape and imprint the edges with fork prongs.
Bake in a preheated 350 degree oven for 28 minutes or until the pastry is lightly brown.

Nutrition Facts : Calories 391.3, Fat 27.1, SaturatedFat 9.3, Cholesterol 43, Sodium 475.7, Carbohydrate 24.8, Fiber 1.4, Sugar 0.9, Protein 12

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