Meat Empanada Filling Recipes

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EMPANADAS (BEEF TURNOVERS)



Empanadas (Beef Turnovers) image

The perfect pastry for all meals! Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. Use GOYA® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 1h20m

Yield 4

Number Of Ingredients 12

1 tablespoon Goya Extra Virgin Olive Oil
½ pound ground beef
½ medium yellow onion, finely chopped
¼ cup Goya Tomato Sauce
6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tablespoons Goya Sofrito
1 packet Sazon Goya with Coriander and Annatto
1 teaspoon Goya Minced Garlic
½ teaspoon Goya Dried Oregano
Goya Ground Black Pepper, to taste
1 (14 ounce) package Goya Discos (yellow or white), thawed
Goya Corn Oil, for frying

Steps:

  • 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.
  • On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch 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.
  • Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees 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 EMPANADAS



Beef Empanadas image

This authentic recipe was given to me by a visiting Argentinean professor while I was studying Spanish in college. They have become a staple food in my household as they are both simple to make, and delicious.

Provided by slatkasamrica

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 2h25m

Yield 12

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 pound yellow onions, chopped
6 scallions, chopped
1 green bell pepper, chopped
2 pounds ground beef
2 tablespoons dried oregano
1 ½ tablespoons salt
1 tablespoon cayenne pepper
1 ½ teaspoons ground cumin
1 tablespoon butter, or as needed
36 empanada pastry discs
1 egg white, beaten

Steps:

  • Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
  • Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
  • Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.
  • Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
  • Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
  • Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 534.6 calories, Carbohydrate 65.6 g, Cholesterol 49 mg, Fat 21.7 g, Fiber 4.5 g, Protein 22.6 g, SaturatedFat 7 g, Sodium 1472.2 mg, Sugar 2.1 g

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.)

BEEF EMPANADAS



Beef Empanadas image

Many cultures have put a spin on the empanada. This recipe descends from the Argentine way of making these little meat pies. The Argentine empanada is small, just two or three delicious bites. The technique to master in this recipe is holding the open empanada with one hand and using the other hand to crimp the outer edge and for a decorative braid. The less dexterous among us should use a fork for this.

Provided by David Tanis

Categories     dinner, lunch, main course, side dish

Time 1h30m

Yield 36 empanadas

Number Of Ingredients 19

4 ounces lard or butter, plus more for brushing tops
1 1/2 teaspoons fine sea salt
750 grams all-purpose flour, about 6 cups, more as needed
1 pound beef chuck, in 1/8-inch dice (or very coarsely ground)
Salt and pepper
Lard or olive oil, or a combination, for sautéing
1 cup diced onion
2 ounces diced chorizo
1/2 pound potatoes, peeled and diced
4 garlic cloves, mashed to a paste
2 teaspoons chopped thyme
2 teaspoons chopped marjoram or 1 teaspoon oregano
1 tablespoon tomato paste
1 tablespoon pimentón dulce or paprika
Large pinch cayenne
Beef or chicken broth, as necessary, or use water
1/2 cup chopped scallions, white and green parts
1/4 cup chopped pitted green olives
2 hard-cooked eggs, sliced

Steps:

  • Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
  • Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
  • Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
  • Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits.
  • Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them - juicy but not saucy is what you want. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.
  • Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
  • Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
  • Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.

ARGENTINE MEAT EMPANADAS



Argentine Meat Empanadas image

My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces.

Provided by Liliana

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Yield 10

Number Of Ingredients 13

½ cup shortening
2 onions, chopped
1 pound lean ground beef
2 teaspoons Hungarian sweet paprika
¾ teaspoon hot paprika
½ teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon distilled white vinegar
¼ cup raisins
½ cup pitted green olives, chopped
2 hard-cooked eggs, chopped
salt to taste
1 (17.5 ounce) package frozen puff pastry sheets, thawed

Steps:

  • In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
  • Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
  • Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
  • Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

Nutrition Facts : Calories 497.9 calories, Carbohydrate 27.7 g, Cholesterol 73.4 mg, Fat 36.8 g, Fiber 1.5 g, Protein 14.7 g, SaturatedFat 10 g, Sodium 326.5 mg, Sugar 3.6 g

CHICKEN EMPANADAS



Chicken Empanadas image

Tired of sandwiches for lunch? Try these little pies instead. They freeze well and pack in lunch sacks well. Make them smaller for appetizers.

Provided by Miss Annie

Categories     Lunch/Snacks

Time 38m

Yield 8-9 empanadas, (approx.)

Number Of Ingredients 12

1 cup cooked chicken
1/2 cup monterey jack cheese, grated
1/2 cup cheddar cheese, grated
1 can green chili, chopped
1 teaspoon minced garlic
3 tablespoons minced green onions
1/2 teaspoon cumin, ground
1 teaspoon salt
2 frozen pie crusts
3 egg yolks
2 tablespoons kosher salt
1 tablespoon chili powder

Steps:

  • Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
  • On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
  • Place approximately 2 tablespoons of chicken mixture in center of dough circles.
  • Fold each circle in half and crimp edges with a fork.
  • Place on a baking sheet and brush tops with egg yolks.
  • Sprinkle top with mixed salt and chili powder.
  • Bake 12-13 minutes at 400F degrees.
  • Serve warm or at room temperature.
  • Freezes well.

BEEF EMPANADAS



Beef Empanadas image

Empanadas are a popular street food and fun to re-create in your own kitchen. These empanadas have a hearty beef and vegetable filling encased in tender cream cheese pastry crust. Traditionally empanadas are fried, but Lucinda prefers to make a healthy version by baking them.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 13

1 tablespoon olive oil
1 small onion, chopped
1 small green bell pepper, chopped
1 pound ground beef
1 teaspoon ground cumin
3/4 cup pimiento-filled green olives, sliced
3/4 cup raisins
1 teaspoon honey
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
Several dashes hot sauce
2 large eggs, separated
1 Cream Cheese Pastry Dough

Steps:

  • To make the filling, heat a large skillet over medium heat, and then swirl in the olive oil. Add the onion and bell pepper. Saute until the onion is translucent, 3 to 4 minutes. Raise the heat to high and add the beef. Cook, stirring constantly to brown, about 5 to 7 minutes. Add the cumin and cook for another minute.
  • Stir in the olives, raisins, honey, salt, pepper, and hot sauce. Cook until the meat is golden brown, the liquid has evaporated, and the flavors have blended, about 4 more minutes. Cool the mixture completely in the fridge. Stir in the egg whites.
  • Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
  • To form the empanadas, work with half of a disk of dough at a time, rolling out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 or 4 at a time from each piece of dough. Gather all dough scraps together, reroll once, and cut. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with water. Fold the dough over to form a half circle. Pinch the edges of the dough together. Crimp the edges with a fork. Repeat the process until all the filling is used. The empanadas can be frozen at this point.
  • Place the empanadas on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg yolks with 1 tablespoon water. Brush the egg wash over each empanada. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The empanadas can be cooled and frozen to reheat in a microwave.

EMPANADA FILLING



Empanada Filling image

This is my grandmother's recipe for Peruvian beef empanada filling. Use homemade pie crust or, in a pinch, refrigerated pie crust to make these Peruvian turnovers. Lightly dust powdered sugar over the baked empanadas and serve with lime wedges for authentic flair.

Provided by Anonymous

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 35m

Yield 6

Number Of Ingredients 11

2 tablespoons all-purpose flour
1 cup water
3 tablespoons olive oil
1 large onion, diced
1 pound ground beef
12 pitted kalamata olives, diced
½ teaspoon ground cumin
½ teaspoon paprika
½ cup raisins
3 hard-cooked eggs, chopped
salt and ground black pepper to taste

Steps:

  • Stir flour into water in a small bowl until dissolved.
  • Heat oil in a large skillet over medium heat and saute onion in oil until softened, about 5 minutes; add ground beef, olives, cumin, and paprika. Cook and stir the beef mixture until the beef is completely browned, 7 to 10 minutes.
  • Pour flour-water mixture into the beef and stir to coat evenly. Add raisins, stir, and cook until the raisins are plump, about 5 minutes. Fold eggs into the beef mixture; season with salt and pepper. Set aside to cool before using to fill empanadas.

Nutrition Facts : Calories 318 calories, Carbohydrate 16.4 g, Cholesterol 153.3 mg, Fat 20.7 g, Fiber 1.2 g, Protein 17 g, SaturatedFat 5.6 g, Sodium 201 mg, Sugar 9.5 g

MEAT EMPANADA FILLING



Meat Empanada Filling image

These little Spanish snacks (tapas) probably originated in the Middle East and were carried by the Moors into Spain. Travelers and traders could carry these snacks easily, and versions can be seen throughout the Latin world under various names. These delicious little minced meat pies are popular in Mexico and northern New Mexico at Christmas time. (See my recipe for Empanada Dough.)

Provided by Stella Mae

Categories     Pork

Time 45m

Yield 16 serving(s)

Number Of Ingredients 7

2 lbs beef stew meat (or 1 pound each beef and pork.)
1 1/4 cups raisins
1 cup pine nuts or 1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup brown sugar
1 1/2 cups apple jelly or 1 1/2 cups dark corn syrup, may need more

Steps:

  • Boil meat until tender, cool, grind fine.
  • To 2 cups of the minced meat, add the spices, nuts, brown sugar.
  • The filling must be moist.
  • If the filling is too dry, add more apple jelly or corn syrup.
  • (Cooking time includes preparation time).

SPICY TURKEY EMPANADA FILLING



Spicy Turkey Empanada Filling image

After looking around at some various empanada and similar recipes, and trying to remember what was in the ones I had in Chile, I came up with this. There are some good empanada dough recipes elsewhere on the site, so I didn't bother to include the dough. The chile relish is another recipe on the site - basically jalapenos, garlic, and wine vinegar. They freeze and reheat well, so I like to make a batch to take for lunch or to pull out when I just don't want to cook.

Provided by Chef Grizzly

Categories     Lunch/Snacks

Time 1h30m

Yield 12-14 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1 medium sweet onion, sliced thin
1 tablespoon rosemary
1 tablespoon thyme
1/2 cup chicken stock
ground pepper
1 lb ground turkey
1 cup chile relish
2 red potatoes, diced
1 large carrot, diced
2 stalks celery, diced
1 roasted red pepper, diced
1/3 cup Dijon mustard
1/4 cup parmesan cheese
1/3 cup whole milk or 1/3 cup cream
2 large eggs
1/4 cup breadcrumbs

Steps:

  • In a large skillet heat the oil and saute the onions with the rosemary & thyme.
  • Once the onions are soft, add the chicken stock & pepper and saute until the liquid is gone.
  • Set aside the onion mixture.
  • In the same skillet, brown the ground turkey.
  • add about half of the chile relish, the potatoe and carrot.
  • Cook over med-high heat, stirring occasionally until the potatoes are about 1/2 cooked. Probably about 10-15 minutes.
  • Taste for spicyness/heat. Continue adding chile relish with following steps until you get the desired flavor.
  • Add celery, roasted pepper, and onion mixture. Stir together and simmer 2-3 minutes.
  • Remove from heat.
  • In a separate bowl beat the eggs. Set aside about 2 Tbsp of the egg to use as an egg wash.
  • Mix in mustard, cheese, milk or cream, and bread crumbs.
  • Stir mustard mix in to the meat.
  • Scoop about 2/3 C of mixture onto a 6" diameter circle of dough.
  • Fold the dough over to make a 1/2 circle and crimp shut.
  • Put the empanadas on a cookie sheet, about 6 to a sheet.
  • Brush with the egg wash (add a little milk to make lighter, a little salt to make shiny).
  • Bake in a 400 degree oven 20-30 minutes, until crusts are golden brown.
  • OR Freeze in individual bags, or with waxed paper separating individual empanadas in a bag. To cook frozen ones, use a 400 degree oven, just cook a bit longer until hot through and nicely browned.

Nutrition Facts : Calories 168.3, Fat 6.5, SaturatedFat 1.9, Cholesterol 68, Sodium 367.8, Carbohydrate 17.5, Fiber 1.6, Sugar 5.3, Protein 10.4

EASY EMPANADA FILLINGS



Easy Empanada Fillings image

I use this along with my recipe #281361 Easiest Empanada "dough" Ever super yummy. Remember these are for meat empanadas ( dough included)

Provided by cuteandbublee

Categories     < 30 Mins

Time 30m

Yield 20 empanadas

Number Of Ingredients 35

1 (15 ounce) can pizza sauce (for pizza filling)
2 cups shredded mozzarella cheese (or Mexican blend, for pizza filling)
1 1/2 cups pepperoni (sliced or diced, for pizza filling)
2 tablespoons olive oil (mushroom cheese)
1 medium onion, finely chopped (mushroom cheese)
2 (10 ounce) packages white mushrooms, stems trimmed, cut into small dice (mushroom cheese)
1 (4 1/2 ounce) can chopped green chilies (mushroom cheese)
2 large garlic cloves, minced (mushroom cheese)
2 tablespoons minced fresh cilantro (mushroom cheese)
salt and pepper, to taste (mushroom cheese)
4 ounces goat cheese, crumbled (mushroom cheese)
1 cup cooked chopped spinach (spinach)
1 cup cheddar cheese, shredded (spinach)
8 slices bacon, fried and crumbled (spinach)
1/4 teaspoon nutmeg (spinach)
1 lb browned ground beef (meat) or 1 lb cooked shredded chicken (meat)
1/2 medium onion, diced (meat)
1/2 green bell pepper, diced (meat)
3 garlic cloves, crushed (meat)
1/8 cup chopped fresh cilantro (meat)
1/8 cup sliced green olives (meat)
salt and pepper (meat)
1 tablespoon tomato paste (meat)
1 tablespoon unsalted butter (pot pie)
1/2 yellow onion, diced (pot pie)
1 tablespoon flour (pot pie)
3/4 cup low sodium chicken broth (pot pie)
1 (10 ounce) box frozen peas and carrots (pot pie)
1 store-bought rotisserie-cooked chicken, meat shredded (pot pie)
1/4 teaspoon kosher salt (pot pie)
1/4 teaspoon black pepper (pot pie)
1 lb ground beef (taco)
2 small onions, diced (taco)
1 (8 ounce) packet taco seasoning (taco)
2 cups mozzarella cheese (taco)

Steps:

  • Pick your filling by using the notes in the ( ).
  • Ensure if there is meat, onion, potato in your filling it is cooked in advance.
  • Pick up one of your rolled out biscuit empanadas ( see my recipe Easiest Empanada Dough EVER! ).
  • Ensure all fillings are cooled.
  • Layer filling onto empanada to equal about 2 tbsp of total filling.
  • Fold empanada in half.
  • Crimp edges with a fork.
  • Either wash in olive oil, butter, or egg wash.
  • Bake at 400°F for 20 minutes.
  • OR you may fry till golden brown.
  • ** chicken pot pie instructions **.
  • Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, salt, and pepper. Remove from heat.
  • ** pizza instructions **.
  • Spoon sauce then cheese then 2 pepperoni slices on an empanada.
  • **vegetarian**.
  • Spoon each ingredient in very small amounts.
  • ** for a beef or chicken**.
  • Cook meat till no longer pink add in onions and peppers till soft then combine all ingredients in a bowl and spoon 2 tbsp of each mixture onto empanada.
  • ** taco empanada*.
  • Cook meat till no longer pink add in onions till soft in a bowl combine all ingredients and mix spoon 2 tbsp of mixture onto empanada.

Nutrition Facts : Calories 383.7, Fat 26.2, SaturatedFat 11.1, Cholesterol 93, Sodium 483.1, Carbohydrate 9.2, Fiber 1.4, Sugar 4.1, Protein 27.7

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2017-06-05 Filling. In a large non stick pan, over a medium heat, heat oil and sautee onions and garlic until soft. Add pork mince and cook for a few minutes until it starts to brown. Stir in carrot and potato and continue cooking for a few …
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17 EMPANADA RECIPES (+ BEST FILLING IDEAS) - INSANELY GOOD
2022-03-31 The filling is made with beef, vegetables, and hard-boiled egg. The egg adds texture and flavor, making these empanadas wholesome and satisfying. You can bake or fry …
From insanelygoodrecipes.com
3.5/5 (2)
Category Recipe Roundup


ARGENTINE EMPANADA FILLING RECIPE - FOOD.COM
Saute the beef in a heavy skillet until almost browned. Add the onion, bell pepper, and chiles and continue to saute until the onions are soft. Add the potato and continue to cook for an …
From food.com


MEAT FILLING FOR EMPANADAS RECIPE : TOP PICKED FROM OUR EXPERTS
To make meat filling: In a medium skillet saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the …
From recipeschoice.com


BAKED EMPANADA RECIPE: CHICKEN OR BEEF EMPANADA FILLING - LET'S …
2022-04-18 When you are ready to fill your empanada dough with the veggie or meat mixture that you would like to use, preheat the oven to 375 degrees F. Scoop 2 tablespoons of filling …
From letsenjoyhome.com


EASY BEEF EMPANADAS RECIPE - HOW TO MAKE BEEF EMPANADAS
2022-02-04 For the filling: In a large skillet, heat the oil over medium-high heat until shimmering. Add the cumin, and cook, stirring constantly, until very fragrant, about 1 minute. Add the onion …
From thepioneerwoman.com


EMPANADAS: THE BEST RECIPE YOU'LL EVER TRY! | CAMILA MADE
2022-08-03 How to Make Empanada Dough. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, softened butter, sugar, and salt on medium speed until …
From camilamade.com


HOMEMADE MEXICAN EMPANADAS WITH BEEF - CREME DE LA CRUMB
2021-05-02 Preheat oven to 400 degrees and line a baking sheet with a nonstick baking mat or parchment paper. Unroll pie crusts on a clean, flat surface. Use a 3-inch round pastry cutter to …
From lecremedelacrumb.com


BEEF EMPANADAS RECIPE - BBC FOOD
Method. Preheat the oven to 180C/350F/Gas 4. For the pastry, combine the flour, baking powder and salt in a mixing bowl. Cut the lard and butter into 1cm/½in cubes, add to the flour, and rub …
From bbc.co.uk


AFRICAN MEAT PIE (BEEF EMPANADA) - IMMACULATE BITES
2013-07-19 Instructions. In a food processor or by hand, mix together salt, sugar ,butter blend well Add the egg, milk in small amounts, pulse until combined and dough holds together in a …
From africanbites.com


BEEF EMPANADA - KAWALING PINOY
2019-03-08 Instructions. Cut butter into cubes and freeze for about 1 hour. In a bowl, whisk together flour, sugar and salt and chill in the refrigerator for about 30 minutes. Add butter to …
From kawalingpinoy.com


FRIED MEAT PIE (EMPANADA RECIPE) - NIGERIAN FOOD TV
How to make Empanada (fried meat pie) – Heat up the 3 tablespoons of vegetables oil . Add 2 cloves chopped garlic &, one chopped medium sized onions and saute till fragrant, – Add 500 …
From nigerianfoodtv.com


10 BEST EMPANADA FILLING RECIPES | YUMMLY
2022-09-06 Meat Empanada Filling Food.com, raisins, apple jelly, beef stew meat, pine nuts, nutmeg, brown sugar and 1 more, Baked Krapfen with Filling L'Antro dell'Alchimista, salt, …
From yummly.com


FILIPINO BEEF EMPANADA RECIPE (BAKED & DELICIOUS!) - HUNGRY HUY
2021-01-12 In a small bowl, beat the egg and whisk in the water. Add the wet ingredients into the large mixing bowl with the dry ingredients and butter. Use a wooden spoon or spatula to …
From hungryhuy.com


SPANISH BEEF EMPANADAS RECIPE - VISIT SOUTHERN SPAIN
2022-08-03 First, cut the hard-boiled eggs into thin slices. In a saucepan over low heat cook the onion in the oil and until golden brown, then add the garlic and oregano, mix it for 1 minute. …
From visitsouthernspain.com


HOMEMADE EMPANADAS RECIPE | THE RECIPE CRITIC
2020-04-27 Make the empanada dough: Add flour, butter, and salt to a food processor fitted with a blade attachment. Pulse a few times until the butter is the size of peas. Add egg and …
From therecipecritic.com


EMPANADA PORK FILLING RECIPE | ALLRECIPES
Make this filling of ground pork, onion, peas, carrots, potato, and raisins in advance of when you'd like to make empanadas to save time.
From test.element.allrecipes.com


BEEF EMPANADA FILLING RECIPES ALL YOU NEED IS FOOD
This empanada dough recipe can be used to make any kind of empanada, including chicken empanadas, potato and chorizo empanadas, and more. From epicurious.com Reviews 3.9 …
From stevehacks.com


CHILEAN MEAT EMPANADAS RECIPE | LEITE'S CULINARIA
2022-04-22 Let cool. Preheat the oven to 350°F (180°C). Line two rimmed baking sheets with parchment paper. Divide the dough into 10 equal pieces, shape into balls, and let rest for 10 …
From leitesculinaria.com


3 EMPANADA RECIPES FROM REGIONS ACROSS LATIN AMERICA THAT YOU …
2022-09-15 Directions. In a medium skillet, heat the olive oil on medium heat. Cook the onion and pepper for 3 to 5 minutes until slightly brown. Add salt, pepper, coriander, cumin, and …
From abcnews.go.com


17 EMPANADA RECIPES (+ BEST FILLING IDEAS) - MAPPING WITH MANDY
2022-06-05 The filling is made with beef, greens, and hard-boiled egg. The egg provides texture and taste, making these empanadas healthful and satisfying. You possibly can bake or fry …
From mappingwithmandy.com


EASY BEEF EMPANADAS RECIPE | THE MODERN PROPER
Prepare the filling: Fill a medium size pot ¾ full with water and bring to a boil. Add the cubed potato to the pot and boil until tender, about 3 minutes. Meanwhile, in a large skillet set over …
From themodernproper.com


HOW TO MAKE BEEF EMPANADAS: A STEP-BY-STEP GUIDE | TASTE OF …
2022-03-11 2 packages (14 oz. each) frozen empanada dough discs, thawed, 1 large egg, beaten, Salsa verde, optional, Directions, Step 1: Cook the beef and onion, TMB Studio, …
From tasteofhome.com


YUCA MEAT EMPANADAS | RECIPE
Assemble the Empanadas. Preheat oven to 350 degrees Fahrenheit. Have prepared a half cup of tapioca starch and your meat filling. Place a bit of tapioca starch in your hands. Scoop …
From kosher.com


MINCED BEEF EMPANADA FILLING - THE PRETEND CHEF
2017-08-18 Mix in the red and green peppers and fry for 2 minutes. Stir in the tomato paste, fry for 2 minutes, stirring. Add seasoning cube, stir and taste, add salt. Stir in the minced beef and …
From thepretendchef.com


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