SAVORY BEEF EMPANADAS
Try Savory Beef Empanadas with only 30 minutes of prep time! These Savory Beef Empanadas are made with a versatile dough that can be either fried or baked.
Provided by My Food and Family
Categories Recipes
Time 1h50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare Empanada Dough. Wrap tightly in plastic wrap; set aside while preparing empanada filling.
- Brown ground beef in medium skillet on medium heat; drain. Add onions, peppers, ham, dressing, tomato sauce and garlic; mix well. Simmer on medium-low heat 10 min., stirring occasionally. Remove from heat. Stir in cilantro.
- Shape dough into 12 balls, using about 2 Tbsp. dough for each. Flatten each ball into 6-inch round. Spoon about 1/4 cup meat mixture onto center of each round. Moisten edges with water. Fold dough rounds in half to enclose filling; press lightly on tops to remove air pockets. Seal edges with fork.
- Heat oil in large deep skillet to 375°F. Add empanadas, in small batches; cook 3 min. on each side or until golden brown on both sides. Remove from oil with slotted spoon; drain well. Cool slightly.
Nutrition Facts : Calories 560, Fat 37 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
EMPANADAS: SAVORY TURNOVERS RECIPE CARD
Empanadas are a Latin American favorite. A party just isn't a party without a batch of these delicious savory beef turnover. You can make them ahead and freeze them too.
Provided by Analida Braeger
Categories Appetizer
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350'F.
- In a skillet over medium heat sauté the onion and garlic with salt in olive oil until translucent. Add the beef, and break up in small pieces.
- Add the rest of the ingredients. Stir until thoroughly cooked. Move to a small container and let cool for about 10 minutes.
- Unroll pie crusts. With a 2" biscuit cutter, cut circles all around pie crust going around the perimeter and then moving in to the inside of the circle. Take a round in the palm of your hand and place a small amount of meat in the center. Fold inwards to create a half moon shape.
- To completely seal, place on the counter, and using the tines of a fork press all around the edges. Continue until you have used all the meat.
- Place on ungreased baking sheet and lightly spray with PAM or any other non stick spray.
- Bake for about 15-20 minutes or until they turn slightly golden. Yields about 36-40 mini empanadas.
- ** Sofrito and recaito can be purchased in the grocery store in the Latin food section. You can also make your own with the recipes I have provided in this blog.
Nutrition Facts : Calories 171 kcal, Carbohydrate 11 g, Protein 4 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 243 mg, ServingSize 1 serving
SPICY-SWEET BEEF EMPANADAS (MEXICO)
Who doesn't love a warm empanada?!?! These savory turnovers make great appetizers because you can prep them ahead of time and freeze for up to a month....and they still taste fantastic!
Provided by FolkDiva
Categories Meat
Time 35m
Yield 8 empanadas, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F In a skillet over medium heat, brown the meat and onion. Pour off excess fat, then add garlic and sherry. Boil down until the liquid is almost completely evaporated.
- Add cinnamon, cloves, cumin and salt/pepper. Stir in the tomatoes, sugar and vinegar and cook over medium heat until the tomatoes have reduced to a thick sauce. Stir in the cilantro and almonds and set aside.
- Roll out puff pastry into a thin layer on a lightly floured counter. Cut the pastries into 8 six inch circles. Place a tablespoon or two of the filling in the middle of one circle. Brush the edge of the pastry with beaten egg, then fold in half and press the edges together to seal.
- Press the tines of a fork along the sealed edges of the pastry to make the seal more secure. Prick the top of the empanada with the fork, then place on a baking sheet. Brush with beaten egg. Repeat with the remaining pastry circles and filling.
- Bake for 15-25 minutes, or until light golden brown on the outside and hot in the center. Serve immediately with your choice of garnishes! Enjoy!
VALENCIAN SAVORY EMPANADAS
Small pockets of dough filled with ham, onion, tomatoes, parsley, and hard-boiled eggs. These are as tasty as they are easy and impressive. They make great appetizers!
Provided by IIJUAN12
Categories Appetizers and Snacks Tapas
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions, and saute until tender. Pour in the tomatoes, and cook for a minute, then stir in the ham and heat through. Remove from the heat, and mix in the eggs and parsley. Allow to cool for at least 5 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Unroll the can of pizza dough on a clean surface, and stretch or roll into a 14x10 inch rectangle. Cut into twelve 3 inch squares.
- Place equal amounts of the filling into the centers of the squares. Brush the edges lightly with water. Fold in halves to form a triangle, pressing the edges to seal. Place on a greased cookie sheet and prick with a fork.
- Bake for 8 to 10 minutes in the preheated oven, until golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 12.6 g, Cholesterol 40.6 mg, Fat 5.7 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 287.1 mg, Sugar 2.3 g
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- Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.
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