Spicy Beef And Cheese Empanadas Recipes

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BEEF AND CHEESE EMPANADA RECIPE BY TASTY



Beef And Cheese Empanada Recipe by Tasty image

Here's what you need: olive oil, onion, ground beef, salt, pepper, shredded cheddar cheese, ketchup, yellow mustard, worcestershire sauce, pie dough, egg, sesame seed

Provided by Cyrus Kowsari

Categories     Dinner

Yield 8 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 cup onion, diced
1 lb ground beef
2 teaspoons salt
½ teaspoon pepper
⅓ cup shredded cheddar cheese
2 tablespoons ketchup
1 tablespoon yellow mustard
½ teaspoon worcestershire sauce
2 sheets pie dough
egg
sesame seed

Steps:

  • Heat oil in a large skillet.
  • Cook down onions until translucent.
  • Add meat, 1 teaspoon salt, and ½ teaspoon pepper, and cook until meat is fully cooked. Transfer into a large bowl.
  • Preheat oven to 400°F (200°C).
  • Combine cheese, ketchup, mustard, Worcestershire sauce, and 1 teaspoon of salt. Mix thoroughly.
  • Roll out the pie crust and cut into 4 pieces.
  • Place a spoonful of the stuffing on one side of the dough, leaving ¼ inch (6 mm) from the edge and fold over, creating a triangle.
  • With a fork, crimp down the 2 sides so the stuffing stays in.
  • Transfer onto baking sheet. Brush on egg and sprinkle on sesame seeds.
  • Bake for 20 minutes or until golden brown and pie crust is thoroughly cooked.
  • Let it cool for a few minutes
  • Enjoy!

Nutrition Facts : Calories 426 calories, Carbohydrate 29 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, Sugar 1 gram

BEEF AND CHEESE EMPANADAS



Beef and Cheese Empanadas image

Flaky, tender dough make these empanadas a recipe worth repeating. We're using a delicious spicy beef mixture to kick them up a notch. So good!

Provided by Patrick Calhoun | Mexican Please

Time 2h55m

Number Of Ingredients 18

3 1/4 cups all purpose flour
6 oz. butter (1.5 sticks)
1.5 teaspoons salt
2 small eggs
1/2 cup ice cold water
1.5 tablespoon apple cider vinegar (or white vinegar)
1 cup Monterey Jack cheese (or Mozzarella)
1 egg (for the eggwash)
1 lb. ground beef
1/2 onion
2 cloves garlic
2-3 chipotles in adobo
1 tablespoon adobo sauce
1-2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
freshly cracked black pepper
splash of water

Steps:

  • Start by mixing 1.5 teaspoons of salt into 3 1/4 cups of flour. Dice up 6 oz. of butter (1.5 sticks) into small 1/2" chunks and plop them into the flour. Use your fingers to disintegrate some of the butter into the mixture but don't worry about getting all of the butter dissolved. Mix it in just enough to make the mixture crumbly with a few chunks of butter laying about.
  • In a bowl, combine 2 small eggs, 1.5 tablespoons vinegar, and 1/2 cup ice cold water. Add this mixture to the flour and use a fork or spatula to roughly combine.
  • Dump onto a work surface but resist the temptation to knead! Just combine it enough to form a cohesive ball. Cover with plastic wrap and chill in the refrigerator for at least two hours.
  • For the beef mixture, saute 1/2 onion in a dollop of oil over medium-high heat for a few minutes. Add ground beef and cook until browned. Drain any fat if you want. Add 2 cloves minced garlic and saute briefly. Add 2-3 minced chipotles, 1 Tablespoon adobo sauce, 1-2 Tablespoons chili powder (I used New Mexican), 1/2 teaspoon cumin, 1/2 teaspoon salt, and freshly cracked pepper. Add a splash of water and let simmer over medium heat, stirring well.
  • Once the dough has been chilled you can roll it out. If using a cutting board roll out 1/4 of the dough at a time. Sprinkle your work surface and rolling pin with flour before starting. Roll the dough down to 1/4" thickness or less.
  • Use a biscuit cutter or bowl to cut out circles of empanada dough. Fill each round with 1-2 Tablespoons of beef mixture and plenty of cheese chunks. Lift both edges of the round and seal the edges using your fingers. Use a fork to seal the edges further.
  • For the eggwash, crack an egg in a bowl, add a splash of water and whisk. Brush the empanadas with the eggwash.
  • Bake at 400F for 20-25 minutes or until golden brown. Let cool for a few minutes before serving.

Nutrition Facts : Calories 560 kcal, ServingSize 1 serving

SPICY BEEF AND CHEESE EMPANADAS



Spicy Beef and Cheese Empanadas image

These spicy beef and cheese empanadas are stuffed with the most delicious filling, then fried to perfection. Enjoy these with your favorite hot sauce or on its own!

Provided by Julie Maestre

Categories     Main Course

Time 1h5m

Number Of Ingredients 17

2.5 lbs ground beef
2 packages Goya empanada discs (Refrigerated )
16 ounces tomato sauce
1 small onion (finely diced )
2 garlic cloves (finely minced)
2 tbsp sofrito
2 tbsp dry white wine (optional )
1 tsp sazon
1 tsp chili powder
1 tsp cumin
1 tsp oregano
1 tbsp Calabrian chili peppers (or to taste )
1 bay leaf
4 cups mozzarella cheese
1/4 cup olives
salt and pepper to taste
oil, for frying

Steps:

  • Start by preparing the filling. Begin by browning the beef completely.
  • Add all of the ingredients except for the goya empanada discs and mozzarella cheese. Season with salt and pepper. Cover and cook for 15 minutes.
  • After 15 minutes check for seasoning and let it cool.
  • Place each empanada disk on a lightly floured surface. Put about 2 tbsp of the beef mixture and 1 tbsp of cheese in the center of each disc. Wrap the dough around to form the empanada and press the edges together. Use a fork to press down on the edges.
  • Fry the empanadas in oil for 2-3 minutes on each side. The oil should be at about 375 degrees F. Let the empanadas cool for a couple of minutes before enjoying.

SPICY BEEF AND PORK EMPANADAS RECIPE BY TASTY



Spicy Beef And Pork Empanadas Recipe by Tasty image

Here's what you need: cashews, goat cheese, cream, milk, sugar, salt, onion, garlic, ground pork, ground beef, salt, pepper, tomatoes, pear, apple, peach, plantain, raisin, almond, pine nuts, poblano chiles, flour, salt, butter, milk, egg, egg wash, fresh cilantro, pomegrante

Provided by Cyrus Kowsari

Categories     Dinner

Yield 6 servings

Number Of Ingredients 29

¾ cup cashews
6 oz goat cheese
½ cup cream
1 cup milk
4 tablespoons sugar
1 teaspoon salt
½ onion, diced
4 cloves garlic, minced
½ lb ground pork
½ lb ground beef
salt, to taste
pepper, to taste
2 tomatoes, diced
1 pear, diced
1 apple, diced
1 peach, diced
½ plantain, diced
½ cup raisin
½ cup almond, sliced
¼ cup pine nuts
3 poblano chiles
1 cup flour
1 tablespoon salt
½ cup butter
½ cup milk
1 egg, beaten
egg wash
fresh cilantro
pomegrante

Steps:

  • Blend all the cashew cream ingredients in a blender until smooth. Set aside.
  • Fry onion and garlic for a few minutes, then add the ground pork and the ground beef, seasoned with salt and pepper. Continue stirring and browning the meat until cooked through, about 3-5 minutes.
  • Add all the fruit, raisins, almonds, and pine nuts, stir to combine, then remove from heat and chill.
  • Poach the poblano pepper, remove the skin. Open and remove the seeds and veins, then cut into strips. Set aside.
  • Preheat oven to 500˚F (250˚C) (or as high as your oven will go).
  • For the empanada dough, mix flour, butter, salt and milk, kneading into a dough. Add egg, then knead until firm.
  • Pinch off a bit of dough and flatten into a circle, adding two strips of chile poblano and the meat filling.
  • Put a bit of water on your finger and wet the edge of half the empanada. Close the empanada and use a fork to seal the edges.
  • Brush with an egg wash before putting on a baking sheet.
  • Bake 20-25 minutes or until golden brown.
  • Top the empanadas with cashew cream and garnish with pomegranate and cilantro.
  • Enjoy!

Nutrition Facts : Calories 961 calories, Carbohydrate 67 grams, Fat 63 grams, Fiber 6 grams, Protein 38 grams, Sugar 32 grams

SPICY BEEF EMPANADAS



Spicy Beef Empanadas image

I experimented with some empanada recipes I found and added some of my favorite ingredients to come up with these delicious spicy beef empanadas, which was an instant hit at the dinnerparty with my girlfriends. Now I have to make them at every gettogether.

Provided by hxnnxh

Categories     Meat

Time 45m

Yield 36 empanadas, 18 serving(s)

Number Of Ingredients 22

2 tablespoons cooking oil
2 lbs ground beef
5 shallots, finely chopped
5 garlic cloves
2 -3 red chili peppers, seeded and finely chopped
1 red bell pepper, finely chopped
1 tablespoon ground cumin
1/2 tablespoon chili powder
1 teaspoon cayenne pepper
1 tablespoon all-purpose flour
2 1/2 ounces concentrated tomato paste
5 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
1 tablespoon white wine vinegar
1/2 tablespoon habanero sauce
1/2 lemon, squeezed
3 large hardboiled egg, finely chopped
1/4 cup jalapeno pepper, finely chopped
1 cup cilantro, chopped
salt and pepper
8 sheets puff pastry
2 eggs, beaten (for glaze)

Steps:

  • Pre-heat oven at 375°F Pour some cooking oil in a skillet and press cloves over the pan.nAdd chopped shallots and fry on low heat, until soft but not browned. Add a bit of salt and the chopped red chili pepper.
  • Add ground beef and let brown on med-high heat. Drain the mixture put back in skillet. Add bell pepper and cook on high for about a minute.
  • Turn heat to med-low and add cumin, chili powder, cayenne pepper, flour, and tomato sauce. Turn off the stove and let cool to room temperature.
  • Now mix some worcestershire sauce (to taste, I love it and put it in practically everything, but can be omitted), vinegar, lemon juice, habanero pepper sauce (or tabasco). To add a hint of sweetness, I add tomato ketchup, about 5 tbs.Stir in chopped egg, jalapenos and cilantro. Add pepper and salt to taste.
  • Let pastry thaw and cut 5" circles.
  • Put pastry on baking sheet. Put about a spoonful of the meat mixture on one half of the circle. Put some beaten egg on the edges and fold. press edges with a fork. Put some more egg mixture over the empanadas for glaze. Bake in preheated oven for about 20 mins until golden brown.

Nutrition Facts : Calories 763, Fat 52.3, SaturatedFat 14.2, Cholesterol 86, Sodium 395.6, Carbohydrate 53.6, Fiber 2.1, Sugar 2.7, Protein 19.7

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