Beef Empanadas Best Recipes

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BEEF EMPANADAS

2013-02-28



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

Ingredients:

  • 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.

BEEF EMPANADAS

2022-08-11



Beef Empanadas image

Provided by Stuart O'Keeffe

Categories     appetizer

Time 45m

Yield 22 to 24 empanadas

Number Of Ingredients 11

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound ground beef
  • 1/4 pound fresh chorizo sausage, casings removed
  • 3/4 cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon ground cumin, plus more if desired
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • All-purpose flour, for sprinkling
  • One 2-crust package store-bought pie crust (see Cook's Note)
  • 1 large egg

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the olive oil in a large skillet over high heat. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook, stirring constantly and breaking up chunks of meat with a potato masher or wooden spoon, until the ingredients are well blended, 5 to 7 minutes. Add additional cumin, if desired, and cook until the meat is browned and cooked through, 3 to 4 minutes longer. Set aside to cool.
  • On a floured surface, roll out each pie crust to a circle about 13 inches in diameter. Stamp out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of a round. Fold the other half of the round over the filling. Crimp the edges with a fork to seal the empanada all around. Repeat with the remaining rounds and filling.
  • Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick baking sheet and bake until golden brown, about 15 minutes. Transfer the empanadas to a platter and serve.
  • Cook's Note: You can substitute your favorite pie crust recipe for store-bought. Make enough for two crusts.

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