Baked Not Fried Beef Empanadas Recipes

Steps:

• 1. pre-heat oven to 400 degrees...brown meat in a saute pan over medium heat with onions, onion powder, garlic powder, adobo powder and sazon seasoning
• 2. once browned add franks red hot and diced potatoes (make sure potatoes are all in small cubes) and add water to cover...cook until potatoes are soft add more water if needed
• 3. after water is boiled off and potatoes are soft add a cup of shredded yellow cheese and mix until completely melted and mixed with the ground beef
• 4. take the ground beef and spoon the meat mixture into the goya shells and then fold over and pinch edges closed (fork works great)and place on a cookie sheet (use cooking spray first)
• 5. place the cookie sheet in oven for 10 min and then flip them over and cook for another 5/6 min or until crispy
• 6. take out and enjoy :)

Steps:

• In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
• Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
• Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.
• Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

Steps:

• Combine first 10 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool.
• Preheat oven to 400°F Place 2 baking sheets in oven for about 10 minutes.
• Drain meat mixture in a colander over a bowl. Discard liquid. Finely chop meat mixture with a knife, or place in a food processor, and pulse 2 times or until finely chopped. Combine cornstarch and water, stirring with a whisk.
• Working with one won ton wrapper at a time (cover the remaining won ton wrappers with a damp towel to keep them from drying), spoon 1 tablespoon beef mixture into center of each wrapper. Moisten the edges of each wrapper with the cornstarch mixture. Bring 2 opposite corners together. Pinch the points to seal, forming a triangle. Place filled wrapper on a wire rack. Repeat the procedure with the remaining beef mixture, won ton wrappers, and cornstarch mixture.
• Remove the baking sheets from the oven; coat baking sheets with cooking spray. Arrange the empanadas in a single layer on baking sheets. Coat the empanadas with cooking spray. Bake at 400°F for 8 minutes or until golden, turning once. Garnish with cilantro, if desired.