BEEF EMPANADAS
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
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
EMPANADA PIE
Serve this empanada pie with a salad, hard-boiled eggs, salsa or sour cream, and shredded Mexican cheese (optional).
Provided by KIMBERJS
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Place onion in a food processor and process to a medium chop. Use a garlic press to add garlic to the chopped onion.
- Preheat a saute pan over medium-high heat. Add oil, onion, and garlic to the hot pan. Reduce heat to medium and saute until golden, about 5 minutes.
- Place mushrooms in the food processor and process to a medium dice. Stir into the onion mixture and cook for 3 to 4 minutes. Meanwhile, process olives to a fine mince and set aside.
- Add oregano, paprika, cumin, red pepper flakes, and pepper to the pan; cook and stir until fragrant, 1 to 2 minutes. Crumble in ground beef and cook, breaking up with a spoon or spatula, until thoroughly browned, 5 to 8 minutes. Stir in olives. Remove from heat and cool for 20 to 30 minutes, stirring occasionally.
- Preheat the oven to 425 degrees F (220 degrees C). Spray a 9-inch pie plate with cooking spray. Line the plate with 1 pie crust.
- Carefully spoon the cooled beef mixture into the crust. Press the second crust on top. Slice air vents in the top crust.
- Beat egg and water together in a small bowl. Brush egg wash thoroughly over the complete surface of the pie.
- Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let cool for 5 to 10 minutes before cutting and serving.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 26.6 g, Cholesterol 55.9 mg, Fat 29.9 g, Fiber 3 g, Protein 16.6 g, SaturatedFat 7.6 g, Sodium 427.8 mg, Sugar 1.3 g
BEEF EMPANADA POT PIE
I found this yummy recipe on a weight watcher recipe website, and it is greatness! (I leave out the olives...just not my thing.) One serving (1/6 of potpie) is 9 points.
Provided by blossomteacher
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350º.
- To prepare filling, heat a large Dutch oven coated with cooking spray over medium heat.
- Add potato and onion; cover and cook 7 minutes, stirring occasionally.
- Add beef and next 6 ingredients (beef through garlic); cook, uncovered, 7 minutes or until browned, stirring to crumble.
- Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook for 1 minute.
- Gradually add beer, consomme, and tomatoes; bring mixture to a boil.
- Remove from heat, and stir in olives and vinegar.
- Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
- Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle.
- Place dough on top of beef mixture, pressing to edge of dish.
- Cut 5 slits in top of crust to allow steam to escape.
- Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use.
- Bake at 350º for 25 minutes or until golden brown and bubbly around the edges.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 351.6, Fat 15, SaturatedFat 5.8, Cholesterol 63.3, Sodium 558.3, Carbohydrate 28.9, Fiber 2.7, Sugar 2.1, Protein 23.3
BEEF EMPANADA POT PIE
Steps:
- 1. Preheat oven to 350ºF. To prepare filling, heat a large Dutch oven coated with cooking spray over medium heat. Add potato and onion; cover and cook 7 minutes, stirring occasionally. Add beef and next 6 ingredients (beef through garlic); cook, uncovered, 7 minutes or until browned, stirring to crumble. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook for 1 minute. Gradually add beer, consomme, and tomatoes; bring mixture to a boil. Remove from heat, and stir in olives and vinegar.
- 2. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle. Place dough on top of beef mixture, pressing to edge of dish. Cut 5 slits in top of crust to allow steam to escape. Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use.
- 3. Bake for 25 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ARGENTINEAN-INSPIRED BEEF MINI EMPANADAS
This recipe makes a delicious, lightly spiced filling, stuffed with little bites of soft egg, salty olives, and tender meat and veggies. My filling made quite a bit more than I needed for the amount of dough I had, so we used the leftover meat the next day in a loose meat sandwich which was also completely tasty! Feel free to double the dough if you want to use more of the meat mixture up in these empanadas. Serve with your favorite dipping sauce, such as queso, sour cream, salsa, etc.
Provided by Rebekah Rose Hills
Categories Empanada Recipes
Time 2h5m
Yield 6
Number Of Ingredients 15
Steps:
- Prepare filling: Cook ground beef, onion, bell pepper, and garlic in a large, nonstick skillet over medium to medium-high heat until vegetables are tender and beef is browned and crumbly, about 10 minutes. Add olives, paprika, cumin, salt, and pepper. Stir in chopped eggs.
- Scrape mixture into a bowl. Cover and refrigerate until fully chilled, 1 to 2 hours; this ensures the dough will not be soggy when the empanadas are baked.
- Prepare dough: Whisk flour and salt together in a medium bowl until combined. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.
- Whisk cold water, egg, and vinegar together in a small bowl. Pour into the dry ingredients and blend with a fork. Use your hands to finish blending the ingredients until they come together in a ball. Flatten the ball into a disc, wrap with plastic wrap, and refrigerate for 1 hour.
- When you are ready to cook, preheat the oven to 350 degrees F (175 degrees C).
- Roll the dough on a lightly floured surface. Use a 3-inch round cutter to cut circles, rerolling the scraps as necessary. I got about 18 circles.
- Hold each circle in your hand and place a heaping tablespoon of filling in the center. Gently fold the ends over the top and press to seal all the way around. Reserve extra filling for another use.
- Set empanadas on a baking sheet. Press around the sealed edges with a fork if desired.
- Bake in the preheated oven until golden brown on the bottoms, about 18 minutes. Flip and bake until the other side is browned, about 5 more minutes.
Nutrition Facts : Calories 535.3 calories, Carbohydrate 39.9 g, Cholesterol 188.8 mg, Fat 31.9 g, Fiber 2.4 g, Protein 21.4 g, SaturatedFat 15.4 g, Sodium 1050.5 mg, Sugar 2 g
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- To prepare filling, heat a large Dutch oven coated with cooking spray over medium heat. Add potato and onion; cover and cook 7 minutes, stirring occasionally. Add beef and next 6 ingredients (beef through garlic); cook, uncovered, 7 minutes or until browned, stirring to crumble. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute. Gradually add beer, consommè, and tomatoes; bring to a boil. Remove from heat, and stir in olives and vinegar.
- Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle. Place dough on top of beef mixture, pressing to edge of dish. Cut 5 slits in top of crust to allow steam to escape. Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use.
- Bake at 350° for 25 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes before serving.
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