Easy Beef Empanadas Recipes

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.

Steps:

• 1. Get everything ready to go.
• 2. Heat oil, add beef and cook until brown and no longer pink ... drain excess fat, remove cooked beef and set aside.
• 3. In same pan add onions, peppers and garlic and cook until soft and onions are translucent (do not brown and do not burn garlic).
• 4. Add meat back to pan, stir to combine.
• 5. Add tomatoes, olives, sofrito and raisins and cook until softened about 5 mins.
• 6. Add tomato sauce, cumin, oregano, chicken stock, sazon and cilantro. Bring to boil and cook on low-medium heat until thickens (about 15-20mins).
• 7. Let mixture cool, then spoon into defrosted room temperature disco.
• 8. Place filling in the middle of disco, brush edges with egg and water mixture, fold in ½ and seal edges with fork.
• 9. Fry empanada in 350 degree oil until golden, about 4-6 mins, turning ½ way through. (You can also bake if desired until crispy and golden brown, but fried taste much better!).
• 10. Tips: 1. Place uncooked empanadas in wax paper and tin foil, in freezer bag for later use 2. As you prepare each empanada (if not immediately cooking) after sealing, place on wax paper and separate with wax paper or disco plastic to prevent sticking, cover immediately to prevent from drying out. 3. Goya Discos and Goya Sofrito are sold in frozen section. Let both defrost. Sofrito is hard to spoon if you do not defrost a little. You can use food processor to chop onions and peppers, but chop other ingredients by hand.

Steps:

• 1. Preheat oven to 425.
• 2. Warm pie crusts on counter for at least 5 minutes.
• 3. Following package directions, microwave Beef Roast 4 minutes.
• 4. Unroll first pie crust on a lightly greased cookie sheet, stretching slightly larger than original size.
• 5. Cut Monterey Jack cheese into about 16 small slices.
• 6. Imagining the bottom crust is separated into 4 equal sections, arrange about 4 pieces of cheese in each section.
• 7. Remove Beef Roast from microwave, and roughly shred the beef with a fork.
• 8. Mound 1/4 of the beef on top of each section of Monterey Jack Cheese on the bottom crust.
• 9. Spoon about 2-3 Tbsp of Stokes Chili on top of the beef roast.
• 10. Cut the Sharp Cheddar into about 16 slices and add about 4 pieces to the top of the beef/chili mounds.
• 11. Unroll second crust and stretch slightly, then gently lay directly on top of the mounds.
• 12. Gently pinch the edges of the top and bottom crust together. (I often use the left over au jus to moisten the crusts to seal)
• 13. Very gently, press along the grooves between each mound, to form 4 individual empanadas by sealing around each one down the center and across of the top and bottom crusts.
• 14. Lightly spray the top crust with cooking spray or coat with a light layer of olive oil. Sprinkle with your favorite mexican seasoning if you like. Score the top crust of each empanada with two small knife cuts to vent.
• 15. Bake at 425 for about 25-30 minutes, or until top crust looks lightly browned and filling is bubbly.
• 16. Cool on cookie sheet, then serve with sour cream, avacado slices, tomato, etc.

Steps:

• Preheat oven to 350, or recommended temperature stated on your cresent roll package. Coat bottom of a baking pan with cooking spray.
• In a medium skillet, heat oil and add the diced bell pepper. Cook until tender, then add the diced onion. Cook another 4-5 minutes. Remove from pan when done and set aside.
• Season ground beef with salt, pepper, and cumin. Using the same skillet, brown the beef. When it's almost done, toss in the tomatos & bell pepper/onion mixture. Mix together and cook for another 3-4 minutes or until beef is done.
• On a floured cutting board, roll out cresent roll dough. Take special care to make sure they do not seperate. Dip your fingers in a little flour and pinch all of the serrations closed. Roll out dough to desired thickness. lightly flour the top of the dough and cut out rounds from it using a biscuit cutter or open can dipped in flour.
• Add beef mixture into the center of each round and top with a slice of egg. Fold the crust so the top and bottom edges meet. Crimp edges together using a fork dipped in flour. Coat the tops of the empanadas with an egg wash and place on baking sheet. Cook for 15 minutes or until golden.
• For a peruvian touch, drizzle with lime juice and sprinkle with powdered sugar.

Steps:

• Brown the ground beef in a frying pan adding the salt and pepper just before done.
• Let the beef cool.
• In a large bowl mix the corn, onions, cheese, and salsa, then add the cooled beef mixing carefully so not to break up all the cheese.
• Roll the biscuits out flat to about 2-1/2 times their size.
• Place approx 1/3 cup filling on one side of the center of the circle lengthwise.
• Fold the dough over the filling like a turn over and crimp the edges like a pie crust. Be careful not to tear the dough, and to seal the edges completely or your filling will come out! depending on how much filling is used will determine how many biscuits you will use.
• Place on slightly greased cookie sheet and bake at 375 till lightly browned.