BASIC EMPANADAS
These tasty and convenient Latin-American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There's no need to thaw before baking, they can go right from the freezer to the oven.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 2h
Number Of Ingredients 13
Steps:
- Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
- Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
- Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
- Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
- To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.
Nutrition Facts : Calories 565 g, Fat 24 g, Fiber 2 g, Protein 32 g
EMPANADAS
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
- In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
- Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
- In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
- Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
- Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
- For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)
CHICKEN EMPANADAS
Tired of sandwiches for lunch? Try these little pies instead. They freeze well and pack in lunch sacks well. Make them smaller for appetizers.
Provided by Miss Annie
Categories Lunch/Snacks
Time 38m
Yield 8-9 empanadas, (approx.)
Number Of Ingredients 12
Steps:
- Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
- On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
- Place approximately 2 tablespoons of chicken mixture in center of dough circles.
- Fold each circle in half and crimp edges with a fork.
- Place on a baking sheet and brush tops with egg yolks.
- Sprinkle top with mixed salt and chili powder.
- Bake 12-13 minutes at 400F degrees.
- Serve warm or at room temperature.
- Freezes well.
More about "empanada recipes"
9 EMPANADAS RECIPE IDEAS | TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 3 mins
EMPANADA RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
EMPANADAS: THE CLASSIC LATIN APPETIZER | GOYA FOODS
From goya.com
OUR BEST EMPANADA RECIPES
From allrecipes.com
CHICKEN EMPANADAS | PAULA DEEN
From pauladeen.com
17 EMPANADA RECIPES (+ BEST FILLING IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
3.5/5 (2)Category Recipe Roundup
BEST ECUADORIAN EMPANADAS RECIPE
From foodhousehome.com
EMPANADA RECIPES - BETTYCROCKER.COM
From bettycrocker.com
20 BEST EMPANADA RECIPES AND FILLING IDEAS - WHIMSY & SPICE
From whimsyandspice.com
9 MOUTHWATERING EMPANADA RECIPES | COOKING LIGHT
From cookinglight.com
EMPANADA RECIPES
From allrecipes.com
12 SWEET AND SAVORY EMPANADA RECIPES | HOMEMADE RECIPES
From homemaderecipes.com
EASY BEEF EMPANADAS RECIPE - HOW TO MAKE BEEF …
From thepioneerwoman.com
50 BEST EMPANADA RECIPES AND FILLING IDEAS - PARADE: …
From parade.com
QUICK + EASY EMPANADA RECIPES - PILLSBURY.COM
From pillsbury.com
3 EMPANADA RECIPES FROM REGIONS ACROSS LATIN AMERICA THAT YOU …
From abcnews.go.com
EMPANADAS RECIPE - PAULA DEEN
From pauladeen.com
EMPANADAS - BEEF TURNOVERS - GOYA FOODS
From goya.com
#weeknight #time-to-make #course #cuisine #preparation #for-large-groups #lunch #snacks #asian #stove-top #filipino #dietary #equipment #number-of-servings #4-hours-or-less
You'll also love