Empanadas De Carne Beef Empanadas From Nikki S Moore Recipe 455

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.

Steps:

• Preheat the oven to 400 degrees and line two baking sheets with parchment paper. To make the dough, whisk together the flour and salt in a large bowl. Using a pastry blender or two forks, cut in the shortening until the mixture resembles coarse meal. Remove the ice from the water. Slowly add the water to the flour. Stir to combine the flour and water. The dough should be soft. Add another 1/4 cup of ice cold water if the dough seems too dry. Transfer the dough to a floured surface and knead it briefly. Divide the dough in half and flatten each half into a disk. Wrap each disk with plastic wrap and refrigerate for at least 30 minutes. Meanwhile, heat the vegetable oil in a 12-inch skillet until hot. Add the onions and cook, stirring constantly until softened, about 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the ground beef. Cook until the meat is brown then stir in the raisins, green olives, mustard, cumin, salt, and pepper. Remove the skillet from the heat and stir to combine. On a floured surface, roll out one disk of dough to 1/8-inch thickness. Cut out 15 circles using a 3-inch round cutter. Repeat with the other disk of dough. Spoon 1 1/2 tablespoons of filling in the center of each circle. Fold the circle in half, covering the filling, and firmly press the edges together. Use the tines of a fork to seal the empanada. Add a little water to the lightly beaten egg to form egg wash. Place the empanadas on the prepared baking sheets and brush with the egg wash. Bake for 25 minutes, or until golden brown. Serve immediately.

Steps:

• The beef should be thawed, if frozen, set aside. In a large saute pan, heat the oil. Add the onion, garlic, and pepper and saute. When they're soft, add the oregano, tomato sauce, raisins, and chopped olives. This should be at medium heat from now on. Add the ground beef.
• Pour the wine over the beef mixture and cover to cook through. Add salt and pepper, to taste. Once its almost cooked, uncover, and let dry up to a juicy but dry look to it.
• Never use if it is runny. That's the trick.
• Sift the flour with the baking powder and the salt. Pour this into a large bowl. Pour in the rest of the ingredients. Work this with a fork, trying to bring together all the ingredients but never beating or mixing. Once it?s all "together" and not sticky...you're ready to make Empanadillas.
• ASSEMBLING THE EMPANADILLAS: Prepare your table by spreading some flour to keep the mixture from sticking. You will need a roller, a knife and a fork. Your filling should be at hand. Take a small amount of the flour mixture (a ball that can fit in your hand) and you roll it out in the shape of a plate to a thickness of about 1/8-inch.
• Take a spoonful of the filling and place it in the middle half of the pastry and fold the top over the filling to look like a half moon. Seal the inside of the pastry by wetting your fingers with water and rubbing the border of the half moon. Take a knife and cut a perfect pastry half-moon. Now take the fork and press down the borders of the circular shape to seal. Fry the half moon in hot oil.

Steps:

• Make the pie crust according to package directions. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
• Preheat the oven to 375 degrees F.
• In a small bowl mix together the egg with the cold water to create an egg wash. Set aside.
• Divide the dough into 6 even pieces, and roll each into a ball. On a floured work surface roll out each piece of dough, with a rolling pin, into 1/4-inch thick rounds about 3 to 4 inches in diameter. Using a small bowl as a template cut around to form perfect circles.
• Break the leftover Salisbury Steak into small pieces and add it to a bowl with the leftover Brown Gravy. Stir to combine.
• Put a heaping tablespoon of the meat mixture into the middle of each piece of dough. Brush the edges of the circles with egg wash. Fold the dough over the filling to form a half circle. Press the edges together and seal them again with the tines of a fork to make pretty borders. Brush the tops of the empanadas with the egg wash. Arrange the empanadas on a sheet pan and bake until golden brown, about 15 minutes. Remove the empanadas from the oven to a serving platter and serve.

Steps:

• To make the pastry: In a large bowl, stir the flour, baking powder, curry, salt and turmeric. Cut in the butter and shortening until the mix resembles fine crumbs. Pour water in and make a soft dough. Gather the dough into a ball and wrap in wax paper. Chill for 1 hour.
• To make the filling: In a small bowl, mix the water with the breadcrumbs and let it sit while you prepare everything else. In a large pan, heat the oil over medium heat. Cook the onions and garlic until soft. Place in a small bowl and set aside. Increase the heat to high. In the same pan, cook the beef until it is no longer pink. Drain the fat and stir in the onion mix, curry, salt, thyme, black and cayenne peppers. Cook over medium heat for 3 minutes.
• Assembly: Divide pastry in half and roll 2 long sausage shapes. Slice each roll crosswise into roughly 12 equal pieces. Roll each piece out into a 6" circle. Spoon some filling into the circle. Wet the edges of the circle with a little water and fold in half, making sure the edges meet. Trim into a neat half moon shape and imprint the edges with fork prongs.
• Bake in a preheated 350 degree oven for 28 minutes or until the pastry is lightly brown.