EMPANADAS DE CARNE DE RES
Directamente desde el sur de nuestro continente, llega esta receta de empanadas de carne de res para complacer a tus amigas en cualquier evento especial.
Provided by My Food and Family
Categories Recetas de cena
Time 1h20m
Yield 6 porciones
Number Of Ingredients 10
Steps:
- Prepara la masa para empanadas. Envuélvela fuertemente en envoltura plástica; ponla a un lado mientras preparas el relleno.
- Dora la carne en una sartén mediana a fuego medio; escúrrela. Agrega los 6 ingredientes siguientes. Cocínalos y revuelve frecuentemente a fuego medio-bajo durante 10 min.; retíralos del fuego. Incorpora el cilantro.
- Forma 12 bolitas con la masa, usando alrededor de 2 cdas. para cada una. Aplasta cada bolita y forma un disco de 6 pulgadas. Coloca, en el centro de cada disco, alrededor de 1/4 taza de la mezcla con carne. Humedece los bordes con agua. Dobla los discos por la mitad. Presiona suavemente la parte superior para quitar las bolsitas de aire. Sella los bordes con un tenedor.
- Calienta el aceite en una sartén profunda hasta que alcance 375°F. Agrega 3 ó 4 empanadas. Cocínalas 3 min. de cada lado o hasta que estén doradas. Retíralas de la sartén; escúrrelas bien. Repite el procedimiento con las demás.
Nutrition Facts : Calories 580, 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
LITTLE MEAT EMPANADAS: EMPANADILLAS DE CARNE
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.
EMPANADAS DE CARNE (MEAT EMPANADAS)
Lovely flaky pastry that is flavoured with curry, surrounding moist beef! Can't get any better than that! My friends and family BEG me to make these all the time!
Provided by ItsTheLadyV
Categories Lunch/Snacks
Time 1h28m
Yield 20-24 empanadas
Number Of Ingredients 19
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.
Nutrition Facts : Calories 391.3, Fat 27.1, SaturatedFat 9.3, Cholesterol 43, Sodium 475.7, Carbohydrate 24.8, Fiber 1.4, Sugar 0.9, Protein 12
EMPANADAS CON PICADILLO DE CARNE DE RES
Esta preparación, inspirada en una receta clásica proveniente de Argentina, nunca deja de complacer. Sírvela como parte de una deliciosa cena latina.
Provided by My Food and Family
Categories Recetas de cena
Time 1h30m
Yield 16 porciones
Number Of Ingredients 11
Steps:
- Cocina y revuelve la cebolla y el ajo en una sartén grande a fuego medio-alto durante 3 min. Agrega la carne; cocínala, revolviéndola de vez en cuando, durante 10 min. o hasta que esté cocida. Incorpora la salsa de tomate; cocínala 5 min. Agrega la manzana, las uvas pasas y las almendras; revuélvelas bien. Cocina la mezcla de carne 5 min., revolviéndola con frecuencia. Retírala del fuego; deja que se enfríe.
- Calienta el horno a 400°F. Desenrolla las bases para pay sobre una superficie ligeramente enharinada; corta cada base en 8 cuñas. Utiliza un rodillo para estirar una por una las cuñas hasta que sean 1 pulg. más grandes. Con una cuchara, ponle a cada una en el centro 1/4 taza de la mezcla de carne; cubre la mezcla con el trozo de Singles. Dobla la masa por la mitad para envolver por completo el relleno; aprieta los bordes para sellarlos.
- Coloca las empanadas en una charola (bandeja) para hornear forrada previamente con papel para hornear (parchment paper); barnízalas con el huevo batido.
- Hornéalas 20 min. o hasta que estén bien doraditas.
Nutrition Facts : Calories 220, 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
EMPANADILLAS DE CARNE
Empanadas are crisp turnovers that can be filled with anything but we like ours with meat. Empanadillas, the smaller, pocket-size versions of empanadas, are generally served as tapas, and, because no silverware is required to eat them, make perfect party food.
Provided by rocket_j_dawg
Categories Meat
Time 50m
Yield 24 turnovers
Number Of Ingredients 18
Steps:
- In a skillet heat the oils and brown the meats. Add the seasonings, onion, garlic and jalapeno. Saute until tender. Drain any excess fat. Add the remaining ingredients and simmer until very thick. Cool to room temperature.
- Preheat oven to 425°F.
- Roll the pastry dough out on a floured surface. Cut into 2" rounds. Place 1 tbsp of meat mixture on each round. Fold the round in half and crimp the edges with a fork to seal. Brush the pastry with egg whites. Place on a greased baking sheet and bake for 15 to 20 minutes, or until golden brown.
Nutrition Facts : Calories 162.7, Fat 11.4, SaturatedFat 3.1, Cholesterol 25.4, Sodium 124.9, Carbohydrate 11.1, Fiber 0.6, Sugar 1.3, Protein 4.2
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EMPANADILLAS DE CARNE (PUERTO RICAN EMPANADAS)
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