SPICY BEEF AND PORK EMPANADAS RECIPE BY TASTY
Here's what you need: cashews, goat cheese, cream, milk, sugar, salt, onion, garlic, ground pork, ground beef, salt, pepper, tomatoes, pear, apple, peach, plantain, raisin, almond, pine nuts, poblano chiles, flour, salt, butter, milk, egg, egg wash, fresh cilantro, pomegrante
Provided by Cyrus Kowsari
Categories Dinner
Yield 6 servings
Number Of Ingredients 29
Steps:
- Blend all the cashew cream ingredients in a blender until smooth. Set aside.
- Fry onion and garlic for a few minutes, then add the ground pork and the ground beef, seasoned with salt and pepper. Continue stirring and browning the meat until cooked through, about 3-5 minutes.
- Add all the fruit, raisins, almonds, and pine nuts, stir to combine, then remove from heat and chill.
- Poach the poblano pepper, remove the skin. Open and remove the seeds and veins, then cut into strips. Set aside.
- Preheat oven to 500˚F (250˚C) (or as high as your oven will go).
- For the empanada dough, mix flour, butter, salt and milk, kneading into a dough. Add egg, then knead until firm.
- Pinch off a bit of dough and flatten into a circle, adding two strips of chile poblano and the meat filling.
- Put a bit of water on your finger and wet the edge of half the empanada. Close the empanada and use a fork to seal the edges.
- Brush with an egg wash before putting on a baking sheet.
- Bake 20-25 minutes or until golden brown.
- Top the empanadas with cashew cream and garnish with pomegranate and cilantro.
- Enjoy!
Nutrition Facts : Calories 961 calories, Carbohydrate 67 grams, Fat 63 grams, Fiber 6 grams, Protein 38 grams, Sugar 32 grams
BEEF & CHORIZO EMPANADAS
Think of these beef and chorizo empanadas as a kind of South American pasty. They can be baked or fried and are tasty served with guacamole and sour cream
Provided by Tilly Amore
Categories Buffet, Lunch, Snack, Supper
Time 1h10m
Yield Makes 16
Number Of Ingredients 12
Steps:
- Tip the flour into a bowl with 1 tsp salt and add the butter. Rub the butter and flour with your fingertips until crumbly. Add the eggs and 100ml cold water, bring together to a dough then turn out onto a floured surface and begin to knead until soft and smooth. Cover with cling film and put in the fridge to rest for 20 mins.
- Remove the chorizo from its casing and add to a mixing bowl with the mince, onion, coriander, parsley, paprika, cumin and chilli flakes. Mix everything together, then cook in a frying pan over a medium heat for 2 mins. Add the tomato purée and cook for a further 7-10 mins until everything is cooked through. Remove from the heat and allow to cool.
- Heat the oven to 180C/160C fan/gas 4. Divide the dough into four portions and roll out each one into a thin sheet. Use a 10cm biscuit cutter to cut out discs. Place 1 tsp of filling in the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a fork to crimp the edges.
- Arrange on a lined baking tray, brush with beaten egg and bake for 20 mins. When the empanadas are ready, remove from the oven and cool for 5 mins before serving.
Nutrition Facts : Calories 273 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
SPICY BEEF EMPANADAS
I experimented with some empanada recipes I found and added some of my favorite ingredients to come up with these delicious spicy beef empanadas, which was an instant hit at the dinnerparty with my girlfriends. Now I have to make them at every gettogether.
Provided by hxnnxh
Categories Meat
Time 45m
Yield 36 empanadas, 18 serving(s)
Number Of Ingredients 22
Steps:
- Pre-heat oven at 375°F Pour some cooking oil in a skillet and press cloves over the pan.nAdd chopped shallots and fry on low heat, until soft but not browned. Add a bit of salt and the chopped red chili pepper.
- Add ground beef and let brown on med-high heat. Drain the mixture put back in skillet. Add bell pepper and cook on high for about a minute.
- Turn heat to med-low and add cumin, chili powder, cayenne pepper, flour, and tomato sauce. Turn off the stove and let cool to room temperature.
- Now mix some worcestershire sauce (to taste, I love it and put it in practically everything, but can be omitted), vinegar, lemon juice, habanero pepper sauce (or tabasco). To add a hint of sweetness, I add tomato ketchup, about 5 tbs.Stir in chopped egg, jalapenos and cilantro. Add pepper and salt to taste.
- Let pastry thaw and cut 5" circles.
- Put pastry on baking sheet. Put about a spoonful of the meat mixture on one half of the circle. Put some beaten egg on the edges and fold. press edges with a fork. Put some more egg mixture over the empanadas for glaze. Bake in preheated oven for about 20 mins until golden brown.
Nutrition Facts : Calories 763, Fat 52.3, SaturatedFat 14.2, Cholesterol 86, Sodium 395.6, Carbohydrate 53.6, Fiber 2.1, Sugar 2.7, Protein 19.7
SPICY-SWEET BEEF EMPANADAS (MEXICO)
Who doesn't love a warm empanada?!?! These savory turnovers make great appetizers because you can prep them ahead of time and freeze for up to a month....and they still taste fantastic!
Provided by FolkDiva
Categories Meat
Time 35m
Yield 8 empanadas, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F In a skillet over medium heat, brown the meat and onion. Pour off excess fat, then add garlic and sherry. Boil down until the liquid is almost completely evaporated.
- Add cinnamon, cloves, cumin and salt/pepper. Stir in the tomatoes, sugar and vinegar and cook over medium heat until the tomatoes have reduced to a thick sauce. Stir in the cilantro and almonds and set aside.
- Roll out puff pastry into a thin layer on a lightly floured counter. Cut the pastries into 8 six inch circles. Place a tablespoon or two of the filling in the middle of one circle. Brush the edge of the pastry with beaten egg, then fold in half and press the edges together to seal.
- Press the tines of a fork along the sealed edges of the pastry to make the seal more secure. Prick the top of the empanada with the fork, then place on a baking sheet. Brush with beaten egg. Repeat with the remaining pastry circles and filling.
- Bake for 15-25 minutes, or until light golden brown on the outside and hot in the center. Serve immediately with your choice of garnishes! Enjoy!
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ARGENTINIAN BEEF EMPANADAS RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (149)Author Gaby MelianServings 36Estimated Reading Time 6 mins
- Heat 2 Tbsp. oil in a large pot over high. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
- Reduce heat to medium and cook onion, bell peppers, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pot. Stir in sugar, 4 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.
- Preheat oven to 375°. Let dough sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round. Top with 2 olive halves. Brush water around half of outer edge of each round. Using plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).
- Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.
EMPANADAS WITH A SPICY BEEF FILLING – ARGENTINIAN FOOD
From whereismyspoon.co
Ratings 20Calories 105 per servingCategory Meat Recipes
- Mix the ground beef, very finely chopped onion, chopped parsley, and coriander, smoked and sweet paprika, very finely chopped jalapeňo, ground cumin, and coriander, chili flakes, and salt.
- Heat the oil in a non-stick pan and fry the mixture for about 2 minutes, breaking the lumps of meat with a wooden spoon. Add the tomato paste, stir well, and continue cooking the filling until the meat is cooked through about 5 minutes. Let cool while you make the dough.
- Place the flour and the salt to a bowl. Mix well. Cut the very cold butter into small cubes and rub it into the flour with your fingertips until the mixture resembles fine crumbs. Only use your fingertips and not your whole hands, otherwise, the mixture will become too warm and soft. You can do this in the food processor as well, it's easier and quicker.
- Beat the eggs lightly and add them to the mixture. Add about ¾ of the very cold water and mix or process very shortly until the dough comes together.
SPICY BEEF EMPANADAS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (13)Category EntreeCuisine Latin AmericanTotal Time 1 hr
- Heat oven to 350°F. Heat 12-inch nonstick skillet over medium-high heat; add beef, onion, pepper flakes and 1/2 teaspoon salt, stirring to break up meat. Cook 5 to 6 minutes or until beef is no longer pink. Remove from heat; drain and return to pan. Stir in vinegar and cilantro.
- Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Scoop 1/4 cup beef mixture on center of each round; top each with 2 tablespoons cheese.
- Using fork, press seams to seal. Place on ungreased cookie sheet. Bake 24 to 26 minutes or until golden brown.
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