SPICY SWEET POTATO EMPANADAS
Steps:
- Preheat the oven to 425 degrees. Line one sheet pan with aluminum foil and another with parchment paper.
- Rub the sweet potatoes with olive oil and prick them all over with the tines of a fork. Place the potatoes on the foil-lined sheet pan. Bake for about 1 hour, until very tender when pierced with a knife. Lower the oven to 375 degrees.
- Allow the potatoes to cool enough to handle, then peel and discard the skins, placing the potatoes in the bowl of an electric mixer fitted with the paddle attachment. Add the sour cream, butter, maple syrup, chile powder, orange zest, orange juice, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper and mix well. Set aside.
- Unfold one sheet of the cold puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin. With a sharp paring knife, cut four 5-inch circles from the pastry, using a dish as a guide and discarding the scraps. Place a heaping soup spoon of filling on each circle, leaving a 1-inch border. Brush the edges of the circles with the egg wash and fold over, making half circles. Crimp the edges together with the tines of a fork. Repeat with the second sheet of puff pastry. Place on the parchment-lined sheet pan. Chill for 15 minutes.
- Brush with the egg wash and sprinkle with the sea salt and pepper. Make 2 small slits in each empanada to allow steam to escape. Bake for 25 to 30 minutes, until puffed and browned. Serve hot.
SPICY CHICKEN EMPANADAS
Our little turnovers get their heat from both chipotle and poblano chiles and make a spicy Mexican appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 2 dozen
Number Of Ingredients 17
Steps:
- Make filling: Place chicken breast, half the onion, and the bay leaf in a medium saucepan. Cover with cold water, and bring to a boil over medium-high heat. Reduce heat to medium-low, and poach until chicken is cooked through, about 15 minutes. Transfer chicken to a plate; reserve 1 cup cooking liquid, and discard onion and bay leaf. When chicken is cool enough to handle, shred meat from the bone with a fork; set aside.
- Roast poblano chile directly over a gas flame, turning as each side blackens and blisters. (Alternatively, roast chile under the broiler.) Transfer to a bowl, and cover with plastic wrap; let steam 10 minutes. Remove plastic wrap; peel off and discard blackened chile skin. Remove stem, seeds, and ribs; discard. Slice chile into 1/4-inch strips; set aside.
- Finely chop remaining onion. Heat 2 teaspoons oil in a medium saucepan over medium heat. Add chopped onion and garlic; saute until soft and translucent. Stir in cumin and canela; cook 1 minute. Add shredded chicken, tomatoes, chipotle, poblano, and reserved cooking liquid. Cook over medium-low heat, stirring occasionally until liquid has thickened, about 25 minutes. Remove from heat. Season with salt and pepper; stir in cilantro and pepitas. Set aside to cool.
- Make empanadas: Break off a 1 1/2-inch ball of empanada dough. On a clean work surface, roll dough into a circle about 1/8 inch thick. Using a 3 1/2-inch cookie cutter, cut out a round of dough. (Or use an inverted glass as a guide, cutting around it with a sharp paring knife.)
- Place 1 teaspoon filling in center of each round; sprinkle with cheese. Using a pastry brush, moisten edges of dough with water; fold dough over to seal, pressing gently. Crimp edges with a fork; set aside. Repeat with remaining dough. Gather scraps and reroll. (Only do this once, to avoid toughening the dough.)
- Pour remaining oil into a medium saucepan; oil should be 2 inches deep. Place over medium heat until oil reaches 375 degrees on a deep-fry thermometer. Working with a few empanadas at a time to avoid overcrowding, fry until golden, turning once, about 1 minute. Using a slotted spoon, transfer to drain on a paper-towel lined baking sheet. While still hot, sprinkle tops with sugar. Serve immediately with crema pura or cream on the side, if desired.
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 CHICKEN EMPANADAS
Steps:
- For the empanada dough: Mix all empanada ingredients in a mixer. Let dough rest in the refrigerator for at least 3 hours.
- For the filling: Bake the chicken breast until fully cooked. Put breast meat in a food processor and pulse until chopped (you don't want very small pieces). Heat a large skillet over medium-high heat. Add oil. Add onions, green and red bell peppers, salt, black pepper, paprika, garlic powder, red pepper, oregano and basil. Cook until onions are soft, about 10 minutes. Pour in chipotle sauce and stir. Finally add tomato sauce. Allow filling to cool.
- To form the empanadas, knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough. Place a dough circle in an empanada mold if you have one, but it's not necessary; fill with chicken mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash.
- Preheat a convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven.
PIGGY PIE SPICY PORK EMPANADAS
Empanada basically means baked in pastry. These Mexican pastries are a great side, appetizer, snack or main course. There are also sweet fruit filled ones that are a terrific dessert. Empanadas range in size from empanaditas, which are ravioli sized, to empanada gallegas, which are almost pie sized.
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 servings; 24 empanadas
Number Of Ingredients 19
Steps:
- For filling: Heat oil in large nonstick pan over medium-high heat. Add pork, serrano, chili powder, cumin, chipotle powder, cinnamon, and allspice to the skillet and stir for 3 minutes. Add raisins and lime juice, bring to a boil and cook until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in the almonds and sour cream. Season with salt and pepper. Cool.
- For dough: Butter 2 large baking sheets. Mix flour, masa harina, baking powder, and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in a small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using a 3-inch diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half. Whisk remaining egg in a small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. Cover with plastic wrap; chill. Note: dough can be made 1 day ahead.
- Preheat oven to 375 degrees F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes.
EMPANADAS WITH SPICY PORK
These bite-sized empenadas and pork are a delicious hors d'oeuvre that can be served with a salsa verde.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 60
Number Of Ingredients 18
Steps:
- Toast spices in small, heavy skillet over medium-high heat, shaking pan often, 2 to 3 minutes. Be careful not to scorch spices. Let cool, finely grind, and combine with garlic.
- Heat oven to 425 degrees. Bring pork to room temperature; rub with spice mixture. Roast in a heavy roasting pan until pork is very well done and falling off the bone, about 2 1/2 hours. Let stand until cool enough to handle. Trim fat and remove pork from bone. Dice into small pieces, cover, and set aside.
- Heat oil in large skillet over medium heat. Add onions; saute, stirring, until soft, about 5 minutes. Add pork, 2 cups salsa verde, 1 1/2 teaspoons salt, pepper, and stock. Simmer until liquid starts to thicken, 5 to 8 minutes.
- Whisk together flour, shortening, remaining 1/2 teaspoon salt, and baking powder in bowl. Add 2 1/2 cups warm water; knead dough until smooth. Cover; let stand 10 minutes. Divide into 60 1 1/2-inch balls; cover with plastic.
- Lightly flour work surface; roll out each dough ball to 3 1/2-inch disk. Place 1 heaping tablespoon pork filling in center of each; fold dough to enclose filling and form a half moon. Seal edges by crimping with fork.
- Preheat oven to 425 degrees. Arrange empanadas on parchment-lined baking sheets; generously brush with butter. Bake 2 pans (meanwhile, refrigerate others) until light brown, 20 to 25 minutes; rotate pans between racks halfway through. Let cool slightly; bake remaining pans. Serve with remaining salsa verde.
SPICY EMPANADAS TAPAS
Make and share this Spicy Empanadas Tapas recipe from Food.com.
Provided by cookiedog
Categories Lunch/Snacks
Time 1h
Yield 28 empanadas
Number Of Ingredients 9
Steps:
- Remove casings and chop linguica.
- Sauté onion and garlic in a large skillet over medium heat for 10 minutes, stirring frequently.
- Add all remaining ingredients except pie crust and egg; cook over medium-high heat for 5 minutes more and set aside.
- Unroll pie crust and cut into circles with a 3-inch cutter.
- Gather scraps, then reroll and cut into circles on a lightly floured board. Preheat oven to 400°F and line 2 baking sheets with parchment paper.
- Place a small spoonful of meat mixture onto half of each dough circle.
- Moisten edges with water and fold over to enclose filling; pinch edges to seal. Place on baking sheets and brush with beaten egg. Bake for 20 to 25 minutes or until golden brown.
Nutrition Facts : Calories 83.1, Fat 5.2, SaturatedFat 1.7, Cholesterol 7.5, Sodium 101.1, Carbohydrate 8.1, Fiber 0.3, Sugar 0.9, Protein 1
More about "spicy empanadas recipes"
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.
SPICY EMPANADAS RECIPE WITH SOUR CREAM - DAISY BRAND
From daisybrand.com
SPICY BEEF AND CHEESE EMPANADAS | MEXICAN PLEASE
From mexicanplease.com
SPICY PULLED PORK EMPANADAS - SAVOR THE BEST
From savorthebest.com
SPICY CHICKEN EMPANADAS - CHEFS CLUB RECIPES
From chefsclubrecipes.com
SPICY BEEF EMPANADAS - CILANTRO PARSLEY
From cilantroparsley.com
SPICY CHICKEN EMPANADA RECIPE - COOKITSIMPLY.COM
From cookitsimply.com
THE BEST SPICY BEEF & POTATO EMPANADA RECIPE - FIXED TO THRILL
From fixintothrill.com
SPICY BEEF EMPANADAS | TASTETORONTO
From tastetoronto.com
SPICY RIBEYE STEAK EMPANADAS - BEEF LOVING TEXANS
From beeflovingtexans.com
SPICY BEEF EMPANADAS RECIPE | GOOD FOOD
From goodfood.com.au
#time-to-make #course #main-ingredient #cuisine #preparation #north-american #savory-pies #main-dish #side-dishes #beef #mexican #oven #finger-food #ground-beef #meat #equipment #presentation #4-hours-or-less
You'll also love