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.)
EMPANADAS DE TOFU Y ARROZ
Make and share this Empanadas De Tofu Y Arroz recipe from Food.com.
Provided by Hadice
Categories Soy/Tofu
Time 35m
Yield 12 empanadas
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- While the rice is cooking, saute the garlic for 3 minutes, add the pepper, cumin, parsley, tofu, and tamari and cook for 5 more minutes.
- Add the cooked rice and mix well.
- With a spoon, scoop some of the filling in the upper half of the empanada round, making sure to leave a large enough border.
- Fold the lower half over the top part to form a semi-circle.
- Press the edges together and go around the edge with the teeth of a fork to seal it.
- Place on a non-stick cookie sheet and bake for 20 minutes or until golden.
Nutrition Facts : Calories 54.7, Fat 1.8, SaturatedFat 0.3, Sodium 173.5, Carbohydrate 6.5, Fiber 0.8, Sugar 0.9, Protein 4
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