Beef And Mushroom Empanadas Recipes

BEEF AND MUSHROOM EMPANADAS

Steps:

• Heat dressing in large skillet over medium-high heat. Add mushrooms and onions; cook, stirring constantly, 7 to 8 min. or until mushrooms are tender. Spoon into medium bowl; set aside.
• Brown beef in same skillet, stirring occasionally; drain. Return beef to skillet. Add mushroom mixture, taco seasoning mix and water; stir. Cook 5 min., stirring frequently. Remove from heat. Add cream cheese; stir until melted. Cool completely.
• Heat oven to 375°F. Unroll one pie crust on lightly floured surface; cut into eight 4-inch rounds with biscuit cutter, rerolling scraps as necessary. Repeat with remaining pie crust.
• Spoon about 2 Tbsp. beef mixture onto center of each pastry round. Brush edges of pastry rounds with some of the egg; fold in half. Seal edges with fork.
• Place on parchment-covered baking sheet; brush with remaining egg.
• Bake 18 to 20 min. or until golden brown.

BEEF EMPANADAS

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
• Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
• Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.
• Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
• Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
• Bake in the preheated oven until golden brown, about 20 minutes.

BEEF AND MUSHROOM EMPANADAS

Steps:

• Heat oil in large sauté pan over medium heat. Add mushrooms and carrot. Cook, stirring often, until the mushrooms start to brown and carrot starts to soften.
• Add the beef, onion, salt and pepper and cook until meat is browned, breaking up the meat will it cooks.
• Stir in the garlic, cumin and oregano and cook for 2 minutes.
• Stir in the tomato paste and tomato sauce. Simmer for 5 minutes until thickened. You can add a few tablespoons of water if the mixture seems to thick and is sticking to the pan (the mixture should be fairly thick after simmering, however.)
• Remove from heat and stir in olives. Transfer to a shallow bowl and allow to cool to room temperature. Note - filling can be prepared a day ahead and refrigerated. If refrigerated, rewarm in microwave on low power until mixture reaches room temperature before proceeding.
• Mix all the ingredients except oil in a bowl, then whisk in the oil. Set aside.
• Set pie crust on counter for 15 minutes to warm up. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
• Unroll pastry carefully onto light floured surface suitable for rolling. Roll out dough so it is large enough to accommodate 3 circles of 6"each. Cut 3 circles from each of the pastry sheets for a total of 6 circles.
• Divide meat between circles, placing onto 1 side leaving border around the edge. Brush egg wash around edge of the entire circle and fold in half. Press edge with a fork to seal.
• Place on prepared baking sheet and brush all over with egg wash (beaten egg.)
• Bake for 25-30 minutes or until golden brown. Let cool for at least 5 minutes, or longer, so pastry sets up and empanadas are easier to serve. Serve empanadas (which are best eaten with a fork) with chimichurri sauce on the side or drizzle on top before serving.

MUSHROOM EMPANADAS

Steps:

• Add the canola oil to a pan and heat on medium heat until hot. Add the onions and cook until translucent, about 10 minutes. Add the mushrooms, salt and pepper. Cook until mushrooms are tender, then add garlic. Cook, stirring well, for 1 minute, then remove from heat. Strain the mixture and let it cool.
• Add parsley and mozzarella.
• Use a tablespoon to drop a generous portion of filling in the center of a dough disc and fold so that it looks like a half-moon. Make sure the edges are completely sealed to prevent the filling from coming out while baking. (This is very important because the cheese will otherwise run out of the empanada.)
• Preheat the oven to 400 degrees F.
• Place empanadas on a lightly oiled sheet pan; brush with egg yolk if using, Bake until dough is nicely browned, about 15 minutes.
• Make sure to put them on a beautiful plate and enjoy with a glass of wine or a beer. Oh, and eat them with your hands, with friends and family-the way empanadas are meant to be enjoyed!
• Making the dough can be done by hand but it is easier in a mixer with a dough attachment. Mix the flour and salt in a mixer until well combined, about 1 minute.
• Add the butter and mix until blended, another 2 minutes.
• Add the egg and 1/4 to 1/2 cup water, adding gradually, and continue mixing until slightly rough to the touch.
• Make the dough into a ball and finish kneading by hand until soft and smooth. Wrap in plastic wrap and put in the fridge for at least 30 minutes or overnight.
• Unwrap the dough and roll out with a rolling pin until thin, but not too thin, so it doesn't break when folding.
• Create discs with a 5-inch cutter for large empanadas or a 3-inch cutter for small ones. If not using immediately, use wax or parchment paper to separate a stack and refrigerate or freeze to use later.

BEEF AND MUSHROOM EMPANADAS

Steps:

• To make the pastry in a food processor: Add the flour and salt, pulse to mix. Add the butter and egg. Pulse. While the processor is running add the water 1 tablespoon at a time until it starts to come together and form a ball.
• To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
• Turn out onto a floured surface, form into a smooth ball, flatten and wrap with plastic wrap. Refrigerate for 30 minutes.
• For the chimichurri sauce:
• Mix all the ingredients except oil in a bowl, then whisk in the oil. set aside.
• For the filling:
• Add vegetable oil to a large sauté pan over medium heat until the oil ripples. Add the mushrooms and cook, stirring often until the start to brown. Add the beef, onion, carrot, salt and pepper and cook while breaking up the meat until browned. Stir in the garlic, cumin and oregano and cook for 2 minutes. Stir in the tomato puree and simmer for 5 minutes until thickened.
• Remove from the heat and stir in the olives. Transfer to a bowl and allow to cool to room temperature.
• Line a large baking sheet with parchment paper.
• Preheat oven to 350°F/177°C.
• Roll the dough to 1/8 inch thick. Cut out 6 inch circle. Place a small amount of meat into center of dough circle, brush egg wash around edges and fold in half. Press edge with a fork to seal.
• Line them all up on the baking sheet and brush all over with egg wash.
• Bake for 25-30 minutes or until golden brown.

BEEF AND CHEESE EMPANADA RECIPE BY TASTY

Steps:

• Heat oil in a large skillet.
• Cook down onions until translucent.
• Add meat, 1 teaspoon salt, and ½ teaspoon pepper, and cook until meat is fully cooked. Transfer into a large bowl.
• Preheat oven to 400°F (200°C).
• Combine cheese, ketchup, mustard, Worcestershire sauce, and 1 teaspoon of salt. Mix thoroughly.
• Roll out the pie crust and cut into 4 pieces.
• Place a spoonful of the stuffing on one side of the dough, leaving ¼ inch (6 mm) from the edge and fold over, creating a triangle.
• With a fork, crimp down the 2 sides so the stuffing stays in.
• Transfer onto baking sheet. Brush on egg and sprinkle on sesame seeds.
• Bake for 20 minutes or until golden brown and pie crust is thoroughly cooked.
• Let it cool for a few minutes
• Enjoy!