Beef Chorizo Empanadas Recipes

BEEF EMPANADAS

Steps:

• Preheat the oven to 375 degrees F.
• Heat the olive oil in a large skillet over high heat. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook, stirring constantly and breaking up chunks of meat with a potato masher or wooden spoon, until the ingredients are well blended, 5 to 7 minutes. Add additional cumin, if desired, and cook until the meat is browned and cooked through, 3 to 4 minutes longer. Set aside to cool.
• On a floured surface, roll out each pie crust to a circle about 13 inches in diameter. Stamp out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of a round. Fold the other half of the round over the filling. Crimp the edges with a fork to seal the empanada all around. Repeat with the remaining rounds and filling.
• Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick baking sheet and bake until golden brown, about 15 minutes. Transfer the empanadas to a platter and serve.
• Cook's Note: You can substitute your favorite pie crust recipe for store-bought. Make enough for two crusts.

BEEF EMPANADAS

Steps:

• Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
• Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
• Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
• Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits.
• Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them - juicy but not saucy is what you want. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.
• Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
• Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
• Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.

EMPANADAS (BEEF TURNOVERS)

Steps:

• Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
• On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
• Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.

BEEF AND CHORIZO EMPANADAS

Steps:

• Remove the chorizo from the casing and add to a mixing bowl with the beef mince, onion, coriander, parsley, smoked paprika, cumin and chilli flakes. Mix everything together then place into a frying pan over medium heat and cook for 2 minutes. Add the tomato paste and cook for a further 5 minutes or until everything is cooked through. Remove the pan from the heat and let the mixture cool before storing in a container in the fridge overnight. This intensifies the flavour.
• Add the flour to a bowl and add in the butter, begin to rub the butter and flour with your fingertips until a breadcrumb-like consistency. Add the egg and water, bring together then turn out onto a floured surface and begin to knead until soft and smooth. Cover with glad wrap and place into the fridge to rest for 20 minutes. When ready to use, divide the dough into four even portions and roll out each portion into a thin sheet. Use a cookie cutter to cut out discs. Use immediately or store in the fridge cover in glad wrap.
• Wet the edges of the dough and pinch both sides up, place in some filling and then fold in half and seal the edges. Start at one end and begin to braid by folding one triangle of dough over itself, press to seal stretch that part of the dough of the dough a bit and continue to fold over the top, pressing to seal.
• Place onto a lined baking tray and brush with egg wash, place into a preheated oven and bake for 20 minutes. When the empanadas are ready, remove from the oven and let cool for 5 minutes.

BEEF & CHORIZO EMPANADAS

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.

POTATO AND CHORIZO EMPANADAS

Steps:

• Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
• Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
• Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
• In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
• Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
• Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
• Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
• Cilantro Cream
• 1 cup sour cream
• 1/4 cup finely chopped fresh cilantro leaves
• 1/2 lime, juiced Kosher salt and freshly ground black pepper
• In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.
• Yield: 1 cup

EMPANADA RECIPE

Steps:

• For dough, warm fat and 180ml water in a small saucepan until fat melts. Mix flour, baking powder and 1½ tsp fine sea salt in an electric mixer fitted with a dough hook. Add fat mixture and knead until dough comes together (2-3 minutes). Wrap in plastic wrap and refrigerate to chill (1 hour).
• Preheat oven to 170C and line a baking tray with foil. Split chorizo lengthways and roast on tray until just cooked through (10-15 minutes). Cool on tray (10 minutes), then chop into 1cm dice, reserving juices. Increase oven to 250C. Spread beef on a baking tray lined with foil and roast until lightly caramelised (8-10 minutes). Cool for 10 minutes.
• Heat olive oil in a saucepan over high heat, add onion and capsicum and fry until starting to brown, then reduce heat to low and sauté until tender (8-10 minutes).
• Combine peas, guindillas, spring onion and spices in a bowl, add chorizo, pan juices and beef, season to taste and refrigerate to cool mixture completely (30-40 minutes).
• Divide dough into 18 pieces and roll out to 12cm rounds. Place a tablespoonful of beef mixture on the centre of each, lightly moisten edges with water and fold pastry over filling to form a half moon. Starting at a corner, squash a small section of pastry, lightly stretch it out and fold over, then repeat along edge to create a rope effect, folding last piece of seam under. Place empanadas on lightly floured trays and cover with a tea towel.
• For chimichurri, pound chilli and garlic with a mortar and pestle to a paste, then mix in remaining ingredients, 2 tsp sea salt flakes and 2 tsp cracked black pepper.
• Heat oil in a deep saucepan to 180C. Deep-fry empanadas in batches until golden and crisp (3-5 minutes). Remove with a slotted spoon, drain on paper towels, then serve with chimichurri.

SPICED BEEF AND CHORIZO EMPANADAS

Steps:

• To make the pastry, put the boiling water, lard and salt in a mixing bowl or jug, then stir to melt the lard. Put the flour in another mixing bowl, then gradually stir in the liquid, not too quickly, until it forms a smooth dough. As soon as it's cool enough, work it with your hands - the dough will become too stiff at the end to work with a spoon. Once all the water has been incorporated, tip the dough out onto a work surface and knead for a few minutes until smooth. The aim is to work the pastry to activate the gluten (unlike with shortcrust, which shouldn't be handled too much). When it's soft and pliable, wrap in cling film and chill.
• To make the filling, heat a glug of oil in a large sauté pan or deep frying pan over a high heat. Toss the beef in the seasoned flour, shaking off the excess, then fry on all sides until browned and slightly caramelised (don't crowd the pan - cook in batches if necessary). Transfer to a bowl and set aside. Add the chorizo to the pan and fry until it releases its oil and turns crisp, then turn down the heat, remove the chorizo with a slotted spoon and add to the beef bowl.
• Add the onion and garlic to the pan and cook gently for 5-10 minutes over a low-medium heat, stirring often, until the onion has softened but not coloured. Add the spices and cook for a few minutes, stirring, then add the tomato purée and herbs, and cook for a further few minutes.
• Return the meat to the pan, pour in enough stock to cover, then bring to a gentle simmer and cook, uncovered, for 2½-3 hours, stirring frequently, until the beef is very tender. If the mixture looks like it's becoming dry at any point, top up with any leftover stock or freshly boiled water. The liquid should reduce and thicken, but don't let it dry out. Once the beef is tender, stir in the spring onions and olives, then cook for another 5 minutes. Remove from the heat and leave to cool completely, then shred the meat.
• When you're ready to assemble the empanadas, heat the oven to 200°C/180°C fan/gas 6. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. (You might find the pastry easier to handle if you cut it in half, then roll out the pieces separately.) Cut out about 15 x 12-15cm diameter circles, using a small plate or saucer as a guide, re-rolling the pastry offcuts as necessary. Put around 2 tbsp of filling (which should now be thick - leave behind any runny sauce) into the centre of each circle and brush the edges with water. Fold the pastry in half to enclose the filling and squeeze the edges to close. You can crimp the edges (like a Cornish pasty) to seal or simply press them with a fork.
• Put the empanadas on baking sheets lined with non-stick baking paper, then brush with melted lard, butter or beef dripping. Bake for 25-30 minutes until the pastry is golden and crisp, then remove and leave to cool a bit before eating.

CHORIZO AND POTATO EMPANADAS

Steps:

• Prepare empanada dough according to your chose recipe. Wrap the dough in plastic wrap, and let it rest at room temperature for 1 hour or overnight in the refrigerator.
• Place the sausages in a skillet, and cover them halfway with water. Cook the sausages until the water has evaporated then continue to cook until all sides are browned and the sausages are cooked through.
• Use a spatula to crumble the sausages, and brown them in the skillet for a few minutes longer. Remove sausages from the heat, and set aside to cool.
• Place the onions, cumin, and chopped peppers in the same skillet, adding a bit of vegetable oil if needed. Sauté the vegetables until softened and fragrant.
• Add the potatoes and 1/2 cup of the chicken broth to the skillet with the vegetables, and cook until the liquid has evaporated. Add more liquid in small amounts if necessary, and continue to cook just until the potatoes are just tender.
• Stir the sausage into the potato mixture, and let the filling cool. Season with salt and pepper to taste.
• Preheat the oven to 375 F.
• Divide the empanada dough into about 12 pieces (for medium-large empanadas), and roll each piece into a circle.
• Fill each circle of dough with a couple of tablespoons of filling. Wet the edges of the dough lightly with water and fold the circle of dough in half, sealing the filling inside. Press the edges firmly to seal.
• Fold the edges over in a decorative braid .
• Brush the empanadas lightly with the egg yolk, and place them on a baking sheet. Bake empanadas for 25 to 20 minutes, or until puffed and golden brown.
• Serve empanadas warm or at room temperature.