Beef Empanadas In Puff Pastry Recipe 435

EMPANADAS DE CARNE DE RES

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the beef and cook until well browned, stirring often to separate meat. Pour off any fat. Stir in the olives, raisins, hard-cooked egg and garlic. Season with the salt. Remove the skillet from the heat and let the beef mixture cool.
• Heat the oven to 350°F. Line a baking sheet with parchment paper. Beat the uncooked egg in a small bowl with a fork.
• Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 10-inch square. Using a round cutter, cut the pastry into 4 (5-inch) circles. Repeat with the remaining pastry sheet.
• Spoon about 2 tablespoons beef mixture in the center of each pastry circle. Fold the pastry over the filling and press the edges to seal. Crimp the edges with a fork. Using a sharp knife, cut small slits in the tops of the pastries. Place the pastries onto the baking sheet. Brush the pastries with the uncooked egg.
• Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes.

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 EMPANADAS IN PUFF PASTRY RECIPE - (4.3/5)

Steps:

• Heat olive oit in large skillet over medium-high heat. Add onion and garlic; stir 2 minutes. crumble ground beef into skillet. Brown beef, stirring to break up meat. Add oives, raisinsm etchup, parsley and cumin; cook and stir another 2 mins. Unflod puff pastry sheet on cutting board. Cut into quarters; the cut each quarter diagonally to form 8 triangles. Divid beef mixture evenly onto each triangle. Brush edges with water; fold each in half. Press edges together and seal with fork tines. Place triangles on a baking sheet lined with parchment paper. Brush beaten egg yolk over triangles. Bake 15-20 minutes. Serve while hot.

GROUND BEEF EMPANADAS (PICADILLO)

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a heavy saute pan over medium-high heat. Add the ground beef chuck and cook until browned, about 7 minutes. Season with the salt and pepper. Add the olives, raisins, carrots and onions and saute for just a couple minutes until softened. Add the tomato puree and simmer for 10 minutes. Turn the heat off and cool to room temperature before filling the empanadas.
• Grease a large baking sheet with some nonstick cooking spray. Unfold one sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the pastry out to a 1/4- to 1/8-inch thickness. With a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2-inches. Add 2 tablespoons of the cooled beef mixture to the center of the square. Brush the edge of each square with some egg wash and fold to shape into triangles. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 25 minutes.