ARGENTINIAN BEEF EMPANADAS
My family loves these juicy meat pies with raisins, chopped olives, and hard-boiled eggs. This recipe is always a hit.
Provided by MariaZoroza
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Set racks in upper and lower thirds of oven, and preheat to 450 degrees F. Line 2 large baking sheets with parchment paper.
- Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. Transfer beef to a small bowl with a slotted spoon, and pour off grease from skillet. Melt butter in skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.
- Unfold 1 pastry sheet, keeping remaining chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square. Cut 4 (5 1/2-inch) rounds from pastry. Brush a 1/2-inch border around edges of 1 round with water, using a small brush or fingertip. Spoon about 3 tablespoons of filling onto half of round. Fold other half over filling and press edges together firmly. Crimp edges with a fork and transfer to one of prepared baking sheets. Repeat with 3 remaining rounds. Form 12 more empanadas in same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.
- Brush tops of empanadas with beaten egg. Bake, switching position of sheets halfway through, until golden brown, about 15 minutes.
Nutrition Facts : Calories 822.7 calories, Carbohydrate 61.4 g, Cholesterol 102.1 mg, Fat 57.2 g, Fiber 2.6 g, Protein 16.6 g, SaturatedFat 16.5 g, Sodium 686.6 mg, Sugar 4.6 g
OLIVE, EGG AND BEEF EMPANADAS
These Chilean empanadas are easy to make and sure to be a favorite. The dough is easy to handle and the filling is flavorful with beef, tomatoes, olives and hard-cooked eggs. Baking the empanadas gives them a crisp texture without frying, the traditional method. Inspired by Whole Planet Foundation® microcredit client recipes.
Time 1h30m
Yield Serves 8
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together flour and salt.
- Cut in butter with a pastry blender or 2 knives.
- In a small bowl, whisk together 1 egg yolk and 1/2 cup water.
- Stir into bowl with flour mixture until evenly blended.
- Turn out onto a floured surface and knead until smooth.
- Cover and refrigerate dough for 1 hour.
- In a large skillet, heat oil over medium-high heat until hot.
- Add onion and cook 6 to 8 minutes or until onion is browned and soft.
- Reduce heat to medium. Stir in beef, tomatoes and olives and cook 10 to 12 minutes or until beef is browned and liquid has evaporated.
- Preheat the oven to 425°F.
- Line a baking sheet with parchment paper.
- Cut dough into 16 equal pieces.
- On a lightly floured surface, roll out each piece of dough to a circle 5-inches in diameter.
- Place about 2 tablespoons beef filling in the center of each circle and top with a piece of hard-cooked egg.
- Brush the outside edge of dough with water and fold in half over filling.
- Press firmly to seal.
- Place empanadas on the prepared baking sheet.
- In a small bowl, whisk together remaining egg yolk and 1 tablespoon water.
- Brush empanadas with egg wash and bake 30 minutes or until golden brown.
Nutrition Facts : Calories 470 calories, Fat 31 grams, SaturatedFat 14 grams, Cholesterol 210 milligrams, Sodium 620 milligrams, Carbohydrate 32 grams, Protein 18 grams
BEEF EMPANADAS WITH OLIVES AND RAISINS
Super tasty, sweet, and salty beef empanadas from my mom's recipe.
Provided by Joelorado
Categories Appetizers and Snacks Pastries Empanadas
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer mixture to a mixing bowl.
- Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture.
- Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet.
- Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Let cool for at least 15 minutes before enjoying.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 48.4 g, Cholesterol 126 mg, Fat 17.8 g, Fiber 2.8 g, Protein 19.9 g, SaturatedFat 5.2 g, Sodium 648.6 mg, Sugar 5.5 g
BEEF EMPANADAS WITH OLIVES
Beef Empanadas with Olives - Made with puff pastry dough, and filled with an incredible beef and olives mixture, these empanadas are quick to prepare and they're absolutely delicious!
Provided by Katerina | Diethood
Categories Appetizers
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 375F.
- Grease 2 baking sheets with cooking spray and set aside.
- Heat olive oil in large skillet over medium-high heat.
- Add onions and cook for 4 minutes, or until translucent.
- Stir in garlic and cook for 30 seconds, or until fragrant.
- Add ground beef, cumin, paprika and pepper.
- Cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 to 7 minutes.
- Remove from heat and mix in the chopped olives; set aside.
- On a lightly floured surface, roll out one sheet puff pastry dough to 1/8 inch thickness.
- Cut out 6 circles, each should be about a 5-inch diameter. I use a large round cookie cutter.
- Repeat with the second sheet of pastry dough.
- Spoon about a tablespoon of the meat mixture onto center of each dough round; set aside.
- In a small mixing bowl combine egg and water and lightly beat with a fork. Using a pastry brush, paint edges of dough with the prepared egg wash.
- Fold dough over meat, shaping it into half-moon shape; gently press down edges and twist down to seal.
- Repeat with remaining ingredients.
- Transfer the empanadas to previously prepared baking sheets, leaving about 1-1/2 inches space between the empanadas.
- Bake in the preheated oven for 18 to 20 minutes, or until puffed up and golden brown.
- Remove from oven and serve immediately.
Nutrition Facts : Calories 635 kcal, Carbohydrate 36 g, Protein 32 g, Fat 40 g, SaturatedFat 11 g, Cholesterol 111 mg, Sodium 532 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
BEEF EMPANADAS
Beef empanadas are hand-held delights full of South American flavor-sweet raisins, salty green olives, tangy tomato, and rich beef, all wrapped up in a flaky pastry wrapper. Continental, indeed.
Provided by Barbara Scott-Goodman
Categories Appetizers
Time 1h50m
Number Of Ingredients 17
Steps:
- Combine the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal.
- Lightly beat the eggs with the water and vinegar until combined. Drizzle this over the flour mixture and pulse until the dough just comes together. Turn the dough onto a lightly floured work surface and gently knead until smooth, 3 to 5 minutes. Wrap the dough in plastic wrap and refrigerate until firm, about 1 hour.
- In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook until the onion is softened, about 5 minutes. Add the beef and cook, crumbling the meat with a wooden spoon, until no trace of pink remains, about 3 minutes. Spoon off any excess grease. Add the raisins, olives, and tomato paste and stir well. Add the stock or broth and simmer until the liquid has nearly evaporated, about 3 minutes. Season to taste with salt and pepper. Remove from the heat and let cool.
- Roll the dough on a generously floured work surface until it's about 1/8 inch thick. Cut the dough into 3-inch rounds with a floured biscuit cutter or glass, stamping out as many rounds as possible. Roll out any dough scraps and cut out additional rounds if possible. Brush any excess flour from the dough rounds.
- Working with 1 round at a time and keeping the rest covered with plastic wrap, spoon about 2 teaspoons filling on one side of the dough round. Fold the dough over to enclose the filling and crimp the edges with a fork to seal. Cover with plastic wrap while you form the remaining empanadas. [The filled, uncooked empanadas can be frozen on a baking sheet, and stored in an airtight plastic bag or container for up to a month. You'll need to bake the unthawed empanadas, rather than fry them, in a 350°F (176°C) oven for 20 to 25 minutes.]
- Preheat the oven to 200°F (93°C). Pour enough oil into a deep-sided pot to reach a depth of about 1/2 inch and heat until it registers about 325°F (163°C) on a deep-fry or candy thermometer.
- Fry the empanadas in small batches, turning them once, until browned and crisp, about 2 minutes per side. Move the empanadas to paper towels or a brown paper bag to drain for a few moments, and then transfer to a baking sheet. Place the fried empanadas in the oven to keep warm while you fry the remaining empanadas. Serve at once.
Nutrition Facts : ServingSize 1 empanada, Calories 135 kcal, Carbohydrate 10 g, Protein 3 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 32 mg, Sodium 166 mg, Fiber 1 g, Sugar 1 g
ARGENTINE EMPANADAS
This authentic Argentine Empanadas recipe is so approachable, anyone can make them! The filling ingredients include ground beef, onion, spices, green olives and hard boiled eggs in an easy homemade empanada dough.
Provided by Lauren Allen
Categories Appetizer Main Course Side Dish
Time 1h45m
Number Of Ingredients 22
Steps:
- Heat olive oil over medium-low heat. Add onion and cook for 10 minutes, stirring often.
- Add garlic and diced red pepper. Cook for another 10 minutes, stirring often. Add chili powder, cumin, sweet paprika, and oregano. Cook for 2 minutes.
- Increase heat to medium and add the ground beef. Season with salt and pepper and cook, crumbling into small pieces, until browned. Stir in beef boullion.
- Remove from heat and transfer mixture to a bowl to cool for 10 minutes. Then, stir in green onion, olives, parsley, and hard-boiled eggs.
- Cover and chill mixture for at least 1 hour or up to 3 days (depending on freshness of ingredients). It's important that the mixture is chilled before filling the empanadas.
- Add flour and salt to a large bowl and stir to combine. Add egg and butter and stir well to combine. Add oil and warm water and stir until the mixture starts to come together into a dough ball. Add more water if it's too dry.
- Place dough in clean greased bowl and cover tightly. Allow to rest at room temperature for 1 hour. (Or, refrigerate for up to 1 day, removing from the fridge 20 minutes before using.)
- Divide the dough into two pieces. On a greased countertop roll each piece into a very large circle, about 1/8in thick (not so thin that it might break when filling or baking).
- Use a small bowl or round cookie cutters to cut the dough into circles about 6in in diameter for regular size empanadas or 3 inch for mini empanadas (empanaditas).
- Remove the excess dough from around the cut circles and keep the circles where they are for filling them (so they hold their perfect circle shape). Leftover scraps can be re-rolled to make more dough to cut out.
- Place about 2 tablespoons of filling (for regular size empanadas) in the center of each circle, leaving plenty of space around the border. Moisten the edges of the circle with water, then fold the dough over and match the ends together to form a semi-circle.
- Pinch the edges together and then seal the ends by crimping them with a fork or pinching and twisting/folding it over.
- Baked Empanadas: Place empanadas on a baking sheet lined with parchment paper. Brush with a little bit of egg wash and bake at 375° For 25-30 minutes until golden brown and fully cooked.
- Fried Empanadas: (I've found it best to refrigerate the empanadas for 20 minutes before frying to help the dough firm up and hold its shape before placing in the hot oil). Add several inches of hot oil to a pot and heat to about 365° F. Fry one or two empanadas at a time, flipping once, until golden on both sides (1-2 minutes per side). Place on a paper-towel lined plate.
Nutrition Facts : Calories 209 kcal, Carbohydrate 20 g, Protein 10 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 344 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
SWEET POTATO EMPANADA RECIPE
Steps:
- Gather the ingredients.
- Prepare the empanada dough according to the recipe and let rest while sweet potato is baking.
- Brown bacon in a large skillet over medium heat. When bacon is cooked, removed and cool on a plate. Reserve 1 tablespoon of bacon fat in the skillet and discard remaining fat.
- Thinly slice the onion and place slices in the skillet with the cumin, brown sugar, and 1/2 teaspoon salt. Cook onion over low heat until dark golden brown and fragrant.
- Peel and mash the baked sweet potato and place in a bowl. Add the caramelized onions, coarsely chopped bacon, lime juice, and cheese (cut into small cubes). Season filling with salt and pepper to taste.
- Divide empanada dough into 10 balls. On floured surface, roll each ball into a 5-inch diameter circle.
- Place 1 to 2 tablespoons of the sweet potato filling in the center of the dough. Fold dough over and seal and crimp edges .
- Whisk egg with a little bit of water and brush empanadas with egg wash.
- Bake at 350 F until golden brown. Serve warm or at room temperature. Reheat empanadas in oven or microwave.
Nutrition Facts : Calories 282 kcal, Carbohydrate 27 g, Cholesterol 33 mg, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, Sodium 487 mg, Sugar 4 g, Fat 16 g, ServingSize 10 empanadas (10 servings), UnsaturatedFat 0 g
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- Heat 2 Tbsp. oil in a large pot over high. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
- Reduce heat to medium and cook onion, bell peppers, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pot. Stir in sugar, 4 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.
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- Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.
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