Quick Empanadas Recipes

BEEF EMPANADAS

Steps:

• To make the pastry, combine the flour, baking powder and 1 teaspoon of sea salt in a large bowl. Finely chop or coarsely grate the butter, then rub into the dry mix until it resembles fine breadcrumbs.
• Mix in just enough cold water to bring it together, then wrap in clingfilm and pop in the fridge for 1 hour.
• Meanwhile, finely chop and add the sirloin with 1 tablespoon of oil to a large non-stick frying pan over a medium-high heat. Fry for 1 to 2 minutes, then remove to a plate.
• Peel and finely chop the garlic and onion. Deseed and finely chop the pepper and chilli, then add to the frying pan over a medium-low heat. Stir in the paprika and cumin, and fry for 10 minutes, or until softened.
• Crush the olives with the flat side of your knife, pull out and discard the stones, then finely chop the flesh.
• Add the purée to the pan and crumble in the stock cube. Fry for a further minute, then add the olives and 100ml of boiling water. Bring to the boil, season lightly with sea salt and black pepper.
• Cook for 8 to 10 minutes over a medium heat, or until the liquid has almost completely evaporated. Return the beef and any resting juices to the pan, stir well, then leave to cool completely.
• Preheat the oven to 190°C/375°F/gas 5.
• Divide the pastry into 14 equal pieces, then roll each portion into 14cm circles and the thickness of a pound coin - use a biscuit cutter or saucer for an accurate round.
• Spoon 2 tablespoons of the filling onto the middle of each pastry round, brush the edges with a little beaten egg, then fold them over the filling to make a semi-circle. Press the edges together with a fork to seal, then place onto a large, lightly greased baking tray.
• Brush the empanadas with the beaten egg and bake in the hot oven for 25 to 30 minutes, or until golden and crisp. Leave to rest for a few minutes, then serve on a platter.

QUICK EMPANADAS

Steps:

• Heat the flour tortillas on both sides until quite warm. Keep them inside a clean kitchen cloth.
• Meanwhile, heat a deep, heavy iron pan with enough oil to fry.
• In a large bowl, mix the remaining ingredients draining any excess liquid. Fill each tortilla with about a tablespoon of the mixture and secure with a toothpick.
• Place on the hot oil VERY CAREFULLY and fry 3 mins on both sides. Garnish with sour cream and salsa.

QUICK AND EASY EMPANADAS

Steps:

• Brown the ground beef in a frying pan adding the salt and pepper just before done.
• Let the beef cool.
• In a large bowl mix the corn, onions, cheese, and salsa, then add the cooled beef mixing carefully so not to break up all the cheese.
• Roll the biscuits out flat to about 2-1/2 times their size.
• Place approx 1/3 cup filling on one side of the center of the circle lengthwise.
• Fold the dough over the filling like a turn over and crimp the edges like a pie crust. Be careful not to tear the dough, and to seal the edges completely or your filling will come out! depending on how much filling is used will determine how many biscuits you will use.
• Place on slightly greased cookie sheet and bake at 375 till lightly browned.

QUICK FRIED BEEF EMPANADAS (PASTEL DE CARNE)

Steps:

• In a medium non-stick skillet, heat the oil and sweat the onion over medium heat for about 2 minutes, stirring occasionally. Add the garlic and let cook for about 1 minute, stirring occasionaly (NOTE: The purpose is to cook the onion and garlic, NOT to brown them). Increase heat to medium-high and brown the ground beef, stirring every now and then. Stir in both the salt and pepper, and then the tomato paste. Stir in the vinegar or lime juice. Let ground beef cook, uncovered, for about 5-7 minutes or until cooked throughout, stirring occasionally. Stir in the olives (optional) and the chopped cilantro or parsley. Let cool a bit before filling the wonton wraps.
• Place the wonton wraps on preparation surface. Fill each with 1/2 to 1 Tablespoon of the cooked ground beef mixture and brush the egg white around the edges.
• Overlay another wonton wrap on top on the filling and seal edges well, pressing firmly with your fingers. Using a fork, make a pattern over the edges.
• Heat a frying machine or a heavy-bottom pot to 350 degrees F (about 180 degrees C). If you don't have a thermometer to measure the temperature, dip a small piece of a wonton wrap into the heated oil. If you hear a sizzling sound, the oil is ready. Fry the filled beef empanadas, a few at a time, turning them while frying so that they brown evenly on both sides. The first and second batches will take about 3-4 minutes while the next batches will only take 1-1/2 to 2 minutes to fry because the oil will be hotter. They should be lightly golden and crisp. They will darken further once they are draining on paper towels.
• Transfer empanadas to a baking sheet lined with a double layer of paper towels to absorb any excess oil. Serve empanadas hot by themselves, with ketchup or rosé sauce,, or accompanied by guaraná soda, cane juice, or beer.