Empanadas Recipes

Cheesy Beef Empanadas

Upgrade your dinner game with this recipe for cheesy beef empanadas from Delish.com! They’re hard to resist.

Prep: 20min

Total: 2h

Yield: 15

Nutrition Facts: calories 4783 Calories, Fat 300 g, Saturated Fat 153 g, Trans Fat 11 g, Cholesterol 1030 mg, Sodium 4137 mg, Carbohydrate 302 g, Fiber 18 g, Sugar 14 g, Protein 198 g

Ingredients:

• 3 c. all-purpose flour, plus more for surface
• 1 tsp. kosher salt
• 1 tsp. baking powder
• 1/2 c. cold butter, cut into cubes
• 3/4 c. water
• 1 large egg
• 1 tbsp. extra-virgin olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 lb. ground beef
• 1 tbsp. tomato paste
• 1 tsp. oregano
• 1 tsp. cumin
• 1/2 tsp. paprika
• Kosher salt
• Freshly ground black pepper
• 1/2 c. chopped tomatoes
• 1/2 c. chopped pickled jalapeños
• 1 1/4 c. shredded Cheddar
• 1 1/4 c. Shredded Monterey Jack
• Egg wash, for brushing
• Freshly chopped cilantro, for garnish
• Sour cream, for serving

Instruction:

1. Wrap in plastic wrap and refrigerate for at least 1 hour.
2. Garnish with cilantro and serve with sour cream.
3. Garnish with cilantro and serve with sour cream.

Beef Empanadas

Made with an easy homemade dough and an irresistible savory beef filling, these beef empanadas are a winner.

Prep: 40min

Total: 1h25min

Yield: 10 – 12 serving(s)

Ingredients:

• 1/2 c. unsalted butter, melted and slightly cooled
• 3/4 c. warm water
• 1 large egg
• 3 1/2 c. all-purpose flour
• 1 1/2 tsp. salt
• 2 tbsp. olive oil
• 2 tsp. ground cumin
• 1/2 sweet onion, diced
• 4 cloves garlic, minced
• 1/2 red bell pepper, diced
• 1/2 lb. ground beef
• 1/2 c. green olives, drained and chopped
• 1 jalapeño, finely chopped
• 2 tbsp. tomato paste
• 2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 2 tsp. smoked paprika
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. cayenne pepper (optional)
• 1 large egg, beaten

Instruction:

1. For the dough: In a large bowl, whisk together the melted butter, water, and egg until combined. Add the flour and the salt. Using a silicone spatula or wooden spoon, gradually stir the mixture together until a sticky dough starts to form. Turn out onto a well floured surface and knead until smooth, about 2 minutes. Wrap in plastic wrap and refrigerate for 1 hour.
2. For the filling: In a large skillet, heat the oil over medium-high heat until shimmering. Add the cumin, and cook, stirring constantly, until very fragrant, about 1 minute. Add the onion and garlic. Cook, stirring frequently, until starting to soften, about 5 minutes. Stir in the bell pepper and cook until softened, about 5 minutes more.
3. Add the ground beef. Cook, stirring occasionally, until browned, about 6 minutes. Reduce the heat to medium-low. Stir in the olives, jalapeño, tomato paste, oregano, thyme, smoked paprika, salt, and pepper. Let simmer for a few minutes. Taste and adjust seasoning if needed, adding the cayenne if more spice is desired. Transfer to a plate and let cool completely.
4. Preheat the oven to 375°. Roll the dough to be about 1/8-inch thick. Using a 4-inch round cutter (or a bowl about 4 inches in diameter), cut circles from the dough. Dip your finger in water and run it around the edge of each dough circle to moisten it. Place 1 1/2 tablespoons of filling in the center of each dough round. Fold the rounds in half, over the filling, until the edges meet up. Use a fork dipped in flour to crimp the edge closed. Gather any remaining dough scraps and knead them to come together in one piece. Re-roll the dough and repeat cutting, filling and crimping. (Only re-roll one time).
5. Place the empanadas on 2 parchment lined baking sheets about 1 inch apart. Brush the tops of the empanadas with the beaten egg. Bake until golden brown, 25 to 30 minutes.

Empanadas

Prep: 0 20min0

Total: 0 1h25min0

Yield: 6 to 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 862, Fat 69g, Saturated Fat 15g, Carbohydrate 44g, Fiber 3g, Sugar 4g, Protein 17g, Cholesterol 84mg, Sodium 595mg

Ingredients:

• 3 cups all-purpose flour, plus more for the work surface
• 1 tablespoon baking powder
• 2 teaspoons sugar
• Pinch salt
• 1/2 cup lard or shortening
• 1 egg
• 3/4 cup chicken stock
• 2 tablespoons olive oil
• 1 pound ground beef
• 1 tablespoon garlic salt
• 2 tablespoons tomato paste
• 2 tablespoons vinegar
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon seasoned salt
• 5 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• Oil or shortening, for frying
• 1 cup real mayonnaise, such as Kraft
• 1 tablespoon adobo sauce
• Juice of 1/2 lime

Instruction:

1. For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
2. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
3. Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
4. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
5. Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
6. Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
7. For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

The Ground BEEF Empanadas everyone should learn how to make, Easy empanada recipe

FAQ

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