BEST FROZEN EMPANADAS RECIPES

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BASIC EMPANADAS RECIPE | MARTHA STEWART



Basic Empanadas Recipe | Martha Stewart image

These tasty and convenient Latin-American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There's no need to thaw before baking, they can go right from the freezer to the oven.

Provided by Martha Stewart

Categories     Finger Food Recipes

Total Time 2 hours

Prep Time 1 hours

Number Of Ingredients 13

2 pounds ground pork or beef
2 medium onions, finely diced
2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
1/2 teaspoon chili powder
2 cans (14.5 ounces each) tomatoes, diced
coarse salt and ground pepper
1 cup fresh cilantro, chopped
4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 cup cold water
1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)

Steps:

  • Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
  • Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
  • Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
  • Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
  • To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Nutrition Facts : Calories 565 g, FatContent 24 g, FiberContent 2 g, ProteinContent 32 g

SPICY BEEF EMPANADAS RECIPE - PILLSBURY.COM



Spicy Beef Empanadas Recipe - Pillsbury.com image

Feel the flavors of Argentina with this chimichurri-inspired easy biscuit-based empanada.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 7

3/4 lb 85% ground beef
1 cup diced white onion
1/4 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/2 cup chopped fresh cilantro
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
1 cup shredded Monterey Jack cheese (4 oz)

Steps:

  • Heat oven to 350°F. Heat 12-inch nonstick skillet over medium-high heat; add beef, onion, pepper flakes and 1/2 teaspoon salt, stirring to break up meat. Cook 5 to 6 minutes or until beef is no longer pink. Remove from heat; drain and return to pan. Stir in vinegar and cilantro.
  • Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Scoop 1/4 cup beef mixture on center of each round; top each with 2 tablespoons cheese.
  • Fold each in half; gently stretching dough over filling, pressing seal.
  • Using fork, press seams to seal. Place on ungreased cookie sheet. Bake 24 to 26 minutes or until golden brown.

Nutrition Facts : Calories 300 , CarbohydrateContent 27 g, CholesterolContent 40 mg, FatContent 2 , FiberContent 0 g, ProteinContent 14 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 560 mg, SugarContent 5 g, TransFatContent 0 g

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SPICY BEEF EMPANADAS RECIPE - PILLSBURY.COM
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