EMPANADA DOUGH WITH MASA RECIPES

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BEST CHEESY BEEF EMPANADAS RECIPE - HOW TO MAKE ... - DELISH



Best Cheesy Beef Empanadas Recipe - How to Make ... - Delish image

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

Provided by Lauren Miyashiro

Categories     appetizers    dinner    lunch    side dish

Total Time 2 hours

Prep Time 20 minutes

Cook Time 0S

Yield 15

Number Of Ingredients 23

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

Steps:

  • In a large bowl, whisk together flour, salt, and baking powder. Cut butter into flour using your hands or a pastry cutter until pea-sized. Add water and egg and mix until a dough forms. Turn dough out on a lightly floured surface and knead until smooth, about 5 minutes.  Wrap in plastic wrap and refrigerate for at least 1 hour.  Preheat oven to 400° and line two large baking sheets with parchment paper. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat. Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly. Place dough on a lightly floured surface and divide in half.  Roll one half out to ¼” thick. Using a 4.5” round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.  Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in center and top with cheddar and Monterey. Fold dough in half over filling. Use a fork to crimp edges together. Repeat with remaining filling and dough.  Place empanadas on prepared baking sheets and brush with egg wash. Bake until golden and filling is warmed through, about 25 minutes.  Garnish with cilantro and serve with sour cream.  In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat. Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly. Place dough on a lightly floured surface and divide in half.  Roll one half out to ¼” thick. Using a 4.5” round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.  Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in center and top with cheddar and Monterey. Fold dough in half over filling. Use a fork to crimp edges together, then brush with egg wash. Repeat with remaining filling and dough.  Place empanadas in a parchment-lined Air Fryer basket, making sure they don't touch, and cook in batches at 400° for 10 minutes. Garnish with cilantro and serve with sour cream.

BEST CHEESY BEEF EMPANADAS RECIPE - HOW TO MAKE ... - DELISH



Best Cheesy Beef Empanadas Recipe - How to Make ... - Delish image

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

Provided by Lauren Miyashiro

Categories     appetizers    dinner    lunch    side dish

Total Time 2 hours

Prep Time 20 minutes

Cook Time 0S

Yield 15

Number Of Ingredients 23

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

Steps:

  • In a large bowl, whisk together flour, salt, and baking powder. Cut butter into flour using your hands or a pastry cutter until pea-sized. Add water and egg and mix until a dough forms. Turn dough out on a lightly floured surface and knead until smooth, about 5 minutes.  Wrap in plastic wrap and refrigerate for at least 1 hour.  Preheat oven to 400° and line two large baking sheets with parchment paper. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat. Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly. Place dough on a lightly floured surface and divide in half.  Roll one half out to ¼” thick. Using a 4.5” round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.  Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in center and top with cheddar and Monterey. Fold dough in half over filling. Use a fork to crimp edges together. Repeat with remaining filling and dough.  Place empanadas on prepared baking sheets and brush with egg wash. Bake until golden and filling is warmed through, about 25 minutes.  Garnish with cilantro and serve with sour cream.  In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat. Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly. Place dough on a lightly floured surface and divide in half.  Roll one half out to ¼” thick. Using a 4.5” round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.  Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in center and top with cheddar and Monterey. Fold dough in half over filling. Use a fork to crimp edges together, then brush with egg wash. Repeat with remaining filling and dough.  Place empanadas in a parchment-lined Air Fryer basket, making sure they don't touch, and cook in batches at 400° for 10 minutes. Garnish with cilantro and serve with sour cream.

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