EMPANADA SHELLS RECIPES
AIR FRYER BEEF EMPANADA RECIPE - DELICIOUS HEALTHY RECIPES ...
These easy beef empanadas made with my homemade beef picadillo filling and store bought empanada dough are "fried" in the air fryer for empanadas that area ready in minutes (only takes 8 minutes to cook)!
Provided by Gina
Categories Appetizer Dinner Lunch
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 16 minutes
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the air fryer to 325F for 8 minutes. Spray the basket generously with cooking spray.
- Place 2 tbsp of picadillo in the center of each disc. Fold in half and use a fork to seal the edges. Repeat with the remaining dough.
- Whisk the egg whites with water, then brush the tops of the empanadas.
- Bake 2 or 3 at a time in the air fryer 8 minutes, or until golden. Remove from heat and repeat with the remaining empanadas.
Nutrition Facts : ServingSize 1 empanada, Calories 183 kcal, CarbohydrateContent 22 g, ProteinContent 11 g, FatContent 5 g, SaturatedFatContent 1 g, CholesterolContent 16 mg, SodiumContent 196 mg, FiberContent 1 g, SugarContent 2.5 g
30-MINUTE EASY CUBAN BEEF EMPANADAS RECIPE IN 8 SIMPLE STEPS
These EASY Beef Empanadas come together quickly in about 30-minutes and are absolutely bursting with flavor! They start with a pre-made crust instead of homemade empanada dough -- making them quick to put together! These minced beef empanadas are perfect for appetizers or tapas parties, and even Cinco de Mayo celebrations. Homemade Beef mince Empanadas are just good. Luckily, this shortcut version is quick & easy to make, and if beef isn't your thing, swap in ground chicken, pork, or lamb, too.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Appetizer
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 10
Number Of Ingredients 16
Steps:
- Pre-heat oven to 350°F. Prepare a baking tray with a silicone mat, parchment paper, or aluminum foil and set aside.
- Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it us with a spoon or rubber spatula, about 10 minutes.
- Add onions and peppers and cook until soft, about 5 minutes more.
- Stir in tomato sauce (or crushed tomatoes), chipolte in adobo (if adding), cumin, cayenne, garlic, oregano, sliced olives, salt, and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes. Taste and adjust spice level to your tastes.
- Remove and set aside until cool enough to handle.
- Spoon about 2 heaping tablespoons of meat mixture into the middle of the empanada wrapper, fold in half to form a half-moon; moisten the edges with water and pinch to seal or crimp edges with a fork.
- With a pastry brush, lightly brush egg wash over the top side of the empanada dough. This encourages browning, but may be omitted for egg-free empanadas.
- Place empanadas on a foil-lined sheet pan sprayed lightly with non-stick cooking spray. Bake Empanadas until crisp and golden brown, about 20 to 30 minutes.
Nutrition Facts : ServingSize 1 Empanada, Calories 214 kcal, CarbohydrateContent 24 g, ProteinContent 7 g, FatContent 9 g, SaturatedFatContent 2 g, CholesterolContent 32 mg, SodiumContent 164 mg, SugarContent 1 g
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