EMPANADAS CHEESE RECIPES

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EMPANADAS I RECIPE | ALLRECIPES



Empanadas I Recipe | Allrecipes image

This is a fairly quick and easy recipe for empanadas. A friend recently gave it to me, and my whole family loved them!!! Just about any kind of fruit, including melon, is fine. Or make the meat filling by using your favorite type of meat. Make one of the fillings or double the dough and make both!

Provided by Andrea McKay

Categories     World Cuisine    European    Spanish

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 10 empanadas

Number Of Ingredients 15

2 cups all-purpose flour
½ teaspoon salt
? cup shortening
6 tablespoons water
2?½ cups peeled, cored and sliced apples
1 cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 yellow onion
1 green bell pepper
1 tablespoon olive oil
8 ounces tomato paste
½ cup water
1 tablespoon distilled white vinegar
1 pound lean steak, cut into 1 inch cubes

Steps:

  • To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles.
  • To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing.
  • To make meat filling: In a medium skillet saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce.
  • Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F (175 degrees C) until golden brown.

Nutrition Facts : Calories 414.5 calories, CarbohydrateContent 49.7 g, CholesterolContent 24.2 mg, FatContent 19.7 g, FiberContent 2.9 g, ProteinContent 11.3 g, SaturatedFatContent 5.4 g, SodiumContent 311.8 mg, SugarContent 27.3 g

RECIPES AND COOKING GUIDES FROM THE NEW YORK TIMES - NYT COOKING - BEEF EMPANADAS RECIPE - NYT COOKING



Recipes and Cooking Guides From The New York Times - NYT Cooking - Beef Empanadas Recipe - NYT Cooking image

Many cultures have put a spin on the empanada. This recipe descends from the Argentine way of making these little meat pies. The Argentine empanada is small, just two or three delicious bites. The technique to master in this recipe is holding the open empanada with one hand and using the other hand to crimp the outer edge and for a decorative braid. The less dexterous among us should use a fork for this.

Provided by David Tanis

Total Time 1 hours 30 minutes

Yield 36 empanadas

Number Of Ingredients 19

4 ounces lard or butter, plus more for brushing tops
1 1/2 teaspoons fine sea salt
750 grams all-purpose flour, about 6 cups, more as needed
1 pound beef chuck, in 1/8-inch dice (or very coarsely ground)
Salt and pepper
Lard or olive oil, or a combination, for sautéing
1 cup diced onion
2 ounces diced chorizo
1/2 pound potatoes, peeled and diced
4 garlic cloves, mashed to a paste
2 teaspoons chopped thyme
2 teaspoons chopped marjoram or 1 teaspoon oregano
1 tablespoon tomato paste
1 tablespoon pimentón dulce or paprika
Large pinch cayenne
Beef or chicken broth, as necessary, or use water
1/2 cup chopped scallions, white and green parts
1/4 cup chopped pitted green olives
2 hard-cooked eggs, sliced

Steps:

  • Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
  • Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
  • Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
  • Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits.
  • Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them — juicy but not saucy is what you want. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.
  • Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
  • Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
  • Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.

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12/8/2019 · Empanadas are fried or baked pastries stuffed with sweet or savory fillings. They're known and loved throughout Portugal, the Caribbean, Latin America and the Philippines. The name comes from the Spanish verb empanar, which means to wrap in bread.
From thespruceeats.com
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EMPANADAS RECIPE | ALLRECIPES
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GROUND BEEF TACO EMPANADAS - MEXICAN RECIPES - OLD EL PASO
These Ground Beef Taco Empanadas are everything you love about tacos, stuffed inside pockets of Pillsbury™ Pie Crust and baked until flaky and golden brown. This homemade taco empanada recipe makes 8 total, so it is perfect for date night or taco night when you want something other than tacos. To make a taco empanada, simply mix up the fillings, and add them to a cutout circle of pie crust ...
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13/5/2019 · While many recipes call for getting out the round cookie cutters and cutting out little circles of pastry for your Beef Empanadas, we’ve found squares to be a much more efficient shape. Roll the dough into a rectangle of the indicated thickness, and use a knife or pastry cutter to divide it into squares, rather than rolling, enlisting the cookie cutter, and rolling again .
From theanthonykitchen.com
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CHICKEN EMPANADAS | PAULA DEEN
Preheat oven to 400 F. Lightly grease a baking sheet. In a large bowl, combine chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll onto a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat ...
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EASY PUMPKIN EMPANADAS - ISABEL EATS {EASY MEXICAN RECIPES}
31/10/2018 · Typically my family makes savory empanadas that are fried, but I decided to go a different route and make dessert empanadas instead! (Check out my baked apple empanadas , too!) Since this recipe makes 16 empanadas, I gave my husband half of them to take to his work office and everybody loved them.
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