EMPANADAS MACHINE RECIPES
EMPANADAS I RECIPE | ALLRECIPES
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
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
BASIC EMPANADAS RECIPE | MARTHA STEWART
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
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
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- 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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Reviews 5
Total Time 1 hours
Cuisine American
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Reviews 3.9
Total Time 1 1/4 hr
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