HOW TO MAKE BEEF EMPANADAS IN THE OVEN RECIPES
BEEF EMPANADAS RECIPE - PILLSBURY.COM
Think empanadas are hard to make? Think again! It’s easy to throw together this South American classic when you start with Pillsbury™ pie crusts. The filling is simple, too. Cheesy ground beef and vegetables give these empanadas big flavor without any fuss.
Provided by Pillsbury Kitchens
Total Time 45 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In 12-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in chili powder, salt and tomatoes. Remove from heat.
- On ungreased large cookie sheet, unroll pie crusts. Spoon about 2 cups beef mixture onto half of each crust, spreading to within 1/2 inch of edge. Top each with 1/4 cup cheese.
- Brush edge of each crust with beaten egg. Fold untopped half of each crust over filling; press edge with fork to seal. Cut slits in several places in top of each; brush with beaten egg.
- Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve.
Nutrition Facts : Calories 480 , CarbohydrateContent 36 g, CholesterolContent 100 mg, FatContent 4 , FiberContent 1 g, ProteinContent 19 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 720 mg, SugarContent 2 g, TransFatContent 1/2 g
EASY BEEF EMPANADAS RECIPE - PILLSBURY.COM
Trade the tortilla for crescent dough in this creative twist on the cheesy, Mexican classic.
Provided by Paula Jones
Total Time 35 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Into 10-inch skillet, place ground beef, onion, salt and pepper. Cook over medium-high heat until beef is browned; drain. Stir in cumin, chili powder and tomato sauce. Reduce heat to low; cook 5 minutes longer.
- Heat oven to 400°F. Place silicone baking mat on cookie sheet with sides.
- On baking mat, unroll dough into 1 large rectangle; press perforations and edges to seal. Using 4-inch round cutter, cut out 8 dough rounds.
- To make each empanada, place about 2 tablespoons beef mixture onto center of each dough round. Using pastry brush (or fingers), gently brush edge of each round with beaten egg white. Fold dough round in half to cover filling; press edge together to seal. (To make decorative edge, fold dough over itself so that it forms a rope look.) Lightly brush tops of empanadas with beaten egg yolk.
- Bake 10 to 12 minute or until golden brown. Serve warm.
Nutrition Facts : Calories 220 , CarbohydrateContent 15 g, CholesterolContent 60 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 13 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 500 mg, SugarContent 5 g, TransFatContent 0 g
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EMPANADAS (BEEF TURNOVERS) RECIPE | ALLRECIPES
The perfect pastry for all meals! Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. Use GOYA® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.
From allrecipes.com
Reviews 4.8
Total Time 1 hours 20 minutes
Category Trusted Brands: Recipes and Tips, Goya®
From allrecipes.com
Reviews 4.8
Total Time 1 hours 20 minutes
Category Trusted Brands: Recipes and Tips, Goya®
- Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.
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EASY BEEF EMPANADAS RECIPE - PILLSBURY.COM
Trade the tortilla for crescent dough in this creative twist on the cheesy, Mexican classic.
From pillsbury.com
Reviews 2.5
Total Time 35 minutes
Cuisine Mexican
Calories 220 per serving
From pillsbury.com
Reviews 2.5
Total Time 35 minutes
Cuisine Mexican
Calories 220 per serving
- Bake 10 to 12 minute or until golden brown. Serve warm.
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BEST CHEESY BEEF EMPANADAS RECIPE - HOW TO MAKE CHEESY ...
Upgrade your dinner game with this recipe for cheesy beef empanadas from Delish.com! They're hard to resist.
From delish.com
Reviews 4.2
Total Time 2 hours
Category appetizers, dinner, lunch, side dish
From delish.com
Reviews 4.2
Total Time 2 hours
Category appetizers, dinner, lunch, side dish
- 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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BAKED MEAT-FILLED EMPANADAS (EMPANADAS AL HORNO) RECIPE ...
To Chileans, empanadas mostly mean empanadas al horno, which are frequently baked in a wood-burning oven. The classic versions are filled with seasoned minced (not ground) meat and onions and garnished with hard-cooked egg, olives and raisins. They can be made either in the half-moon shape that they usually take throughout Latin America and the Caribbean, or in a distinctively Chilean squared-off form made by folding all but the straight side of the semicircular turnover to make a package that is often four inches across. The dough is made with lard.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine latin american
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine latin american
- Arrange empanadas on a baking sheet. Squared empanadas should be placed with folded side down. Bake 10 minutes. Turn empanadas over, bake 5 minutes longer, until lightly browned on both sides. Allow to cool briefly before serving.
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ARGENTINIAN BEEF EMPANADAS RECIPE | BON APPÉTIT
The addition of green olives and raisins to filling in these baked beef empanadas compliments the rich flavors of the cumin, paprika
oregano, and cayenne.
From bonappetit.com
Reviews 4.4
From bonappetit.com
Reviews 4.4
- Do Ahead: Filling can be made 3 days ahead. Keep chilled. Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.
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BEEF EMPANADAS | BEEF RECIPES | JAMIE OLIVER RECIPES
Filled with spiced tender beef, these South American-style pastries are a great alfresco snack.
From jamieoliver.com
Total Time 1 hours 40 minutes
Calories 297 calories per serving
From jamieoliver.com
Total Time 1 hours 40 minutes
Calories 297 calories per serving
- To make the pastry, combine the flour, baking powder and 1 teaspoon of sea salt in a large bowl. Finely chop or coarsely grate the butter, then rub into the dry mix until it resembles fine breadcrumbs.
- Mix in just enough cold water to bring it together, then wrap in clingfilm and pop in the fridge for 1 hour.
- Meanwhile, finely chop and add the sirloin with 1 tablespoon of oil to a large non-stick frying pan over a medium-high heat. Fry for 1 to 2 minutes, then remove to a plate.
- Peel and finely chop the garlic and onion. Deseed and finely chop the pepper and chilli, then add to the frying pan over a medium-low heat. Stir in the paprika and cumin, and fry for 10 minutes, or until softened.
- Crush the olives with the flat side of your knife, pull out and discard the stones, then finely chop the flesh.
- Add the purée to the pan and crumble in the stock cube. Fry for a further minute, then add the olives and 100ml of boiling water. Bring to the boil, season lightly with sea salt and black pepper.
- Cook for 8 to 10 minutes over a medium heat, or until the liquid has almost completely evaporated. Return the beef and any resting juices to the pan, stir well, then leave to cool completely.
- Preheat the oven to 190°C/375°F/gas 5.
- Divide the pastry into 14 equal pieces, then roll each portion into 14cm circles and the thickness of a pound coin – use a biscuit cutter or saucer for an accurate round.
- Spoon 2 tablespoons of the filling onto the middle of each pastry round, brush the edges with a little beaten egg, then fold them over the filling to make a semi-circle. Press the edges together with a fork to seal, then place onto a large, lightly greased baking tray.
- Brush the empanadas with the beaten egg and bake in the hot oven for 25 to 30 minutes, or until golden and crisp. Leave to rest for a few minutes, then serve on a platter.
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OVEN BAKED BEEF EMPANADAS - BAKE IT WITH LOVE
Jul 05, 2016 · Beef Empanadas Melt the lard in a large skillet or frying pan over medium heat. Add the minced onion and saute until turning lightly... Preheat your oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper. Roll out the chilled... Portion out the meat mixture between your 6 ...
From bakeitwithlove.com
From bakeitwithlove.com
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EASY BEEF EMPANADAS RECIPE (BAKED) - THE ANTHONY KITCHEN
May 13, 2019 · Cook for 5-7 minutes, until the beef, is cooked through. Set aside to cool. Transfer the beef to a mixing bowl and stir in the cheese. Preheat the oven to 400° and have ready 2 baking sheets lined with either parchment paper or a silicone baking mat. Prepare the egg wash by whisking together the egg and the water.
From theanthonykitchen.com
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EMPANADAS - BEEF TURNOVERS - GOYA FOODS
Directions. Step 1. Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Step 2. On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. meat ...
From goya.com
From goya.com
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EASY BEEF EMPANADAS RECIPE | THE MODERN PROPER
To make these potato and beef empanadas in advance, cover the tray of unbaked empanadas and refrigerate for up to two days. When you’re ready to eat, bake them at 400° for 40 minutes. They’ll emerge perfectly golden and steaming from the oven just as if you had baked them the same day.
From themodernproper.com
From themodernproper.com
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BASIC EMPANADAS RECIPE | MARTHA STEWART
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. Step 4. Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
From marthastewart.com
From marthastewart.com
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BAKED BEEF EMPANADAS - COOK2EATWELL - RECIPES
Nov 23, 2018 · Start the filling for the empanadas by heating the olive oil in a large, deep skillet over medium heat. Add the onions, carrots and celery. Cook for 5 minutes, stirring frequently. Add the garlic and cook 1 minute, stirring frequently. Raise the heat to medium-high, add the ground beef and the prepared seasoning mix to the skillet.
From cook2eatwell.com
From cook2eatwell.com
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EMPANADAS RECIPE - HOW TO MAKE EMPANADAS (HOMEMADE BEEF ...
Sep 10, 2021 · How to Make Empanadas. 1) How to make empanada dough: – In a mixing bowl, add the flour and salt together; stir to combine. – Bring in the diced butter and mix with your hand or a food processor until the flour becomes crumbly in texture. – Break and beat 1 egg, and then add it to the flour mixture. – Add 1/2 cup of chilled water to the ...
From foodiebadge.com
From foodiebadge.com
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HOMEMADE EMPANADAS RECIPE | THE RECIPE CRITIC
Apr 27, 2020 · You can make these vegetarian by omitting the beef and adding in diced veggies. Ground chicken or turkey can also be used in place of the beef! Storing the Perfect Empanadas: Store: Leftover empanadas in the refrigerator for 3 to 4 days long. Reheat: These empanadas reheat really well! I like to heat mine up in the toaster oven for 4-5 minutes ...
From therecipecritic.com
From therecipecritic.com
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BAKED EMPANADA RECIPE WITH PREMADE DOUGH – JUST EASY RECIPE
Jul 21, 2021 · Mix the flour and salt in a food processor. To make the empanada dough. Place the beef empanadas on your parchment paper lined baking sheet and bake at 400 degrees f (204 degrees c) for 10 minutes. Add a few teaspoons of filling to each circle of dough. Cook for 5 minutes, stirring frequently.
From justeasyrecipe.com
From justeasyrecipe.com
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BAKED EMPANADAS RECIPE ARGENTINIAN-STYLE - A COZY KITCHEN
Jun 20, 2016 · Transfer the baking sheet of empanadas to the freezer to chill for 15 minutes. Preheat the oven to 400 degrees F. Brush the empanadas with egg wash and using a knife, pierce the top to allow steam to escape. Bake for 20 to 25 minutes, until golden brown. Eat immediately or room temperature. Serve with salsa or chimichurri.
From acozykitchen.com
From acozykitchen.com
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HOW TO MAKE THE BEST BEEF EMPANADAS RECIPE - THE TORTILLA ...
Stir through the filling and add 1/3 cup of water. Simmer for 1 minute then let the filling cool. Pre heat the oven to 400?/200?. Assemble the empanadas. Put some filling in the middle of an empanada disc. Turn over the dough and press it close with a fork. Put on a baking tray lined with baking paper.
From thetortillachannel.com
From thetortillachannel.com
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HOW-TO - HOW-TO MAKE OVEN BAKED EMPANADAS | FACEBOOK
Jul 28, 2020 · Chef Victoria Blamey makes oven-baked Chilean empanadas with traditional “pino” filling: diced beef, onions, as well as olives, hard boiled eggs and raisins.
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From facebook.com
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