EMPANADAS RECIPE | ALLRECIPES
Better make plenty - these disappear fast. The unbaked dough may be frozen. The baked cookies may also be frozen.
Provided by Rosina
Categories Bread
Yield 2 1/2 dozen
Number Of Ingredients 6
Steps:
- DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
- AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
- Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
- Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.
Nutrition Facts : Calories 225.9 calories, CarbohydrateContent 32.1 g, CholesterolContent 28.1 mg, FatContent 10.3 g, FiberContent 0.7 g, ProteinContent 1.8 g, SaturatedFatContent 6.4 g, SodiumContent 84.1 mg, SugarContent 18.4 g
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.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Total Time 1 hours 20 minutes
Prep Time 45 minutes
Cook Time 35 minutes
Yield 20 empanadas
Number Of Ingredients 12
Steps:
- 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. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
- On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
- 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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