BEEF EMPANADAS RECIPE | ALLRECIPES
This authentic recipe was given to me by a visiting Argentinean professor while I was studying Spanish in college. They have become a staple food in my household as they are both simple to make, and delicious.
Provided by slatkasamrica
Categories Argentinian Recipes
Total Time 2 hours 25 minutes
Prep Time 45 minutes
Cook Time 40 minutes
Yield 36 empanadas
Number Of Ingredients 12
Steps:
- Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
- Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
- Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.
- Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
- Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 534.6 calories, CarbohydrateContent 65.6 g, CholesterolContent 49 mg, FatContent 21.7 g, FiberContent 4.5 g, ProteinContent 22.6 g, SaturatedFatContent 7 g, SodiumContent 1472.2 mg, SugarContent 2.1 g
ARGENTINE MEAT EMPANADAS RECIPE | ALLRECIPES
My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces.
Provided by Liliana
Categories Argentinian Recipes
Yield 10 depending on size of pastry used
Number Of Ingredients 13
Steps:
- In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
- Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
- Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
- Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.
Nutrition Facts : Calories 497.9 calories, CarbohydrateContent 27.7 g, CholesterolContent 73.4 mg, FatContent 36.8 g, FiberContent 1.5 g, ProteinContent 14.7 g, SaturatedFatContent 10 g, SodiumContent 326.5 mg, SugarContent 3.6 g
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BEEF EMPANADAS RECIPE | ALLRECIPES
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Total Time 2 hours 25 minutes
Category Argentinian Recipes
Calories 534.6 calories per serving
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