BEST CHEESY BEEF EMPANADAS RECIPE – HOW TO MAKE CHEESY BEEF …
Provided by: DELISH.COM
Categories: appetizers,dinner,lunch,side dish
Total time: 2 hours
Prep time: 20 minutes
Cook time: 0S
|3 c. all-purpose flour, plus more for surface|
|1 tsp. kosher salt|
|1 tsp. baking powder|
|1/2 c. cold butter, cut into cubes|
|3/4 c. water|
|1 large egg|
|1 tbsp. extra-virgin olive oil|
|1 yellow onion, chopped|
|2 cloves garlic, minced|
|1 lb. ground beef|
|1 tbsp. tomato paste|
|1 tsp. oregano|
|1 tsp. cumin|
|1/2 tsp. paprika|
|Freshly ground black pepper|
|1/2 c. chopped tomatoes|
|1/2 c. chopped pickled jalapeños|
|1 1/4 c. shredded Cheddar|
|1 1/4 c. Shredded Monterey Jack|
|Egg wash, for brushing|
|Freshly chopped cilantro, for garnish|
|Sour cream, for serving|
- Make Dough
- For Oven
- For Air Fryer
BEEF EMPANADAS RECIPE – NYT COOKING
Provided by: David Tanis
Total time: 1 hours 30 minutes
Yield: 36 empanadas
|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|
- 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.
EMPANADAS (BEEF TURNOVERS) RECIPE | ALLRECIPES
Provided by: Goya
Total time: 1 hours 20 minutes
Prep time: 45 minutes
Cook time: 35 minutes
Yield: 20 empanadas
|1 tablespoon Goya Extra Virgin Olive Oil|
|½ pound ground beef|
|½ medium yellow onion, finely chopped|
|¼ cup Goya Tomato Sauce|
|6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced|
|2 tablespoons Goya Sofrito|
|1 packet Sazon Goya with Coriander and Annatto|
|1 teaspoon Goya Minced Garlic|
|½ teaspoon Goya Dried Oregano|
|Goya Ground Black Pepper, to taste|
|1 (14 ounce) package Goya Discos (yellow or white), thawed|
|Goya Corn Oil, for frying|
- 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.
ARGENTINIAN BEEF EMPANADAS RECIPE | BON APPÉTIT
oregano, and cayenne.
Provided by: Gaby Melian
Yield: Makes about 36
|3 Tbsp. extra-virgin olive oil, divided|
|2 lb. ground beef (20% fat)|
|2 medium onions, chopped|
|2 small red bell peppers, seeded, chopped|
|Kosher salt, freshly ground pepper|
|3 Tbsp. ground cumin|
|2 Tbsp. sweet paprika|
|1 Tbsp. dried oregano|
|¼ tsp. cayenne pepper|
|1½ cups low-sodium chicken stock or broth|
|2 tsp. sugar|
|½ cup raisins|
|3 packages (12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)|
|½ cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise, divided|
- Heat 2 Tbsp. oil in a large pot over high. Cook 2 lb. ground beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
- Reduce heat to medium and cook 2 medium onions, chopped, 2 small red bell peppers, seeded, chopped, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add 3 Tbsp. ground cumin, 2 Tbsp. sweet paprika, 1 Tbsp. dried oregano, and ¼ tsp. cayenne pepper and cook, stirring, until fragrant, about 1 minute. Add 1½ cups low-sodium chicken stock or broth and reserved beef along with any accumulated juices to pot. Stir in 2 tsp. sugar, 4 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in ½ cup raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.
Do Ahead: Beef filling can be made 3 days ahead. Keep chilled.
- Preheat oven to 375°. Let 3 packages Puff Pastry Dough for Empanadas sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round.
- Top with 2 olive halves. Brush water around half of outer edge of each round.
- Using plastic divider to help you, fold round over filling and pinch edges to seal.
- Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1″ apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).
- Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.
Do Ahead: Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.
EASY BEEF EMPANADAS RECIPE – HOW TO MAKE BEEF EMPANADAS
Provided by: THEPIONEERWOMAN.COM
Categories: Cinco de Mayo,cocktail party,Super Bowl,tailgate,appetizers,comfort food,dinner,meat
Total time: 1 hours 25 minutes
Prep time: 40 minutes
Cook time: 0S
Yield: 10-12 servings
|1/2 c. unsalted butter, melted and slightly cooled|
|3/4 c. warm water|
|1 large egg|
|3 1/2 c. all-purpose flour|
|1 1/2 tsp. salt|
|2 tbsp. olive oil|
|2 tsp. ground cumin|
|1/2 sweet onion, diced|
|4 cloves garlic, minced|
|1/2 red bell pepper, diced|
|1/2 lb. ground beef|
|1/2 c. green olives, drained and chopped|
|1 jalapeño, finely chopped|
|2 tbsp. tomato paste|
|2 tsp. dried oregano|
|1/2 tsp. dried thyme|
|2 tsp. smoked paprika|
|1/2 tsp. salt|
|1/4 tsp. ground black pepper|
|1/4 tsp. cayenne pepper (optional)|
|1 large egg, beaten|
- For the dough: In a large bowl, whisk together the melted butter, water, and egg until combined. Add the flour and the salt. Using a silicone spatula or wooden spoon, gradually stir the mixture together until a sticky dough starts to form. Turn out onto a well floured surface and knead until smooth, about 2 minutes. Wrap in plastic wrap and refrigerate for 1 hour.
- For the filling: In a large skillet, heat the oil over medium-high heat until shimmering. Add the cumin, and cook, stirring constantly, until very fragrant, about 1 minute. Add the onion and garlic. Cook, stirring frequently, until starting to soften, about 5 minutes. Stir in the bell pepper and cook until softened, about 5 minutes more.
- Add the ground beef. Cook, stirring occasionally, until browned, about 6 minutes. Reduce the heat to medium-low. Stir in the olives, jalapeño, tomato paste, oregano, thyme, smoked paprika, salt, and pepper. Let simmer for a few minutes. Taste and adjust seasoning if needed, adding the cayenne if more spice is desired. Transfer to a plate and let cool completely.
- Preheat the oven to 375°. Roll the dough to be about 1/8-inch thick. Using a 4-inch round cutter (or a bowl about 4 inches in diameter), cut circles from the dough. Dip your finger in water and run it around the edge of each dough circle to moisten it. Place 1 1/2 tablespoons of filling in the center of each dough round. Fold the rounds in half, over the filling, until the edges meet up. Use a fork dipped in flour to crimp the edge closed. Gather any remaining dough scraps and knead them to come together in one piece. Re-roll the dough and repeat cutting, filling and crimping. (Only re-roll one time).
- Place the empanadas on 2 parchment lined baking sheets about 1 inch apart. Brush the tops of the empanadas with the beaten egg. Bake until golden brown, 25 to 30 minutes.
How to make the best beef empanadas recipe?
In a large skillet over medium heat, heat oil. …
Return pan to medium heat, and stir tomato paste into beef. …
Place dough on a lightly floured surface and divide in half. …
Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in center and top with cheddar and Monterey. …
How to fill, fold, and shape empanadas for baking?
Mix the dry ingredients together. There is all-purpose flour and salt.
Grate in the cold butter. …
Whisk the water and egg together. …
Pour the water/egg mixture into the dry ingredients. …
Dump it out onto your work surface.
Knead the dough together until it forms a ball.
Wrap it in plastic wrap. …
How to make miniature empanadas?
Preheat the air fryer to 350 degrees Fahrenheit.
Once hot, add the frozen mini empanadas into the air fryer in one even layer. …
Cook the frozen mini empanadas at 350 degrees Fahrenheit for 7-10 minutes until fully heated through and slightly browned on the outside. …
When done air frying, remove the mini empanadas and let them sit for 2 minutes. …
How to make Guatemalan empanadas?
2 tablespoons vegetable oil
1 pound shredded, cooked chicken
½ medium onion, diced
½ green bell pepper, diced
⅛ cup chopped fresh cilantro
⅛ cup sliced green olives
3 cloves garlic, crushed
1 (1.41 ounce) package sazon seasoning with annato (such as Goya®)
1 tablespoon tomato paste
salt and ground black pepper to taste