Beef Empanadas

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, beef empanadas. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Beef Empanadas is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Beef Empanadas is something that I’ve loved my whole life. They’re nice and they look wonderful.

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 the top of each empanada with the egg wash. Transfer the empanadas to a platter and serve.

To get started with this particular recipe, we have to first prepare a few components. You can have beef empanadas using 18 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make Beef Empanadas:
  1. Get 2 large sweet Spanish onions
  2. Take 3 Tbsp vegetable oil
  3. Make ready 1 lb ground beef, preferably 85⁄15
  4. Make ready 2 clove garlic
  5. Get 2 tsp sweet paprika
  6. Make ready 2 tsp ground cumin
  7. Get 1⁄8 tsp crushed red pepper flakes
  8. Prepare 1⁄2 tsp chili powder (optional)
  9. Get 1 1⁄2 tsp salt
  10. Make ready 1⁄4 tsp ground black pepper
  11. Prepare 2 Tbsp tomato paste or 2 tsp of Worcestershire sauce (optional, just for umami)
  12. Make ready 2 eggs, hard boiled
  13. Take 1 red bell pepper
  14. Make ready 4 scallions
  15. Take 8 green olives, pitted
  16. Get 40 Raisins
  17. Take 1 egg (for eggwash)
  18. Prepare 20 discs for empanadas

These empanadas have a hearty beef and vegetable filling encased in tender cream cheese pastry crust. Traditionally empanadas are fried, but Lucinda prefers to make a healthy version by baking them. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). The perfect pastry for all meals!

Instructions to make Beef Empanadas:
  1. Peel and dice the onions.
  2. In a large pot like a Dutch oven, heat the oil over medium heat and add the onions. Stir occasionally so onions get cooked but not burned.
  3. Mince the garlic.
  4. After 30 minutes, onions will start softening and changing color. This process is called caramelization and makes the onions sweet (which is good). Keep stirring frequently. The onions should start acquiring a light amber color after 45 minutes of cooking. Add the garlic and stir. Cook for 2 minutes.
  5. Add the beef and brake it with a spatula or wooden spoon. Every couple of minutes keep breaking the beef lumps until there are no more lumps and there is no more pink/red color on the beef (this takes approximately 10 minutes).
  6. Add all the spices and the salt (and tomato paste/Worcestershire sauce if desired). Mix and cook for an additional minute. Remove from heat and let completely cool.
  7. Meanwhile, remove tops and bottoms of scallions. Thinly slice them.
  8. Char the red pepper over fire. Let cool and then seed, peel and dice. OR just dice the raw red pepper.
  9. Hard boil the eggs, peel and dice.
  10. Dice the pitted olives.
  11. Add the scallions, red pepper, eggs and olives to the cool beef/onion mixture. Mix well. Adjust seasoning. Refrigerate.
  12. Preheat oven to 450 degrees Fahrenheit. If available use the convection oven mode.
  13. Line two baking sheets with parchment paper.
  14. Beat one egg.
  15. Take a dough disc in your hand, put a spoonful of the beef filling on the center of the disc, add two raisins, and put a little of the egg-wash (beaten egg) along half the border of the dough.
  16. Fold the bottom half of the disc over the top half and seal by pressing the thumb and the index of the other hand. Put some egg-wash on the pressed area.
  17. Proceed to double-seal by folding upward the bottom tip of the empanada using your thumb and the continue till the end. OR keep the empapada on a cutting board and double-seal using a fork.
  18. Place each finished empanada on the lined sheets. Refrigerate until oven is heated. Remove from refrigerator, paint top and sides of the empanadas with egg-wash and make a couple of perforations on the top of each empanada (do not puncture the bottom) in order for the heat that will build up inside the empanada to escape.
  19. Bake for 8 minutes. If using a conventional oven, it may take 1 or 2 minutes longer.
  20. Let them stand for 5 minutes. Enjoy!
  21. Empanadas freeze very well. Once cooled completely, double-wrap them in plastic. Reheat frozen empanadas (do not thaw them) at a preheated 450-degree F oven (or toaster oven) for 10⁄12 minutes. Let them rest for 5 minutes before enjoying them.

From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). 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.

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