Beef Empanadas

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, beef empanadas. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Mate Tee, Empanadas, Dulce de leche Aji, Flan. Kostenlose Lieferung möglich Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Heat the olive oil in a large skillet over high heat. Add the beef, chorizo, onion, garlic, cumin, salt and pepper.

Beef Empanadas is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Beef Empanadas is something that I have loved my whole life.

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

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

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). 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.

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.

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. The main idea is there: ground beef flavored with sautéed onion, garlic, oregano, tomato, and pickled jalapeños. But if you really want to up your game, I highly recommend adding a splash of red.

So that is going to wrap it up for this exceptional food beef empanadas recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!