BEEF EMPANADAS
Provided by Wanna Make This?
Categories main-dish
Time 2h
Yield about 24 empanadas
Number Of Ingredients 22
Steps:
- For the filling: Heat the oil in a large skillet over medium heat. Add the potato. Cook and toss until golden on the edges, about 3 minutes. Add the onion along with a pinch of salt and cook until just softened, 3 to 4 minutes. Add the ham and garlic and cook until sizzling, about 1 minute. Add the beef and cook, breaking up into small crumbles with a wooden spoon, until browned, 2 to 3 minutes. Season with the abodo.
- Add the red wine and simmer until reduced, about 1 minute. Add the tomato puree and 1/2 cup water. Simmer until the sauce is thick and flavorful, 8 to 10 minutes. Stir in the olives and capers and transfer to a bowl to cool.
- For the chipotle chimichurri: Combine the parsley, garlic, scallions, vinegar and chipotle in a blender. Process to make a chunky paste. With the blender running, add the oil in a slow, steady stream to make a smooth, thick sauce. Season with salt. Transfer to a bowl and refrigerate while you form the empanadas.
- For the empanadas: Unroll the pie dough. If there are any cracks in the dough, use a rolling pin to gently roll the dough back together. Use a 4-inch round cutter to cut as many circles as you can; you should get 10 to 12 rounds depending on the size of your pie crust. Repeat with the second pie crust. Beat the egg in a bowl with a fork. Add about a tablespoon of filling to each circle and brush the edges with egg wash. Form into half-moons and press the edges well to seal. Pleat the edges or crimp with a fork. Put the empanadas on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Refrigerate the empanadas for 15 minutes to firm up slightly.
- Heat 2 inches of vegetable oil in a large Dutch oven until a deep-fry thermometer reaches 365 degrees F. Line a baking sheet with a wire rack. Fry the empanadas in 2 batches until crisp and deep golden, 4 to 5 minutes per batch, letting the oil return to 365 degrees F between batches. Drain on the wire rack. Serve hot or warm with the chipotle chimichurri for dipping.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #lunch #main-dish #beef #meat
You'll also love
Agha Iftikhar
[email protected]These empanadas were amazing! The filling was flavorful and the crust was flaky. I will definitely be making these again.
Shankerpur High School
[email protected]I've made these empanadas several times and they are always a hit! They are easy to make and so delicious.
Sylvia Evans
[email protected]These empanadas were delicious! The filling was flavorful and the crust was flaky. I would definitely recommend this recipe.
muktar karofi
[email protected]I made these empanadas for my family and they loved them! I will definitely be making them again.
Ntsako Media
[email protected]These empanadas were a bit time-consuming to make, but they were worth it! They were so delicious.
Bongani Mafuleka
[email protected]I'm not a huge fan of empanadas, but these were really good! The filling was flavorful and the crust was flaky.
Emer Geoghegan
[email protected]These empanadas were easy to make and turned out great! I used ground turkey instead of beef and they were still delicious.
Divine Nwaobosi
[email protected]I made these empanadas for a party and they were a huge hit! Everyone loved them.
Chimezie Nwanna
[email protected]These empanadas were amazing! The filling was flavorful and the crust was flaky. I will definitely be making these again.
Canfort Emma
[email protected]I've made these empanadas several times and they are always a hit! They are easy to make and so delicious.
Lila Subedi
[email protected]These empanadas were delicious! The filling was flavorful and the crust was flaky. I would definitely recommend this recipe.
Tanjimul Astad ARAF
[email protected]I made these empanadas for my family and they loved them! I will definitely be making them again.
Sonis Ricki's
[email protected]These empanadas were a bit time-consuming to make, but they were worth it! They were so delicious.
Psycho gaming
[email protected]I'm not a huge fan of empanadas, but these were really good! The filling was flavorful and the crust was flaky.
Banujan Banu
[email protected]These empanadas were easy to make and turned out great! I used ground turkey instead of beef and they were still delicious.
Md Masudul Prodhan
[email protected]I made these empanadas for a party and they were a huge hit! Everyone loved them.
mahlatse mabuza
[email protected]These empanadas were absolutely delicious! The filling was flavorful and juicy, and the crust was perfectly flaky. I will definitely be making these again.