BEEF EMPANADAS RECIPE - (4.3/5)
Provided by hicksofmarvin
Number Of Ingredients 21
Steps:
- Directions: 1. Prepare the filling: Heat olive oil in a large skillet over medium heat. Add onion & bell pepper and sauté 3 to 4 minutes until softened. Raise heat to high and add beef. Cook, stirring constantly, until browned, 5 to 7 minutes. Use a spoon to scoop out some of the liquid; discard. Stir in cumin, olives, raisins, honey, salt, pepper and hot sauce. Cook until the meat is golden brown, liquid has evaporated and flavors have blended, about 4 more minutes. Cool completely in the refrigerator. Stir in 3 egg whites when mixture is cool. 2. Prepare pastry: Process butter, cream cheese and cream in a food processor or electric mixer. Add flour and salt and mix just until combined and dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into three pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out for about 15 minutes before rolling out. 3. Preheat oven to 375 degrees F. Butter baking sheets or line with parchment. 4. Dust a rolling pin with flour. Working with one dough disk at a time, place the disk on a clean, well-floured surface (I use a silpat mat). Roll gently from the center of the dough to the top and bottom edges and from side to side. Reflour the work surface and/or rolling pin, as needed. You want the dough to be thin but not transparent. 5. Assemble the empanadas: Use an overturned bowl (about 4 inches across) to cut out circles. Gather scraps together, re-roll and cut more circles until you've used up all the dough. Scoop some filling into the center of the dough circle (about 2 Tbsp.). Wet the edge of the dough with water, using your finger to to rub. Fold the dough over to form a half-circle. Crimp edges with a fork, or fold over decoratively (using more water, as needed, to act as 'glue.') Repeat the process until all of the filling is used. The empanadas can be frozen at this point, or placed onto a baking sheet. If baking right away, chill the filled empanadas for a few minutes. Prick the top of each empanada twice with a fork. Beat 2 egg yolks with 2 Tbsp. water and brush egg wash over each empanada. Bake 20 to 25 minutes, or until golden brown. 6. Let rest for 5 minutes before serving. Serve warm with lime wedges. Tips: *Freeze leftover empanadas to reheat in the microwave. *You'll get a feel for how thin the dough should be rolled out and how much filling to use after you assemble your first couple of empanadas. *Serving the empanadas with lime was a tip from my Peruvian friend. They're delicious that way.
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Ebube
ebube89@hotmail.comThese empanadas were delicious! I especially loved the dipping sauce.
Alex Machel
m.alex@gmail.comI'm not sure what I did wrong, but my empanadas turned out really dry.
HUSSAM DOHA
hussam-doha20@hotmail.comThese empanadas were perfect! I made them for my son's birthday party and they were a huge hit.
Rajib Hassan
rajib@yahoo.comThe empanadas were good, but they were a lot of work to make.
Purity Kawila
purity@gmail.comThese empanadas were a bit too greasy for my taste.
Elkana Yano
elkana-y43@yahoo.comI've made these empanadas several times now, and they're always a hit. My friends and family love them.
tj Jefferson
j.t@gmail.comMy husband and I loved these empanadas! They were the perfect appetizer for our party.
Tima Saddam
tima.saddam47@hotmail.comI'm not a big fan of empanadas, but these were actually pretty good. The filling was moist and flavorful, and the pastry was nice and crispy.
Mahesh Deuba
m_deuba@hotmail.co.ukThese empanadas were a great way to use up leftover beef. They were easy to make and very flavorful.
Ahmed Jakariya
ahmed-j@yahoo.comMeh.
APOSTLE & PROPHETESS
a@hotmail.comNot bad, but I've had better.
Salma Halim
h-salma61@gmail.comI'll definitely be making these again.
Samantha Moore
samantha_moore@gmail.comEasy to make and very tasty.
Aparna Duwadi
d_a11@yahoo.comDelicious!
Tanjila Aktar Munmun
m-t14@hotmail.comThese empanadas were amazing! I made them for my family and they loved them.
Billie Samm
billiesamm31@gmail.comI followed the recipe exactly, but my empanadas didn't turn out as good as I hoped. The pastry was too thick and the filling was bland.
Kelvin Joselyn
kelvin.j4@gmail.comThe beef empanadas were a bit dry, but the flavor was good. I think I'll add some more liquid to the filling next time.
Aminu Yau muhammad
a.m@gmail.comThese empanadas were easy to make and turned out great! I used ground turkey instead of beef, and they were still delicious.
TAE Jk ZARA
z.t43@yahoo.comI love the combination of beef and spices in these empanadas. The pastry is also very good, and it holds the filling together perfectly.
Rachel Infantino
i-r68@gmail.comThese beef empanadas were a hit at my party! The filling was flavorful and juicy, and the pastry was perfectly crispy. I'll definitely be making these again.