BEEFY BASKETBALL EMPANADAS
These basketball shaped empanadas are filled with a seasoned beef and potato mixture and served with chimichurri for dipping.
Provided by Jonathan Melendez
Categories Meat
Time 45m
Yield 14 Empanadas
Number Of Ingredients 17
Steps:
- Set a large skillet over medium high-heat with the oil. Once hot, add the beef and break it up with a wooden spoon, cooking until no longer pink, about 5 to 8 minutes. Stir in the onion, garlic, potatoes and season with salt, pepper, cumin, and red pepper flakes. Cook until the onions have softened, about 2 minutes longer. Stir in the cilantro, tomato paste and Worchestershire sauce. Cook over low heat until the potatoes have softened, about 5 minutes. Remove from the heat and set aside to cool to room temperature.
- Roll out the pie dough and cut out into 4-inch circles. Fill half of them with the cooled mixture, about 1 to 2 teaspoons, and then top with another pie circle. Crimp together with a form to seal and place on a baking sheet lined with parchment paper.
- Preheat oven to 375 degrees F.
- In a small bowl, whisk together the egg and orange food coloring. Brush the empanadas with the egg wash.
- Reroll the scraps of dough and cut out into strips and place on top to form the lines of the basketball. Bake until golden, about 18 to 20 minutes. Remove from the oven and let cool slightly. Using the edible black pen, color the lines of the basketball before serving. Serve with chimichurri for dipping.
Nutrition Facts : Calories 210.3, Fat 13.5, SaturatedFat 3.5, Cholesterol 24.3, Sodium 340.8, Carbohydrate 16.7, Fiber 1.5, Sugar 0.7, Protein 5.6
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Alejandria Munoz
[email protected]Meh.
Sofiia Ward
[email protected]These empanadas are a little time-consuming to make, but they're worth the effort.
Kavi Raj
[email protected]I love the way these empanadas freeze. I can make a big batch and then freeze them for later.
Shipon Chandra Nayek Arpon
[email protected]I've made these empanadas several times and they always turn out great.
Ur moms Gay.
[email protected]These empanadas were a hit with my family and friends.
shimza Butt
[email protected]A great recipe for a quick and easy weeknight meal.
Sabah Saeed
[email protected]So easy to make and so delicious!
Mim Mahin
[email protected]These empanadas were delicious! The beef filling was flavorful and the crust was flaky and crispy.
Sartaj Abbasi Sartaj Abbasi
[email protected]These empanadas were a little spicy for me, but my husband loved them. I'll definitely make them again, but I'll use less chili powder next time.
Mustafai TV
[email protected]I love the combination of flavors in these empanadas. The beef is flavorful and the cheese is gooey and delicious.
hina sama
[email protected]These empanadas were a great appetizer for my dinner party. They were easy to make ahead of time and they reheated well.
royal rain ochuba
[email protected]The beefy filling was delicious, but I found the crust to be a little too thick. Next time, I'll use a thinner dough.
Lucky Edward
[email protected]I've never made empanadas before, but these were surprisingly easy to make. The instructions were clear and concise, and I didn't have any trouble following them.
MD JIHAD KHAN
[email protected]These empanadas were a hit at my party! The filling was flavorful and juicy, and the crust was crispy and flaky. I'll definitely be making these again.