SPICY-SWEET BEEF EMPANADAS (MEXICO)
Who doesn't love a warm empanada?!?! These savory turnovers make great appetizers because you can prep them ahead of time and freeze for up to a month....and they still taste fantastic!
Provided by FolkDiva
Categories Meat
Time 35m
Yield 8 empanadas, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F In a skillet over medium heat, brown the meat and onion. Pour off excess fat, then add garlic and sherry. Boil down until the liquid is almost completely evaporated.
- Add cinnamon, cloves, cumin and salt/pepper. Stir in the tomatoes, sugar and vinegar and cook over medium heat until the tomatoes have reduced to a thick sauce. Stir in the cilantro and almonds and set aside.
- Roll out puff pastry into a thin layer on a lightly floured counter. Cut the pastries into 8 six inch circles. Place a tablespoon or two of the filling in the middle of one circle. Brush the edge of the pastry with beaten egg, then fold in half and press the edges together to seal.
- Press the tines of a fork along the sealed edges of the pastry to make the seal more secure. Prick the top of the empanada with the fork, then place on a baking sheet. Brush with beaten egg. Repeat with the remaining pastry circles and filling.
- Bake for 15-25 minutes, or until light golden brown on the outside and hot in the center. Serve immediately with your choice of garnishes! Enjoy!
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Mark E
[email protected]I'm not sure what went wrong, but my empanadas turned out really greasy. I think I might have used too much oil.
Christian Montgomery
[email protected]The empanadas were good, but I found the filling to be a bit dry. Next time I'll add some more sauce or salsa.
Glenn John
[email protected]These empanadas were a bit more work than I expected, but they were worth it. They were so delicious and everyone at my party loved them!
Kianna Davis
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover beef and it's also a really affordable meal.
Nisar Khidrani
[email protected]I'm not a huge fan of spicy food, but these empanadas were the perfect balance of sweet and spicy. I couldn't stop eating them!
kismeth blevins
[email protected]I made these empanadas for my family and they loved them! The filling was so flavorful and the dough was cooked perfectly. Thanks for sharing this recipe!
Tous eef
[email protected]Another great recipe from Menu of Recipes! I love how easy it is to find new and exciting dishes to try on this site.
Sakil Boos
[email protected]5 stars for this recipe. The dough was especially perfect. So tender and crisp. These were a hit at our party!
Umar Rizky
[email protected]The flavor of these sweet and spicy empanadas was ON POINT. I will definitely be making these again and trying different variations.
Koketso Manails ii
[email protected]Very easy to follow recipe. I was afraid the empanada dough would be difficult to work with, but it was actually quite manageable. The filling had a nice balance of sweet and spicy. I'm not much of a cook, but I was able to pull this off without any
Baba Baba
[email protected]I thought I'd mix things up and serve these empanadas with a side of guacamole and sour cream. It was a great choice! The cooling creaminess of the avocado and sour cream was a perfect complement to the sweet and spicy beef filling. A new favorite at