BEEF EMPANADAS

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Beef Empanadas image

Provided by Wanna Make This?

Categories     main-dish

Time 2h

Yield about 24 empanadas

Number Of Ingredients 22

1 tablespoon olive oil
1 medium Yukon gold potato (about 4 ounces), peeled and cut into 1/4-inch chunks
1/2 medium onion, finely chopped
Kosher salt
1/4 cup diced ham
2 cloves garlic, chopped
12 ounces ground beef
3/4 teaspoon adobo seasoning
1/4 cup dry red wine
3/4 cup tomato puree
1/4 cup chopped green olives
1 tablespoon drained capers in brine, coarsely chopped
2 cups loosely packed flat-leaf parsley leaves
2 cloves garlic, crushed
2 scallions, coarsely chopped
2 tablespoons white wine vinegar
1 tablespoon chopped chipotle in adobo
1/2 cup extra-virgin olive oil
Kosher salt
1 box store-bought rolled pie dough (2 to a box)
1 large egg
Vegetable oil, for frying

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.

Jctkam KH
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These empanadas were delicious! The filling was flavorful and the crust was crispy. I would definitely make these again.


Dilshad Ahmed
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These empanadas were a bit time-consuming to make, but they were worth it! The filling was delicious and the crust was flaky. I would definitely make these again for a special occasion.


Bipesh Mahatou
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These empanadas were easy to make and turned out great! The instructions were clear and easy to follow, and the empanadas turned out great! The filling was flavorful and the crust was crispy. I will definitely be making these again.


Anasgamingyt
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I'm not a big fan of empanadas, but these were really good! The filling was flavorful and the crust was flaky. I would definitely make these again.


Best Friend
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These empanadas were delicious! The filling was flavorful and the crust was crispy. I would definitely make these again.


DaLudwig
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These empanadas were a bit time-consuming to make, but they were worth it! The filling was delicious and the crust was flaky. I would definitely make these again for a special occasion.


Nyima Dorjee
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These empanadas were easy to make and turned out great! The instructions were clear and easy to follow, and the empanadas turned out great! The filling was flavorful and the crust was crispy. I will definitely be making these again.


Blah Blah
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I'm not a big fan of empanadas, but these were really good! The filling was flavorful and the crust was flaky. I would definitely make these again.


Myckie Fortaliza
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These empanadas were delicious! The filling was flavorful and the crust was crispy. I would definitely make these again.


Summdumm
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These empanadas were a bit time-consuming to make, but they were worth it! The filling was delicious and the crust was flaky. I would definitely make these again for a special occasion.


md eimon
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I've never made empanadas before, but these were surprisingly easy to make. The instructions were clear and easy to follow, and the empanadas turned out great! The filling was flavorful and the crust was crispy. I will definitely be making these agai


Sarmila Thapa
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These empanadas were easy to make and turned out great! I used ground turkey instead of beef, and they were still delicious. I will definitely be making these again.


Terrdoug Johnson
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I'm not a big fan of empanadas, but these were really good! The filling was flavorful and the crust was flaky. I would definitely make these again.


Orland Jessica
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These empanadas were delicious! I made them for my family, and they all loved them. The filling was moist and flavorful, and the crust was crispy and flaky. I will definitely be making these again.


Sunny Abdulrasheed
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I've made these empanadas several times now, and they're always a crowd-pleaser. The beef filling is so flavorful, and the crust is flaky and golden brown. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serv


Summer Lere
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These empanadas were a hit at my party! The filling was flavorful and juicy, and the crust was perfectly crispy. I'll definitely be making these again.


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