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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Fahadmushtaq 123
[email protected]I'm not sure what I did wrong, but my empanadas turned out really dry.
Jaweed Jaisar
[email protected]These empanadas were a bit too greasy for my taste.
DjSeniorB
[email protected]I made a few modifications to the recipe and my empanadas turned out great!
Tiarra P
[email protected]I followed the recipe exactly and my empanadas turned out perfect!
king baby
[email protected]The filling was a bit bland for my taste, but the crust was amazing.
Ahmanda Espina
[email protected]These empanadas were a bit time-consuming to make, but they were worth it!
Khiyam Qurashi
[email protected]I made these empanadas for a party and they were a huge hit! Everyone loved them.
Nick Baruch
[email protected]These empanadas were easy to make and turned out delicious. I would definitely recommend this recipe to others.
manuel garduno
[email protected]I've tried many different empanada recipes, but this one is by far the best. The filling is so flavorful and the crust is cooked to perfection.
Dipen Thakuri
[email protected]These empanadas were amazing! I will definitely be making them again.
Jet Black
[email protected]I'm not sure what I did wrong, but my empanadas turned out really dry.
Ety 19
[email protected]These empanadas were a bit too greasy for my taste.
Don't play with me
[email protected]I made a few modifications to the recipe and my empanadas turned out great! I used a different type of cheese and added some chopped vegetables to the filling.
Junior Rantlheng
[email protected]I followed the recipe exactly and my empanadas turned out perfect! I would definitely recommend this recipe to others.
Ar Abir
[email protected]The filling was a bit bland for my taste, but the crust was amazing.
Uwishatse Elissa
[email protected]These empanadas were a bit time-consuming to make, but they were worth it! They were so delicious and everyone at my party loved them.
Asinta Baltimore
[email protected]I've made these empanadas several times now and they're always a crowd-pleaser. The filling is so flavorful and the crust is flaky and delicious.
Julius Quiling
[email protected]These empanadas were easy to make and turned out great! I used ground turkey instead of beef and they were still delicious.
Natasha Stotts
[email protected]I made these empanadas for a party and they were a huge success! Everyone loved them.
Sharon Savage
[email protected]These empanadas were a hit with my family! The filling was flavorful and the crust was cooked to perfection. I will definitely be making these again.