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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Muskan nawab
[email protected]The filling in these empanadas was a bit dry.
Ramadan Hajrizi
[email protected]These empanadas were a bit too spicy for my taste.
Wendy Adams
[email protected]I will definitely be making these empanadas again.
Legendary Davids
[email protected]These empanadas were easy to make and turned out great!
Rana Mohamed
[email protected]The filling in these empanadas was a bit dry, but the crust was flaky and flavorful.
Elyas Birhan
[email protected]These empanadas were a bit too spicy for my taste, but my husband loved them. He said the filling was flavorful and the crust was crispy.
Rabia Ebrahim
[email protected]I'm not a fan of spicy food, but these empanadas were surprisingly mild. The filling was savory and the crust was crispy.
Sajid Shekh
[email protected]These empanadas were easy to make and turned out great! I used ground turkey instead of beef and they were still very flavorful.
NAMUGAMBI DOREEN
[email protected]I made these empanadas for my family and they loved them! The beef filling was delicious and the crust was flaky and flavorful.
Hager Salama
[email protected]These empanadas were a hit at my party! The filling was so flavorful and the crust was perfectly crispy. I will definitely be making these again.