BEEF EMPANADAS WITH OLIVES AND RAISINS
Super tasty, sweet, and salty beef empanadas from my mom's recipe.
Provided by Joelorado
Categories Appetizers and Snacks Pastries Empanadas
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer mixture to a mixing bowl.
- Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture.
- Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet.
- Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Let cool for at least 15 minutes before enjoying.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 48.4 g, Cholesterol 126 mg, Fat 17.8 g, Fiber 2.8 g, Protein 19.9 g, SaturatedFat 5.2 g, Sodium 648.6 mg, Sugar 5.5 g
GROUND BEEF EMPANADAS (PICADILLO)
Provided by Marcela Valladolid
Categories main-dish
Time 1h30m
Yield 8 empanadas
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a heavy saute pan over medium-high heat. Add the ground beef chuck and cook until browned, about 7 minutes. Season with the salt and pepper. Add the olives, raisins, carrots and onions and saute for just a couple minutes until softened. Add the tomato puree and simmer for 10 minutes. Turn the heat off and cool to room temperature before filling the empanadas.
- Grease a large baking sheet with some nonstick cooking spray. Unfold one sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the pastry out to a 1/4- to 1/8-inch thickness. With a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2-inches. Add 2 tablespoons of the cooled beef mixture to the center of the square. Brush the edge of each square with some egg wash and fold to shape into triangles. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 25 minutes.
ARGENTINIAN BEEF EMPANADAS
My family loves these juicy meat pies with raisins, chopped olives, and hard-boiled eggs. This recipe is always a hit.
Provided by MariaZoroza
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Set racks in upper and lower thirds of oven, and preheat to 450 degrees F. Line 2 large baking sheets with parchment paper.
- Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. Transfer beef to a small bowl with a slotted spoon, and pour off grease from skillet. Melt butter in skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.
- Unfold 1 pastry sheet, keeping remaining chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square. Cut 4 (5 1/2-inch) rounds from pastry. Brush a 1/2-inch border around edges of 1 round with water, using a small brush or fingertip. Spoon about 3 tablespoons of filling onto half of round. Fold other half over filling and press edges together firmly. Crimp edges with a fork and transfer to one of prepared baking sheets. Repeat with 3 remaining rounds. Form 12 more empanadas in same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.
- Brush tops of empanadas with beaten egg. Bake, switching position of sheets halfway through, until golden brown, about 15 minutes.
Nutrition Facts : Calories 822.7 calories, Carbohydrate 61.4 g, Cholesterol 102.1 mg, Fat 57.2 g, Fiber 2.6 g, Protein 16.6 g, SaturatedFat 16.5 g, Sodium 686.6 mg, Sugar 4.6 g
BEEF EMPANADAS
Empanadas are a popular street food and fun to re-create in your own kitchen. These empanadas have a hearty beef and vegetable filling encased in tender cream cheese pastry crust. Traditionally empanadas are fried, but Lucinda prefers to make a healthy version by baking them.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 13
Steps:
- To make the filling, heat a large skillet over medium heat, and then swirl in the olive oil. Add the onion and bell pepper. Saute until the onion is translucent, 3 to 4 minutes. Raise the heat to high and add the beef. Cook, stirring constantly to brown, about 5 to 7 minutes. Add the cumin and cook for another minute.
- Stir in the olives, raisins, honey, salt, pepper, and hot sauce. Cook until the meat is golden brown, the liquid has evaporated, and the flavors have blended, about 4 more minutes. Cool the mixture completely in the fridge. Stir in the egg whites.
- Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
- To form the empanadas, work with half of a disk of dough at a time, rolling out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 or 4 at a time from each piece of dough. Gather all dough scraps together, reroll once, and cut. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with water. Fold the dough over to form a half circle. Pinch the edges of the dough together. Crimp the edges with a fork. Repeat the process until all the filling is used. The empanadas can be frozen at this point.
- Place the empanadas on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg yolks with 1 tablespoon water. Brush the egg wash over each empanada. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The empanadas can be cooled and frozen to reheat in a microwave.
EMPANADAS (BEEF TURNOVERS)
I adore empanadas. Empanadas are a ubiquitous snack in Argentina. Rosa Angelita Castro de Flores learned to make these from her mother, Sara Julia Castro, who came from the northern province of Catamarca. She shared this recipe with Saveur Magazine. Time does not include chill time. You can save time and use pastry sheets if you need to. Also, I do not particularly like raisins so I omit them.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 55m
Yield 12 Empanadas
Number Of Ingredients 19
Steps:
- For the dough: Heat 1 cup water and lard together in a medium saucepan over medium heat until the liquid is warm and the lard has melted. Meanwhile, mix together flour and salt in a large mixing bowl. Make a well in the center of the flour. Put paprika in well, then add a little of the warm liquid and stir with your fingertips to make a wet paste. Pour in remaining liquid while using your hand to work the flour into the liquid. Continue to work dry ingredients into wet ingredients with your hands to form a wet, oily dough. Wrap dough in plastic and refrigerate until dough is chilled, about 2 hours.
- For the filling: Heat oil in a large skillet over medium heat. Add onions, bell peppers, bouillon cube, paprika, red pepper flakes, white pepper, and cumin, and cook until onions are soft, about 7 minutes. Add beef, season to taste with salt, and cook, stirring, until meat is browned, about 5 minutes. Transfer filling to a large bowl and set aside to cool. Once filling has cooled, add potatoes, raisins, olives, scallions, and egg. Adjust seasonings. Cover with plastic wrap and set aside.
- Preheat oven to 400°. Tear off pieces of dough and, with your hands, roll into about 12 golf-size balls. Using a rolling pin, roll out dough balls on a lightly floured surface into 5'' circles. To assemble empanadas, place about 3 tablespoons of filling in the center of each dough circle. Fold over and press the edges firmly to seal, starting from the middle and working out to the edges. Curve the ends of the empanada to form a crescent. To make the ''rope'' around edge, pinch 1/2'' of one corner edge between your thumb and index finger and fold edge over onto itself. Pinch and pull another 1/2'' of the edge and fold again, making a rough triangle over the first fold. Repeat this folding around edge, pressing each fold tight. Place empanadas on a cookie sheet and bake until golden brown, 15-20 minutes.
BEEF EMPAñADAS
Provided by Melissa Roberts
Categories Beef Egg Olive Tomato Vegetable Fry Quick & Easy Dinner Lunch Meat Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 10 empanadas
Number Of Ingredients 13
Steps:
- Cut each egg crosswise into 10 thin slices.
- Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
- Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.
- Preheat oven to 200°F with rack in middle.
- Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
- Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.
- Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.
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.
BEEF EMPANADAS
Make and share this Beef Empanadas recipe from Food.com.
Provided by Brookelynne26
Categories Lunch/Snacks
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- To Make the Cream Cheese Pastry: Process the butter, cream cheese, and cream in a food processor, electric mixer or by hand to thoroughly combine.
- Add the flour and salt. Process until just combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 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 15 minutes before rolling out.
- Rub flour all over a rolling pin. Working with one dough disk at a time, pace the disk on a clean, well-floured work surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the the disk, and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, then but not transparent.
- To Make the Filling: heat a large skillet over medium heat, and then swirl in the olive oil. Add the onion and bell pepper. Saute until the onion is translucent, 3 to 4 minutes. Raise the heat to high and add the beef. Cook, stirring constantly, to brown, about 5 to 7 minutes. Add the cumin and cook for another minute.
- Stir in the olives, raisins, honey, salt, pepper, and hot sauce. Cook until the meat is golden brown, the liquid has evaporated, and the flavors have blended, about 4 more minutes. Cool the mixture completely in the fridge. Stir in the egg whites.
- Preheat the oven to 375°F Butter or line a baking sheet.
- To form the empanadas, work with half of the disk of dough at a time, rolling out on a floured work surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 or 4 at a time from each piece of dough. Gather all the dough scraps together, reroll once, and cut. Place 1/4 cup filling on one side of the dough circle. Wet the edges of the dough with water. Fold the dough over to form a half circle. Pinch the edges of the dough together. Crimp the edges with a fork. Repeat the process until all of the filling is used. The empanadas can be frozen at this point.
- Place the empanadas on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg yolks with 1 tablespoon of water. Brush the egg wash over each empanada. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The empanadas can be cooled and frozen to reheat in a microwave.
Nutrition Facts : Calories 387.3, Fat 26.3, SaturatedFat 12.8, Cholesterol 113.1, Sodium 592.8, Carbohydrate 25.7, Fiber 1.5, Sugar 8, Protein 13.1
CHICKEN EMPANADA WITH CHORIZO, RAISINS, AND OLIVES
Categories Chicken Fruit Olive Pork Poultry Appetizer Side Bake Sauté Dinner Raisin Sausage Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings (as part of tapas buffet)
Number Of Ingredients 14
Steps:
- Make filling:
- Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add chorizo and paprika and cook, stirring, 1 minute. Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.
- Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.
- Form and bake empanada:
- Form dough into a ball, then wrap in oiled plastic wrap (oiled side in) and let stand at room temperature 30 minutes.
- Put oven rack in middle position and preheat oven to 400°F. Grease a 15- by 10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil.
- Divide dough in half, then roll out 1 half (keep remaining dough covered with plastic wrap) on a floured surface with a floured rolling pin into a 15- by 10-inch rectangle and transfer to baking pan. Spread filling evenly over dough, leaving a 1-inch border, and moisten border with water. Roll out remaining dough in same manner, then arrange over filling and press edges together to seal. Roll edges in and press to form a decorative rim. Make a 1-inch hole (a steam vent) in center of empanada.
- Bake empanada 15 minutes, then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 20 to 25 minutes more. Remove from oven and brush empanada with remaining 3/4 tablespoon oil. Cool 10 minutes in pan on a rack, then slide empanada onto rack using a wide metal spatula and cool to warm.
- Cut empanada into squares and serve warm or at room temperature.
More about "beef empanadas with olives and raisins recipes"
BEEF EMPANADAS WITH OLIVES | EASY PUFF PASTRY & GROUND ...
ARGENTINIAN BEEF EMPANADAS RECIPE | BON APPéTIT
From bonappetit.com
- Heat 2 Tbsp. oil in a large pot over high. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
- Reduce heat to medium and cook onion, bell peppers, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pot. Stir in sugar, 4 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.
- Preheat oven to 375°. Let dough sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round. Top with 2 olive halves. Brush water around half of outer edge of each round. Using plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).
BEEF EMPANADAS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
- Combine the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal.
- In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook until the onion is softened, about 5 minutes. Add the beef and cook, crumbling the meat with a wooden spoon, until no trace of pink remains, about 3 minutes. Spoon off any excess grease. Add the raisins, olives, and tomato paste and stir well. Add the stock or broth and simmer until the liquid has nearly evaporated, about 3 minutes. Season to taste with salt and pepper. Remove from the heat and let cool.
- Roll the dough on a generously floured work surface until it's about 1/8 inch thick. Cut the dough into 3-inch rounds with a floured biscuit cutter or glass, stamping out as many rounds as possible. Roll out any dough scraps and cut out additional rounds if possible. Brush any excess flour from the dough rounds.
BEEF AND RAISIN EMPANADAS RECIPE - COUNTRY LIVING
ARGENTINIAN BEEF EMPANADAS - OLIVIA'S ... - OLIVIA'S CUISINE
From oliviascuisine.com
- In a large sauté pan, over medium heat, heat the olive oil and fry the onions and the garlic until translucent (about 2 minutes). Add the scallions and red pepper and sauté for a couple of minutes until fragrant.
- Add the ground beef, breaking the beef with a wooden spoon, until browned (3-5 minutes). Season with salt and pepper.Then, add the olives, the spices and the egg (if using) and cook until the mixture is moist but not too liquidy. Taste for seasoning and adjust to taste.
- Let the filling cool and bring it to the fridge for at least 2 hours or overnight. That will make the juices solidify, which makes your empanadas super juicy and prevents them from being soggy.
BEEF AND OLIVE EMPANADITAS - BETTER HOMES & GARDENS
From bhg.com
- For filling, in a large skillet, cook beef, onion, and garlic until beef is brown. Drain off fat. Stir in cumin and red pepper. Cook and stir for 1 minute. Stir in olives, tomato sauce, and raisins. Set aside.
- Place 1 rounded teaspoon of the filling in the center of each dough round. Moisten edge with water; fold in half, sealing edge with tines of a fork. Prick dough several times. Place on ungreased baking sheet.
- Stir together the egg and water; brush onto empanaditas. Bake in a 425F oven for 15 to 18 minutes or until golden. Makes 36 empanaditas.
CUBAN PICADILLO WITH POTATOES, OLIVES, RAISINS & MUCHO ...
From familiakitchen.com
- Into a large pot or caserola on the stove, set to medium heat, add ground beef and—if you are mixing it in—ground turkey. Add adobo and 1 tsp. each of: salt, cumin, basil, oregano, parsley, garlic powder, onion powder, and bay leaves. Saute the ground meat and seasonings for about 5 to 8 minutes, until browned.
- When all the ground meat is lightly cooked, remove from the pot and set aside in a bowl. Leave the oil and brown bits in the caserola.
- Add potato cubes to the pot, the 1/2 tsp. salt, 1/4 tsp. pepper, and brown them Add 1 Tbsp. of oil if the potatoes are sticking to the bottom. Saute. Once nicely browned, scoop them into a second bowl and set aside.
BEEF AND OLIVE EMPANADAS RECIPE - QUERICAVIDA.COM
From quericavida.com
- Heat the oil in a saucepan over medium heat. Add the garlic, ground beef, salt/pepper to taste and then add the olives.
- Take out the puff pastry for the empanadas and add 2 teaspoons of the meat with olives. Seal the empanadas and use a brush to spread the whipped egg.
- Preheat the oven to 375°F and place the empanadas on a well-greased dish. Bake for 20 minutes.
BEEF AND OLIVE EMPANADAS RECIPE - FRANCIS MALLMANN | FOOD ...
From foodandwine.com
- In a saucepan, combine the shortening, water and salt and simmer over moderately high heat until the shortening melts and the salt dissolves. Sift the flour into a large bowl, make a well in the center and pour in the shortening mixture. Stir until a dough forms; it will be soft and oily. Pat the dough into a 12-inch square, cover and refrigerate until firm, about 1 hour.
- In a saucepan, cover the potatoes with water and boil over moderately high heat until tender, about 20 minutes. Drain and let cool, then peel and cut into 1/2 -inch dice.
- In a large skillet, heat 1 tablespoon of the oil. Add one third of the sirloin and cook over high heat without stirring until well browned on the bottom, about 3 minutes. Stir and cook until browned all over, about 3 minutes longer. Season with salt and pepper and transfer to a plate. Repeat with the remaining meat, adding 1 more tablespoon of oil before browning the last batch.
BEEF AND RAISIN EMPANADAS - SWEET PILLAR FOOD
From sweetpillarfood.com
- Add beef, salt and pepper sauté for 2-3 minutes while breaking up the beef with a wooden spoon
EMPANADAS DE PINO (CHILEAN BEEF ... - CURIOUS CUISINIERE
From curiouscuisiniere.com
- Heat oil in a large saute pan. Add the onions and saute over medium heat until softened, 2-3 minutes.
- Add the meat, cumin, paprika, salt, pepper and beef broth. Cook until the meat is cooked through, 5-7 min.
ARGENTINE GROUND BEEF EMPANADAS RECIPE - TABLESPOON.COM
From tablespoon.com
- Add in the ground beef, and sprinkle it with cumin and paprika. Break it up with a spatula while it cooks. Once it is all broken into tiny pieces, add in the vinegar and salt to taste. Mix well.
BEEF EMPANADAS WITH CHIMICHURRI RECIPE | MYRECIPES
From myrecipes.com
- Heat oil in a large frying pan over medium-high heat. Add onion, poblano, and garlic and cook, stirring often, until softened, about 10 minutes. Add chuck, ground chiles, cumin, and salt and cook, stirring to break beef apart, until no longer pink, about 5 minutes. Add crushed tomatoes, vinegar, raisins, and olives and cook until most of the liquid has evaporated, about 3 minutes.
- Preheat oven to 400°. On a lightly floured surface, roll puff pastry to 1/8 in. thick. With a 3 1/2-in. cutter, cut as many rounds as possible, rerolling and cutting remaining dough. Spoon a scant tbsp. filling onto each round, fold dough over filling to make a half-moon, then seal and mark edges with the tines of a fork. Beat egg with 1 tbsp. water and brush over pastry tops.
- Set empanadas on oiled baking sheets and bake until golden brown, about 20 minutes. Serve warm with Chimichurri.
RECIPE: OLIVE, EGG AND BEEF EMPANADAS - WHOLE FOODS MARKET
EMPANADAS RECIPE: BEEF EMPANADAS WITH OLIVES AND RAISINS ...
From redcipes.com
FOOD – BEEF EMPANADAS WITH OLIVES AND RAISINS ...
From sophiajd.wordpress.com
EMPANADAS GROUND BEEF OLIVES RAISINS - COOKEATSHARE
From cookeatshare.com
BEEF EMPANADAS WITH OLIVES & RAISINS RECIPE - FOOD NEWS
From foodnewsnews.com
6 TYPES OF EMPANADAS, PLUS WHERE TO FIND THEM IN MILWAUKEE
From onmilwaukee.com
FRIED BEEF EMPANADAS WITH OLIVES AND SOFRITO - EMPANADAS
From worldrecipes.org
BEEF EMPANADAS WITH OLIVES AND RAISINS | BEEF EMPANADAS ...
From pinterest.ca
BEEF EMPANADAS WITH OLIVES AND RAISINS – EXTRAORDINARY ...
From sophiajd.wordpress.com
BEEF EMPANADAS WITH OLIVES AND RAISINS | RECIPE | COOKING ...
From pinterest.com
EMPANADAS: THE CLASSIC LATIN APPETIZER - GOYA FOODS
From goya.com
BEEF EMPANADAS | RAISIN RECIPES, RECIPES, BEEF EMPANADAS
From pinterest.de
BEEF EMPANADAS WITH GREEN OLIVES - COOKEATSHARE - RECIPES
From cookeatshare.com
BEEF EMPANADAS WITH OLIVES AND RAISINS - EMPANADAS
From worldrecipes.org
BEEF EMPANADAS RAISINS - RECIPES | COOKS.COM
From cooks.com
BEEF EMPANADAS WITH GREEN OLIVES AND RAISINS | GIRL FARM ...
From girlfarmkitchen.com
BEEF EMPANADAS WITH OLIVES AND RAISINS | BEEF EMPANADAS ...
From pinterest.ca
BEEF EMPANADAS - COOKING BY THE BOOK
From cookingbythebook.com
CUBAN BEEF EMPANADAS WITH OLIVES AND RAISINS - YOUTUBE
From youtube.com
BEEF EMPANADAS WITH OLIVES AND RAISINS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKEN AND OLIVE EMPANADAS | CHICKEN.CA
From chicken.ca
BEEF & OLIVE EMPANADAS RECIPE - FOOD NEWS
From foodnewsnews.com
SERIOUSLY AMAZING EMPANADAS WITH BEEF RECIPE ...
From mincerecipes.info
You'll also love