BASIC EMPANADAS
These tasty and convenient Latin-American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There's no need to thaw before baking, they can go right from the freezer to the oven.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 2h
Number Of Ingredients 13
Steps:
- Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
- Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
- Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
- Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
- To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.
Nutrition Facts : Calories 565 g, Fat 24 g, Fiber 2 g, Protein 32 g
PARTY EMPANADAS
Make and share this Party Empanadas recipe from Food.com.
Provided by carmel housewife
Categories Lunch/Snacks
Time 1h15m
Yield 36 pastries
Number Of Ingredients 8
Steps:
- Cook ground beef and chorizo together over medium heat until done. Pulse in food processor. Chop and saute onion and garlic. Add to meat mixture. Place in freezer for 10 minutes. To prepare jalapeños, char under broiler and put in plastic bag for five minutes. Peel skins and remove seeds. Chop and add to mixture. You can substitute a can a green chili's. Fold in grated jack cheese and thawed corn.
- Place puff pastry in a plastic bag and bring to almost room temperature Place sheet on floured surface. cut along folds into three long strips. Using a floured rolling pin, roll first strip about six times length wise. Put about two Tablespoons of the filling about 1 inch from each end and another just above center. Cut to make three pockets and fold over dough . Enclose by pressing dough together and shape into half rounds using scissors. Optional- using the tines of a fork press around edges. Continue with remaining pastry. Bake 400 degrees until tops are just brown. To freeze, place wax paper between stacks. For parties, bake using frozen pastries straight from freezer.
Nutrition Facts : Calories 239.1, Fat 17.1, SaturatedFat 5.7, Cholesterol 17.1, Sodium 259.1, Carbohydrate 14.5, Fiber 0.7, Sugar 0.6, Protein 6.9
EMPANADAS
Provided by Food Network
Categories appetizer
Time 55m
Yield 15 to 20 empanadas
Number Of Ingredients 10
Steps:
- In a large saute pan, heat the olive oil. Saute beef and pork until cooked. Strain the meat from the fat and reserve. In the same pan, saute the onions until soft, about 5 to 8 minutes. Add the cooked meat to the onions, and saute 5 minutes. Add the curry powder, cilantro, and spinach and saute for 5 minutes. Remove the mixture from the stove and mix in the goat cheese until completely incorporated. Season with salt and pepper and cool to room temperature.
- Preheat the oven to 350 degrees F.
- Lay out the chilled cut dough on a cutting board. Spoon a small amount of the stuffing into the center of the dough. Fold the top over the bottom and crimp all the way around with a fork. Lay the empanadas on a sheet pan. See Chef's Note. Bake for 15 minutes or until dough appears crispy.
- Chef's Note: At this point the empanadas can be refrozen for future use.
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