Roast Beef Empanadas Recipes

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.

Steps:

• Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
• On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
• Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.

Steps:

• Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
• Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
• Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
• Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits.
• Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them - juicy but not saucy is what you want. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.
• Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
• Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
• Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
• Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
• Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.
• Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
• Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
• Bake in the preheated oven until golden brown, about 20 minutes.

Steps:

• Make the pie crust according to package directions. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
• Preheat the oven to 375 degrees F.
• In a small bowl mix together the egg with the cold water to create an egg wash. Set aside.
• Divide the dough into 6 even pieces, and roll each into a ball. On a floured work surface roll out each piece of dough, with a rolling pin, into 1/4-inch thick rounds about 3 to 4 inches in diameter. Using a small bowl as a template cut around to form perfect circles.
• Break the leftover Salisbury Steak into small pieces and add it to a bowl with the leftover Brown Gravy. Stir to combine.
• Put a heaping tablespoon of the meat mixture into the middle of each piece of dough. Brush the edges of the circles with egg wash. Fold the dough over the filling to form a half circle. Press the edges together and seal them again with the tines of a fork to make pretty borders. Brush the tops of the empanadas with the egg wash. Arrange the empanadas on a sheet pan and bake until golden brown, about 15 minutes. Remove the empanadas from the oven to a serving platter and serve.

Steps:

• Preheat oven to 425°F Coat a large baking sheet with cooking spray.
• In a large bowl, combine the roast beef, cheeses, salsa, peppers, and cumin. Mix well.
• Roll each pie crust into a 12 inch circle. Divide beef into four equal portions on top of one crust, placing a mound onto each of four quadrants. Top with second crust and use a pizza slicer to cut into four equal wedges. Pinch the edges together to seal and place on the prepared baking sheet. Use a fork to crimp the edges of the pastry. Make a couple small slits in the top of each pastry.
• Bake for 15 minutes, until the crust is golden brown. Serve empanadas with sour cream and shredded lettuce if desired.

Steps:

• Cut each egg crosswise into 10 thin slices.
• Cook the onion in the olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add the garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in the beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
• Add the raisins, olives, salt, pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until the liquid is reduced but the mixture is still moist, about 5 minutes. Spread on a plate to cool.
• Preheat the oven to 200°F, with the rack in the 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 the wrap to measure about 6 inches. Place 3 tablespoons of meat mixture on the disk and top with 2 slices of egg. Moisten the edges of the disk with water and fold over to form a semicircle, then crimp with a fork. Make 9 more empanadas in the same manner.
• Heat 3/4 inch of vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on a deep-fry thermometer. Fry the empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.
• Transfer the empanadas to a shallow baking pan and keep warm in the oven. Return oil to 360°F between frying batches.
• The EMPANADAS can be brushed with oil and baked on an oiled baking sheet in a 425°F oven until golden, about 10 minutes. (They will not be as crisp as fried empanadas.)

Steps:

• In a small skillet, saute onion and garlic in 1-1/2 teaspoons oil until tender. Stir in the serrano pepper, oyster sauce, lemongrass and sugar; cook for 1 minute. Using two forks, shred enough beef roast to measure 1 cup (save remaining roast for another use); stir into skillet. Remove from the heat., Spoon 1 tablespoon rice over half of each empanada wrapper to within 1/4 in. of edges; top with 2 tablespoons beef mixture and a basil leaf. Brush jelly over opposite half of each wrapper. Fold dough over filling. Moisten edges with water; press with a fork to seal and prick tops., Place on a greased baking sheet. Brush tops with remaining oil. Bake at 425° for 10-13 minutes or until golden brown.

Steps:

• Preheat the oven to 180C/350F/Gas 4
• For the pastry, combine the flour, baking powder and salt in a mixing bowl
• Cut the lard and butter into sugarcube sized chunks, add to the flour, and rub the fat into the flour until it forms fine crumbs. Add enough cold water to form a soft dough. Set aside in the fridge to rest for an hour
• For the empanada filling, heat one tbsp of oil in a large frypan, sprinkle the stock cube into the hot oil and fry for thirty seconds, stirring continuously. Add the beef and fry for about two minutes until brown. Set the meat and the juices to one side.
• Heat the remaining tbsp of olive oil, add the onion and peppers, fry until soft. Add the garlic, and fry for a further minute. Add the wine, paprika, chilli powder, and the salt and pepper. Fry for a further minute, stirring continuously. Return the meat and juices to the pan and mix well, set aside to go cold.
• To fill the empanadas, take the pastry out of the fridge, and on a well-floured surface, roll out a thin sheet. Using a saucer as a template, cut out discs of pastry.
• On one half of the pastry circle place a tbsp of the filling, add some of the cheese brush the edge with egg, fold over, and crimp the edges together.
• Brush with egg and place on a greased baking tray. Bake for ten minutes or until golden.
• These can be server either hot or cold as a snack or starter.

Steps:

• First, make the empanada dough so it has time to chill. Mix together the flour and salt in a large bowl. Cut in the butter with your fingertips and work together until mixture resembles cornmeal - no big lumps of butter anywhere. Add the egg and the ice water and mix until dough forms. Form dough into large flat ball, wrap in plastic wrap and set in the fridge to chill for 1 hour.
• While your dough is chilling, make your filling. Heat a pan over medium heat and add your oil. When hot, add the onion and garlic and saute for about 5 minutes, until onion has softened. Add ground beef and cook for another 5 minutes or so, until beef is done. You may drain any extra fat here or leave it in before going on to the next step {I chose to drain the extra fat}.
• Add the cumin, paprika, oregano and salt to the beef mixture, as well as the tomato sauce or puree. Mix well so all is combined then take off the stove and add the chopped hard boiled egg. Stir well and set aside for use in your empanadas.
• After dough has chilled, remove from the fridge. Preheat oven to 400 degrees. Roll out empanada dough onto a lightly floured surface until very thin - like pie dough. Cut circles out of the dough using the back of a bowl or a large biscuit cutter. My circles ended up being about 6″.
• Place the circles on a parchment paper-lined baking sheet and scoop a small amount of beef filling into the center of each circle. Pinch dough closed with your fingers. Be sure to seal the dough well or else it will leak out while it bakes!
• Mix one egg with a small splash of water. Brush this over sealed empanadas and place in the oven. Bake for 20-25 minutes for small empanadas or 30-35 minutes for large ones. Mine took about 32 minutes.