Simplehamempanadas Recipes

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.

Steps:

• Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 8 minutes. Drain. Once cool enough to handle, peel and cut into cubes. Set aside.
• Meanwhile, melt butter in a large skillet and cook onion and spring onions until softened, about 5 minutes. Add bell pepper and cook for 3 minutes. Add ground beef. Cook and stir until beef is browned, about 5 minutes. Season with paprika, cayenne pepper, and salt.
• Remove beef mixture from heat, add potatoes and olives, and mix well. Stir in chopped hard-boiled eggs and set filling aside to cool, about 20 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil.
• Place an empanada pastry round on a flat surface and lightly wet edges with warm water. Put a large tablespoon of cooled filling in the center and fold pastry over. Seal edges by pressing with a fork. Repeat with remaining rounds and filling. Transfer empanadas to the prepared baking sheets and brush with beaten egg.
• Bake in the preheated oven until golden, 15 to 20 minutes.

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, mix together the beans, cheese and chicken. Working in batches, lay out the empanada wrappers on a clean work surface. Place a heaping tablespoon of the bean filling into the center of each wrapper. Fold the dough over the filling to form a half-moon shape and press the edge to seal. Using a fork, crimp the edge to completely seal. Transfer the empanadas to the prepared baking sheets.
• In a small bowl, whisk the egg with 2 tablespoons water. Brush the empanadas with the egg wash. Bake until golden brown, 15 to 20 minutes.

Steps:

• Preheat oven to 375 degrees F.
• In a saucepan, saute onions, green pepper, ground meat, cumin, paprika, salt, and pepper in olive oil until lightly browned. Add water and simmer covered for until meat is cooked through. Remove from heat and let cool, then fold in the chopped boiled egg and olives.
• Defrost puff pastry at room temperature and roll out on a floured work surface. Cut pastry with either a fluted dough press or cookie cutter to make 3 1/2-inch circles.
• While holding 1 circle at a time in your hand, spoon 1 teaspoon of meat mixture into the middle. Fold pastry in half and secure the circle by pressing the edges together with a fork to make a seal. Repeat with remaining ingredients.
• Place the empanadas on a well-buttered baking sheet and brush the tops with egg white. Bake for about 20 minutes or until pastry is well puffed and golden. Remove from the oven, let cool then serve.

Steps:

• For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
• In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
• Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
• In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
• Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
• Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
• For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

Steps:

• Preheat oven to hot 220C (425F). Line, or lightly grease, 2 baking trays.
• Place the eggs in a small saucepan, cover with water and bring to the boil. Boil for 10 minutes, then drain and cool in cold water for 5 minutes. Peel and chop.
• Combine the egg, olives, ham and Cheddar in a large bowl.
• Cut out five 10cm rounds from each pastry sheet (15 in total). Place 1 tablespoon of filling onto the centre of each circle. Fold the pastry over, to create a half-circle, and seal the edges.
• Place the empanadas on the prepared trays about 2cms apart. Brush with the egg yolk and bake for 15 minutes, or until puffed and dark golden in colour.
• You may need to swap the trays around at the 10 minute mark to cook evenly. If they start to brown too much loosely cover with foil. Serve hot.

Steps:

• Combine masarepa, salt and 2 cups tepid water in a large bowl. Stir with your hands and massage into a smooth dough.
• Take a small ball in your hand and press it flat. If the dough cracks, add more water, 1 tablespoon at a time, until it is smoother and workable. (Small cracks around the edges are OK.)
• Cover masa and set aside to rest for at least 15 minutes before using. Masa can be made several days in advance and stored in the fridge in a zip-top bag.
• For empanada assembly and cooking instructions, proceed to Step 6 of this Colombian Beef and Potato Empanadas recipe.

Steps:

• Preheat oven to 425 F and lightly grease two baking trays.
• Combine olives, ham and cheddar in a bowl. Cut about five 4-inch rounds from each pastry sheet. Spoon a tablespoon of the filling into the center of each round, fold the pastry over and crimp the edges to seal.
• Place the pastries on the trays about 2 cm apart. Brush with the egg yolk and bake in the center or top half of oven for 15 minutes, or until well browned and puffed. Swap the trays around and cook another 10 minutes, covering loosely with foil if the empanadas start to brown too much. Serve hot.

Steps:

• Brown the ground beef in a frying pan adding the salt and pepper just before done.
• Let the beef cool.
• In a large bowl mix the corn, onions, cheese, and salsa, then add the cooled beef mixing carefully so not to break up all the cheese.
• Roll the biscuits out flat to about 2-1/2 times their size.
• Place approx 1/3 cup filling on one side of the center of the circle lengthwise.
• Fold the dough over the filling like a turn over and crimp the edges like a pie crust. Be careful not to tear the dough, and to seal the edges completely or your filling will come out! depending on how much filling is used will determine how many biscuits you will use.
• Place on slightly greased cookie sheet and bake at 375 till lightly browned.

Steps:

• Sift flour onto a flat work surface. Make a well in the center. Add sugar and salt. Gradually mix in shortening and water with a fork until dough comes together. Knead until smooth, about 10 minutes.
• Divide dough into 30 pieces. Roll each piece out into a thin, 6-inch round.

Steps:

• For the dough: Combine flour & butter in a large bowl.
• Using a pastry blender or a fork, mix until the butter is evenly distributed among the flour.
• Dissolve the salt & sugar in the water & stir into the flour mix.
• On a lightly floured surface, lightly knead dough until it forms a ball, adding more water or flour if needed.
• Cover the bowl with lid or plastic wrap & refrigerate 1 hour.
• Roll dough out on a floured surface about 1/8 inch thick.
• With a circle cookie cutter, cut out a 4-inch circle.
• Continue until you have used all of the dough.
• For filling: Put parsley, ham, breadcrumbs, cheese, sour cream, egg & pepper into a large bowl.
• Mix well.
• Put dough circles on a greased pan.
• Put 2 Tbsp. of filling in center of each circle.
• Fold dough circles in half, press & seal with a fork.
• For egg wash: beat egg & add about 1 Tbsp water.
• Brush egg wash on top of each empanada.
• Bake at 375 degrees for 20 - 25 minutes, or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place diced potatoes in a medium saucepan and cover with water. Place over high heat and bring to a boil. Boil for 5 minutes, or until potatoes are tender. Drain.
• Place a large skillet over medium heat. Add olive oil, then onion. Toss lightly to coat. Saute onion for 5 minutes, then add cooked potatoes. Saute mixture an additional 10 minutes, until onions are caramelized and potatoes are lightly browned.
• Place potatoes and onions in a large bowl. Add hard-cooked eggs, olives, and raisins. Mix well. Add salt and pepper to taste.
• Roll out pastry and cut 32 3-inch circles. Place a heaping tablespoon of filling on one half of each circle. Fold pastry in half and crimp edges with a fork. Place empanadas on a baking sheet and brush each one with beaten egg.
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Serve hot.

Steps:

• Heat oven to 375º F.
• Roll pie crust into 12-inch circle on lightly floured surface; cut into 8 wedges. Separate wedges, then roll each, 1 at a time, to make 1/2 inch wider on all sides.
• Combine ham and cheese; spoon onto centers of pastry wedges. Roll up each wedge, starting at wide end. Place, point sides down, on parchment-covered baking sheet; top with olives.
• Bake 16 min. or until golden brown.

Steps:

• Preheat oven to 400 degrees.
• Melt butter in saucepan on medium-low heat.
• Whisk flour into butter, and increase heat to medium. Cook, stirring, for 1-2 minutes.
• Whisk milk into flour/butter mixture and bring to boil, stirring. Sauce will thicken slightly.
• Whisk 2 eggs into mixture and cook, stirring, for 1 -2 minutes more or until sauce has thickened.
• Add grated cheese and parmesan and stir until melted. Remove from heat and add cayenne pepper and salt to taste.
• Roll out 1 sheet of puff pastry dough on a floured surface to 12 inches square. With a pizza cutter or sharp knife, cut dough into 12 3 x 4 inch rectangles.
• .Mix egg yolk with water, and brush the edges of half of the rectangles with the egg yolk mixture.
• Place a piece of ham in the center of the rectangles brushed with egg yolk. There should be an edge of dough all around the ham. Top ham with 2 tablespoons of the cheese mixture.
• Cover the ham and cheese with one of the plain rectangles, and firmly press down around the edges to seal.
• Repeat with other sheet of puff pastry. Pastries may be frozen at this point, or kept in the refrigerator for up to 6 hours before baking.
• Prick the top of the empanadas several times with a fork, and brush tops lightly with the egg yolk mixture.
• Bake 20 minutes, or until puffed and golden brown.
• Serve hot or at room temperature.