Spicy Beef And Pork Empanadas Recipe By Tasty

Steps:

• Make the horseradish herb sauce: In a medium bowl, stir together the horseradish, mayonnaise, sour cream, chives, parsley, apple cider vinegar, and salt. Cover with plastic wrap and chill in the refrigerator until ready to serve.
• Make the spicy mustard sauce: In a small bowl, stir together the mayonnaise, spicy brown mustard, apple cider vinegar, and honey. Cover with plastic wrap and chill in the refrigerator until ready to serve.
• Make the empanadas: Heat the canola oil in a medium pot over medium-high heat until it reaches 350°F (180°C). Set a wire rack over a baking sheet.
• In a 4-quart food processor, combine the corned beef, sauerkraut, carrots, cabbage, parsley, pepper, coriander, mustard seeds, ground mustard, and 2 teaspoons salt. Pulse for 30 seconds, until well combined and everything is finely ground. Add the potatoes and pulse for 10-15 seconds more, until the potatoes are very finely chopped but still visible.
• Transfer the filling to a sieve set over a bowl and use a rubber spatula to press out any excess liquid.
• In a small bowl, beat together the eggs and water.
• Lay 2 empanada dough rounds on a clean surface and brush all over with egg wash. Set a 3-inch clover cookie cutter in the center of one of the dough rounds and fill with 1-1½ teaspoons of the filling, mounding in the center of the mold. Remove the cutter and cover the filling with the other dough round, egg wash-side down. Press down firmly with the cookie cutter to seal the filling inside. Using your fingers or a fork, press the edges of the empanada dough together to seal, discarding the dough scraps. Repeat with the remaining dough and filling.
• Working in batches of 3-4, gently lower the empanadas into the hot oil and fry for 7-10 minutes, flipping once, until golden brown on both sides. Use a spider to transfer the empanadas to the wire rack and sprinkle with a pinch of salt.
• Serve the empanadas hot with the horseradish herb sauce and spicy mustard sauce for dipping.
• Enjoy!

Steps:

• Heat oil in a large skillet.
• Cook down onions until translucent.
• Add meat, 1 teaspoon salt, and ½ teaspoon pepper, and cook until meat is fully cooked. Transfer into a large bowl.
• Preheat oven to 400°F (200°C).
• Combine cheese, ketchup, mustard, Worcestershire sauce, and 1 teaspoon of salt. Mix thoroughly.
• Roll out the pie crust and cut into 4 pieces.
• Place a spoonful of the stuffing on one side of the dough, leaving ¼ inch (6 mm) from the edge and fold over, creating a triangle.
• With a fork, crimp down the 2 sides so the stuffing stays in.
• Transfer onto baking sheet. Brush on egg and sprinkle on sesame seeds.
• Bake for 20 minutes or until golden brown and pie crust is thoroughly cooked.
• Let it cool for a few minutes
• Enjoy!

Steps:

• Toast spices in small, heavy skillet over medium-high heat, shaking pan often, 2 to 3 minutes. Be careful not to scorch spices. Let cool, finely grind, and combine with garlic.
• Heat oven to 425 degrees. Bring pork to room temperature; rub with spice mixture. Roast in a heavy roasting pan until pork is very well done and falling off the bone, about 2 1/2 hours. Let stand until cool enough to handle. Trim fat and remove pork from bone. Dice into small pieces, cover, and set aside.
• Heat oil in large skillet over medium heat. Add onions; saute, stirring, until soft, about 5 minutes. Add pork, 2 cups salsa verde, 1 1/2 teaspoons salt, pepper, and stock. Simmer until liquid starts to thicken, 5 to 8 minutes.
• Whisk together flour, shortening, remaining 1/2 teaspoon salt, and baking powder in bowl. Add 2 1/2 cups warm water; knead dough until smooth. Cover; let stand 10 minutes. Divide into 60 1 1/2-inch balls; cover with plastic.
• Lightly flour work surface; roll out each dough ball to 3 1/2-inch disk. Place 1 heaping tablespoon pork filling in center of each; fold dough to enclose filling and form a half moon. Seal edges by crimping with fork.
• Preheat oven to 425 degrees. Arrange empanadas on parchment-lined baking sheets; generously brush with butter. Bake 2 pans (meanwhile, refrigerate others) until light brown, 20 to 25 minutes; rotate pans between racks halfway through. Let cool slightly; bake remaining pans. Serve with remaining salsa verde.