Super Bowl Beef Empanadas With Lime Sour Cream Recipes

Steps:

• Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 4 minutes. Stir in the raisins, ketchup, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper.
• Using a 2½-inch round cookie cutter, cut out circles from the piecrusts. Divide the beef mixture among the circles, brush the edges with water, fold in half, and press with a fork to seal. Transfer to a baking sheet and brush with the egg. Bake until golden, 20 to 25 minutes.
• Put the sour cream in a small bowl and sprinkle with the lime zest. Serve with the empanadas.

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:

• 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:

• 1. Preheat oven to 375 degrees. In a large skillet, heat oil over medium heat. Add the onion and cook until soft.
• 2. Add the beef to the skillet and cook until crumbly and no longer pink. Stir in raisins, ketchup, cinnamon, 1/2 tsp. salt and 1/4 tsp. pepper. Remove from heat.
• 3. Using a 2 1/2 inch round cookie cutter, but out 24 circles from the pie crusts. Divide the beef mixture among the dough circles and brush the edges with water.
• 4. Fold dough circles in half and press edges with a fork to seal them. Place empanadas on a baking sheet lined with parchment paper. Brush dough with egg.
• 5. Bake until golden brown - approx. 20-25 minutes. While baking, mix sour cream with lime zest. Serve as a dipping sauce on the side.

Steps:

• 1. Preheat oven to 375.
• 2. Heat the oil skillet over medium heat. Add onion and cook stirring occasionally, until softened. 5 - 6 minutes.
• 3. Add beef and cook, breaking it up, until not pink. About 4 -5 minutes.
• 4. Stir in raisins, ketchup, cinnamon, 1/2 tsp salt, and 1/2 tsp pepper.
• 5. Using a 2 1/2 inch round cookie cutter or shape, cut out circles from the pie crusts.
• 6. Divide the meat mix among the circles. Brush the edges with water, fold in half, and press with fork along the edges to seal.
• 7. Transfer a a baking sheet and brush the tops with egg.
• 8. Bake until golden brown, 20 to 25 minutes.
• 9. Mix lime zest into sour cream. Serve with the empanadas