White Empanadas With Sour Cream Sauce Recipes

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CUBAN PICADILLO EMPANADA AND CILANTRO CREAM SAUCE

Provided by Tyler Florence

Categories     appetizer

Time 2h25m

Yield 20 servings

Number Of Ingredients 29



Cuban Picadillo Empanada and Cilantro Cream Sauce image

Steps:

  • For the filling: Heat the oil in a large saute pan set over medium-high heat. Add the turkey and sprinkle with salt and pepper. Cook, stirring to break up the turkey, until browned and cooked through, about 5 minutes. Using a slotted spoon, transfer the turkey to a bowl and keep the fat in the pan. Add the chili powder, coriander, cumin, garlic, onions and bell peppers, and cook until soft and fragrant, 7 to 8 minutes. Add the meat back to the pan and stir to incorporate. Add the tomato puree, raisins, capers, olives, thyme and bay leaf, and cook until all of the flavors come together and the liquid is absorbed, about 10 minutes. Season with the lime juice, salt and pepper. Cool the filling completely.
  • For the dough: In a large bowl, sift together the flour, masa harina, baking powder and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup water, and work it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
  • Lightly flour a rolling pin and a clean surface. Divide the dough in half. Refrigerate half of the dough and roll out the other half of the dough to 1/8-inch thick. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough. Repeat with the remaining dough.
  • In a small bowl, beat the egg with 1 tablespoon water. Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill for at least 30 minutes.
  • For the sauce: In a small mixing bowl, add the crema, cilantro and lime juice. Mix thoroughly and season with salt and pepper.
  • Preheat the oven to 375 degrees F. Grease a baking sheet.
  • Place the empanadas on the prepared baking sheet and brush the tops with some egg wash. Using a fork, prick a few holes in the tops of the empanadas for the steam to escape. Bake until the empanadas are golden brown, 30 minutes.

1 tablespoon extra-virgin olive oil
8 ounces ground turkey
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1 teaspoon dark chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 clove garlic, finely chopped
1 small yellow onion, finely diced
1/2 medium green bell pepper, finely diced
1/2 cup tomato puree
1/4 cup raisins
1 tablespoon capers
7 Castelvetrano olives, pitted and chopped
2 sprigs thyme
1 bay leaf
1 lime, juiced
1 1/2 cups all-purpose flour, plus more for dusting
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg
Butter, for greasing
1 cup Mexican crema or sour cream
1/4 cup finely chopped fresh cilantro
1/2 lime, juiced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

EMPANADA DIPPING SAUCE

Provided by Food Network

Categories     condiment

Time 15m

Yield About 3 1/2 cups

Number Of Ingredients 8



Empanada Dipping Sauce image

Steps:

  • Place the lime juice, garlic, serrano, cilantro and 1/2 tablespoon salt in a blender. Blend until smooth. Add the heavy cream, sour cream and avocados. Blend all ingredients until smooth.

1/2 cup lime juice
1/2 ounce garlic
1 serrano chile, seeded and chopped
1 bunch fresh cilantro, rough chop
Salt
1/2 cup heavy cream
1/2 cup sour cream
4 avocados, chopped

SPICED BEEF EMPANADAS WITH LIME SOUR CREAM

Make and share this Spiced Beef Empanadas With Lime Sour Cream recipe from Food.com.

Provided by shmeks02

Categories     < 60 Mins

Time 1h

Yield 24 empanadas, 12 serving(s)

Number Of Ingredients 11



Spiced Beef Empanadas With Lime Sour Cream image

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.

1 tablespoon olive oil
1 small onion, chopped
1/2 lb ground beef (80 to 85 percent lean)
1/3 cup golden raisin
2 tablespoons ketchup
1/4 teaspoon ground cinnamon
kosher salt and black pepper
2 store-bought refrigerated rolled pie crusts
1 large egg, beaten
1/2 cup sour cream
1/4 teaspoon lime zest

BEEF EMPANADAS WITH SOUR CREAM SAUCE

Quick and easy -- a great appetizer for your next gathering.

Provided by Daily Inspiration S

Categories     Meat Appetizers

Time 1h

Number Of Ingredients 11



Beef Empanadas with Sour Cream Sauce image

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.

1 Tbsp olive oil
1 small onion, minced
1/2 lb ground beef
1/3 c golden raisins
2 Tbsp ketchup
1/4 tsp ground cinnamon
salt and pepper
2 refrigerated rolled piecrusts
1 large egg
1/2 c sour cream
1/2 tsp lime zest

WHITE EMPANADAS WITH SOUR CREAM SAUCE

Categories     Poultry     Appetizer

Number Of Ingredients 26



WHITE EMPANADAS WITH SOUR CREAM SAUCE image

Steps:

  • To make crust: Place flour, season-all, chili powder and cumin in bowl of food processor (or with a pastry blendser, or a fork.... however you make a pastry or pie crust) and pulse until mixed. Add butter to bowl and pulse until peas sized clumps form. Sprinkle 3 tablespoons ice water over mixture and pulse. Add one tablespoon water at a time until dough begins to form. Place mixture in saran wrap and refrigerate for at least 1 hour. For Filling: In a cast iron skillet (or any large skillet), heat oil over medium heat. Add turkey, chicken, onions and garlic and cook for 3-5 minutes. Add spices and continue to cook until meat is cooked and all liquid is gone. taste and adjust spices to your liking. Cool filling. Roll out dough onto lightly floured surface to about 1/4" thick. Cut out circles (sixe depending on how big you want your empanadas). Place meat filling on 1/2 of circle and moisten 1/2 of circle. Fold circle over filling and crimp edge to seal. Repeat with remaining dough and filling. Place empanadas on baking stone (or cookie sheet but stone helps crisp the under side). Beat egg and water with a fork and brush each empanada with eggwash. Bake at 375 degrees for 25-30 minutes or until browned. Serve with sour cream sauce and chopped tomatoes or salsa.

Dough: (alternatively you could use a store bought pie crust but this crust is totally worth the time!)
2 1/2 cups all purpose flour
1 teaspoon season-all
1 teaspoon chili powder
1 cup butter, cold and cut into small pieces
3-6 tablespoons ice water
Filling:
2 tablespoons vegetable oil
1 lb ground turkey
1 large chicken breast (no bones or skin) chut into 1/2" peices
1 medium onion
2-3 cloves garlic
1-2 tablespoons chili powder
1 teaspoon cumin
1 chicken bouillion, crushed
1 Chipotle pepper, chopped or 1 teaspoon chipotle pepper flakes
Dip:
1 cup sour cream
1/2 teaspoon garlic powder
1 teaspoon chili powder
1 tablespoon chopped cilantro
1/2 teaspoon lime juice
1 teaspoon salt
Garnish:
1 roma tomato, chopped
Cilantro sprigs

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