Mini Beef Empanada Recipe

Season the chopped beef with salt and pepper and let stand for 5 minutes. In a large saute pan over medium-high heat, melt the bacon fat. Add the beef in batches and cook until lightly browned, about 4 to 5 minutes per batch. Add the …

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Not sure how this recipe got 3000 5-star reviews considering the recipe only makes enough filling for 10 mini empanadas. Further, a 3 inch …

Rating: 5/5
Total Time: 2 hrs 15 mins
Servings: 24
1. In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Beat the eggs with the wine and vinegar and drizzle over the flour mixture. Pulse until the dough just comes together. On a lightly floured work surface, gently knead the dough until smooth. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
2. In a medium skillet, heat the oil. Add the achiote seeds and cook over moderately high heat until the seeds darken and the oil is orange, about 1 minute. Discard the seeds. Add the ground beef to the skillet and cook, breaking up the meat with a wooden spoon, until no pink remains, about 3 minutes. Add the garlic, onion and bell pepper and cook over moderate heat until the onion is softened, about 5 minutes. Add the tomato, tomato paste and chicken stock and simmer over moderate heat until the liquid has nearly evaporated, about 3 minutes. Stir in the cilantro and season with salt and pepper. Let cool.
3. On a generously floured work surface, roll out the dough 1/8 inch thick. With a 3-inch round biscuit cutter, stamp out as many rounds as possible (you should have about 24). Reroll the dough scraps and stamp out additional rounds if possible. Brush the excess flour off the rounds. Working with 1 round at a time and keeping the rest covered with plastic wrap, form the empanadas: Spoon 2 teaspoons of the filling on one side of the dough round. Fold the dough over to enclose the filling and crimp the edges with a fork to seal. Cover with plastic wrap while you form the remaining empanadas.
4. Preheat the oven to 350°. In a deep skillet, heat 1/2 inch of oil to 350°. Fry 4 empanadas at a time, turning once, until browned and crisp, 2 minutes. Drain on paper towels and transfer to a baking sheet. When all of the empanadas have been fried, reheat them in the oven and serve.

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And in this recipe collection, Chef John tackles his favorite comforting German-inspired recipes. From meaty main dishes like rouladen and sauerbraten, to satisfyingly sides like braised red cabbage and spaetzle, to savory snacks like homemade summer sausage and Bavarian pretzels, they're all here! Give them try!

Servings: 18
Total Time: 2 hrs 5 mins
Category: Empanada Recipes
Calories: 535 per serving

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Heat oil in large frying pan. In another pan, brown ground beef. Once beef is cooked, add in sofrito, sazon, adobo, cilantro and water. Mix until …

Estimated Reading Time: 2 mins
1. Heat oil in large frying pan
2. In another pan, brown ground beef.
3. Once beef is cooked, add in sofrito, sazon, adobo, cilantro and water. Mix until combined.
4. Cooked for another 1-2 minutes

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At Panamonte Inn & Spa, chef Charlie Collins teaches students how to make perfectly flaky empanada dough. For fillings, he uses local ingredients like beef jerk (dried, preseasoned meat) and culantro (a long-leafed herb with a pungent flavor); ground beef and cilantro are fine substitutes. Chef Tip For a flakier empanada, use leaf lard instead of butter.

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Preheat the oven to 350°. In a deep skillet, heat 1/2 inch of oil to 350°. Fry 4 empanadas at a time, turning once, until browned and crisp, 2 minutes. Drain on paper towels and transfer to a baking sheet. When all of the empanadas have been fried, reheat them in the oven and serve. MAKE AHEAD.

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Season your beef with salt and pepper, place in the slow cooker and pour over sauce. Cover, cook on low for 6-8 hours. Remove beef from slow cooker, shred and return to slow cooker until ready to use. Pre-heat oven to 375 degrees. Roll out dough 1/8 inch thick. Using a glass, circle cookie cutter or knife cut desired rounds.

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For the dough, mix flour, salt, butter (slice up the stick of butter first) and egg with a food processor or mixer. Start adding water slowly until you get a nice stretchy dough consistency. The dough shouldn’t be sticky, if it is, add more flour to the mix. Cover and place in refrigerator for at least 30 minutes.

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Directions. 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, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture

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Preheat the oven to 350°. In a deep skillet, heat 1/2 inch of oil to 350°. Fry 4 empanadas at a time, turning once, until browned and crisp, 2 minutes. Drain on paper towels and transfer to a

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1. Heat oven to 400°F. In 12-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in chili powder, salt and tomatoes. Remove from heat. 2. On ungreased large cookie sheet, unroll pie crusts.

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To Fry. Preheat the oven to 350 degrees F. In a deep skillet, heat ½-inch of oil to 350 degrees F. Fry 4 empanadas at a time, turning once, for 2 minutes, until browned and crisp. Drain on paper towels and transfer to a baking sheet. When all of the empanadas have been fried, reheat them in the oven. Serve and enjoy!

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Fold the dough over to enclose the filling and braid the edges or crimp the edges with a fork to seal. Cover with plastic wrap while you form the remaining empanadas. Preheat the oven to 350°. In a deep skillet, heat ½ inch of oil to 350°. Fry 4 empanadas at a time, turning once, until browned and crisp, 2 minutes.

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Try It This Way: Mini Bean and Cheese Empanadas. Use 1 cup rinsed black beans instead of ground beef and ½ cup shredded sharp cheddar cheese instead of Monterey Jack cheese. In step 4, add beans along with shallot and cook until warmed through, about 3 minutes. In step 5, use back of wooden spoon to mash up beans in bowl before refrigerating.

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3) Once onion has softened, add ground beef and cook until no longer pink (about 8 minutes). Season with the desired amount of salt and pepper at this stage. 4) Once beef is cooked through, drain the fat off then return it to the stove. 5) Add garlic, red peppers, tomato sauce, paprika, cumin, coriander, and parsley to the pan.

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Preheat oven to 350° F. Cook the Simply Potatoes according to the package instructions. Add the butter, onion, and half the salt, pepper, oregano, and cumin to the potatoes. Cook until onion softens. Brown the ground beef and add the second half of the salt, pepper, oregano, and cumin.

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To make the filling: Add the oil to a large nonstick skillet set over medium-high heat. When the oil shimmers, add the onion. Cook, stirring occasionally, until the onion softens, about 5-7 minutes. Add the tomato paste, garlic, oregano, cumin, cloves, and cayenne pepper, and cook just until fragrant, about 30 seconds.

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