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Beef and Cheese Empanadas Place empanadas on prepared baking sheets and brush with egg wash. Add cumin, smoked paprika, oregano, diced tomatoes and a bit of salt and pepper to your beef mixture. Bring to a simmer and mix well. You can have Beef and Cheese Empanadas using 27 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Beef and Cheese Empanadas

  1. Prepare of EMPANADA FILLING.
  2. Prepare 1 lb of lean ground beef.
  3. It’s 1 tbsp of chili powder.
  4. You need 1 tsp of ground cumin.
  5. You need 1/2 tsp of salt.
  6. You need 1/4 tsp of black pepper.
  7. You need 1/4 tsp of red pepper flakes.
  8. It’s 1 tsp of chopped parsley.
  9. Prepare 1 of poblano pepper, chopped.
  10. You need 1 of red bell pepper, chopped.
  11. It’s 1 of medium onion, chopped.
  12. You need 3 of cloves of garlic, minced.
  13. Prepare 4 oz of button mushrooms, chopped.
  14. It’s 1 of 10 ounce can Rotel tomatos,with mild chilis.
  15. Prepare 1 tsp of honey.
  16. Prepare 1 of large egg, beaten.
  17. It’s 1 tbsp of cream, heavy, light or half and half.
  18. You need 1/4 cup of grated romano cheese.
  19. You need 1 1/2 cup of shredded sharp cheddar cheese, or your favorite cheese.
  20. It’s 1 tsp of olive oil.
  21. Prepare of EMPANADAS WRAPPERS.
  22. Prepare 20 of thawed frozen empanada pastry rounds, I used Goza brand or homemade.
  23. It’s 1 of egg wash, which is 1 large egg beaten with 1 teaspoon water.
  24. Prepare 2 tbsp of grated romano cheese.
  25. Prepare 1 tsp of granulated garlic or garlic powder.
  27. You need 1 of recipe Chipotle Ranch dipping sauce. Recipe attached in directions.

Remove from heat and let cool slightly while you prepare the dough. Fold over and press down the opening with a fork. Flip it over and press down the other side with a fork to assure it is sealed. Cook the empanadas in batches, frying until golden brown on both sides.

Beef and Cheese Empanadas instructions

  1. Combine the ground beef with chili powder, cumin, salt, pepper, red pepper flakes and parsley..
  2. Chop all vegetables..
  3. In a large skillet , heat oil, add seasoned ground beef and brown..Add all.chopped vegetables and cook until.vegetables are tender about 10 minutes. Add tomatoes with all juices, cream and honey. Cook until well blended and not much liquid remains, about 5 minutes. Add beaten egg and mix in thoroughly..
  4. Off heat add cheddar and romano cheese, mix in and cool filling completely. This can be made and refrigerated up to 2 days before filling pastry..
  6. Lay pastry flat on work surface, brush inside edges with egg wash..
  7. Put a heaping tablespoon filling in the center of pastry..
  8. .lift pastry over to Completely enclose filling. Press all edges to seal..
  9. With the tines of a fork press to completely seal in filling..
  10. Brush empanada with egg wash.
  11. With a quick stab poke the tines of a fork in top of empanada for venting.In a small bowl mix the romano and granulated garlic, sprinkle evenly on tops of empanadas.
  12. Preheat oven to 375. Line baking sheets with parchment paper..
  13. Place empanadas about 2 inches apart on prepared sheet. Bake 18 to 23 minutes until puffed and golden brown..
  14. Serve with Chipotle Ranch Dip/ Sauce recipe attached bellow
  15. NOTE; These can be individually frozen after cooling completely. Reheat in a 400 oven on a rack until just hot and crisp about 5 to 10 minutes..

Most of the ingredients to make this Puerto Rican empanada recipe are straightforward: ground beef, diced potatoes, tomato sauce, olives, water, salt, and shredded cheese (we use Monterey Jack!). However, you will also need Sazón con Azafran and Sofrito. Today, empanadas — those delectable pockets of flaky dough stuffed with savory meats, cheese, corn, or a vegetable blend — are commonly associated with food from Mexico and South and Central America. But, in fact, they likely have roots in Spain, according to Culture Trip. The empanada enjoyed in Spain in centuries past may have been a much.


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