Empanadas

Forget going out to eat or ordering takeout every time you crave European food. Try making Empanadas at home. One portion of this dish contains about 17g of protein, 39g of fat, and a total of 599 calories. This recipe serves 8. For $1.18 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Only a few people really liked this main course. It is brought to you by Foodnetwork. 7 people were glad they tried this recipe. A mixture of onion, egg, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is good. Empanadas de Membrillo (Argentinian Quince and Cheese Empanadas), Empanadas De Flor De Calabaza (squash Blossom Empanadas), and Turkey and Mashed Potato Empanadas - Empanadas De Pavo are very similar to this recipe.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 65 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes. Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas. Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours. Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes. For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

 

Step by step:

For the aioli dip

1. Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

For the empanada dough

1. Combine the flour, baking powder, sugar and salt in a large bowl.

2. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.

3. In a separate bowl, beat the egg and then whisk in the stock.

4. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.

5. Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat.

6. Add the ground beef and garlic salt and cook until the beef is cooked completely.

7. Drain the grease and set the beef aside.

8. In the same pan, heat the remaining 1 tablespoon olive oil.

9. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes.

10. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.

11. Lightly flour a work surface and roll out the dough to 1/4 inch thick.

12. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer.

13. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.

14. Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.

Nutrition Information:

covered percent of daily need

 

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