Best Argentinean Inspired Beef Mini Empanadas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ARGENTINIAN BEEF EMPANADAS



Argentinian Beef Empanadas image

My family loves these juicy meat pies with raisins, chopped olives, and hard-boiled eggs. This recipe is always a hit.

Provided by MariaZoroza

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 12

½ pound ground beef
3 tablespoons butter
2 medium onions, chopped
1 green onion, chopped
2 hard-boiled eggs, chopped
14 pitted green olives, such as Manzanilla, finely chopped
3 tablespoons raisins
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
2 (17.5 ounce) packages frozen puff pastry (each with 2 sheets), thawed
1 raw egg, lightly beaten

Steps:

  • Set racks in upper and lower thirds of oven, and preheat to 450 degrees F. Line 2 large baking sheets with parchment paper.
  • Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. Transfer beef to a small bowl with a slotted spoon, and pour off grease from skillet. Melt butter in skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.
  • Unfold 1 pastry sheet, keeping remaining chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square. Cut 4 (5 1/2-inch) rounds from pastry. Brush a 1/2-inch border around edges of 1 round with water, using a small brush or fingertip. Spoon about 3 tablespoons of filling onto half of round. Fold other half over filling and press edges together firmly. Crimp edges with a fork and transfer to one of prepared baking sheets. Repeat with 3 remaining rounds. Form 12 more empanadas in same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.
  • Brush tops of empanadas with beaten egg. Bake, switching position of sheets halfway through, until golden brown, about 15 minutes.

Nutrition Facts : Calories 822.7 calories, Carbohydrate 61.4 g, Cholesterol 102.1 mg, Fat 57.2 g, Fiber 2.6 g, Protein 16.6 g, SaturatedFat 16.5 g, Sodium 686.6 mg, Sugar 4.6 g

ARGENTINE MEAT EMPANADAS



Argentine Meat Empanadas image

My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces.

Provided by Liliana

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Yield 10

Number Of Ingredients 13

½ cup shortening
2 onions, chopped
1 pound lean ground beef
2 teaspoons Hungarian sweet paprika
¾ teaspoon hot paprika
½ teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon distilled white vinegar
¼ cup raisins
½ cup pitted green olives, chopped
2 hard-cooked eggs, chopped
salt to taste
1 (17.5 ounce) package frozen puff pastry sheets, thawed

Steps:

  • In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
  • Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
  • Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
  • Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

Nutrition Facts : Calories 497.9 calories, Carbohydrate 27.7 g, Cholesterol 73.4 mg, Fat 36.8 g, Fiber 1.5 g, Protein 14.7 g, SaturatedFat 10 g, Sodium 326.5 mg, Sugar 3.6 g

ARGENTINE EMPANADAS



Argentine Empanadas image

This authentic Argentine Empanadas recipe is so approachable, anyone can make them! The filling ingredients include ground beef, onion, spices, green olives and hard boiled eggs in an easy homemade empanada dough.

Provided by Lauren Allen

Categories     Appetizer     Main Course     Side Dish

Time 1h45m

Number Of Ingredients 22

2 Tablespoons olive oil
2 white onions (, chopped (about 4 cups))
3 cloves garlic (, minced)
½ of a red bell pepper (, diced)
1 1/2 teaspoons chili powder
1 Tablespoon cumin
2 Tablespoons sweet paprika
1 teaspoon oregano
1 teaspoon beef boullion
1 lb lean ground beef
Salt and pepper to taste
1 bunch green onions (, just the green part, finely chopped)
½ cup chopped green olives
½ cup fresh chopped parsley
3 hard boiled eggs (, peeled and finely chopped)
4 cups flour
2 teaspoons salt
½ cup unsalted butter (, room temperature)
1 egg (, beaten)
2 Tablespoons oil
¾ - 1 cup warm water
Egg wash (( 1 egg mixed with 1 Tbsp water))

Steps:

  • Heat olive oil over medium-low heat. Add onion and cook for 10 minutes, stirring often.
  • Add garlic and diced red pepper. Cook for another 10 minutes, stirring often. Add chili powder, cumin, sweet paprika, and oregano. Cook for 2 minutes.
  • Increase heat to medium and add the ground beef. Season with salt and pepper and cook, crumbling into small pieces, until browned. Stir in beef boullion.
  • Remove from heat and transfer mixture to a bowl to cool for 10 minutes. Then, stir in green onion, olives, parsley, and hard-boiled eggs.
  • Cover and chill mixture for at least 1 hour or up to 3 days (depending on freshness of ingredients). It's important that the mixture is chilled before filling the empanadas.
  • Add flour and salt to a large bowl and stir to combine. Add egg and butter and stir well to combine. Add oil and warm water and stir until the mixture starts to come together into a dough ball. Add more water if it's too dry.
  • Place dough in clean greased bowl and cover tightly. Allow to rest at room temperature for 1 hour. (Or, refrigerate for up to 1 day, removing from the fridge 20 minutes before using.)
  • Divide the dough into two pieces. On a greased countertop roll each piece into a very large circle, about 1/8in thick (not so thin that it might break when filling or baking).
  • Use a small bowl or round cookie cutters to cut the dough into circles about 6in in diameter for regular size empanadas or 3 inch for mini empanadas (empanaditas).
  • Remove the excess dough from around the cut circles and keep the circles where they are for filling them (so they hold their perfect circle shape). Leftover scraps can be re-rolled to make more dough to cut out.
  • Place about 2 tablespoons of filling (for regular size empanadas) in the center of each circle, leaving plenty of space around the border. Moisten the edges of the circle with water, then fold the dough over and match the ends together to form a semi-circle.
  • Pinch the edges together and then seal the ends by crimping them with a fork or pinching and twisting/folding it over.
  • Baked Empanadas: Place empanadas on a baking sheet lined with parchment paper. Brush with a little bit of egg wash and bake at 375° For 25-30 minutes until golden brown and fully cooked.
  • Fried Empanadas: (I've found it best to refrigerate the empanadas for 20 minutes before frying to help the dough firm up and hold its shape before placing in the hot oil). Add several inches of hot oil to a pot and heat to about 365° F. Fry one or two empanadas at a time, flipping once, until golden on both sides (1-2 minutes per side). Place on a paper-towel lined plate.

Nutrition Facts : Calories 209 kcal, Carbohydrate 20 g, Protein 10 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 344 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

CARBONADA CRIOLLA MINI EMPANADAS



Carbonada Criolla Mini Empanadas image

These tasty Latin American hand pies are stuffed with the comforting flavors of Argentinean carbonada criolla, a tasty beef and vegetable stew. Serve with a side salad for a satisfying meal.

Provided by SunnyDaysNora

Categories     Empanada Recipes

Time 5h40m

Yield 36

Number Of Ingredients 18

1 ½ pounds thinly sliced beef
1 (15.25 ounce) can whole kernel corn, undrained
2 small tomatoes, diced
1 small sweet potato, diced
1 small zucchini, diced
1 small pear, diced
1 small onion, diced
1 small red bell pepper, diced
2 tablespoons chicken bouillon granules
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon ground paprika
½ teaspoon ground cumin
2 large bay leaves
3 (11.5 ounce) packages frozen empanada wrappers (12-ct), thawed
2 cups oil, or as needed

Steps:

  • Combine beef, undrained corn, tomatoes, sweet potato, zucchini, pear, onion, bell pepper, chicken bouillon, olive oil, garlic, oregano, parsley, paprika, cumin, and bay leaves in a slow cooker. Cook on High until beef is tender and vegetables are soft, 4 to 6 hours.
  • Drain liquid and allow filling to cool to room temperature, about 30 minutes. Discard bay leaves.
  • Scoop 3 tablespoons of cooled filling into the center of an empanada wrapper. Fold the wrapper in half and press the edges together to enclose the filling. Seal by crimping the edges or pressing them together with a fork. Repeat until all empanada wrappers are filled.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Without overcrowding, lower empanadas in batches into the hot oil and fry until golden, about 5 minutes, turning halfway through. Transfer to a paper towel-lined plate to drain while you cook remaining batches.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 18 g, Cholesterol 6.5 mg, Fat 4.5 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 231.4 mg, Sugar 1.2 g

Related Topics