Best Easy Beef Empanadas Recipes

EASY BEEF EMPANADAS

Steps:

• Preheat oven to 350, or recommended temperature stated on your cresent roll package. Coat bottom of a baking pan with cooking spray.
• In a medium skillet, heat oil and add the diced bell pepper. Cook until tender, then add the diced onion. Cook another 4-5 minutes. Remove from pan when done and set aside.
• Season ground beef with salt, pepper, and cumin. Using the same skillet, brown the beef. When it's almost done, toss in the tomatos & bell pepper/onion mixture. Mix together and cook for another 3-4 minutes or until beef is done.
• On a floured cutting board, roll out cresent roll dough. Take special care to make sure they do not seperate. Dip your fingers in a little flour and pinch all of the serrations closed. Roll out dough to desired thickness. lightly flour the top of the dough and cut out rounds from it using a biscuit cutter or open can dipped in flour.
• Add beef mixture into the center of each round and top with a slice of egg. Fold the crust so the top and bottom edges meet. Crimp edges together using a fork dipped in flour. Coat the tops of the empanadas with an egg wash and place on baking sheet. Cook for 15 minutes or until golden.
• For a peruvian touch, drizzle with lime juice and sprinkle with powdered sugar.

EASY BEEF EMPANADAS

Steps:

• 1. Preheat oven to 425.
• 2. Warm pie crusts on counter for at least 5 minutes.
• 3. Following package directions, microwave Beef Roast 4 minutes.
• 4. Unroll first pie crust on a lightly greased cookie sheet, stretching slightly larger than original size.
• 5. Cut Monterey Jack cheese into about 16 small slices.
• 6. Imagining the bottom crust is separated into 4 equal sections, arrange about 4 pieces of cheese in each section.
• 7. Remove Beef Roast from microwave, and roughly shred the beef with a fork.
• 8. Mound 1/4 of the beef on top of each section of Monterey Jack Cheese on the bottom crust.
• 9. Spoon about 2-3 Tbsp of Stokes Chili on top of the beef roast.
• 10. Cut the Sharp Cheddar into about 16 slices and add about 4 pieces to the top of the beef/chili mounds.
• 11. Unroll second crust and stretch slightly, then gently lay directly on top of the mounds.
• 12. Gently pinch the edges of the top and bottom crust together. (I often use the left over au jus to moisten the crusts to seal)
• 13. Very gently, press along the grooves between each mound, to form 4 individual empanadas by sealing around each one down the center and across of the top and bottom crusts.
• 14. Lightly spray the top crust with cooking spray or coat with a light layer of olive oil. Sprinkle with your favorite mexican seasoning if you like. Score the top crust of each empanada with two small knife cuts to vent.
• 15. Bake at 425 for about 25-30 minutes, or until top crust looks lightly browned and filling is bubbly.
• 16. Cool on cookie sheet, then serve with sour cream, avacado slices, tomato, etc.

EASY BEEF EMPANADAS

Steps:

• 1. Get everything ready to go.
• 2. Heat oil, add beef and cook until brown and no longer pink ... drain excess fat, remove cooked beef and set aside.
• 3. In same pan add onions, peppers and garlic and cook until soft and onions are translucent (do not brown and do not burn garlic).
• 4. Add meat back to pan, stir to combine.
• 5. Add tomatoes, olives, sofrito and raisins and cook until softened about 5 mins.
• 6. Add tomato sauce, cumin, oregano, chicken stock, sazon and cilantro. Bring to boil and cook on low-medium heat until thickens (about 15-20mins).
• 7. Let mixture cool, then spoon into defrosted room temperature disco.
• 8. Place filling in the middle of disco, brush edges with egg and water mixture, fold in ½ and seal edges with fork.
• 9. Fry empanada in 350 degree oil until golden, about 4-6 mins, turning ½ way through. (You can also bake if desired until crispy and golden brown, but fried taste much better!).
• 10. Tips: 1. Place uncooked empanadas in wax paper and tin foil, in freezer bag for later use 2. As you prepare each empanada (if not immediately cooking) after sealing, place on wax paper and separate with wax paper or disco plastic to prevent sticking, cover immediately to prevent from drying out. 3. Goya Discos and Goya Sofrito are sold in frozen section. Let both defrost. Sofrito is hard to spoon if you do not defrost a little. You can use food processor to chop onions and peppers, but chop other ingredients by hand.

BEEF EMPANADAS WITH OLIVES | EASY PUFF PASTRY & GROUND BEEF RECIPE

Steps:

• Preheat oven to 375F.
• Grease 2 baking sheets with cooking spray and set aside.
• Heat olive oil in large skillet over medium-high heat.
• Add onions and cook for 4 minutes, or until translucent.
• Stir in garlic and cook for 30 seconds, or until fragrant.
• Add ground beef, cumin, paprika and pepper.
• Cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 to 7 minutes.
• Remove from heat and mix in the chopped olives; set aside.
• On a lightly floured surface, roll out one sheet puff pastry dough to 1/8 inch thickness.
• Cut out 6 circles, each should be about a 5-inch diameter. I use a large round cookie cutter.
• Repeat with the second sheet of pastry dough.
• Spoon about a tablespoon of the meat mixture onto center of each dough round; set aside.
• In a small mixing bowl combine egg and water and lightly beat with a fork. Using a pastry brush, paint edges of dough with the prepared egg wash.
• Fold dough over meat, shaping it into half-moon shape; gently press down edges and twist down to seal.
• Repeat with remaining ingredients.
• Transfer the empanadas to previously prepared baking sheets, leaving about 1-1/2 inches space between the empanadas.
• Bake in the preheated oven for 18 to 20 minutes, or until puffed up and golden brown.
• Remove from oven and serve immediately.

CHEESY GOLDEN BROWN BEEF EMPANADAS RECIPE - EASY DINNER IDEA!

Steps:

• 1. Preheat the oven to 375°F and line two large baking sheets with parchment paper, a silicone baking mat or spray with non-stick spray. 2. Add the olive oil to a large skillet over medium heat and add the onion once hot. Cook, stirring often, until the onion becomes translucent. Then add the jalapeño and cook for another three minutes. Add the garlic and cook for another minute, or until it becomes fragrant. 3. Add the beef and sprinkle in the salt, pepper, cumin and oregano and stir to combine. 4. Cook, breaking up the beef and stirring often, until the beef turns a dark brown color and has cooked through. Drain off the rendered fat, set the pan aside and let it cool for 10 minutes. 5. Once cooled, add a spoonful of it to the center of an empanada wrapper and add a tablespoon of cheese on top. 7. Fold it in half, pinch the edges around the border and twist the edges into a classic empanada border or use a fork to press in the edges to seal. 8. Add empanadas to the two baking trays, leaving room for spreading. Beat the egg and water together in a small bowl and brush it over the empanadas. 9. Bake empanadas for 25 to 27 minutes or until light and golden on the top. Remove them from the oven and let them cool for 10 minutes before serving.