BEEF AND CHEESE EMPANADA RECIPE BY TASTY
Here's what you need: olive oil, onion, ground beef, salt, pepper, shredded cheddar cheese, ketchup, yellow mustard, worcestershire sauce, pie dough, egg, sesame seed
Provided by Cyrus Kowsari
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet.
- Cook down onions until translucent.
- Add meat, 1 teaspoon salt, and ½ teaspoon pepper, and cook until meat is fully cooked. Transfer into a large bowl.
- Preheat oven to 400°F (200°C).
- Combine cheese, ketchup, mustard, Worcestershire sauce, and 1 teaspoon of salt. Mix thoroughly.
- Roll out the pie crust and cut into 4 pieces.
- Place a spoonful of the stuffing on one side of the dough, leaving ¼ inch (6 mm) from the edge and fold over, creating a triangle.
- With a fork, crimp down the 2 sides so the stuffing stays in.
- Transfer onto baking sheet. Brush on egg and sprinkle on sesame seeds.
- Bake for 20 minutes or until golden brown and pie crust is thoroughly cooked.
- Let it cool for a few minutes
- Enjoy!
Nutrition Facts : Calories 426 calories, Carbohydrate 29 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, Sugar 1 gram
SHAMROCK EMPANADAS RECIPE BY TASTY
These crispy pockets of shamrock-shaped dough are filled with a delicious mixture of corned beef, potatoes, and cabbage. They're crunchy, meaty, and even better, they're served with two zesty dips-horseradish herb and spicy mustard sauce. Luck never tasted better!
Provided by Tikeyah Whittle
Categories Appetizers
Time 40m
Yield 24 empanadas
Number Of Ingredients 29
Steps:
- Make the horseradish herb sauce: In a medium bowl, stir together the horseradish, mayonnaise, sour cream, chives, parsley, apple cider vinegar, and salt. Cover with plastic wrap and chill in the refrigerator until ready to serve.
- Make the spicy mustard sauce: In a small bowl, stir together the mayonnaise, spicy brown mustard, apple cider vinegar, and honey. Cover with plastic wrap and chill in the refrigerator until ready to serve.
- Make the empanadas: Heat the canola oil in a medium pot over medium-high heat until it reaches 350°F (180°C). Set a wire rack over a baking sheet.
- In a 4-quart food processor, combine the corned beef, sauerkraut, carrots, cabbage, parsley, pepper, coriander, mustard seeds, ground mustard, and 2 teaspoons salt. Pulse for 30 seconds, until well combined and everything is finely ground. Add the potatoes and pulse for 10-15 seconds more, until the potatoes are very finely chopped but still visible.
- Transfer the filling to a sieve set over a bowl and use a rubber spatula to press out any excess liquid.
- In a small bowl, beat together the eggs and water.
- Lay 2 empanada dough rounds on a clean surface and brush all over with egg wash. Set a 3-inch clover cookie cutter in the center of one of the dough rounds and fill with 1-1½ teaspoons of the filling, mounding in the center of the mold. Remove the cutter and cover the filling with the other dough round, egg wash-side down. Press down firmly with the cookie cutter to seal the filling inside. Using your fingers or a fork, press the edges of the empanada dough together to seal, discarding the dough scraps. Repeat with the remaining dough and filling.
- Working in batches of 3-4, gently lower the empanadas into the hot oil and fry for 7-10 minutes, flipping once, until golden brown on both sides. Use a spider to transfer the empanadas to the wire rack and sprinkle with a pinch of salt.
- Serve the empanadas hot with the horseradish herb sauce and spicy mustard sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 733 calories, Carbohydrate 4 grams, Fat 79 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram
SPICY BEEF AND PORK EMPANADAS RECIPE BY TASTY
Here's what you need: cashews, goat cheese, cream, milk, sugar, salt, onion, garlic, ground pork, ground beef, salt, pepper, tomatoes, pear, apple, peach, plantain, raisin, almond, pine nuts, poblano chiles, flour, salt, butter, milk, egg, egg wash, fresh cilantro, pomegrante
Provided by Cyrus Kowsari
Categories Dinner
Yield 6 servings
Number Of Ingredients 29
Steps:
- Blend all the cashew cream ingredients in a blender until smooth. Set aside.
- Fry onion and garlic for a few minutes, then add the ground pork and the ground beef, seasoned with salt and pepper. Continue stirring and browning the meat until cooked through, about 3-5 minutes.
- Add all the fruit, raisins, almonds, and pine nuts, stir to combine, then remove from heat and chill.
- Poach the poblano pepper, remove the skin. Open and remove the seeds and veins, then cut into strips. Set aside.
- Preheat oven to 500˚F (250˚C) (or as high as your oven will go).
- For the empanada dough, mix flour, butter, salt and milk, kneading into a dough. Add egg, then knead until firm.
- Pinch off a bit of dough and flatten into a circle, adding two strips of chile poblano and the meat filling.
- Put a bit of water on your finger and wet the edge of half the empanada. Close the empanada and use a fork to seal the edges.
- Brush with an egg wash before putting on a baking sheet.
- Bake 20-25 minutes or until golden brown.
- Top the empanadas with cashew cream and garnish with pomegranate and cilantro.
- Enjoy!
Nutrition Facts : Calories 961 calories, Carbohydrate 67 grams, Fat 63 grams, Fiber 6 grams, Protein 38 grams, Sugar 32 grams
STREET CORN EMPANADAS RECIPE BY TASTY
Here's what you need: frozen fire-roasted corn, red bell pepper, orange bell pepper, jalapeño, red onion, fresh cilantro leaves, crumbled cotija cheese, mayonnaise, lime, kosher salt, freshly ground black pepper, red pepper flakes, ground cumin, egg yolk, whole milk, Pillsbury™ Original Crescent Rolls, crema, crumbled cotija cheese, fresh cilantro leaves
Provided by Pillsbury
Categories Lunch
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the air fryer to 350°F (180°C).
- Make the street corn: In a large bowl, mix together the corn, red bell pepper, orange bell pepper, jalapeño, red onion, cilantro, Cotija cheese, mayonnaise, lime juice, salt, black pepper, red pepper flakes, and cumin until well combined.
- Assemble the empanadas: Open and unroll one can of Pillsbury™ Original Crescent Rolls. Cut into 4 rectangles, then firmly press the perforated lines together to seal. Cut each rectangle in half to form 8 squares.
- Scoop a heaping tablespoon of the street corn filling onto the center of each square and fold the dough over the filling to form a triangle. Firmly press the edges together with a fork to seal. Repeat with the remaining dough and filling.
- In a small bowl, whisk together the egg yolk and milk until smooth and brush the empanadas with the egg wash.
- Place 2-3 empanadas at a time in the air fryer basket and air fry until golden brown, 3-5 minutes. Transfer to a plate while you repeat with the remaining empanadas.
- Arrange the empanadas on a serving platter and top with the crema, Cotija cheese, and cilantro. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 348 calories, Carbohydrate 27 grams, Fat 23 grams, Fiber 28 grams, Protein 9 grams, Sugar 7 grams
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