Best Smoked Rib Eye And Goat Cheese Empañadas Recipes

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SUN-DRIED TOMATO GOAT CHEESE EMPANADAS



Sun-Dried Tomato Goat Cheese Empanadas image

I created this appetizer because I entertain a lot and wanted something simple but special. People like these empanadas so much! I always make extra. -Lynn Scully, Rancho Santa Fe, California

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield about 1-1/2 dozen.

Number Of Ingredients 5

1 tablespoon olive oil
1 medium sweet onion, halved and thinly sliced
1 log (4 ounces) fresh goat cheese, crumbled
1/4 cup finely chopped oil-packed sun-dried tomatoes, drained
Pastry for a single-crust pie (9 inches) or 1 sheet refrigerated pie crust

Steps:

  • In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes., Preheat oven to 400°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on baking sheets. Place 1 heaping tsp. of filling on 1 side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal. Bake until golden brown, 15-20 minutes.

Nutrition Facts : Calories 99 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 98mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

BEEF AND GOAT CHEESE EMPANADA WITH PIQUILLO PEPPER SAUCE AND PICKLED RED ONION



Beef and Goat Cheese Empanada with Piquillo Pepper Sauce and Pickled Red Onion image

Provided by Bobby Flay

Time 8h

Yield 12 servings

Number Of Ingredients 76

2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar
6 tablespoons cold lard, cut into small pieces
2 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
1/3 cup ice water
1 tablespoon distilled white vinegar
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar
6 tablespoons cold lard, cut into small pieces
2 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
1/3 cup ice water
1 tablespoon distilled white vinegar
1/4 cup canola oil, plus more for frying
3 pounds short ribs
Kosher salt and freshly ground black pepper
4 whole cloves garlic
1 1/2 cups dry red wine
1 cup red currant juice
Chicken stock
2 whole ancho chiles, stems removed and soaked
1 whole New Mexico red chiles, stems removed and soaked
2 cascable chiles, stems removed and soaked
1 chile de arbol, soaked
1 cup soft goat cheese
Pickled Red Onions, for serving, recipe follows
Piquillo Pepper Sauce, for serving, recipe follows
1/4 cup canola oil, plus more for frying
3 pounds short ribs
Kosher salt and freshly ground black pepper
4 whole cloves garlic
1 1/2 cups dry red wine
1 cup red currant juice
Chicken stock
2 whole ancho chiles, stems removed and soaked
1 whole New Mexico red chiles, stems removed and soaked
2 cascable chiles, stems removed and soaked
1 chile de arbol, soaked
1 cup soft goat cheese
Pickled Red Onions, for serving, recipe follows
Piquillo Pepper Sauce, for serving, recipe follows
1 cup red wine vinegar
1/2 cup fresh lime juice
1/4 cup water
3 tablespoons sugar
1 tablespoon kosher salt
1 medium red onion, peeled, halved and thinly sliced
1 cup red wine vinegar
1/2 cup fresh lime juice
1/4 cup water
3 tablespoons sugar
1 tablespoon kosher salt
1 medium red onion, peeled, halved and thinly sliced
2 tablespoons olive oil
1/2 small red onion, chopped
2 cloves garlic, chopped
8 ounce jar piquillo peppers, drained
Kosher salt and freshly ground black pepper
1 tablespoon red wine vinegar
1/4 cup chopped fresh cilantro leaves
3 tablespoons creme fraiche or sour cream
Heat the oil in a medium saute pan over medium high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the piquillo peppers, season with salt and pepper, and cook 5 minutes.
Transfer the mixture to a blender, add the vinegar, and blend until smooth. Add the cilantro and creme fraiche and pulse a few times just to incorporate. Transfer to a bowl. Serve at room temperature.
2 tablespoons olive oil
1/2 small red onion, chopped
2 cloves garlic, chopped
8 ounce jar piquillo peppers, drained
Kosher salt and freshly ground black pepper
1 tablespoon red wine vinegar
1/4 cup chopped fresh cilantro leaves
3 tablespoons creme fraiche or sour cream
Heat the oil in a medium saute pan over medium high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the piquillo peppers, season with salt and pepper, and cook 5 minutes.
Transfer the mixture to a blender, add the vinegar, and blend until smooth. Add the cilantro and creme fraiche and pulse a few times just to incorporate. Transfer to a bowl. Serve at room temperature.

Steps:

  • For the dough: Combine the flour, salt, and sugar in the bowl of a food processor and pulse until combined. Scatter the lard and butter over the top and pulse a few times until it resembles coarse meal.
  • Whisk together the egg yolk, water, and vinegar in a measuring cup. Add the mixture to the dough, pulsing until just combined. Turn the dough out onto a work surface and gently knead until it just comes together. Form the dough into a disk, cover with plastic wrap, and refrigerate for at least 1 hour and up to 6 hours. Roll out thinly. Cut into 4-inch circles.
  • For the short ribs: Preheat the oven to 350 degrees F.
  • Heat the oil over high heat in a Dutch oven until it begins to shimmer. Season the short ribs on both sides with salt and pepper and cook until golden brown on both sides. Remove to a plate.
  • Drain all but 2 tablespoons of the fat from the pan, add the garlic, and cook until it is lightly golden brown. Add the wine and cook until almost completely reduced. Add the currant juice, chicken stock (enough to cover the ribs by three-quarters), and chiles and bring to a boil. Add the ribs, cover, and transfer to the oven. Cook until fork tender, about 2 hours. Remove the short ribs to a platter or bowl and tent with foil.
  • Transfer the cooking liquid to a food processor and process until smooth. Strain into a large saute pan and cook until reduced by half. Remove the meat from the bone, shred, and add to the reduced cooking liquid. Season with salt and pepper. Let cool slightly.
  • Add enough canola oil to fill a Dutch oven three-quarters of the way. Heat to 375 degrees F on a deep-frying thermometer.
  • Fill each dough round with some meat, top with some goat cheese and pickled onions. Seal the edges with a little water and crimp with a fork. Fry, turning halfway through, until evenly golden brown, 3 to 5 minutes. Serve with Piquillo Pepper Sauce.
  • For the dough: Combine the flour, salt, and sugar in the bowl of a food processor and pulse until combined. Scatter the lard and butter over the top and pulse a few times until it resembles coarse meal.
  • Whisk together the egg yolk, water, and vinegar in a measuring cup. Add the mixture to the dough, pulsing until just combined. Turn the dough out onto a work surface and gently knead until it just comes together. Form the dough into a disk, cover with plastic wrap, and refrigerate for at least 1 hour and up to 6 hours. Roll out thinly. Cut into 4-inch circles.
  • For the short ribs: Preheat the oven to 350 degrees F.
  • Heat the oil over high heat in a Dutch oven until it begins to shimmer. Season the short ribs on both sides with salt and pepper and cook until golden brown on both sides. Remove to a plate.
  • Drain all but 2 tablespoons of the fat from the pan, add the garlic, and cook until it is lightly golden brown. Add the wine and cook until almost completely reduced. Add the currant juice, chicken stock (enough to cover the ribs by three-quarters), and chiles and bring to a boil. Add the ribs, cover, and transfer to the oven. Cook until fork tender, about 2 hours. Remove the short ribs to a platter or bowl and tent with foil.
  • Transfer the cooking liquid to a food processor and process until smooth. Strain into a large saute pan and cook until reduced by half. Remove the meat from the bone, shred, and add to the reduced cooking liquid. Season with salt and pepper. Let cool slightly.
  • Add enough canola oil to fill a Dutch oven three-quarters of the way. Heat to 375 degrees F on a deep-frying thermometer.
  • Fill each dough round with some meat, top with some goat cheese and pickled onions. Seal the edges with a little water and crimp with a fork. Fry, turning halfway through, until evenly golden brown, 3 to 5 minutes. Serve with Piquillo Pepper Sauce.
  • Bring the vinegar, lime juice, water, sugar, and salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 48 hours before serving.
  • Bring the vinegar, lime juice, water, sugar, and salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 48 hours before serving.

SMOKED RIB-EYE AND GOAT CHEESE EMPAñADAS



Smoked Rib-Eye and Goat Cheese Empañadas image

This is a terrific make-ahead appetizer. The steak must be coated with the spice rub and chilled overnight before grilling, then the empanadas can be assembled completely one day before baking.

Provided by Guillermo Pernot

Yield Makes about 18

Number Of Ingredients 21

1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried ancho chile powder
1 teaspoon dried chipotle chile powder
1 16-ounce rib-eye steak (about 1 1/4 inches thick)
2 cups hickory or mesquite wood chips, soaked in water 1 hour, drained
1 9-inch-diameter disposable aluminum foil pan
3 tablespoons olive oil
1 medium white onion, chopped
1 large green bell pepper, chopped
3 tablespoons tomato paste
2 tablespoons chopped fresh parsley
4 cups all purpose flour
2 teaspoons paprika
1 teaspoon salt
1 cup lard, room temperature
1/2 cup (or more) room-temperature water
1 4- to 5-ounce log soft fresh goat cheese
2 eggs, beaten to blend (for glaze)

Steps:

  • Mix first 6 ingredients in small bowl. Rub spice mixture all over both sides of steak. Chill overnight.
  • Prepare barbecue (medium-high heat). Place drained wood chips in aluminum foil pan; place pan directly atop coals on barbecue. When chips begin to smoke, sprinkle steak with salt and pepper. Grill steak about 6 minutes per side for rare. Cool slightly. Trim and discard any fat from steak, then finely chop steak.
  • Heat oil in large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until tender, about 8 minutes. Add chopped steak and tomato paste; sauté 3 minutes. Stir in parsley. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
  • Blend flour, paprika, and salt in processor. Add lard by tablespoonfuls to processor. Using on/off turns, cut in until coarse meal forms. Add 1/2 cup water; process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball. Divide dough in half; flatten each half into disk. Wrap each disk in plastic; let stand at room temperature 30 minutes.
  • Oil 2 large baking sheets. Roll out 1 dough disk on lightly floured surface to generous 1/8-inch thickness. Using 4-inch-diameter plate or bowl as guide, cut out rounds. Place 1 rounded tablespoon steak filling in center of each dough round. Top filling on each with scant 1 teaspoon goat cheese. Brush dough edges with egg glaze. Fold dough over filling, enclosing filling. Using fork, seal crust edges. Transfer empanadas to prepared sheets. Repeat with second dough disk, remaining filling, and cheese. Gather and reroll dough scraps and cut out additional rounds until all dough is used. (Can be made 1 day ahead. Cover empanadas and remaining egg glaze separately and chill.)
  • Preheat oven to 375°F. Brush empanadas with remaining egg glaze. Bake empanadas until crust is golden, about 28 minutes. Transfer to plates.

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