Best Spicy Beef Empanadas Recipes

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SPICY-SWEET BEEF EMPANADAS (MEXICO)



Spicy-Sweet Beef Empanadas (Mexico) image

Who doesn't love a warm empanada?!?! These savory turnovers make great appetizers because you can prep them ahead of time and freeze for up to a month....and they still taste fantastic!

Provided by FolkDiva

Categories     Meat

Time 35m

Yield 8 empanadas, 8 serving(s)

Number Of Ingredients 17

12 ounces puff pastry, ready made
all-purpose flour, for dusting
1 egg yolk, beaten with 1-2 tbsp water
1 lb fresh ground beef
1 onion, very finely chopped
2 -3 garlic cloves, very finely chopped
1/4 cup sherry wine (dry or sweet)
1 pinch ground cinnamon
1 pinch ground cloves
1 pinch ground cumin
14 ounces chopped tomatoes
1 -3 teaspoon sugar
1 tablespoon vinegar
3 tablespoons fresh cilantro, chopped
2 -3 tablespoons toasted almonds, coarsely chopped
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 375°F In a skillet over medium heat, brown the meat and onion. Pour off excess fat, then add garlic and sherry. Boil down until the liquid is almost completely evaporated.
  • Add cinnamon, cloves, cumin and salt/pepper. Stir in the tomatoes, sugar and vinegar and cook over medium heat until the tomatoes have reduced to a thick sauce. Stir in the cilantro and almonds and set aside.
  • Roll out puff pastry into a thin layer on a lightly floured counter. Cut the pastries into 8 six inch circles. Place a tablespoon or two of the filling in the middle of one circle. Brush the edge of the pastry with beaten egg, then fold in half and press the edges together to seal.
  • Press the tines of a fork along the sealed edges of the pastry to make the seal more secure. Prick the top of the empanada with the fork, then place on a baking sheet. Brush with beaten egg. Repeat with the remaining pastry circles and filling.
  • Bake for 15-25 minutes, or until light golden brown on the outside and hot in the center. Serve immediately with your choice of garnishes! Enjoy!

SPICY BEEF AND PORK EMPANADAS RECIPE BY TASTY



Spicy Beef And Pork Empanadas Recipe by Tasty image

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

¾ cup cashews
6 oz goat cheese
½ cup cream
1 cup milk
4 tablespoons sugar
1 teaspoon salt
½ onion, diced
4 cloves garlic, minced
½ lb ground pork
½ lb ground beef
salt, to taste
pepper, to taste
2 tomatoes, diced
1 pear, diced
1 apple, diced
1 peach, diced
½ plantain, diced
½ cup raisin
½ cup almond, sliced
¼ cup pine nuts
3 poblano chiles
1 cup flour
1 tablespoon salt
½ cup butter
½ cup milk
1 egg, beaten
egg wash
fresh cilantro
pomegrante

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

SPICY BEEF EMPANADAS



Spicy Beef Empanadas image

I experimented with some empanada recipes I found and added some of my favorite ingredients to come up with these delicious spicy beef empanadas, which was an instant hit at the dinnerparty with my girlfriends. Now I have to make them at every gettogether.

Provided by hxnnxh

Categories     Meat

Time 45m

Yield 36 empanadas, 18 serving(s)

Number Of Ingredients 22

2 tablespoons cooking oil
2 lbs ground beef
5 shallots, finely chopped
5 garlic cloves
2 -3 red chili peppers, seeded and finely chopped
1 red bell pepper, finely chopped
1 tablespoon ground cumin
1/2 tablespoon chili powder
1 teaspoon cayenne pepper
1 tablespoon all-purpose flour
2 1/2 ounces concentrated tomato paste
5 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
1 tablespoon white wine vinegar
1/2 tablespoon habanero sauce
1/2 lemon, squeezed
3 large hardboiled egg, finely chopped
1/4 cup jalapeno pepper, finely chopped
1 cup cilantro, chopped
salt and pepper
8 sheets puff pastry
2 eggs, beaten (for glaze)

Steps:

  • Pre-heat oven at 375°F Pour some cooking oil in a skillet and press cloves over the pan.nAdd chopped shallots and fry on low heat, until soft but not browned. Add a bit of salt and the chopped red chili pepper.
  • Add ground beef and let brown on med-high heat. Drain the mixture put back in skillet. Add bell pepper and cook on high for about a minute.
  • Turn heat to med-low and add cumin, chili powder, cayenne pepper, flour, and tomato sauce. Turn off the stove and let cool to room temperature.
  • Now mix some worcestershire sauce (to taste, I love it and put it in practically everything, but can be omitted), vinegar, lemon juice, habanero pepper sauce (or tabasco). To add a hint of sweetness, I add tomato ketchup, about 5 tbs.Stir in chopped egg, jalapenos and cilantro. Add pepper and salt to taste.
  • Let pastry thaw and cut 5" circles.
  • Put pastry on baking sheet. Put about a spoonful of the meat mixture on one half of the circle. Put some beaten egg on the edges and fold. press edges with a fork. Put some more egg mixture over the empanadas for glaze. Bake in preheated oven for about 20 mins until golden brown.

Nutrition Facts : Calories 763, Fat 52.3, SaturatedFat 14.2, Cholesterol 86, Sodium 395.6, Carbohydrate 53.6, Fiber 2.1, Sugar 2.7, Protein 19.7

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