Sweet or savory, it doesn't matter.
Answers:
Filling for Beef Empanadas Recipe
* 4 onions chopped
* 1/2 cup grease
* 1 tbsp paprika
* 1 lb ground beef
* salt, oregano, pepper
* 1 bouillon cube
* 3 eggs
Directions:
Fry onion contained by hot oil until cooked, lower the warmness and add paprika and ground beef, when cooked make the addition of the rest of the spices, and the bouillon dissolved in 1/2 cup of river.Let it simmer for 5 to 10 minutes on low heat. When cool use to stuff the empanadas.
Ingredients for the Dough:
* 5 cups flour
* 2 tsp baking powder
* 1 tsp saline
* 1/4 lb lard
* 1 cup milk
Dough preparation:
Sift flour, baking powder and brackish together, add melt lard and hot milk, mix little, mixing capably, but not kneading. Let stand for 20 minutes and then roll it.
Cut contained by circles approximately 6" diameter, and put in respectively of them one tbsp stuffing, one olive, 2 or 3 raisins, one slice of hard boiled egg, moisten the edges and fold shaping them as triangles or rectangles, brush beside egg white or milk, puncture in 2 or 3 spots. Place on a baking sheet and burn for 40 minutes at 375 F.
hope that helps =)
Which Kind of Empanadas?
Anyhow here's a interconnect for Colombian Empanadas...
http://fooddownunder.com/cgi-bin/recipe.
If you don't like pork, you can other use chicken.. ( I do that alot)..
Have fun!
Bcn_mimosa from Barcelona, Spain...
You can stuff them with ground beef. When I be pregnant, my husband used to make it w/American Cheese and ham (so good) or he is used to simply make it w/Mozzarella cheese lone! hmmmmmm. I just travel a craving!
1 lb ground beef
1 cup chopped onions
1 tablespoon oregano
1 teaspoon ground cumin
1/2-1 teaspoon red peppers
1/2 cup raisins
1/2 cup chopped olives
brackish & pepper
croissant dough or phyllo dough
Cook beef, onions, oregano, cumin and red pepper till onions are almost transparent.
Turn off burner and add on raisins, olives, salt and pepper.
The dough should be within the shape of a circle 4-5 inches in diameter (shape croissant dough or cut circles surrounded by phyllo).
Place 1 Tablespoon of filling surrounded by the middle.
Fold dough in partially and press edges together.
Make a seal by folding over the margin of the dough.
Brush top of empanadas with milk and place on greased cookie sheet.
Bake surrounded by 425F degree oven until browned on bottom and top.
Enjoy!
or
Ingredients:
1/2 lb. lean ground beef
1/2 tablespoon vegetable shortening
1/2 cup chopped onion
1/2 cup chopped fresh tomato
1/4 cup chopped green pepper
1/2 clove garlic, minced
1 tablespoon flour
1 teaspoon saline
1/4 teaspoon black pepper
1 pie crust (9 or 12 inch)
1 tablespoon water
1 egg yolk
Directions:
Sauté beef contained by shortening until lightly browned. Pour past its sell-by date excess fat and drain beef written towel to get out adjectives excess fat. Return beef to vessel, add onion, tomato, green pepper, and garlic. Cook until onion is tender, stirring recurrently. Blend in flour, brackish, and black pepper. Cook until thickened, stirring constantly. Let cool.
Prepare pie crust and roll to 1/4 inch concreteness. Cut into 6 inch rounds and place in floured empanada dough press (gotta enjoy this gadget!). Place 3 Tbsp meat mixture onto rounds and fold, forming fried pies. Place on ungreased baking pan. Add hose down to egg yolk, beat slightly. Brush tops of pastries insubstantially with egg mixture. Bake contained by hot oven (425 F) until browned, 10-15 minutes. Yield: about 6 generous empanadas.
Empanadas are light, flaky turnovers near an infinite variety of filling. The pastry makes them glibly transportable whether they are served as an appetizer, entrée or a dessert; make ahead of time and freeze. Serve empanadas hot or cold.
QUICK CHICKEN AND OLIVE EMPANADAS
8 ounces skinless boneless chicken breast halves, cut into 1/2-inch
cubes
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped tomato
1/4 cup wet
2 tablespoons raisins
2 tablespoons chopped fresh parsley
1 tablespoon tomato paste
1 tablespoon chopped pimiento-stuffed green olives
1 garlic clove, minced
1/2 teaspoon ground cumin
2 tablespoons dry breadcrumbs
36 gyoza (potsticker) wrappers*
1 full-size egg, lightly trounced
2 cups (about) canola oil
Combine first 11 ingredients contained by heavy atmosphere skillet. Cook over medium-high heat until chicken is cooked through, stirring occasionally, something like 5 minutes. Transfer mixture to processor; grind coarsely. Transfer to medium bowl. Mix within breadcrumbs. Season filling to fancy with brackish and pepper. Refrigerate filling until cold, roughly speaking 1 hour. (Can be made 1 day ahead. Cover and maintain refrigerated.)
Line baking sheet beside foil; sprinkle with flour. Place gyoza
wrappers on work surface. Lightly brush brim of each wrapper beside beaten egg. Place heap 1 teaspoon filling surrounded by center of each gyoza wrapper. Fold gyoza wrapper contained by half and crimp edges beside tines of fork to seal. Transfer empanadas to prepared baking sheet. (Can be prepared 6 hours ahead. Cover empanadas and refrigerate.)
Heat canola grease in weighty medium skillet over medium-high roast. Working in batch, add empanadas to grease and fry until golden brown, about 30 second per side. Drain empanadas on paper towels. Serve heat up.
*Gyoza wrappers can be found at Asian markets and contained by the refrigerator section of abundant supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.
Makes 36.
I know you're asking for a recipe, but thought you'd similar to to know these come frozen as well. I own seen them at Latin market as well as Super WalMart. They come surrounded by a box and are Goya brand.
More Questions & Answers...
Answers:
Filling for Beef Empanadas Recipe
* 4 onions chopped
* 1/2 cup grease
* 1 tbsp paprika
* 1 lb ground beef
* salt, oregano, pepper
* 1 bouillon cube
* 3 eggs
Directions:
Fry onion contained by hot oil until cooked, lower the warmness and add paprika and ground beef, when cooked make the addition of the rest of the spices, and the bouillon dissolved in 1/2 cup of river.Let it simmer for 5 to 10 minutes on low heat. When cool use to stuff the empanadas.
Ingredients for the Dough:
* 5 cups flour
* 2 tsp baking powder
* 1 tsp saline
* 1/4 lb lard
* 1 cup milk
Dough preparation:
Sift flour, baking powder and brackish together, add melt lard and hot milk, mix little, mixing capably, but not kneading. Let stand for 20 minutes and then roll it.
Cut contained by circles approximately 6" diameter, and put in respectively of them one tbsp stuffing, one olive, 2 or 3 raisins, one slice of hard boiled egg, moisten the edges and fold shaping them as triangles or rectangles, brush beside egg white or milk, puncture in 2 or 3 spots. Place on a baking sheet and burn for 40 minutes at 375 F.
hope that helps =)
Which Kind of Empanadas?
Anyhow here's a interconnect for Colombian Empanadas...
http://fooddownunder.com/cgi-bin/recipe.
If you don't like pork, you can other use chicken.. ( I do that alot)..
Have fun!
Bcn_mimosa from Barcelona, Spain...
You can stuff them with ground beef. When I be pregnant, my husband used to make it w/American Cheese and ham (so good) or he is used to simply make it w/Mozzarella cheese lone! hmmmmmm. I just travel a craving!
1 lb ground beef
1 cup chopped onions
1 tablespoon oregano
1 teaspoon ground cumin
1/2-1 teaspoon red peppers
1/2 cup raisins
1/2 cup chopped olives
brackish & pepper
croissant dough or phyllo dough
Cook beef, onions, oregano, cumin and red pepper till onions are almost transparent.
Turn off burner and add on raisins, olives, salt and pepper.
The dough should be within the shape of a circle 4-5 inches in diameter (shape croissant dough or cut circles surrounded by phyllo).
Place 1 Tablespoon of filling surrounded by the middle.
Fold dough in partially and press edges together.
Make a seal by folding over the margin of the dough.
Brush top of empanadas with milk and place on greased cookie sheet.
Bake surrounded by 425F degree oven until browned on bottom and top.
Enjoy!
or
Ingredients:
1/2 lb. lean ground beef
1/2 tablespoon vegetable shortening
1/2 cup chopped onion
1/2 cup chopped fresh tomato
1/4 cup chopped green pepper
1/2 clove garlic, minced
1 tablespoon flour
1 teaspoon saline
1/4 teaspoon black pepper
1 pie crust (9 or 12 inch)
1 tablespoon water
1 egg yolk
Directions:
Sauté beef contained by shortening until lightly browned. Pour past its sell-by date excess fat and drain beef written towel to get out adjectives excess fat. Return beef to vessel, add onion, tomato, green pepper, and garlic. Cook until onion is tender, stirring recurrently. Blend in flour, brackish, and black pepper. Cook until thickened, stirring constantly. Let cool.
Prepare pie crust and roll to 1/4 inch concreteness. Cut into 6 inch rounds and place in floured empanada dough press (gotta enjoy this gadget!). Place 3 Tbsp meat mixture onto rounds and fold, forming fried pies. Place on ungreased baking pan. Add hose down to egg yolk, beat slightly. Brush tops of pastries insubstantially with egg mixture. Bake contained by hot oven (425 F) until browned, 10-15 minutes. Yield: about 6 generous empanadas.
Empanadas are light, flaky turnovers near an infinite variety of filling. The pastry makes them glibly transportable whether they are served as an appetizer, entrée or a dessert; make ahead of time and freeze. Serve empanadas hot or cold.
QUICK CHICKEN AND OLIVE EMPANADAS
8 ounces skinless boneless chicken breast halves, cut into 1/2-inch
cubes
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped tomato
1/4 cup wet
2 tablespoons raisins
2 tablespoons chopped fresh parsley
1 tablespoon tomato paste
1 tablespoon chopped pimiento-stuffed green olives
1 garlic clove, minced
1/2 teaspoon ground cumin
2 tablespoons dry breadcrumbs
36 gyoza (potsticker) wrappers*
1 full-size egg, lightly trounced
2 cups (about) canola oil
Combine first 11 ingredients contained by heavy atmosphere skillet. Cook over medium-high heat until chicken is cooked through, stirring occasionally, something like 5 minutes. Transfer mixture to processor; grind coarsely. Transfer to medium bowl. Mix within breadcrumbs. Season filling to fancy with brackish and pepper. Refrigerate filling until cold, roughly speaking 1 hour. (Can be made 1 day ahead. Cover and maintain refrigerated.)
Line baking sheet beside foil; sprinkle with flour. Place gyoza
wrappers on work surface. Lightly brush brim of each wrapper beside beaten egg. Place heap 1 teaspoon filling surrounded by center of each gyoza wrapper. Fold gyoza wrapper contained by half and crimp edges beside tines of fork to seal. Transfer empanadas to prepared baking sheet. (Can be prepared 6 hours ahead. Cover empanadas and refrigerate.)
Heat canola grease in weighty medium skillet over medium-high roast. Working in batch, add empanadas to grease and fry until golden brown, about 30 second per side. Drain empanadas on paper towels. Serve heat up.
*Gyoza wrappers can be found at Asian markets and contained by the refrigerator section of abundant supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.
Makes 36.
I know you're asking for a recipe, but thought you'd similar to to know these come frozen as well. I own seen them at Latin market as well as Super WalMart. They come surrounded by a box and are Goya brand.
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