Beef Empanadas
This healthier version of the meat-filled pockets is baked instead of fried.
Beef Empanadas
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Beef Empanadas
This healthier version of the meat-filled pockets is baked instead of fried.
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Mad Hungry, September 2010
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Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 1 pound ground beef
- 1 teaspoon ground cumin
- 3/4 cup pimiento-filled green olives, sliced
- 3/4 cup raisins
- 1 teaspoon honey
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- Several dashes hot sauce
- 2 large eggs, separated
- 1 Cream Cheese Pastry Dough
Directions
- To make the filling, heat a large skillet over medium heat, and then swirl in the olive oil. Add the onion and bell pepper. Saute until the onion is translucent, 3 to 4 minutes. Raise the heat to high and add the beef. Cook, stirring constantly to brown, about 5 to 7 minutes. Add the cumin and cook for another minute.
- Stir in the olives, raisins, honey, salt, pepper, and hot sauce. Cook until the meat is golden brown, the liquid has evaporated, and the flavors have blended, about 4 more minutes. Cool the mixture completely in the fridge. Stir in the egg whites.
- Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
- To form the empanadas, work with half of a disk of dough at a time, rolling out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 or 4 at a time from each piece of dough. Gather all dough scraps together, reroll once, and cut. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with water. Fold the dough over to form a half circle. Pinch the edges of the dough together. Crimp the edges with a fork. Repeat the process until all the filling is used. The empanadas can be frozen at this point.
- Place the empanadas on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg yolks with 1 tablespoon water. Brush the egg wash over each empanada. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The empanadas can be cooled and frozen to reheat in a microwave.
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Great recipe! I highly suggest doubling the dough recipe. I also ended up with a lot of extra meet.
I've used Lucinda's cream cheese/butter crust before and it's wonderful. The empanadas were delicious and easy to make. I'm trying to impress a new beau, and he liked them too!
My husband said these were the best meat empanadas he's ever had! Did anyone else have leftover filling? I followed the recipes exactly but ended with quite a bit of the meat mixture left over. Hmmmm....
I am in LOVE with Mad Hungry! I made these for my husband and parents. My dad said I took him back 50 years ago when he lived in Argentina. These empanadas are delicious, authentic, and easy enough for an amateur cook as myself.
I made these last year for the super bowl and enhjoyed them very much