sweetdreamz1181
Baby Girl on the way!
Member since 1/08 2186 total posts
Name:
Jackie
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Re: Beef Empanadas
i jsut made them for the first time couple of weeks ago and i used this rec
Beef Empanadas
1/2 medium onion finely chopped
1 Tablespoon olive oil
1 garlic clove, finely chopped
1/2 teaspoon cumin
1/2 teaspoon oregano
3/4 pound ground beef chuck
1 1/2 Tablespoon chopped pimiento-stuffed olives
1 (14-ounce) can whole tomato in juice, drained, reserving 2 tablespoons of juice, and chopped
1 package frozen empanada pastry disks, thawed,
4 cups vegetable oil
Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
Add olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.
Preheat oven to 200°F with rack in middle.
In a small bowl, beat an egg for a egg wash.
Take thawed empanada dough, lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes for empanada pastry. Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches. Cooks’ note: Empanadas can be brushed with oil and baked on an oiled baking sheet in a 425°F oven until golden, about 10 minutes. (They will not be as crisp as fried empanadas.)
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