empanadas

Tender flakey empanadas loaded with ground beef, potatoes, peas and tons of Mexican spices. I&#039;ve included instructions for frying or baking these easy empanadas. Just in time for Cinco De Mayo!

Empanadas

flour

tsp salt

butter

water

olive oil

red onion

potato

tomato paste

jalapeno

ground beef

tsp chili powder

paprika

tsp cumin

peas

green onions

parsley

Add flour, butter, and salt to a food processor fitted with a blade attachment. Pulse a few times until the butter is the size of peas.

Add egg and cold water to the food processor. Pulse just until ball of dough forms.

Form the dough into a flat round disk and wrap in plastic wrap. Refrigerate for at least 1 hour.

For The Dough

Meanwhile you can get started on your filling. Heat olive oil in a large skillet over medium high heat. Add in onion and jalapeno and saute for 2-3 minutes or until softened and golden brown.

Add ground beef and brown until no longer pink, 4-5 minutes.

Add in salt, chili powder, paprika and cumin.

Stir in tomato paste. Sauté for an additional 2 minutes.

Remove from heat and allow to cool slightly. Add in frozen peas, boiled potato, fresh parsley, and green onion.

Roll out dough to 1/4 inch thickness. Cut into circles about 5 inches in diameter using a ring cutter or small bowl. Alternatively divide into 12 small balls of dough and roll into individual circles.

Place filling (about 1/4 cup) on each circle and fold in half, crimp the edges with a fork.

Add oil to a deep pan or pot so that it reaches 1 inch in depth. Heat oil to between 350 and 375 degrees.

Fry in batches, 3 at a time, 2-3 minutes per side or until golden brown.

Serve immediately with salsa or sour cream for dipping!

For The Filling

https://content.jwplatform.com/videos/I8pubiYU.mp4

Tender flakey empanadas loaded with ground beef, potatoes, peas and tons of Mexican spices. I've included instructions for frying or baking these easy empanadas. Just in time for Cinco De Mayo!

Homemade Empanadas

Cheesy Ground Beef Empanadas

beef

onion, (chopped)

garlic, (minced)

tsp garlic salt

tsp Slap Ya Mama® seasoning

tsp pepper

oregano

red peppers

tomato sauce

jalapeños

sharp cheddar cheese, (grated)

Monterey Jack cheese, (grated)

boxes Pillsbury™ Refrigerated Pie Crust

Preheat oven to 425°.

In a cast iron pan or large frying pan, add ground beef, chopped onions, minced garlic and cook over medium heat until ground beef is no longer pink. Drain grease and return to pan.

Sprinkle with seasonings, stir.&nbsp;

Add tomato sauce and jalapeños, stir and let simmer for 15 minutes.

Unroll pie crust on a lightly flour surface. Using a 4 inch bowl, turn bowl upside down and press down to cut dough. Should be able to get 4 pieces per pie crust.

Add a little water to the edges of the dough before filling to help seal.

Add a small amount of shredded cheese and about a 1/4 cup of meat mixture.

Fold dough over and using a fork, close up the edges by pressing to seal and place on a baking sheet.

In a small bowl, whisk egg and one tablespoon of water together. Using a basting brush, brush egg wash over the top of each empanada.&nbsp;

Bake for 15 minutes or until empanada crust is golden brown.

Carefully remove from oven and enjoy.

Baked Beef Empanadas made with puff pastry, so easy and so delicious. Don&#x27;t underestimate puff pastry, it&#x27;s quite versatile and makes some delicious empanadas.

Beef Empanadas

ground beef (extra lean)

onion

garlic (minced)

tsp cumin (ground)

tsp smoked paprika

salt (or

tsp black pepper (or

beef broth

tbsp brown sugar (packed)

hot sauce (I used Sriracha)

puff pastry ((2 packages, 2 sheets per package))

egg egg wash)

In a medium skillet heat the olive oil and add the ground beef. Saute the ground beef until no longer pink, breaking it up with a wooden spoon. Add the onion and garlic to it and continue sautéing until the onion is soft and translucent.&nbsp;

Add the oregano, cumin, smoked paprika, chili powder, salt, pepper, beef broth, brown sugar and hot sauce to the skillet and stir. Cook for a couple more minutes then remove from heat and let the meat mixture cool until it comes to room temperature.

Preheat oven to 425 F degrees.

Working with one puff pastry sheet at a time, roll it out so that it's long enough to cut 6 circles, 2 on each row, see video. Using a 4 inch cookie cutter or bowl, cut 6 circles, 2 per row. Fill each with a about a tablespoon of meat mixture in the middle of each pastry round. Brush half of the pastry round edge with egg wash, then fold the dough over into a half-moon shape so the edges meet and then press them together with your fingers to seal. Use a fork to crimp the edge. Place it onto a baking sheet and repeat with remaining ingredients. You should get around 40 empanadas. See notes.

Poke holes in each empanada using a fork then brush the empanadas with the egg wash and bake for about 20 to 25 minutes, or until golden brown. Serve warm with salsa or salsa verde.

https://content.jwplatform.com/videos/SsUqoWJ9.mp4

Baked Beef Empanadas made with puff pastry, so easy and so delicious. Don’t underestimate puff pastry, it’s quite versatile and makes some delicious empanadas.

These easy Pork Carnitas Empanadas are made in less than 20 minutes in the air fryer using slow cooker pork carnitas, fried onions, and a little bit of cilantro!

Pork Carnitas Empanadas

Slow Cooked Smithfield Boneless Pork Shoulder Seasoned Carnitas

onions

cilantro (chopped)

empanada (discs)

To make the slow cooker pork add the Smithfield Boneless Pork Shoulder Seasoned Carnitas to a slow cooker along with 1/2 cup of water and 1/2 cup of orange juice and 1/2 cup of water.&nbsp;Cook the pork for 3-4 hours on high or 6-8 hours on low. Once it's fully cooked pull apart with two forks to shred.

In a bowl mix the slow cooker pork carnitas with the onions and cilantro.

Put a spoon full of the carnitas mixture into the empanada disc.

Seal the pork empanadas by using a fork at the edges or pressing it together with your fingers.

Brush the empanada dough with a beaten egg and then place in the air fryer for about 5-7 minutes per side. (When you flip the empanada brush the other side with the egg wash.)

Set your air fryer to 350-375 F. (350 if it cooks hot, or 375 if it's average)

Enjoy with your favorite Mexican salsas, dips, and sides.

https://content.jwplatform.com/videos/Amy5qZ2L.mp4

air fryer pork carnitas empanadas from slow cooker carnitas

pork-carnitas-empanadas

These baked empanadas are Argentine-style empanadas. They are stuffed with a picadillo beef mixture, brushed with egg washed and baked.

Baked Empanadas Recipe

all-purpose flour

salt

unsalted butter (frozen)

Kosher salt

red bell pepper (diced)

garlic

green olives (minced)

cumin

red pepper

In a large bowl, mix together the flour and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they&#x27;re evenly distributed and resemble the size of small peas.

In a measuring cup, measure out the water and whisk in the egg. Pour the liquid into the flour; the mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (I usually need to about 1 more tablespoons). Flour your counter and dump the dough onto it. Knead a few times more until it comes together. Form into a disc. Wrap the disc in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.

To Make the Dough:

In a medium saucepan, set over medium heat, add the olive oil. When the oil is warm, add the ground beef. Break up the ground beef using a wooden spoon. Sprinkle with a few pinches of salt and pepper. Cook the meat until mostly browned. Add the diced onion, red bell pepper and garlic. Cook until softened, about 5 minutes. Add the green olives, tomato paste, cumin, paprika, crushed red pepper and a few pinches of salt. Give it a good mix and cook about 5 minutes more, stirring occasionally. If the mixture seems a bit dry (this will depend on how much fat your ground beef has), add a splash of water.

To Make the Filling:

Roll out the disc of dough into a 1/8-inch thickness. Using a 6-inch round cutter (or you could use a bowl and trace out circles with a sharp paring knife), cut out as many circles as you can. Re-roll the scraps and cut out a few more.

Transfer the rounds to a parchment-lined baking sheet. Lightly brush each dough round with egg wash. Add a tablespoon of the meat filling to one side of the circle of dough; fold the dough over, creating a half-moon shape. Using the tines of a fork, seal the empanada's seam together by pressing them together. Repeat until you've worked through all of the empanadas.

Transfer the baking sheet of empanadas to the freezer to chill for 15 minutes. Preheat the oven to 400 degrees F. Brush the empanadas with egg wash and using a knife, pierce the top to allow steam to escape. Bake for 20 to 25 minutes, until golden brown. Eat immediately or room temperature. Serve with salsa or chimichurri.

To Assemble the Empanadas:

Blueberry Goat Cheese Empanadas - stuffed with creamy goat cheese and fresh blueberries, these are not your everyday, run of the mill empanadas.

Blueberry Goat Cheese Empanadas

whole wheat flour

tsp sugar

blueberries (fresh)

tbsp sugar

tbsp all-purpose flour

tsp vanilla extract

goat cheese (crumbled)

Turbinado sugar (optional)

Mix Dough

Mix Dough - In a food processor combine the all purpose flour, whole wheat flour, sugar and salt. Add butter and process for another 5 seconds. Add egg yolks and 3/4 cup of cold water and process until dough is soft. Line a baking sheet with parchment paper.

Prep

Prep - Turn the dough onto a lightly floured surface and knead until smooth. Cover in plastic wrap and let rest for 30 minutes in fridge before using. Preheat oven to 400 F degrees.

Mix Filling

Mix Filling - In a bowl pour vanilla extract over blueberries and toss. Add flour and sugar over blueberries and toss.

Roll Out &amp; Cut Dough

Roll Out &amp; Cut Dough - Roll out the empanada dough so that it&#039;s about 1/8 of an inch in thickness. Cut the dough into 4 inch rounds.

Make Empanadas

Make Empanadas - Spoon about 1 tbsp of goat cheese and a couple tbsp of prepared blueberries onto the center of each round, then fold dough in half enclosing the filling. Press the edges together to seal, then crimp either with your fingers or fork. Transfer empanadas to the prepared baking sheet.

Bake &amp; Serve

Bake &amp; Serve - Brush each empanada with egg wash and using a fork poke holes into each empanada. Sprinkle top of empanadas with turbinado sugar. Bake for 15 to 18 minutes or until golden brown. Serve.

Recipe for empanadas mendocinas, traditional Argentine meat empanadas, filled with beef, onions, paprika, hot pepper powder, cumin, oregano, hard-boiled egg and olives.

Empanadas mendocinas {Argentine beef empanadas}

lard

warm milk

white onions (diced, about 3 cups)

tbs smoked paprika

tbs finely chopped fresh oregano

½ tbs ground cumin

eggs

green olives

Salt and pepper

Classic chimichurri

Balsamic chimichurri sauce

Quick chimichurri sauce

Aji criollo sauce

Tree tomato hot sauce

Mix the flour and salt in a food processor, pulse until well combined.

Add the lard or butter, blend well.

Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.

Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.

On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).

Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.

Empanada dough

Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.

Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.

Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.

Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.

To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.

Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.

Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.

Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.

Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.

Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.

Serve warm with chimichurri sauce or other dipping sauces.

Beef picadillo filling and empanada assembly:

These delicious Fig &amp; Cheese Empanadas are baked to perfection with a sprinkling of sesame seeds. Perfect to serve as fancy appetizers

Fig & Cheese Empanadas

All Purpose Flour

Water

Wesson Corn Oil

Salt

oz Rizo Bros California Creamery Cotija Cheese (crumbled)

17 oz Fig Spread

Almonds (toasted)

Egg (slightly beaten)

Sesame Seeds

Preheat Oven to 400 Degrees F.

Line a baking sheet with parchment paper

In a mixer, add the flour and salt. Mix to combine

Add water and mix until a dough is formed

Pour in oil and mix until combined

Let the dough rest for 10 minutes

Place the dough on a flat surface and roll thinly

Cut out circles with a 4&quot; diameter cutter

Fill with 2 teaspoons of fig jam, 2teaspoons Rizo Bros California Creamery Cotija Cheese and slivered almonds

With your fingers, spread a little water on the edges of the dough. This will help the 2 halves seal together

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