Easy Beef Empanadas Recipe

Beef empanadas RecipeTin Eats

WebApr 28, 2023 · Start with onion and garlic, then chorizo to get the tasty red oil out and make it nice and golden. Then cook the beef, breaking it up as you go. Cook off the tomato …

Rating: 5/5(18)

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30Minute EASY Cuban Beef Empanadas Recipe In 8 …

WebNov 6, 2018 · Pre-heat oven to 350°F. Prepare a baking tray with a silicone mat, parchment paper [paid link], or aluminum foil and set aside. Heat oil …

1. Pre-heat oven to 350°F. Prepare a baking tray with a silicone mat, parchment paper, or aluminum foil and set aside.
2. Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it us with a spoon or rubber spatula, about 10 minutes.
3. Add onions and peppers and cook until soft, about 5 minutes more.
4. Stir in tomato sauce (or crushed tomatoes), chipolte in adobo (if adding), cumin, cayenne, garlic, oregano, sliced olives, salt, and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes. Taste and adjust spice level to your tastes.

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Beef Empanadas Jo Cooks

WebOct 14, 2023 · Preheat oven to 425℉. 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, …

1. 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.
2. 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.
3. Preheat oven to 425 F degrees.
4. 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.

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