Beef Empanadas

Recipe

Main Dish
Beef Empanadas

Primary Media

Empanadas on a sheet pan with parchment paper with one halved showing ground beef and cheese

User Rating

4 out of 5 stars
Rate it:
2 ratings

Recipe Data

24
Servings
43min
Prep
1hr
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    A flaky homemade fried dough is the perfect carrier for this sweet, salty, and savory beef mixture. You'll love the combination of cinnamon, olives, vegetables and beef.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 24
    QuantityIngredientAdd
    Dough
    3 c.Hy-Vee all-purpose flour
    ½ c.lard or Hy-Vee shortening, chilled
    1 tsp.Hy-Vee salt
    ¾ c.cold water
    Filling
    1 tbsp.Hy-Vee cooking oil
    c.Hy-Vee stuffed manzanilla olives, finely chopped
    ½ c.onion, finely chopped
    ½ c.green bell pepper, finely chopped
    ½ c.red bell pepper, finely chopped
    1 tbsp.fresh garlic, minced
    1 lbs.93% lean ground beef
    1 c.Hy-Vee tomato sauce
    1 tbsp.sherry vinegar
    1 tbsp.Hy-Vee ground cumin
    2 tbsp.Hy-Vee ground cinnamon
    ½ c.finely shredded Monterey Jack cheese
    Vegetable oil, for deep-fat frying

    Things To Grab

    • Food processor
    • Large skillet
    • 3 1/2-inch round cookie cutter
    • Heavy saucepan
    • Wire cooling rack

    Directions

    1. For dough, place flour, lard and salt in a food processor. Process until mixture is crumbly. Slowly add water and continue to process until a dough forms. Shape dough into a ball. Place in a small bowl; cover and refrigerate for 30 minutes.
    2. For filling, heat 1 tbsp oil over medium heat in a large skillet. Add olives, onion, peppers and garlic. Cook for 3 minutes or until softened. Add beef. Cook for 5 minutes or until brown, breaking up larger chunks. Drain. Return mixture to skillet. Add tomato sauce, vinegar, cumin and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.

    3. Roll out dough 1/8-inch thick on a lightly floured surface. Cut circles of dough, using a 3-1/2-inch round cutter. Spoon 1 rounded tbsp filling onto each circle; top with 1 tsp cheese. Holding one filled circle in hand, use fingertip to lightly moisten the dough edges with water and press filling to gently compact. Fold dough in half around filling and pinch edges tightly to form a seal. Repeat with remaining dough circles.
    4. Heat 2 inches of oil in a heavy saucepan over medium heat to 350 degrees. Fry empanadas, a few at a time, about 3 minutes or until golden brown, turning as needed to cook evenly. Drain on wire racks. Serve warm.
    5. Note: Nutrition facts cannot be calculated accurately for fried foods.

    Recipe Source:

    August Seasons 2017.