and Mushroom Empanadas
with Chimichurri Sauce
Empanadas are a very versatile pastry that are different from one Latin America country to another. Beef Empanadas are a stuffed savory pastry baked or fried that can be an entire meal or side dish, served alone or with a dipping sauce, or salsa. Empanadas also can also be sweet and served as a dessert or snack. When it comes to options for empanada fillings, the sky is the limit, you can stick to the classic fillings or you can create your own. You can combine flavors and ingredients that you love, or simply use the ingredients you have available at the moment.
Empanadas originated in Latin America and come in all sizes and flavors. sweet and savory. Give one of our recipes a try and then make up your own recipe for them.
- 3 cup flour
- 1 egg yolk
- 1/2 cup lard or butter
- 3/4 cup milk warm
- 1/2 tsp salt
Beef Picadillo Filling
- 1 lb ground beef
- 2 white onions diced, about 3 cups
- 1/2 lard or butter
- 2 Tbs smoked paprika
- 2 tsp chili powder
- 1 Tbsp fresh oregano minced
- 1/2 Tbsp ground cumin
- 1 bunch green onions finely chopped
- 3 hard boiled eggs sliced
- 1/4 cup sliced green olives
- Salt and pepper to taste
- 1 egg separated and each lightly whisked
- 3 Tbsp fresh oregano minced
- 1/4 cup parsley minced
- 4 garlic cloves minced
- 2 Tbsp balsamic vinegar
- 5 Tbsp olive oil
- 1 tsp chili powder
- 3 Tbsp scallions or green onions minced
- Salt and pepper to taste
- 2 Tbsp butter
- 2 to 3 cups mushrooms sliced
- 2 cups sliced shallots, about 7-8 shallot
- 1/4 cup white wine
- 2 tsp balsamic vinegar
- 1 cup fontina cheese grated
- 1 egg separated and lightly whisked
- 1 Tbsp fresh thyme minced
Mix the flour and salt in a food processor, pulse until well combined. Mix the flour and salt in a food processor, pulse until well combined.
Add the lard or butter, blend well. 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.Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.
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. 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).
Beef Picadillo Filling
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 over medium heat until the meat is done, stirring frequently.
Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.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.
Place add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive. You can use a turnover press.
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.
Combine all of the ingredients in a jar or container with a tight lid and shake well.
Refrigerate until ready to use.
Melt the butter over medium heat, add the mushrooms and shallots and cook for about 15 minutes or until tender Add remainder of the ingredients. Add the balsamic vinegar. Cook for another 3 minutes and remove from heat, cool down.
Empanadas can be frozen for up to three months, they can go right from the freezer to the oven.
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