Argentine Beef Empanadas

Argentine Beef Empanadas


Argentine Beef Empanadas with Chimichurri Sauce 

and Mushroom Empanadas

Argentine 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.

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Ingredients

Empanadas Dough

  • 3 c 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 binch green onions finely chopped
  • 3 hard boiled eggs sliced
  • 1/4 cup sliced green olives
  • Salt and pepper to taste
  • 1 1 egg separated and each lightly whisked

Chimichurri Sauce

  • 3 Tbsp fresh oregano minced
  • 1/4 cup parsley minced
  • 4 garlic cloves minced
  • 2 Tbsp balsamic vinegar
  • 5 Tbsp olive oi
  • 1 tsp chili powder
  • 3 Tbsp scallions or green onions minced
  • Salt and pepper to taste

Mushroom Empanadas

  • 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

Instructions

Empanadas Dough

  1. 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.

  2. 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.

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

  3. 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).

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


Beef Picadillo Filling and Empanada Assembly:

  1. 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, 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.

    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, stirring frequently. 

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

  2. Assemble Empanadas:

  3.  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.


  4. 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. 


Chimichurri Sauce

  1. Combine all of the ingredients in a jar or container with a tight lid and shake well.

    Refrigerate until ready to use.

Mushroom Filling:

  1. 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.


  2. Empanadas can be frozen for up to three months, they can go right from the freezer to the oven.

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Ingredients

FOR THE FILLING

  • 2 pounds ground pork or beef
  • 2 medium onions, finely diced

Instructions

  1. Basic Empanadas







    2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)

    1/2 teaspoon chili powder

    2 cans (14.5 ounces each) tomatoes, diced

    Tomatoes Heirloom

    $3.99 thru 07/25

    coarse salt and ground pepper

    1 cup fresh cilantro, chopped

    FOR THE DOUGH

    4 cups all-purpose flour, plus more for dusting

    2 teaspoons baking powder

    2 teaspoons salt

    1/2 cup (1 stick) cold butter, cut into small pieces

    1 cup cold water

    1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)

    Basic Empanadas

    These tasty and convenient Latin-American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There's no need to thaw before baking, they can go right from the freezer to the oven. 

    PREP: 1 HOUR TOTAL TIME: 2 HOURS SERVINGS: 8


  2. Argentinian empanadas are considered to be some of the best in the world for their different cooking styles between the different regions of the country.

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    Read the Spanish version

    Empanadas are traditional stuffed pastries that are a Hispanic culinary delicacy. They originate from the northern Spanish region of Galicia, but have since spread and become a popular dish in other Hispanic countries, all of which have their own regional variations. Argentinian empanadas, in particular, are considered to be some of the best in the world. This is due to the fact there is so much variation in Argentinian Empanadas recipes and cooking styles between the different regions of the country.

    Traditional Argentinean food is famous around the world for its simple robust flavors. This is to be expected from a country where the national dish is, quite simply, beef. Argentinian empanadas follow this trend and provide a filling and tasty food. Empanadas can be eaten at any time, as a snack or as a whole meal. In Argentina they are commonly served at celebrations as they can be eaten easily by hand without too much mess. Some types of empanadas are associated with religious festivals, for example fish filled empanadas that are popular around Lent and Easter. In stark contrast to the simplicity of most empanadas, some gourmet chefs in Argentina have been inspired by their universal appeal and serve their own personal interpretations of the popular dish in their restaurants.

    There are two main types of Argentinian empanadas that differ in the cooking techniques that are used: the Tucuman or the Salta style. Tucuman empanadas are fried in a tray of fat that is placed in a clay oven whereas Salta empanadas are simply baked without the addition of fat or oil. In shops, one can tell the filling of the empanada just by looking at the pattern on it. This pattern is known as the repulgue.

    Empanada fillings vary greatly depending on where you are in Argentina and what ingredients are available in that region. Most commonly, Argentinian empanadas will be filled with a combination of meat, vegetables and various spices, but some varieties contain just meat or vegetables.

    In some regions you can even find dessert empanadas that are filled with different types of fruit, or even more avant-garde chocolate soaked prunes. Coastal regions of Argentina tend to use fish, especially tuna, to substitute the meat fillings of their empanadas. The most authentic Argentinian empanadas are filled with chicken or mondongo, which is a type of offal made of animal stomach-lining that is similar to tripe. However, as beef plays such an important role in Argentinian food, it is also a very common ingredient along with goat and lamb which are popular in some provinces.

    Argentinian empanada recipes tend to be fairly simple. To make traditional Argentinian chicken empanadas, all that is needed for the filling is chopped cooked chicken, chopped onion, spices of your choice, chicken stock and flour to thicken the mixture. Chili peppers can also be added to provide some heat. For the dough, all that is required is flour, water and lard to bind everything together. There are no real specific rules for what empanadas should contain and you can add whatever you like. Traditionally Argentinian people fill empanadas with leftovers from other meals to reduce kitchen waste.

    Empanadas are simple, tasty and convenient. Their popularity has spread beyond the traditional countries like Argentina to become truly international. These days it is not unusual to find bakeries or take-away in America that solely produce Argentinian empanadas, such is the universal appeal of this quintessentially Hispanic food item.


  3. Argentinian empanadas are considered to be some of the best in the world for their different cooking styles between the different regions of the country.Argentinian empanadas are considered to be some of the best in the world for their different cooking styles between the different regions of the country.
  4. Image result for empanada fillingwww.laylita.com

    Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes. Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely.Image result for empanada fillingwww.laylita.com

    Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes. Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely.

  5. Ingredients:

    Cooking spray

    2 cups shredded roast beef

    1 cup prepared salsa

    1/2 cup chopped roasted red bell peppers

    1/2 cup shredded Monterey Jack cheese

    1/2 cup shredded cheddar cheese

    1 teaspoon ground cumin

    2 9-inch refrigerated pie crusts

    1/2 cup sour cream

    1 tablespoon fresh lime juice

    2 tablespoons chopped fresh cilantro

    Salt and freshly ground black pepper

    Method:Ingredients:

    Cooking spray

    2 cups shredded roast beef

    1 cup prepared salsa

    1/2 cup chopped roasted red bell peppers

    1/2 cup shredded Monterey Jack cheese

    1/2 cup shredded cheddar cheese

    1 teaspoon ground cumin

    2 9-inch refrigerated pie crusts

    1/2 cup sour cream

    1 tablespoon fresh lime juice

    2 tablespoons chopped fresh cilantro

    Salt and freshly ground black pepper

    Method:

  6. Preheat the oven to 425ºF. Coat a large baking sheet with cooking spray.

    In a large bowl, combine the roast beef, salsa, roasted red peppers, both types of cheese, and cumin. Mix well to combine.

    Roll each pie crust into a 12-inch circle. Divide the beef mixture into four equal portions on top of one crust, placing one mound on each of four “quadrants.” Top with the second crust. Using a pizza slicer or pastry wheel, cut the circle into four equal wedges. Pinch the edges together to seal and transfer the empanadas to the prepared baking sheet. Using a fork, press into the edges of each empanada to ensure the seal. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during baking.

    Bake for 15 minutes, until the crust is golden brown.

    Meanwhile, to make the cilantro sour cream, in a small bowl, whisk together the sour cream, lime juice, and cilantro. Season to taste with salt and pepper.

    Serve the empanadas with the cilantro sour cream on the side for dipping.Preheat the oven to 425ºF. Coat a large baking sheet with cooking spray.

    In a large bowl, combine the roast beef, salsa, roasted red peppers, both types of cheese, and cumin. Mix well to combine.

    Roll each pie crust into a 12-inch circle. Divide the beef mixture into four equal portions on top of one crust, placing one mound on each of four “quadrants.” Top with the second crust. Using a pizza slicer or pastry wheel, cut the circle into four equal wedges. Pinch the edges together to seal and transfer the empanadas to the prepared baking sheet. Using a fork, press into the edges of each empanada to ensure the seal. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during baking.

    Bake for 15 minutes, until the crust is golden brown.

    Meanwhile, to make the cilantro sour cream, in a small bowl, whisk together the sour cream, lime juice, and cilantro. Season to taste with salt and pepper.

    Serve the empanadas with the cilantro sour cream on the side for dipping.

  7. The dough is super easy and perfect for a busy weeknight because it takes advantage of refrigerated pie crusts; they bake up to golden perfection and provide the ideal outer layer for the surprise inside. Make a double batch and freeze the extras (before baking).The dough is super easy and perfect for a busy weeknight because it takes advantage of refrigerated pie crusts; they bake up to golden perfection and provide the ideal outer layer for the surprise inside. Make a double batch and freeze the extras (before baking).
  8. PASTELITOS (MINI EMPANADAS)

    December 5, 2012 21 Comments

    Pastelitos Mini Empanadas

    Saturday we celebrated Little L’s first birthday party. I prepared a Dora inspired menu that included pastelitos. These were the most popular item on the menu. To take a look at what else I served at her party check out my previous post.

    What are pastelitos you ask? Well, pastelitos are a more buttery, flaky and delicate version of what you may know as empanada. In the Dominican Republic there are empanadas and pastelitos. Empanadas are larger in size with a half moon shape, the dough can be made of all purpose flour or cassava and these can be found sold at restaurants, street vendor stands and cafeterias. Pastelitos in the other hand are smaller, almost bite size (depending on how hungry you are) and are mostly made as appetizers for parties.

    The most popular pastelito filling is ground beef cooked with onions and peppers. Pieces of boiled egg or raisins are added to join the beef. Cheese is also a popular filling but it can be made of chicken, seafood, veggies any savory combination will do. In other Latin countries like Cuba pastelitos are sweet filled with fruit, Guava being the most popular flavor.

    In Latin America, other terms used for this concept (fried or baked pastries stuffed with sweet or savory fillings) are: pastelitos, pastelillos, empanadas, empanadillas, empanaditas. For some reason we tend to use diminutive terms almost with the intention of making them sound more tempting and delicious. “Ayy que rica esta empanadita”

    Dominican Pastelitos

    Combine lots of butter, flour and eggs.

    Pastelitos Mini Empanadas

    Mix all ingredients using your hands until you form a ball that does not stick to your hand.

    Pastelitos Mini Empanadas

    Roll with a rolling pin or a pasta machine until dough is about1/8 of an inch thick. I took the hard road and rolled all by hand, old school.

    Pastelitos Mini Empanadas

    Cut circles of about 3 inches of diameter.

    Pastelitos Mini Empanadas

    Top one disc with your favorite filling like cheese, ham, veggies, chicken, seafood or ground beef like in this case. Cover with another disc and seal with the help of a fork.

    Pastelitos Mini Empanadas

    Fry them with very hot oil and enjoy!

    Ingredients – Yields 50

    3 cups of flour

    1 teaspoon salt

    1 teaspoon baking powder

    1 1/2 stick of butter

    1/2 cup cold water

    2 eggs

    Filling of your choice (I used sauteed ground beef and raisins)PASTELITOS (MINI EMPANADAS)

    December 5, 2012 21 Comments

    Pastelitos Mini Empanadas

    Saturday we celebrated Little L’s first birthday party. I prepared a Dora inspired menu that included pastelitos. These were the most popular item on the menu. To take a look at what else I served at her party check out my previous post.

    What are pastelitos you ask? Well, pastelitos are a more buttery, flaky and delicate version of what you may know as empanada. In the Dominican Republic there are empanadas and pastelitos. Empanadas are larger in size with a half moon shape, the dough can be made of all purpose flour or cassava and these can be found sold at restaurants, street vendor stands and cafeterias. Pastelitos in the other hand are smaller, almost bite size (depending on how hungry you are) and are mostly made as appetizers for parties.

    The most popular pastelito filling is ground beef cooked with onions and peppers. Pieces of boiled egg or raisins are added to join the beef. Cheese is also a popular filling but it can be made of chicken, seafood, veggies any savory combination will do. In other Latin countries like Cuba pastelitos are sweet filled with fruit, Guava being the most popular flavor.

    In Latin America, other terms used for this concept (fried or baked pastries stuffed with sweet or savory fillings) are: pastelitos, pastelillos, empanadas, empanadillas, empanaditas. For some reason we tend to use diminutive terms almost with the intention of making them sound more tempting and delicious. “Ayy que rica esta empanadita”

    Dominican Pastelitos

    Combine lots of butter, flour and eggs.

    Pastelitos Mini Empanadas

    Mix all ingredients using your hands until you form a ball that does not stick to your hand.

    Pastelitos Mini Empanadas

    Roll with a rolling pin or a pasta machine until dough is about1/8 of an inch thick. I took the hard road and rolled all by hand, old school.

    Pastelitos Mini Empanadas

    Cut circles of about 3 inches of diameter.

    Pastelitos Mini Empanadas

    Top one disc with your favorite filling like cheese, ham, veggies, chicken, seafood or ground beef like in this case. Cover with another disc and seal with the help of a fork.

    Pastelitos Mini Empanadas

    Fry them with very hot oil and enjoy!

    Ingredients – Yields 50

    3 cups of flour

    1 teaspoon salt

    1 teaspoon baking powder

    1 1/2 stick of butter

    1/2 cup cold water

    2 eggs

    Filling of your choice (I used sauteed ground beef and raisins)

  9. Home » All » By Theme » Empanadas » How to make empanada dough for baking

    BY LAYLA PUJOL 88 COMMENTS

    How to make empanada dough for baking

    How to make empanada dough for baking

    Making homemade empanada dough is not as hard as you might think, especially if you have a food processor. And even if you don’t have one, it is still pretty easy to make by hand because the dough doesn’t need be overworked, and requires minimal kneading. Empanadas, also known as turnovers or hand pies, are one of my favorite foods. They’re so versatile and can be made with an infinite number of delicious fillings – you can be as creative as you want with empanada fillings. Empanadas are also the perfect way to use leftovers, especially when a) you don’t enough for a full meal of leftovers and b) you want something different.

    How to make empanada dough

    Easy recipe with step-by-step photos for homemade empanada dough.

    En Español

    Print

    How to make empanada dough for baking

    Rate this recipe

    1610 ratings

    Prep Time: 15 minutes

    Total Time: 1 hour, 15 minutes

    Author: Layla Pujol

    Yield: 12-15 medium size or 20-25 small empanada discs

    Easy recipe with step-by-step photos for homemade empanada dough.

    Ingredients

    3 cups all-purpose flour

    ¼ to 1/2 teaspoon salt

    6 oz unsalted butter (1 ½ sticks)

    1 egg

    1/4 cup to 1/2 cup of water or milk, adjust as needed to obtain a soft and smooth dough

    Instructions

    Making homemade empanada dough:

    Mix the flour and salt in a food processor.

    Add the butter and pulse

    Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.

    To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.

    Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).

    Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.

    Use immediately, or store in the refrigerator/freezer to use later.

    Assembling and baking the empanadas:

    To assemble the empanadas or turnovers, place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed. Also, the more you make empanadas, the easier it becomes to stuff them to the max and still seal them properly.

    To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges. To the repulgue or churito, the curl type seal, use your fingers to twist the curl the edges. There are also empanada molds that you can buy and will help seal the empanadas.

    For best results, I recommend refrigerating for at least 30 minutes the empanadas before baking – this also helps them seal better and prevents the filling from leaking out.

    If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked).

    Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. I bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden.

    Homemade baked empanada dough recipeHome » All » By Theme » Empanadas » How to make empanada dough for baking

    BY LAYLA PUJOL 88 COMMENTS

    How to make empanada dough for baking

    How to make empanada dough for baking

    Making homemade empanada dough is not as hard as you might think, especially if you have a food processor. And even if you don’t have one, it is still pretty easy to make by hand because the dough doesn’t need be overworked, and requires minimal kneading. Empanadas, also known as turnovers or hand pies, are one of my favorite foods. They’re so versatile and can be made with an infinite number of delicious fillings – you can be as creative as you want with empanada fillings. Empanadas are also the perfect way to use leftovers, especially when a) you don’t enough for a full meal of leftovers and b) you want something different.

    How to make empanada dough

    Easy recipe with step-by-step photos for homemade empanada dough.

    En Español

    Print

    How to make empanada dough for baking

    Rate this recipe

    1610 ratings

    Prep Time: 15 minutes

    Total Time: 1 hour, 15 minutes

    Author: Layla Pujol

    Yield: 12-15 medium size or 20-25 small empanada discs

    Easy recipe with step-by-step photos for homemade empanada dough.

    Ingredients

    3 cups all-purpose flour

    ¼ to 1/2 teaspoon salt

    6 oz unsalted butter (1 ½ sticks)

    1 egg

    1/4 cup to 1/2 cup of water or milk, adjust as needed to obtain a soft and smooth dough

    Instructions

    Making homemade empanada dough:

    Mix the flour and salt in a food processor.

    Add the butter and pulse

    Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.

    To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.

    Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).

    Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.

    Use immediately, or store in the refrigerator/freezer to use later.

    Assembling and baking the empanadas:

    To assemble the empanadas or turnovers, place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed. Also, the more you make empanadas, the easier it becomes to stuff them to the max and still seal them properly.

    To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges. To the repulgue or churito, the curl type seal, use your fingers to twist the curl the edges. There are also empanada molds that you can buy and will help seal the empanadas.

    For best results, I recommend refrigerating for at least 30 minutes the empanadas before baking – this also helps them seal better and prevents the filling from leaking out.

    If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked).

    Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. I bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden.

    Homemade baked empanada dough recipe

  10. Dough for empanadas mendocinas – makes about 20 medium or 30 small empanadas:

    3 cups flour

    1 egg yolk

    ½ cup of grasa - lard or butter or mix of both

    ¾ cup to 1 cup of warm milk

    ½ tsp salt

    Beef picadillo filling

    1 lb ground beef

    2 white onions, diced, about 3 cups

    1/2 cup lard or butter

    2 tbs smoked paprika

    2 tsp chili powder or any ground hot pepper, adjust to taste

    1 tbs finely chopped fresh oregano

    ½ tbs ground cumin

    1 bunch green onions, finely chopped

    3 hard boiled eggs, sliced

    ¼ cup sliced green olives

    Salt and pepper to taste

    1 egg, white and yolk separated and lightly whiskedDough for empanadas mendocinas – makes about 20 medium or 30 small empanadas:

    3 cups flour

    1 egg yolk

    ½ cup of grasa - lard or butter or mix of both

    ¾ cup to 1 cup of warm milk

    ½ tsp salt

    Beef picadillo filling

    1 lb ground beef

    2 white onions, diced, about 3 cups

    1/2 cup lard or butter

    2 tbs smoked paprika

    2 tsp chili powder or any ground hot pepper, adjust to taste

    1 tbs finely chopped fresh oregano

    ½ tbs ground cumin

    1 bunch green onions, finely chopped

    3 hard boiled eggs, sliced

    ¼ cup sliced green olives

    Salt and pepper to taste

    1 egg, white and yolk separated and lightly whisked

  11. Empanada dough

    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.

    Beef picadillo filling and empanada assembly:

    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.Empanada dough

    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.

    Beef picadillo filling and empanada assembly:

    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.

  12. Chimichurri sauce recipe made with oregano, parsley, garlic, olive oil, balsamic vinegar, chili powder, and green onions.

    Ingredients

    3 tbs finely chopped fresh oregano

    2 tbs finely chopped parsley

    4 garlic cloves, minced

    2 tbs balsamic vinegar

    5 tbs olive oil

    1 tsp chili powder - optional

    3 tbs finely chopped scallions or green onions

    Salt and pepper to taste

    Instructions

    Combine all of the ingredients in a jar or container with a tight lid and shake well.

    Refrigerate until ready to use (but use the same day).Chimichurri sauce recipe made with oregano, parsley, garlic, olive oil, balsamic vinegar, chili powder, and green onions.

    Ingredients

    3 tbs finely chopped fresh oregano

    2 tbs finely chopped parsley

    4 garlic cloves, minced

    2 tbs balsamic vinegar

    5 tbs olive oil

    1 tsp chili powder - optional

    3 tbs finely chopped scallions or green onions

    Salt and pepper to taste

    Instructions

    Combine all of the ingredients in a jar or container with a tight lid and shake well.

    Refrigerate until ready to use (but use the same day).

Empanada fillings

Empanadas are a very versatile dish. These delicious bundles can be prepared with so many different types of fillings, from traditional savory fillings to mouthwatering sweet fillings. There are very traditional fillings, called rellenos or condumios in Spanish, that are different from one country to another. Even within the same country, different regions might have specific empanadas that they are known for. However, 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 based on inspiration from other dishes. You can combine flavors and ingredients that you love, or simply use the ingredients you have available at the moment.

Moroccan Phyllo Beef Cigars

Moroccan Phyllo Beef Cigars


Moroccan Phyllo Beef Cigars

Moroccan Phyllo Beef Cigars Moroccan are a delicious Middle Eastern appetizer. They are served with a Yogurt Dipping Sauce.

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Moroccan Phyllo Beef Cigars

Course Appetizer
Cuisine Morrican
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 24 pieces
Author Laurie

Ingredients

  • 1 tsp olive oil
  • 1/2 lb ground beef or lamb
  • 1/2 cup canned crushed tomatoes (drained)
  • 1/2 onion (minced)
  • 1 garlic clove (minced)
  • 1/2 tsp cinnamon
  • 1/4 tsp 1/4 teaspoon cumin
  • 1/4 tsp paprika
  • 1/8 tsp allspice
  • 3 Tbsp parsley (minced)
  • 16 oz package of phyllo dough
  • 1/4 cuo butter (melted)

Dipping Sauce

  • 1 1/2 cup Greek yogurt
  • 2 Tbsp Mint leaves minced
  • 2 lemons (zest, juice)
  • 1/4 cup olive oil

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. 
  2. Heat olive oil in a skillet over medium-high heat. Cook ground beef until it loses its pink color and begins to brown add the onion and garlic. Drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika, and allspice. Reduce heat to medium and simmer until mixture reduces slightly about 10 minutes. 
  3. Remove one phyllo sheet from package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut the phyllo sheet into 2- 14 x 9-inch rectangle.  Remove one phyllo sheet from package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut the phyllo sheet into 2 14x9-inch rectangles.

  4. Brush melted butter, place the 2nd half on top of it and brush with butter again.  If the dough tears it is not a problem. Use the butter to hold the dough in place. When rolled up no one will ever know.

  5. Place a generous teaspoon of the meat mixture near the narrow end of the dough. Fold dough over the top of the meat, fold in the sides of the dough, and roll into a narrow tube (cigar) shape. Repeat until all the meat has been rolled up.
  6. Arrange cigars on prepared baking sheet. Brush with butter again or spray with oil.
  7. Bake in preheated oven until lightly browned, about 25 minutes. Cut the pieces in half.
  8. Dipping Sauce- Blend all the ingredients in the blender. Serve with the finished cigars.

Mung Beans- Bean Sprouts


Mung Beans- Bean Sprouts

 

 

Mung Beans or Bean Sprouts are used in many different stir frys and even to add a bit of crunch to a sandwich. Extremely good for you too.

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Mung Beans- Bean Sprouts

Servings 8
Author Laurie

Ingredients

  • 1 cup mung beans or other seeds

Instructions

  1. Soak the mung beans in cool water for 8 to 12 hours. Drain the soak water and place the beans into a large jar with cheesecloth or a screen it at the top, for air and ventilation. Rinse and drain the sprouts 2 times a day.

  2. Your first crop of short, sweet mung sprouts are ready to eat in 2 or 3 days. Within 4 to 6 days the roots of your sprouts turn out thicker and longer. Add to stir fries, salads, sandwiches, soup or eat as a snack. Bon appétit!

Huevos Rancheros

Huevos Rancheros


Huevos Rancheros

 Huevos Rancheros is a very typical Mexican breakfast. Fast and delicious.

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Huevos Rancheros

Use any style egg you like
Author Laurie

Ingredients

  • 8 tortillas
  • 1 cup Salsa
  • 8 eggs (fried, poached, or scrambled)
  • 1 avocado
  • 1 cup refried beans

Instructions

  1. Warm beans and salsa. Set aside. Fry tortillas on both sides in hot oil and dip in the warmed salsa, coating both sides. 

  2. Prepare the way you like it.  Place a tortilla on each individual dish and top with refried beans and with an egg. Spoon salsa evenly over eggs and top with avocado slices. 

Bavarian Red Cabbage

Bavarian Red Cabbage


Bavarian Red Cabbage

 

 

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Bavarian Red Cabbage

Author Laurie

Ingredients

  • 2 Granny Smith apples (peeled, cored, sliced)
  • 2 2 red onions (chopped
  • 1 red cabbage sliced
  • 3 Tbsp red pepper jelly or currant jelly
  • 8 Tbsp apple cider vinegar
  • 2 teaspoons sugar
  • Salt and pepper to taste
  • 4 whole cloves
  • 2 bay leaves
  • 1 tsp cinnamon
  • 2 whole coves
  • 5 Juniper berries
  • 11/2 cup apple juice

Instructions

  1. Saute apples and onions in olive oil in a large pot. Add apple juice, vinegar, jelly. Add spices and cabbage, cover the pan and slowly simmer until apples are soft and onions are caramelized about 20  to 30 minutes. Add more water as needed. Add salt and pepper.

  2. Prepare in a slow cooker for 6 to 8 hours.