Beef/Pork Empanadas (Adopted 2006)

"These are great empanadas. You can add cooked, diced white or sweet potato. Make them any size you want. They make wonderful appetizers served warm."
 
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Ready In:
1hr 5mins
Ingredients:
19
Serves:
35
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ingredients

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directions

  • FOR DOUGH:

  • Put flour and salt in Cuisinart, pulse to combine.
  • Add cold lard and butter, pulse to form crumbs.
  • Add water and pulse until it just comes together.
  • Chill at least 30 minutes.
  • Roll out and cut out circles.
  • FILLING:

  • Saute meat, drain fat.
  • Saute onions for 2 minutes, add garlic, almonds and raisins and saute for 2 minutes more.
  • Place tomato, chiles, lime juice, salt and pepper in blender.
  • Puree until smooth.
  • Add puree, cumin, cloves, cinnamon meat and onion to skillet.
  • Cook 5 minutes or until excess liquid evaporates.
  • Cool. Fill pastry circles, fold and crimp with fork.
  • Refrigerate or freeze.
  • Bake frozen for 20 minutes at 400ºF.

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Reviews

  1. These Empanadas are a winner! I served the with Robin"s Kakadu Plum & Chili Sauce, perfect combination. I admit that I am not good at rolling pastry and took a shortcut I used round egg roll wrappers and they are wonderful, came out crisp on the outside and a nice bite to the filling.I would love to try them with the Empanada dough but it's hard to imagine that they could be any better than these. Serrano peppers were not available so I used Jalapeno, they are not quite as hot but much larger so I used 9, left the seeds in- just the right kick. I found that I had to simmer the filling (after adding the tomatoe) for apprx. 15 minutes to get it to the right consistency . Perhaps my Romas were extra juicy. My freezer smiled when I slipped these in. This recipe is 5 star all the way. Thanks Mean Chef for a "Mean" recipe
     
  2. My sister, BIL, and husband made these exactly according to the directions. THe dough was VERY easy (we used the kitchen aid mixer rather than the food processor) and it was easy to work with. THe filling was VERY hot but delicious. 24 serrano peppers does seem a bit excessive but we wanted to do it as directed. If you didn't want it to be REALLY hot you could use fewer. All in all, we loved it! Our mouth were watering as we waited for the second batch to come out of the oven! Thanks for delicious recipe.
     
  3. Great balance of spiciness and sweetness -- I couldn't stop eating the filling! I had good results pre-making these, freezing them, and baking them at 400 for about 20 minutes. I didn't taste any difference between fresh and frozen. I did end up simmering the filling for longer than expected, but it was worth it.
     
  4. I love this recipe! I did adapt things a bit based on what others had said and what I had on hand. I used 5 plum tomatoes, a teaspoon or so of diced green jalapeno's instead of the serrano peppers, and I cheated and used puff pastry dough instead of the empanada dough because I was in a hurry and already had it on hand. I will definitely make this again and next time I will try the empanada dough although it was great with the puff pastry. I love coming across jewels like this. Thanks!
     
  5. I used ground turkey. I also used Goya pre made Empanada dough(10 per package) and baked them at 400 degrees for 20 minutes. They were very much enjoyed!
     
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Tweaks

  1. The meat mixture is a 5 star. Though I subbed dried cranberries instead of raisins. Just what I had on hand and I prefer them. The rest of the directions are terrible. How big are the dough cutouts? 35 pieces? You are kidding me! I used a glass 2 1/2" in diameter and got 15. Takes way longer than 5 minutes to simmer out all of the liquid. I have a pile of meat left. What to do now? Guess I might have to make another batch of dough. Will freeze those and/or deliver them to the 2 kids in college. I know the men in my house will love these but, the person who counts (ME) is not impressed.
     
  2. I love this recipe! I did adapt things a bit based on what others had said and what I had on hand. I used 5 plum tomatoes, a teaspoon or so of diced green jalapeno's instead of the serrano peppers, and I cheated and used puff pastry dough instead of the empanada dough because I was in a hurry and already had it on hand. I will definitely make this again and next time I will try the empanada dough although it was great with the puff pastry. I love coming across jewels like this. Thanks!
     

RECIPE SUBMITTED BY

<p>Click to feed animals I'm a retired teacher now living in&nbsp;the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg&gt;</p>
 
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