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    You are in: Home / Recipes / Empanadas De Carne (Meat Empanadas) Recipe
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    Empanadas De Carne (Meat Empanadas)

    Empanadas De Carne (Meat Empanadas). Photo by Jostlori

    1/2 Photos of Empanadas De Carne (Meat Empanadas)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 28 mins

    1 hr

    28 mins

    Panamanian-Canadian angel's Note:

    Lovely flaky pastry that is flavoured with curry, surrounding moist beef! Can't get any better than that! My friends and family BEG me to make these all the time!

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    Ingredients:

    Yield:

    empanadas

    Units: US | Metric

    Pastry

    Filling

    Directions:

    1. 1
      To make the pastry: In a large bowl, stir the flour, baking powder, curry, salt and turmeric. Cut in the butter and shortening until the mix resembles fine crumbs. Pour water in and make a soft dough. Gather the dough into a ball and wrap in wax paper. Chill for 1 hour.
    2. 2
      To make the filling: In a small bowl, mix the water with the breadcrumbs and let it sit while you prepare everything else. In a large pan, heat the oil over medium heat. Cook the onions and garlic until soft. Place in a small bowl and set aside. Increase the heat to high. In the same pan, cook the beef until it is no longer pink. Drain the fat and stir in the onion mix, curry, salt, thyme, black and cayenne peppers. Cook over medium heat for 3 minutes.
    3. 3
      Assembly: Divide pastry in half and roll 2 long sausage shapes. Slice each roll crosswise into roughly 12 equal pieces. Roll each piece out into a 6" circle. Spoon some filling into the circle. Wet the edges of the circle with a little water and fold in half, making sure the edges meet. Trim into a neat half moon shape and imprint the edges with fork prongs.
    4. 4
      Bake in a preheated 350 degree oven for 28 minutes or until the pastry is lightly brown.

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    Ratings & Reviews:

    • on April 16, 2013

      45

      These were good, but the flavor needs a bit of a punch. Next time, will try going a bit heavier on the spices in the meat. I didn't add the breadcrumbs, as it seemed like it might be a bit too much based on other reviews. The pastry was unlike any I've had in empanadas before, but was flaky and very good. Instead of rolling the dough, I used a tortilla press, which makes perfectly round circles in no time at all. With a bit of tweaking for our taste, this is a recipe we'll try again. Thanks for posting! Made for Spring PAC 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2010

      45

      We loved the meat but wasnt crazy about the crust. I subsituted small chopped potatoes for the bread that I fried with the meat and then added 1/2 of a 6oz can of tomato paste as it seemed like it needed something else. I will be making the meat again minus the empanada shell.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 03, 2010

      25

      They would have turned out fine until we added the bread crumbs.... this led to it being way too bread crumby for our taste. I think if we would have left them out it would have been much better. Besides that a great recipe. The shell was very good though. I would suggest adding salsa rice cheese and refried beans to the meat, we did this and it turned out fantastic!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Empanadas De Carne (Meat Empanadas)

    Serving Size: 1 (2915 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 391.3
     
    Calories from Fat 243
    62%
    Total Fat 27.0 g
    41%
    Saturated Fat 9.3 g
    46%
    Cholesterol 43.0 mg
    14%
    Sodium 475.7 mg
    19%
    Total Carbohydrate 24.8 g
    8%
    Dietary Fiber 1.3 g
    5%
    Sugars 0.9 g
    3%
    Protein 12.0 g
    24%

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