Spicy Beef Empanadas
photo by hxnnxh
- Ready In:
- 45mins
- Ingredients:
- 22
- Yields:
-
36 empanadas
- Serves:
- 18
ingredients
- 29.58 ml cooking oil
- 907.18 g ground beef
- 5 shallots, finely chopped
- 5 garlic cloves
- 2-3 red chili peppers, seeded and finely chopped
- 1 red bell pepper, finely chopped
- 14.79 ml ground cumin
- 7.39 ml chili powder
- 4.92 ml cayenne pepper
- 14.79 ml all-purpose flour
- 70.87 g concentrated tomato paste
- 73.94 ml tomato ketchup
- 14.79 ml Worcestershire sauce
- 14.79 ml white wine vinegar
- 7.39 ml habanero sauce
- 1 lemon, squeezed
- 3 large hardboiled egg, finely chopped
- 59.14 ml jalapeno pepper, finely chopped
- 236.59 ml cilantro, chopped
- salt and pepper
- 8 sheet puff pastry
- 2 eggs, beaten (for glaze)
directions
- Pre-heat oven at 375°F Pour some cooking oil in a skillet and press cloves over the pan.nAdd chopped shallots and fry on low heat, until soft but not browned. Add a bit of salt and the chopped red chili pepper.
- Add ground beef and let brown on med-high heat. Drain the mixture put back in skillet. Add bell pepper and cook on high for about a minute.
- Turn heat to med-low and add cumin, chili powder, cayenne pepper, flour, and tomato sauce. Turn off the stove and let cool to room temperature.
- Now mix some worcestershire sauce (to taste, I love it and put it in practically everything, but can be omitted), vinegar, lemon juice, habanero pepper sauce (or tabasco). To add a hint of sweetness, I add tomato ketchup, about 5 tbs.Stir in chopped egg, jalapenos and cilantro. Add pepper and salt to taste.
- Let pastry thaw and cut 5" circles.
- Put pastry on baking sheet. Put about a spoonful of the meat mixture on one half of the circle. Put some beaten egg on the edges and fold. press edges with a fork. Put some more egg mixture over the empanadas for glaze. Bake in preheated oven for about 20 mins until golden brown.
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