Mexican Food Empanadas Recipe

Preheat oven to 400 degrees and line a baking sheet with a nonstick baking mat or parchment paper unroll pie crusts on a clean flat surface use a 3 inch round pastry cutter to cut circles from the dough if desired combine scraps roll out and cut again in a skillet over medium high heat brown the ground beef

Heat oil to about 350 365 degrees fahrenheit in a pot or a frying pan and add the empanadas 1 or 2 at a time you will fry the empanadas for approximately 3 5 minutes each until golden brown serve with lettuce pico de gallo salsa and crema

Use a cup or some other dough cutter to make a perfect circle add some of the beef filling to the center and brush a small amount of the beaten egg along the edges fold over and secure the edges using a fork add to the baking sheet and bake at 350 degrees for 25 30 minutes serve with salsa

Add ground beef and brown until no longer pink 4 5 minutes add in salt chili powder paprika and cumin stir in tomato paste sauté for an additional 2 minutes remove from heat and allow to cool slightly add in frozen peas boiled potato fresh parsley and green onion roll out dough to 1 4 inch thickness

Roll the dough down to 1 4 thickness or less use a biscuit cutter or bowl to cut out circles of empanada dough fill each round with 1 2 tablespoons of beef mixture and plenty of cheese chunks lift both edges of the round and seal the edges using your fingers use a fork to seal the edges further

Saute the meat add the minced blended meat to the pan and season with cumin garlic powder salt oregano and nutmeg mix together with the tomatoes and onions and cook for 5 more minutes remove from heat and set aside prepare the yeast for the dough in a medium bowl mix together the warm water and yeast

Heat it to between 325 f and 350 f peel off the top piece of plastic and spoon a heaping tablespoon more or less onto the side of the dough closest to the lever leaving about 1 2 inch space from the edge of the dough gently fold the other side of the dough over the filling to form a half moon

Mix corn flour warm water and salt optional together in a bowl knead dough until smooth divide dough into 6 to 12 balls depending how big you want your empanadas to be form balls in between both hands cover with a damp cloth or paper towels so the dough doesn t dry while you start to make the empanadas

In the center of one empanada disc add 1 5 tablespoons of filling and top with scallions and cheese brush the edges of one half of the disc with egg wash fold bring one side of the dough over to touch the other side creating a half moon shape and press the edges firmly to seal them together

Make the empanadas have the tortillas press ready lined with two pieces of round plastic cutouts roll 2 oz of the dough into a smooth ball then flatten into a disk by rocking it back and forth as you apply pressure place between the plastic liners in the center of the press

To prepare the dough place flour in large bowl add cold butter cubes and rub mixture with palms and finger tips until mixture resembles fine sand alternatively place flour and butter in food processor bowl and pulse until mixture resembles texture of fine sand add 1 1 2 eggs and stir until mixture starts to form a ball

Cook tomatillos serrano peppers and garlic cloves in a saucepan with water to cover over medium heat cook for 15 minutes drain and add all ingredients to a blender and puree add about a ¼ cup of the chicken broth or water to sauce if you prefer even a thinner sauce add more

Once the pie crusts are thawed roll out and cut circles with a biscuit cutter or glass about 3 inches in diameter add hamburger mixture to center of each circle about a teaspoon to each one fold pie crust over and seal edges with water place on baking sheet covered with aluminum foil and brush with egg

Add the onion and saute until soft about 5 minutes add in 1 5 lbs ground beef and cook until no longer pink add in 1 cup of prepared red chile sauce stirring well simmer for 10 minutes then remove from heat to make the empanada dough combine flour and salt use a pastry cutter to cut in 12 tbsp of butter

Kitchen view step 1 empanadas preheat oven to 400 f line baking sheet with parchment paper set aside step 2 heat oil in large skillet set over medium heat cook ground beef breaking up with wooden spoon for 8 to 10 minutes or until evenly browned drain excess fat step 3

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Add a splash of water and let it simmer for another 5 minutes preheat the oven to 400 200 cut the empanada dish and fill it with about 1 1½ tablespoons of filling combine the egg with a splash of water fold the empanadas and brush with egg wash bake for 20 25 minutes or until golden brown

Pour the flour into a medium mixing bowl and add the salt to the flour next add in the sugar finally add the vegetable lard in chunks to the bowl with the dry ingredients mix the dough using your fingers combine the vegetable lard with the dry ingredients add one third of the water to the dough

Step 1 simmer in a saucepan combine drained tidbits and drained crushed pineapple nutmeg ginger cinnamon sugar and ¾ cups of reserved juice stir ingredients bring them to a boil and then simmer on low for 45 minutes step 2 make slurry remove about 1 3 cups of liquid from saucepan reserve and let cool

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