I need a good recipe for meat filled Empanadas?

Question

Maybe a spicy type meat...Mexican style

Answer 1

Beef empanadas

Chef: Aaron Sanchez

Serves Makes about 12
Degree of difficulty: Low

You need:
1 tablespoon oil
1 large onion chopped
2 garlic cloves crushed
2 red chillies chopped (optional)
375g beef mince
1 cup tomato puree
½ teaspoon ground mixed spice
2 teaspoons cumin
5 sheets ready-rolled shortcrust pastry
½ cup sour cream
1 cup grated cheddar cheese
vegetable oil for deep-frying

Method:
Heat oil in heavy-based pan, add onion, garlic and chillies. Stir-fry over medium heat for two minutes or until the onion is soft.

Add the beef mince and stir-fry over high heat for four minutes or until well browned and all the liquid has evaporated.

Use a fork to break up any lumps as mince cooks.

Add tomato puree, mixed spice and cumin, bring to the boil and reduce the heat to simmer.

Cook uncovered for five minutes or until the mixture has reduced and thickened – cool.

Cut pastry sheets into rounds, using a 12cm round cutter or saucer. Lay rounds out on a work surface.

Divide the meat filling between the pastry rounds; top each with sour cream and cheese.

Fold the pastry to enclose the filling. Press the edges together with a fork to seal.

Heat the oil in a heavy based pan to moderately hot for deep-frying.

Gently lower the empanadas, four at a time, into the oil. Cook for two minutes or until crisp and golden brown.

Carefully remove from the oil with tongs or a slotted spoon. Drain on absorbent paper and keep warm in a moderate oven. Repeat with remaining empanadas.

Serving Suggestion: Empanadas can be eaten as they are or with a chutney or chilli sauce and accompanying salad.

TIP:
Remove the seeds from the chillies to reduce their heat.

Answer 2

1

Answer 3

Empanadas - Meat-Filled Turnovers

Filling

* 700 g (1 1/2 lb.) diced cooked beef
* (preferably left over from a stew)
* 200 ml (3/4 cup) beef broth
* 50 g (1/3 cup) flour
* 80 g (3 oz.) onion
* 80 g (3 oz.) lard
* 50 g (2 oz.) raisins
* 50 g (2 oz.) olives
* 2 hardboiled eggs
* 4 g (1 tsp.) cumin
* 8 g (1 1/2 tsp.) sugar
* Salt, pepper and cayenne


Pastry

* 1 kg (2 1/4 lb.) flour
* 250 g (9 oz.) lard
* 150 ml (10 tbsp.) milk
* 2 eggs + 1 yolk
* Salt


Method
Making the filling

1. First make the sauce: combine 40 g melted lard with the flour; gradually whisk in the beef broth; let thicken over low heat;
2. brown the chopped onions in the remaining 40 g lard;
3. add the rest of the filling ingredients to the sauce.

Making the dough

1. Place the flour on a work surface; make a well in the centre; add the salt, warm lard and 2 beaten eggs;
2. blend the ingredients, adding the milk and working the dough until it is soft and pliable;
3. roll out on a floured surface; cut out circles 12 cm (4 3/4") in diameter;
4. place a large spoonful of filling onto each circle; fold in half; seal the edges; brush with egg wash made from the egg yolk combined with 1 tbsp. water;
5. bake in a moderate oven for 20 to 30 minutes until cooked and golden.

Answer 4

The best I've ever tasted happen to be Empanadas Argentinas, so I suggest someone from that country give you a recipe because they are awesome.

Answer 5

Empanadillas

This is the recipe to make the dough and the meat but I usually just by the dough at my local grocer's freezer section... Use the Goya small pastry discs (use the white ones with out the food coloring they taste better) If you want to make the meat recipe below spicier just add some hot sauce to taste and you can give it a HOT LATINO TWIST!!!

Ingredients

3 1/3 cup all purpose flour
1 tsp. salt
1 tsp. baking powder
1 1/2 tbsp. shortening (chilled) (I love Crisco)
1 egg (well beaten)
3/4 cup cold water
Vegetable oil

Directions
The Dough:
Mix flour, salt and baking powder.

Cut the shortening into the flour mixture.

Using a blender, thoroughly mix the egg and water.

Add the liquid mixture to the flour and thoroughly mix using a fork.

Divide the dough into 10 pieces.

Work each piece with a rolling pin until it is the size of a small plate.

The Filling:
Please refer to "Picadillo Recipe".


Add 1 tbsp. of meat filling per pastelillo, coat the edge with a little water and fold over.

Press down the edges with a fork to secure and seal them.

Fry in plenty of oil so they will expand.

Place on paper towels to absorb the extra oil.



RICAN WARNING!!!
Handle these after being at room temperature for at least 15 minutes. They are hot and WILL burn your mouth and "bembas".

Should make 10 pastelillos.

Tips
You can use ready-made dough which they call "plantillas", sold at Cuban grocery stores. They are made by Goya and Cubanita brands. They come in 2 sizes and in packages of 10 circles which you just have to stuff and seal.

In Mexican grocery stores you can find them too. They are made by "La Salteña" and bring 12-15 "tapas".

Try stuffing them with shredded cheese, shrimp, crab meat or my...

"Basic Meat Filling" recipe.
Ingredients

1 lb. ground meat
2 oz. chopped cooking ham
1 tsp. dried oregano
1 medium garlic clove (a pilonazo)
1/4 tsp. vinegar
1 tsp. salt
6-8 chopped olives
1 tsp. capers
1 envelope of sazón
1 8 oz. can tomato sauce
2 tsp. sofrito

Optional:
8-10 chopped prunes
2 tsp. raisins

Directions
In a deep pot, brown the ground meat.

Drain most of the grease and add garlic, ham, oregano, vinegar, salt, olives, capers, sazón, sofrito and tomato sauce.

Bring to a boil.

Reduce heat to low and cover the pot.

Cook for 15 minutes covered.

Uncover and cook another 15 minutes, stirring occasionally.

Tips
For a healthier recipe, try using ground turkey instead.

If you prefer to cook ground pork meat, cook an additional 15-20 minutes.

This recipe is used in making pastelillos, alcapurrias, stuffed green peppers, piñon and many other dishes.

Good Luck & Enjoy!!! ;-)

Answer 6

I'll fill you empenada with lots of meat if you want!

Answer 7

try allrecipies.com