Recipe: Delicious Beef and Cheese Empanadas

Beef and Cheese Empanadas.

Beef and Cheese Empanadas You can cook Beef and Cheese Empanadas using 27 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Beef and Cheese Empanadas

  1. You need of EMPANADA FILLING.
  2. You need 1 lb of lean ground beef.
  3. Prepare 1 tbsp of chili powder.
  4. Prepare 1 tsp of ground cumin.
  5. You need 1/2 tsp of salt.
  6. Prepare 1/4 tsp of black pepper.
  7. You need 1/4 tsp of red pepper flakes.
  8. Prepare 1 tsp of chopped parsley.
  9. It’s 1 of poblano pepper, chopped.
  10. You need 1 of red bell pepper, chopped.
  11. Prepare 1 of medium onion, chopped.
  12. It’s 3 of cloves of garlic, minced.
  13. You need 4 oz of button mushrooms, chopped.
  14. You need 1 of 10 ounce can Rotel tomatos,with mild chilis.
  15. It’s 1 tsp of honey.
  16. Prepare 1 of large egg, beaten.
  17. You need 1 tbsp of cream, heavy, light or half and half.
  18. It’s 1/4 cup of grated romano cheese.
  19. It’s 1 1/2 cup of shredded sharp cheddar cheese, or your favorite cheese.
  20. You need 1 tsp of olive oil.
  21. You need of EMPANADAS WRAPPERS.
  22. You need 20 of thawed frozen empanada pastry rounds, I used Goza brand or homemade.
  23. You need 1 of egg wash, which is 1 large egg beaten with 1 teaspoon water.
  24. You need 2 tbsp of grated romano cheese.
  25. Prepare 1 tsp of granulated garlic or garlic powder.
  27. Prepare 1 of recipe Chipotle Ranch dipping sauce. Recipe attached in directions.

Beef and Cheese Empanadas step by step

  1. Combine the ground beef with chili powder, cumin, salt, pepper, red pepper flakes and parsley..
  2. Chop all vegetables..
  3. In a large skillet , heat oil, add seasoned ground beef and brown..Add all.chopped vegetables and cook until.vegetables are tender about 10 minutes. Add tomatoes with all juices, cream and honey. Cook until well blended and not much liquid remains, about 5 minutes. Add beaten egg and mix in thoroughly..
  4. Off heat add cheddar and romano cheese, mix in and cool filling completely. This can be made and refrigerated up to 2 days before filling pastry..
  6. Lay pastry flat on work surface, brush inside edges with egg wash..
  7. Put a heaping tablespoon filling in the center of pastry..
  8. .lift pastry over to Completely enclose filling. Press all edges to seal..
  9. With the tines of a fork press to completely seal in filling..
  10. Brush empanada with egg wash.
  11. With a quick stab poke the tines of a fork in top of empanada for venting.In a small bowl mix the romano and granulated garlic, sprinkle evenly on tops of empanadas.
  12. Preheat oven to 375. Line baking sheets with parchment paper..
  13. Place empanadas about 2 inches apart on prepared sheet. Bake 18 to 23 minutes until puffed and golden brown..
  14. Serve with Chipotle Ranch Dip/ Sauce recipe attached bellow
  15. NOTE; These can be individually frozen after cooling completely. Reheat in a 400 oven on a rack until just hot and crisp about 5 to 10 minutes..

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