Recipe

Ground Beef Empanadas Recipe

Add Step-by-Step Photos	Dugger / All my dishes 2 years, 6 months ago Ground Beef Treat from Latin America. This recipe orginated at the Havana Rumba restaurant in Louisville. It was published in the "Secrets of the Louisville Chefs" cookbook. I have tweaked it to my taste so it is close but not a clone of the original. < Photo from Food Magazine>... More Prep:25m Cook:20m Servings:5	Dugger
	beef ground cuban latin wine

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Ingredients

4 tablespoons olive oil

1/2 medium pimento, chopped

1/2 medium onion, chopped

1/2 teaspoon cumin

4 cloves garlic, minced

1/2 teaspoon oregano

1/4 cup tomato paste, AAdd

1/2 tablespoon paprika

1 pound ground beef

1/4 cup red wine

1/2 cup water

salt and pepper, to taste

2 each eggs, lightly beaten

vegetable oil, as needed for frying

10 each empanada shells, defrosted

Directions

In a large saute pan, heat the oil to medium.

Saute the pimentos, onions, cumin, oregano, garlic, paprika and tomato paste for about 2 minutes. Add the ground beef and stir for another 2 minutes. Add the red wine and deglaze the pan.

Add the water, salt and pepper. Stir well, lower the heat and cover the pan. Let simmer for 15-20 minutes more. Drain and cool.

Place 1-2 tablespoons of the empanada mixture inside of each shell. Brush beaten egg around the edge, fold in half and press the seam with a fork to seal.

Fill a deep fryer or large pot half way with vegetable oil. Set to medium high heat. Preheat until ready.

Pierce the Emapanadas with a fork several times. Deep fry until light (very light) golden color. Remove to a paper towel to drain.

Sorry, it's time to eat. I will be back later....

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Comments

dugger 2 years, 6 months ago said:
Don't Overcook... One thing I've found is that you can easily overcook these puppies. Only fry them until the first hint of golden color appears. If you fry them too long you get stuffed Fritos.

dugger 2 years, 6 months ago said:
By the time I finish commenting this will be a 10 screen recipe... the Empanada Shells... We went to 4 groceries here before we found them. They are usually available in the frozen food section of a grocery that provides ethnic foods. Particularly Cuban, Spanish or South American foods.

tpatti 2 years, 6 months ago said:
Hmmmm, is the empanada shell different than a pie crust? I always wanted to make these, and I thought I could make my own crust.

dugger 2 years, 6 months ago said:
Actually I have a recipe for the shell too. It is a little different from a pie crust, it's tougher and won't break or tear as easy. Also harder to roll out. Got it from a separate recipe. I'll send it to you if you'd like to try it.

mslisa 2 years, 3 months ago said:
Can I have the shell recipe too?

cubralinda 2 years ago said:
You can make the shells with fluor and eggs. we make our empanadas at home from scratch, I will have to get the recipe and send it to you. Their awesome!!!!

ga 2 years ago said:
Overall good rec. I suggest baking instead of frying... 450 degree for 20 minutes.
for the shells:
2 cups all purpose unbleached flower
2 egg-yolks only
1/2 cup butter flavor Crisco
1 teaspoon salt
water... add just enough to get the consistency of bread dough
form into disks 1/4 inch thick x 5 inch diameter.

unswissmiss 1 year, 11 months ago said:
Can you send me the empanada shell recipe? I bet there's no way I'll find them around here.

dugger 1 year, 11 months ago said:
GA's recipe for the shells works fine. I would suppose you could use plain Crisco and a pat of butter to get the flavor.