EMPANADA FILLING
This is my grandmother's recipe for Peruvian beef empanada filling. Use homemade pie crust or, in a pinch, refrigerated pie crust to make these Peruvian turnovers. Lightly dust powdered sugar over the baked empanadas and serve with lime wedges for authentic flair.
Provided by Anonymous
Categories World Cuisine Recipes Latin American South American Peruvian
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Stir flour into water in a small bowl until dissolved.
- Heat oil in a large skillet over medium heat and saute onion in oil until softened, about 5 minutes; add ground beef, olives, cumin, and paprika. Cook and stir the beef mixture until the beef is completely browned, 7 to 10 minutes.
- Pour flour-water mixture into the beef and stir to coat evenly. Add raisins, stir, and cook until the raisins are plump, about 5 minutes. Fold eggs into the beef mixture; season with salt and pepper. Set aside to cool before using to fill empanadas.
Nutrition Facts : Calories 318 calories, Carbohydrate 16.4 g, Cholesterol 153.3 mg, Fat 20.7 g, Fiber 1.2 g, Protein 17 g, SaturatedFat 5.6 g, Sodium 201 mg, Sugar 9.5 g
MEAT EMPANADA FILLING
These little Spanish snacks (tapas) probably originated in the Middle East and were carried by the Moors into Spain. Travelers and traders could carry these snacks easily, and versions can be seen throughout the Latin world under various names. These delicious little minced meat pies are popular in Mexico and northern New Mexico at Christmas time. (See my recipe for Empanada Dough.)
Provided by Stella Mae
Categories Pork
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Boil meat until tender, cool, grind fine.
- To 2 cups of the minced meat, add the spices, nuts, brown sugar.
- The filling must be moist.
- If the filling is too dry, add more apple jelly or corn syrup.
- (Cooking time includes preparation time).
EMPANADA PORK FILLING
This pork filling can be made way ahead of time to shorten the preparation time for these Filipino empanadas. Use my recipe for empanada dough.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h35m
Yield 24
Number Of Ingredients 8
Steps:
- Cook the ground pork in a nonstick skillet over medium heat until completely browned, about 5 minutes. Season with salt and pepper.
- Heat the olive oil in a separate skillet over medium heat; cook the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir the browned pork into the onion mixture; cook and stir another 5 minutes. Mix the potato, peas and carrots, and raisins into the pork; allow the mixture to cook together until the vegetables are completely tender, about 10 minutes. Allow the filling to cool completely before spooning into empanada dough.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 4.4 g, Cholesterol 12.3 mg, Fat 3.9 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 25.3 mg, Sugar 1.3 g
SPICY TURKEY EMPANADA FILLING
After looking around at some various empanada and similar recipes, and trying to remember what was in the ones I had in Chile, I came up with this. There are some good empanada dough recipes elsewhere on the site, so I didn't bother to include the dough. The chile relish is another recipe on the site - basically jalapenos, garlic, and wine vinegar. They freeze and reheat well, so I like to make a batch to take for lunch or to pull out when I just don't want to cook.
Provided by Chef Grizzly
Categories Lunch/Snacks
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet heat the oil and saute the onions with the rosemary & thyme.
- Once the onions are soft, add the chicken stock & pepper and saute until the liquid is gone.
- Set aside the onion mixture.
- In the same skillet, brown the ground turkey.
- add about half of the chile relish, the potatoe and carrot.
- Cook over med-high heat, stirring occasionally until the potatoes are about 1/2 cooked. Probably about 10-15 minutes.
- Taste for spicyness/heat. Continue adding chile relish with following steps until you get the desired flavor.
- Add celery, roasted pepper, and onion mixture. Stir together and simmer 2-3 minutes.
- Remove from heat.
- In a separate bowl beat the eggs. Set aside about 2 Tbsp of the egg to use as an egg wash.
- Mix in mustard, cheese, milk or cream, and bread crumbs.
- Stir mustard mix in to the meat.
- Scoop about 2/3 C of mixture onto a 6" diameter circle of dough.
- Fold the dough over to make a 1/2 circle and crimp shut.
- Put the empanadas on a cookie sheet, about 6 to a sheet.
- Brush with the egg wash (add a little milk to make lighter, a little salt to make shiny).
- Bake in a 400 degree oven 20-30 minutes, until crusts are golden brown.
- OR Freeze in individual bags, or with waxed paper separating individual empanadas in a bag. To cook frozen ones, use a 400 degree oven, just cook a bit longer until hot through and nicely browned.
Nutrition Facts : Calories 168.3, Fat 6.5, SaturatedFat 1.9, Cholesterol 68, Sodium 367.8, Carbohydrate 17.5, Fiber 1.6, Sugar 5.3, Protein 10.4
PUMPKIN EMPANADA FILLING
Categories Vegetable Dessert Low Carb Vegetarian Kid-Friendly Wheat/Gluten-Free Stuffing/Dressing Simmer
Number Of Ingredients 8
Steps:
- put salted butter into pot. add pureed pumpkin brown sugar and spices stir and stew on low simmering in it's juices for a hour.
CHICKEN & CHEESE EMPANADA FILLING
Number Of Ingredients 7
Steps:
- Can also use as stuffing for mashed potatoes (no butter with salt & 2 T warm milk). Dip in egg, roll in mix of 1 c dry breadcrumbs & 1/4 c. flour. Pan fry with oil to half height of papa rellena.
VENEZUELAN EMPANADA FILLING
Yield 16 large
Number Of Ingredients 25
Steps:
- 1. In a large frying pan, heat the oil over medium heat. Add the pork, oregano, cumin, salt, and black pepper and cook, breaking up the meat, until the pink color disappears. 2. Place the onion, tomatoes, bell pepper, garlic, and capers in a blender or food processor and process until smooth. Add the puree to the meat along with the muscatel, olives, and currants and cook until most of the liquid has evaporated but the mixture is still moist. Taste for salt. Remove from the heat, let cool, cover with plastic wrap, and refrigerate for a couple of hours or overnight to let the flavors develop. 4. Preheat the oven to 375 degrees F. 5. Just before baking, brush the empanadas with the egg mixture and bake on the upper oven rack until lightly colored, about 20 minutes. Be careful: overcooking will dry out the filling. Serve warm. NOTE These empanadas freeze very well unbaked. Freeze on baking sheets lined with waxed paper until hard, then transfer to covered containers. You can pop them in the oven frozen; just increase the baking time by 5 minutes.
MARIE'S EMPANADA FILLING
Hello, I knew someone who was a volunteer at my job,Who made Empanadas and I loved them so much I went home and made them myself. Unfortunately I had sense lost the recipe. I asked around. I looked on the net and after taking in the suggestions on the recipe, this is what I came up with.. They turned well excepted. My recipe is not precise I estimated the seasonings. Feel free to adjust it to your liking.
Provided by Marie Gunkel @marie14513
Categories Beef
Number Of Ingredients 16
Steps:
- Dice Onions
- Mince or Crush Garlic Cloves
- Add about 2 Tables spoons of Olive oil to your pan. Let it heat up and place Diced Onions and Garlic cloves in the pan for a few minutes to allow onion to sweat. Remove the onion and garlic from the pan to a bowl for later.
- In A 2 quart pan, cook hamburger. (While cooking Hamburger continue your prep work.) Once cooked drain off the fat.
- Dice Bell peppers and cube potatoes.
- Add Garlic, Onion, peppers, potatoes and rice to the pot of cooked hamburger.
- And Seasoning, Cover with water until everything is covered. Bring it to a boil. Lower the heat,cover and let it simmer until the liquid absorbs and the potato and rice are cooked. Let it set to cool off. I put mine in 2 bowls and placed them in the fridge. I found they work better when the mixture is cooled off enough to work with. The flavors marinade.
- I filled my empananda shells and place 2 whole olives in each one. You can cut them in half, I did the last time I cooked them. But the whole olive works wonders. You can deep fry them for a couple of minutes in a deep fryer or on the stove until they are as brown as you like. They can be baked But I have never done it.
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