Argentinian Style Beef Empanada Recipe


Argentinian Beef Emapanada Recipe


Argentine Style Beef Emapanada Recipe

5 out of 5
stars based on 2 ratings.

Argentinian Beef, Garlic, Parsley, Boiled Eggs, Manchego Cheese, Fresh Mozzarella, and Onion Emapanada Recipe from Paggi Pazzo

Argentinian Beef Empanada Recipe
Published: February 19, 2012

Prep time: 20 min
Cook time: 45 min
Total time: 1 hour 5 min
Yield: 10 servings
Calories per serving: 309
Fat per serving: 20.1g

Ingredients

  • 1 lb. ground beef
  • 1 small red or yellow pepper
  • 3 garlic cloves
  • 2 eggs
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 small red onion
  • 4 tablespoons olive oil
  • 4 ounces Manchego cheese or fresh mozzarella
  • 2 tablespoons flour
  • 10 (1 package) Goya frozen empanada dough discos, thawed
  • 1/3 cup fresh parsley
  • 1 plum tomato

Cooking Directions

  1. To prepare filling, boil water and add eggs and cook for 15-20 minutes until hard boiled. Then chop and put aside
  2. Chop garlic and parsley and add to pan with 2 tablespoons of olive oil and season with teaspoon of salt and pepper. Let simmer over medium to high heat for 3-5 minutes until ingredients begin to caramelize
  3. In another pan, add ground beef with teaspoon of salt and pepper and cook for 6-8 minutes, stirring and turning beef until slightly undercooked
  4. Chop red onion and tomatoes finely and add to garlic and parsley mix and cook for another 5 minutes and medium heat
  5. Add beef (drained of fat) and chopped hard boiled egg, to pan with onion, tomato, parsley, and garlic and cook for 5 minutes at low heat
  6. Add 2 tablespoons of olive oil and flour and mix until filling because a little thicker, then remove from stove
  7. Chop Manchego cheese or fresh mozzarella into small chunks and mix with filling
  8. Preheat oven to 425 degrees
  9. Prepare empanadas by taking 2 tablespoons of filling and adding to middle of empanada dough (feel free to add red sauce or chimichurri in the beef empanada if you’d like)
  10. Fold over empanada and squeeze edges together, then use a fork against the edges to create that classic empanada appearance
  11. Place empanadas on a cooking sheet lightly dressed with olive oil (you can use aluminum foil over the cooking sheet with olive oil as well) and cook for 12-15 minutes or until golden brown
  12. Remove from oven and let sit for 5 minutes before serving. Ready to serve and feel free to accompany with chimichurri sauce.

Let it Rip!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: