Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, beef and cheese empanadas. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Beef and Cheese Empanadas is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Beef and Cheese Empanadas is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook beef and cheese empanadas using 27 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Beef and Cheese Empanadas:
- Get EMPANADA FILLING
- Prepare 1 lb lean ground beef
- Make ready 1 tbsp chili powder
- Take 1 tsp ground cumin
- Take 1/2 tsp salt
- Prepare 1/4 tsp black pepper
- Take 1/4 tsp red pepper flakes
- Take 1 tsp chopped parsley
- Make ready 1 poblano pepper, chopped
- Take 1 red bell pepper, chopped
- Make ready 1 medium onion, chopped
- Get 3 cloves of garlic, minced
- Make ready 4 oz button mushrooms, chopped
- Make ready 1 10 ounce can Rotel tomatos,with mild chilis
- Make ready 1 tsp honey
- Take 1 large egg, beaten
- Make ready 1 tbsp cream, heavy, light or half and half
- Take 1/4 cup grated romano cheese
- Prepare 1 1/2 cup shredded sharp cheddar cheese, or your favorite cheese
- Get 1 tsp olive oil
- Take EMPANADAS WRAPPERS
- Take 20 thawed frozen empanada pastry rounds, I used Goza brand or homemade
- Make ready 1 egg wash, which is 1 large egg beaten with 1 teaspoon water
- Prepare 2 tbsp grated romano cheese
- Prepare 1 tsp granulated garlic or garlic powder
- Take FOR SERVING, AS A DIPPING SAUCE
- Prepare 1 recipe Chipotle Ranch dipping sauce. Recipe attached in directions
Instructions to make Beef and Cheese Empanadas:
- Combine the ground beef with chili powder, cumin, salt, pepper, red pepper flakes and parsley.
- Chop all vegetables.
- 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.
- 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.
- FILL EMPANADA PASTRY CIRCLES
- Lay pastry flat on work surface, brush inside edges with egg wash.
- Put a heaping tablespoon filling in the center of pastry.
- .lift pastry over to Completely enclose filling. Press all edges to seal.
- With the tines of a fork press to completely seal in filling.
- Brush empanada with egg wash
- 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
- Preheat oven to 375. Line baking sheets with parchment paper.
- Place empanadas about 2 inches apart on prepared sheet. Bake 18 to 23 minutes until puffed and golden brown.
- Serve with Chipotle Ranch Dip/ Sauce recipe attached bellow - - https://cookpad.com/us/recipes/341757-chipotle-ranch-dip-sauce-spread-andor-dressing
- 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.
So that is going to wrap this up for this special food beef and cheese empanadas recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this site in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope My site becomes “the place to be” when it comes to beef and cheese empanadas cooking. Go on get cooking!
