Tips and Tricks: Empanadas de Carne Recipe | Raiders Fangirl

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What is up Raider Nation?!

There is nothing better than getting invited to a football Sunday party, a day filled with competitive football, friends and snacks. The best snacks are so simple yet so finger licking good. Today I am sharing with you a recipe that makes for a perfect finger food to bring anywhere or just enjoy at home!

An empanada is a stuffed bread or pastry that is baked or fried in many Latin countries. The name comes from the Spanish word “ empanar” which means “wrap in bread.” It is made by folding dough over stuffing that may consists of meats, rice or vegetables. Below check out the simple recipe and get ready to be the most popular person at the party!

Print Recipe
Empanadas de Carne Recipe
Empanadas de Carne Recipe
Cuisine Tailgating
Servings
Ingredients
Pre-made empanada dough
  • Goya- Para Empanadas
Homemade dough (Makes 12 to 14 empanadas)
  • 1/2 cup unsalted butter, frozen
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 large egg
  • 1/3 cup cold water
  • 1 1/2 tablespoons white vinegar
Filling
  • 1 lb Ground Beef
  • 1/2 large potato
  • 1/2 small white onion, diced
  • Salt and Pepper to taste
  • 1 clove garlic, diced
To Bake
  • 1 large egg
  • 2 tablespoons Milk
Cuisine Tailgating
Servings
Ingredients
Pre-made empanada dough
  • Goya- Para Empanadas
Homemade dough (Makes 12 to 14 empanadas)
  • 1/2 cup unsalted butter, frozen
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 large egg
  • 1/3 cup cold water
  • 1 1/2 tablespoons white vinegar
Filling
  • 1 lb Ground Beef
  • 1/2 large potato
  • 1/2 small white onion, diced
  • Salt and Pepper to taste
  • 1 clove garlic, diced
To Bake
  • 1 large egg
  • 2 tablespoons Milk
Empanadas de Carne Recipe
Instructions
Filling
  1. Heat a sauté pan over medium high heat and add olive oil. Add potato, onion and a pinch of salt. Cook on medium high for 10 to 15 minutes or until potato is cooked through but not mushy, and onions have softened. Add meat, garlic, and continue cooking until meat is browned.Turn off heat and set filling aside.
Dough
  1. Note: This dough can be made with or without a food processor. Without one, simply use a box grater to shred the butter and knead the dough for a few minutes.
  2. Using the shredding blade on your food processor, shred 1/2 cup frozen butter. Quickly add in flour and salt and toss with your fingers until butter is coated. Switch blade to your traditional chopping blade and mince ingredients for 5 pulses.
  3. In a small bowl whisk together egg, water, and vinegar and whisk with a fork to combine. Add to food processor and blend just until dough comes together. Remove dough and press into a tight ball. Cover with plastic wrap and let rest at room temperature for 2 hours.
Assembly
  1. Heat oven to 400°F. Roll out dough about 1/4-inch thick on a floured surface. Cut out circles of dough 5 inches in diameter (a small bowl works well for this). Fill each circle with 1 tablespoon filling and fold the extra dough over the top. Crimp the edge with a fork and place on a baking sheet lined with parchment paper.
  2. Whisk together 1 egg and two tablespoons milk. Brush tops of finished empanadas with this mixture. Salt lightly and bake for 25 minutes. Remove from oven and cool slightly before eating.
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Check out the original recipe by Sarah Rae Smith, here.

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Ivana Rojas (Raiders Fangirl)

Bringing you all the latest news and commentary on my beloved Raiders.

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