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Beef Empanadas

Beef Empanadas
Wednesday, 17 June 2009

Description

Empanada is a stuffed bread or pastry made by folding a dough or bread patty around the stuffing. In Spain, empanadas are usually large and circular in size and are cut into smaller portions for consumption, whereas in South America empanadas are normally small and semi-circular. 

Ingredients

At a glance
Ingredient
Beef
Cooking Method
Grill
Bake
Difficulty
Moderate
Chile
Red Pepper Flakes
Serves
4 to 6 as an appetizer

Mouth-watering beef empanadas

 Crust:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt  
2 tablespoons cold lard
1 egg
1/2 cup milk, plus additional for brushing the pastry

Filling:
2 large onions, coarsely chopped
1 pound ground beef
3 tablespoons lard
1 tablespoon sweet paprika
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
Salt and pepper
2 hard-boiled eggs, chopped
1/4 cup dark or golden raisins
1/4 cup chopped green or black olives

Methods/steps

To make the crust, sift together the flour, baking powder, and salt in a large bowl; add 2 tablespoons of the lard and crumble between your fingers to combine. In a small bowl, beat the egg, add the milk, and add both to the flour mixture. Mix with a wooden spoon until the dough forms a ball. Divide the dough into 8 parts, form the parts into balls, and roll the balls out on a floured surface into 3- to 4-inch circles, each about 1/8 inch thick. Set aside.

To make the filling, combine the onions and ground beef in a large bowl and set aside. In a saucepan, heat the remaining 3 tablespoons lard, paprika, and red pepper flakes, stirring constantly, until well mixed. Let stand a minute, then pour the lard over the meat mixture. Add the cumin, season with salt and pepper and stir to combine. Let cool completely.

Prepare a charcoal or gas grill for indirect grilling and preheat to 400 degrees F.

To form the empanadas, place 1 heaping tablespoon of filling onto each dough round; divide evenly and add to each round the hard-boiled egg, raisins, and olives.

Wet the edges of the dough with cold water. Fold each round in half over the filling, sealing with the tines of a fork; brush with milk.

Transfer the pastries to a sheet pan, place on the barbecue over indirect heat for 20 minutes, turning several times so the pastry doesn’t burn, until the empanadas are just turning brown on the edges. Remove from barbecue and serve.

Additional Tips

This recipe can be found in Rick Browne's article "Asado Heaven."

 

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