Comida Kraft
Recipe Box

Savory Beef Empanadas

Savory Beef Empanadas is rated 3.8125 out of 5 by 16.
Prep Time
30
min.
Total Time
1
hr.
50
min.
Servings

6 servings

These delicious empanadas are made with a versatile dough that can be either fried or baked.

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What You Need

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Make It

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  • Prepare Empanada Dough. Wrap tightly in plastic wrap; set aside while preparing empanada filling.
  • Brown ground beef in medium skillet on medium heat; drain. Add onions, peppers, ham, dressing, tomato sauce and garlic; mix well. Simmer on medium-low heat 10 min., stirring occasionally. Remove from heat. Stir in cilantro.
  • Shape dough into 12 balls, using about 2 Tbsp. dough for each. Flatten each ball into 6-inch round. Spoon about 1/4 cup meat mixture onto center of each round. Moisten edges with water. Fold dough rounds in half to enclose filling; press lightly on tops to remove air pockets. Seal edges with fork.
  • Heat oil in large deep skillet to 375°F. Add empanadas, in small batches; cook 3 min. on each side or until golden brown on both sides. Remove from oil with slotted spoon; drain well. Cool slightly.

Size Wise

You'll know it is a special occasion when you get to enjoy a serving of this indulgent dish.

Empanada Dough

Combine 2 cups flour, 1 tsp. CALUMET Baking Powder and 1/4 tsp. salt in large bowl. Cut in 1/2 cup lard with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/2 cup water, stirring until mixture forms ball. Place dough on lightly floured surface; knead 5 min. or until smooth and pliable.

Make Ahead

Prepare empanadas as directed but do not fry. Place on parchment paper-covered baking sheet. Refrigerate up to 24 hours. Cook as directed. To freeze, layer unbaked empanadas in airtight container between sheets of waxed paper or parchment paper. Freeze up to 2 weeks; thaw completely and pat dry before cooking as directed.

Cooking Know-How

It is very important to make sure the empanadas are completely sealed before frying. Any openings in the dough may cause the filling to leak out and oil to spatter.

Shortcut

Substitute 1 pkg. (17.3 oz.) frozen puff pastry, thawed, for the Empanada Dough. Roll each pastry sheet into 15x10-inch rectangle on lightly floured surface. Cut out 6 (5-inch) squares from each sheet. Fill and seal as directed, forming triangles instead of semi-circles. Bake in 400°F oven 18 to 20 min. or until golden brown.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 560
Total fat 37g
Saturated fat 11g
Cholesterol 65mg
Sodium 420mg
Carbohydrate 34g
Dietary fiber 2g
Sugars 2g
Protein 21g
% Daily Value
Vitamin A 4 %DV
Vitamin C 8 %DV
Calcium 8 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I made this for my family and no one liked it. I made this for my family and no one liked it. I think adding ITALIAN DRESSING TO A LATIN RECIPE was the mistake. It had an akward taste. I prefer ethnic foods to taste ethnic not like a jumbled mess. Maybe if I had added red sauce or salsa instead it would have turned out better. Also the empanada dough recipe doesn't sound good. And many of the ratings said it was missing ingredients so I didn't even try to make it. I used frozen puff pastry instead which was to sweet for this recipe.
Date published: 2009-11-12
Rated 4 out of 5 by from This recipes was easy and Very good. This recipes was easy and Very good. Everyone in the family liked it. I did have to make a few modifications. I used ground turkey, instead of beef. Omitted the green pepper b/c we don't like them. I had green onions on hand and used that also. I also added a can on corn. It was a little balnd on tasteing so I sprinkled a little cayenne pepper and sharp cheaddar chesse to it. I made the dough as described.
Date published: 2010-02-21
Rated 3 out of 5 by from i saw on a website that is dedicated to cuban cooking that you can use the refrigerated buttermilk... i saw on a website that is dedicated to cuban cooking that you can use the refrigerated buttermilk biscut dough to make these and then bake them. I am going to try that, with this filling, for cuban night for our "dinner with friends night". I will let you know how it goes!
Date published: 2007-08-28
Rated 4 out of 5 by from Easy to make. Easy to make. I decided to bake it instead of frying and they came out good. I also added some kidney beans to the ground beef mixture and let me tell you they were delicious. The only thing missing was a sauce for it, but I will make some Mexican Salsa next time:o)
Date published: 2006-07-27
Rated 5 out of 5 by from The dough was excellent. The dough was excellent. We made both a savory and sweet version. For the savory version we made a dipping sauce with sour cream and taco seasonings. For the "dessert empanadas" we tried jam, cooked apple and brown sugar and butter. Definately a crowd pleaser!
Date published: 2007-11-14
Rated 5 out of 5 by from I hadn't ever heard of empanadas before, and I was looking for something different so I tried this... I hadn't ever heard of empanadas before, and I was looking for something different so I tried this recipe. I didn't change anything except I put more ham in than what was called for. This is a keeper and I make it at least twice a month!
Date published: 2007-11-24
Rated 4 out of 5 by from I was taught to make them from my mother in law, she is from Argentina and they are wonderful! I was taught to make them from my mother in law, she is from Argentina and they are wonderful!! I tried the filling recipe and it is good. The only thing I didn't do was the dough. I can buy the disks pre-made in the frozen section!!!
Date published: 2007-06-08
Rated 5 out of 5 by from I used pizza dough and stuffed some with ricotta cheese , mozzarella cheese, whatever meat you like... I used pizza dough and stuffed some with ricotta cheese , mozzarella cheese, whatever meat you like maybe a tablespoon of red sauce and deep fried or bake. Very good little savory pie.
Date published: 2016-05-24
  • 2016-08-25T10:04CST
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