Try Savory Beef Empanadas with only 30 minutes of prep time! These Savory Beef Empanadas are made with a versatile dough that can be either fried or baked.
What You Need
Original recipe yields 6 servings
Empanada Dough (See tip.)
1 lb. lean ground beef
1/4 cup each chopped onion s and green peppers
3 slices OSCAR MAYER Smoked Ham, finely chopped
2 Tbsp. KRAFT Zesty Italian Dressing
2 Tbsp. tomato sauce
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1 cup oil
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Let's Make It
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.
You'll know it is a special occasion when you get to enjoy a serving of this indulgent dish.
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.
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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 37g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.