Beef Empanadas


For the Beef Empanadas, you will need the following ingredients:

1 lb ground beef

2 cloves of garlic

1/2 green bell pepper

1 tsp oregano

1/2 cup frozen peas

1/2 red bell pepper

1 small russet potato

3 scallions

1 small yellow onion

1 egg

1/4 cup beef broth

1 tbsp tomato paste

2 3/4 cups all-purpose flour

1 pinch paprika

1/2 tsp paprika

1/2 tsp red pepper flakes

3 tsp salt

1/2 tsp ground white pepper

3 tbsp olive oil

1/2 tsp ground cumin

1 1/2 sticks unsalted butter

1/2 cup Monterey Jack cheese

1 3/16 cup water

These ingredients will be used to make the filling for the empanadas, the dough for the empanada wrappers, and for the toppings. The steps for making the beef empanadas are as follows:

Start by preparing the filling for the empanadas. In a large skillet over medium heat, sauté the garlic, onion, green and red bell peppers until they are soft and fragrant.

Add the ground beef to the skillet and cook until browned, breaking it up into small pieces as it cooks.

Stir in the tomato paste, beef broth, oregano, cumin, paprika, red pepper flakes, salt, and white pepper. Let the mixture simmer for 5-10 minutes.

While the filling is simmering, peel and chop the russet potato into small pieces and boil in a separate pot until tender. Once the potato is cooked, add it to the filling mixture along with the frozen peas. Let the mixture cool completely.

In a separate bowl, mix the flour, salt, and 2 tbsp of the olive oil together to form the dough for the empanada wrappers. Knead the dough for 2-3 minutes until it forms a smooth ball.

Roll out the dough to 1/4 inch thickness on a floured surface. Cut out 3-inch circles with a biscuit cutter or the rim of a glass. Repeat until all of the dough has been used.

Place a spoonful of the filling mixture in the center of each dough circle. Brush the edges of the dough with beaten egg, fold the dough over to form a semi-circle, and crimp the edges to seal.

In a large skillet, heat the remaining 1 tbsp of olive oil over medium heat. Fry the empanadas until they are golden brown on both sides, about 3-5 minutes per side.

In a separate pan, melt the unsalted butter and Monterey Jack cheese together. Brush the mixture over the tops of the cooked empanadas.

Serve the beef empanadas with sliced kiwis and a sprinkle of sliced almonds. Enjoy!

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