Beef Empanadas are popular throughout Latin America, and Argentineans devour them with gusto at the start of any serious meal. This recipe uses won ton wrappers instead of pastry for the crust, and the empanadas are baked instead of fried. Aside from the obvious health benefits, using won ton wrappers makes assembling the empanadas quick and easy. Placing the uncooked empanadas on preheated baking sheets helps make them crisp.
1 cup finely chopped red potato
1 cup finely chopped onion
1 cup beef broth
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1/2 pound boneless beef top sirloin, trimmed and diced
1 garlic clove, minced
1 tablespoon finely chopped cilantro
1 tablespoon cornstarch
1 tablespoon cold water
36 won ton wrappers
Fresh cilantro sprigs (optional)
How to Make It
Combine first 10 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool.
Preheat oven to 400°. Place 2 baking sheets in oven for about 10 minutes.
Drain meat mixture in a colander over a bowl. Discard liquid. Finely chop meat mixture with a knife, or place in a food processor, and pulse 2 times or until finely chopped. Combine cornstarch and water, stirring with a whisk.
Working with one won ton wrapper at a time (cover the remaining won ton wrappers with a damp towel to keep them from drying), spoon 1 tablespoon beef mixture into center of each wrapper. Moisten the edges of each wrapper with the cornstarch mixture. Bring 2 opposite corners together. Pinch the points to seal, forming a triangle. Place filled wrapper on a wire rack. Repeat the procedure with the remaining beef mixture, won ton wrappers, and cornstarch mixture.
Remove the baking sheets from the oven; coat baking sheets with cooking spray. Arrange the empanadas in a single layer on baking sheets. Coat the empanadas with cooking spray. Bake at 400° for 8 minutes or until golden, turning once. Garnish with cilantro, if desired.
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Good solid recipe but I'm sorry, it's unfair to call them Empanadas. Most Latin Americans I know can't even afford sirloin when it's available, much less find won ton wrappers. My husband is Latin American and I've NEVER seen an Empanada in his country made with sirloin or a won ton wrapper..Mostly shredded chicken, shredded pork, shredded beef, cheese, even spinach. And, in a lot of Latin American countries won-ton wrappes are NOT easy to find. In fairness to this great street food, call it something else. Empanadas can be baked, also, not fried.
I like this technique of using wonton skins. Quite clever and very easy. I have tried other fillings as well: teriyaki beef from the take out place, chopped up rotisserie chicken with other spices and cajun spiced sausage chopped up. Pretty neat.
I've been making this recipe for years. They are time consuming to make, but I often make them as appetizers to bring to parties and get rave reviews from everyone. They are a bit bland if served alone, however the magazine originally specified serving them with the Roasted Yellow Pepper Sauce from the same article. The pairing is very tasty and that is how I always serve them.
First note to make - you MUST sprinkle with rock salt after baking and serve with sour cream or some sort of dipping sauce - too bland on its own. Secondly - My house smells worse that if I made french onion soup - it must be the all spice - so warning to everyone - throw your trash away immediately and run the dishwasher and STILL burn a candle. Thirdly - this is very labor intensive so plan on spending at least 30+ min just filling the won tons. But end result - covered in chopped cilantro like the recipe says & rock salt with a dipping sauce - it's worth the ride.
Good - fairly tasty and pretty easy-to-make. Used extra beef and onion instead of the potato -worked quite well. The wonton wrappers worked quite well and stayed together throughout the entire process. Good as an appetizer, as they are not terribly filling.
These are not for the impatient cook! Made these today, had plenty of time, but maybe I expected too much out of them- even with added spices, I didn't think they were very flavorful. They're not bad, though- we dipped them in sour cream. Next time, I'm going to just go ahead and use empanada dough, and a more exciting filling.
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