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Beef Empanadas

Beef Empanadas

Oxmoor House JANUARY 1984

  • Yield: about 2 1/2 dozen

Ingredients

  • 3 medium tomatoes, peeled and chopped
  • 1/2 cup chopped onion
  • 2 tablespoons butter or margarine
  • 3/4 pound ground chuck
  • 1 teaspoon salt

Preparation

Press tomatoes through a sieve. Set tomato purée aside.

Sauté onion in butter in a heavy skillet over low heat until tender. Add meat, salt, pepper, and bay leaf; cook over medium heat until meat is browned, stirring to crumble. Drain off pan drippings. Add tomato purée to meat mixture; cook, uncovered, over low heat 35 minutes, Remove from heat, and discard bay leaf.

Roll pastry to 1/8-inch thickness on a sheet of plastic wrap; cut with a 3 1/2-inch biscuit cutter. Place 1 teaspoon meat mixture in center of each circle. Moisten edges of pastry with water. Fold pastry in half. Press edges together with fork tines to seal. Place turnovers on a baking sheet; cover and refrigerate 2 hours.

Heat 1 1/2 inches of oil to 375° in a large skillet. Cook several turnovers at a time 4 minutes or until golden brown. Drain turnovers on paper towels. Serve hot.

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Beef Empanadas Recipe

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