Beef Empanadas

I made these because  I LOVE EMPANADAS and would not turn my back on my love of empanadas for no reason, especially because of the threats of people who have terrible taste in underwear and apparently know so little about Chinese history they think opium is an aperitif.

 

 

                                                   Ingredients  lb of ground beef (I used 90% lean)  bell peppers (used a variety of red, yellow and orange mini peppers, because it is what I had in my house)  medium Spanish onion  tbls of cumin  tbls of paprika  2 tsp of ground red pepper  salt and pepper  2-3 tbls of olive oil  sheet of puff pastry dough  cup of chicken stock )I used Goya chicken bouillon)  * Supplies: Parchment Paper, sheet pan (medium), empanada press or form to trace shapes, mixing bowl, slotted spoon or good ladle                                                     Plan of Attack

                                                  Ingredients

lb of ground beef (I used 90% lean)

bell peppers (used a variety of red, yellow and orange mini peppers, because it is what I had in my house)

medium Spanish onion

tbls of cumin

tbls of paprika

2 tsp of ground red pepper

salt and pepper

2-3 tbls of olive oil

sheet of puff pastry dough

cup of chicken stock )I used Goya chicken bouillon)

* Supplies: Parchment Paper, sheet pan (medium), empanada press or form to trace shapes, mixing bowl, slotted spoon or good ladle

                                                   Plan of Attack

 Cook your ground beef- 5- 9  minutes in your medium stockpot -  I cooked mine for a little under 6. Cook it until it is a little under done but not over down, using your spoon to breakdown the clumps  Move your beef, using your slotted spoon or ladle, being careful to let the juices drain back into the stockpot.  Remove 

Cook your ground beef- 5- 9  minutes in your medium stockpot -  I cooked mine for a little under 6. Cook it until it is a little under done but not over down, using your spoon to breakdown the clumps

Move your beef, using your slotted spoon or ladle, being careful to let the juices drain back into the stockpot.

Remove 

 Rinse your peppers under your Brooklyn flaucet. yeah, flaunt your pronunciation of flaucet. 

Rinse your peppers under your Brooklyn flaucet. yeah, flaunt your pronunciation of flaucet. 

 Dice and core your peppers into sm pieces. Clean and skin your onion, and then dice into sm pieces which will cook quickly

Dice and core your peppers into sm pieces. Clean and skin your onion, and then dice into sm pieces which will cook quickly

 Add olive oil to the stockpot from the beef and then add the onions and peppers. Season your aromatic vegetables with salt and pepper and cook 5-6 minutes.   When aromatic, add the beef, spices, chicken stock

Add olive oil to the stockpot from the beef and then add the onions and peppers. Season your aromatic vegetables with salt and pepper and cook 5-6 minutes. 

When aromatic, add the beef, spices, chicken stock

 cover your sheet pan in parchment paper

cover your sheet pan in parchment paper

 Preheat the oven to 370 degrees. Open your pastry sheet and cut out your empanada shapes. Your pastry dough should have been defrosting for apx 40 minutes. spoon your tsp of fill-ins to the left side of every empanada shape

Preheat the oven to 370 degrees. Open your pastry sheet and cut out your empanada shapes. Your pastry dough should have been defrosting for apx 40 minutes. spoon your tsp of fill-ins to the left side of every empanada shape

 Fold over your empanada shapes and seal with your fork as you would with ravioli. Put them in the oven for 9 minutes with the sheet pan in and then take your pan out and put the opposite side in, and cook for 5-6 more minutes.

Fold over your empanada shapes and seal with your fork as you would with ravioli. Put them in the oven for 9 minutes with the sheet pan in and then take your pan out and put the opposite side in, and cook for 5-6 more minutes.