Simple ground beef and shredded chicken empanada recipes?

I need 2 simple recipes for empanadas:

1. one using ground beef
2. one using shredded chicken

For the dough, I can either use Goya discos, a SIMPLE dough using white flour, a simple dough using corn meal, or a simple dough using Maseca brand masa.

The simpler the recipe the better, but something tried and true would be nice!

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4 Responses to “Simple ground beef and shredded chicken empanada recipes?”

  1. Jase said:

    Beef Empanadas

    Ingredients:
    2 tablespoons olive oil
    2 cloves garlic
    1 medium yellow onion
    1 diced red bell pepper
    1/2 pound ground beef
    1/2 cup crumbled queso fresco
    1/2 cup golden raisins
    3 tablespoons freshly chopped cilantro
    1 box frozen pastry dough, thawed
    2 tablespoons melted butter

    Directions:

    In a large skillet, heat the oil, and saute the garlic and onion just until translucent (about 4 minutes). Add the bell pepper and cook until lightly browned. Add the ground beef and cook, stirring until the meat is browned. Place the beef mixture in a large bowl and let cool for about 15 minutes. Add the raisins, queso fresco, and cilantro. Preheat the oven to 375F. Cut the pastry into 3-inch circles on a well-floured surface. Place about 2 tablespoons of the meat mixture in the center of each circle and fold over. Seal the edges with the end of a fork. Brush the tops with the melted butter. Bake the empanadas for about 15 to 20 minutes or until the tops are lightly golden and the pastry is flaky.

    Shredded chicken, corn and chilli empanadas

    Ingredients:
    1 tbs olive oil
    1 chicken breast fillet, thinly sliced
    1 red chilli, finely chopped
    1 garlic clove, crushed
    1 corn cob, kernels removed
    1 lime, juiced
    1 tsp paprika
    1/4 cup grated cheese
    1 sheet frozen shortcrust pastry, partially thawed
    1 egg, beaten
    Lime wedges, to serve

    Method:
    1 Preheat the oven to 350F. Lightly grease a baking tray.
    2 Heat non stick frying pan until hot. Add oil and chicken. Cook for 3-4 minutes or until almost cooked through. Add the chilli, garlic, corn, lime juice and paprika, toss until well combined. Set aside to cool if time permits. Stir in the cheese.
    3 Use an 8cm round cutter to cut 6 rounds from the pastry sheet. Place a small spoonful of the filling onto one half of each pastry round. Fold remaining pastry over the filling. Seal the edges with a fork. Brush with beaten egg. Place onto baking tray and bake for 10-15 minutes until golden. Serve hot with lime wedges.

  2. raindovewmn41 said:

    here are many have fun

  3. tangerinebean said:

    For beef:

    Brown the ground beef, drain fat.
    Saute a chopped onion & garlic, add to the beef.
    Season everything with Adobo seasoning salt.
    Mix in 1 small can of tomato paste, you will probably need to add small amounts of water to get it all mixed together.

    I use discos – just fill each disc, pinch the edges together with a fork. Fry each empanada in oil until golden brown on each side.

    Not sure about chicken, but you could probably use the same seasonings.

    You can also add shredded cheddar cheese to the fillings if you want.

  4. rickey_d said:

    This is a good recipe for both…….
    3 cups cooked chicken..(or 1 1/2 pound of browned ground beef)
    1 8oz pkg shredded colby jack cheese
    4 oz cream cheese
    1 chopped red bell pepper
    1 jalapeno chopped and seeded
    1 tbsp cumin
    1 1/2 tsp salt
    1/2 tsp pepper
    cut 3 inch circles with dough….using a pastry brush…lightly brush the edges with water…in a large bowl combine all the ingredients…then place a heaping teaspoon in the center of a pastry circle…..fold the dough over the filling…press the edges with a fork to seal…repeat with remaining filling……then deep fry in pre heated oil (350degrees) for 3 to 5 minutes till golden brown!!!!




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