Recipe: Tasty Beef Empanadas

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Traditionally empanadas are fried, but Lucinda prefers to make a healthy version by baking them. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). Leave to rest for a few minutes, then serve on a platter. You can have Beef Empanadas using 15 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Beef Empanadas

1. You need of Empanada discos (rounds).
2. You need 1 lbs of ground beef.
3. It's Half of a cup of raw diced green beans.
4. It's 1 of small onion diced.
5. It's 3 cloves of garlic minced.
6. It's Packet of Goya Sazon culantro y achiote.
7. Prepare 2 Tablespoon of Recaito.
8. Prepare Half of a teaspoon of oregano.
9. Prepare Half of a teaspoon of salt.
10. It's of Quarter teaspoon of pepper.
11. Prepare of Quarter teaspoon of garlic powder.
12. It's of Quarter teaspoon of crushed red chili flake.
13. It's Tablespoon of cornstarch and tablespoon of water mixed together.
14. It's of Oil for frying.
15. It's of Quarter cup of tomato sauce.

Evan Sung for The New York Times Many cultures have put a spin on the empanada. This recipe descends from the Argentine way of making these little meat pies. The Argentine empanada is small, just two or three delicious bites. The technique to master in this recipe.

Beef Empanadas step by step

1. Defrost your Empanada rounds. Saute the onion, garlic, and green beans in olive oil for about 10 minutes. Add the ground beef until fully cooked. Add the rest of the seasonings and the tomato sauce. cook another 5 minutes. Once the beef mixture is cooked through and has thickened put it aside to cool for about 10 minutes..
2. Start preparing your Empanada rounds by flattening each one out with a rolling pin. Use about a tablespoon to 2 tablespoons of beef mixture and put it in the middle of the round. Fold the empanada round over the mixture to make a half moon, sealing everything inside. Mix together the cornstarch and water and use it as a glue to seal the empanadas. You can use a fork to seal the edges or simply pinch and twist the edges all the way around..
3. Fry each empanadas in hot oil for about 2 to 3 minutes per side. They will puff up so pay close attention..

Heat the olive oil in a frying pan over a low heat. Add the onion and cook until softened. Add the green pepper and minced beef and fry over a high heat until the meat has browned. For the empanada filling, heat one tbsp of oil in a large frypan, sprinkle the stock cube into the hot oil and fry for thirty seconds, stirring continuously. Add the beef and fry for about two minutes until brown.