Easiest Way to Cook Perfect Beef Empanadas

Beef Empanadas. Leave to rest for a few minutes, then serve on a platter. Heat the oil in a frying pan over a medium heat. Add the onion, garlic and carrot and fry until softened.

Set the meat and the juices to one side. 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. You can have Beef Empanadas using 15 ingredients and 3 steps. Here is how you cook it.

Ingredients of Beef Empanadas

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

These empanadas are the perfect finger food for a summer party - a smoky mince beef seasoned with green pepper, cumin and paprika encased in a flaky shortcrust pastry. Its lovely served with sour cream or a chilli, tomato sauce. Rub the butter and flour with your fingertips until crumbly. Empanadas are a popular street food and fun to re-create in your own kitchen.

Beef Empanadas instructions

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..

These empanadas have a hearty beef and vegetable filling encased in tender cream cheese pastry crust. 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). 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.