Beef Empanadas
"Empanada filling recipe, a combination of both my grandmas' recipes, with my own twist"
Serves 4 | Prep Time 20 | Cook Time 20-25 minutesWhy I Love This Recipe
An Argentinian staple that I find is better home made over store bought, every single time. The perfect crowd pleaser for every potluck or just to enjoy at home! You can always swap the beef for ground turkey as a healthier option. Filling can be repurposed to make delicious sloppy joes as well!
Ingredients You'll Need
2 cups onion (white or red, your choice)
1 bunch o green onions
1/3 cup of sweet pickled jalapeños and 1 tbsp of juice
1 pound ground beef
2/3 cup tomato puree
1/3 cup of Malbec wine
1/2 tbsp of cumin
salt to taste
1 pack empanada dough shells
1 egg
Directions
chop onions and combine in a large pot
cook on medium heat until they begin to brown, then add jalapeños
once onions are fully browned, add in the beef, and continue to cook on medium heat until fully cooked. Stir occasionally
Add in wine and let cook for about 5 mins. Mix in cumin, jalapeño juice and tomato puree. Stir to combine
Salt to taste, then chill overnight
scoop out beef into the individual empanada dough wraps, about 3/4 of the way full. Fold in typical Argentinian repulgue (watch a YouTube video if you don't know
Using a pastry brush, dip in egg wash and lightly coat each empanada
Follow baking instructions on back of dough packaging. If it doesn't specify, about 20-25 minutes on 375 degrees
Enjoy!
