Beef Empanadas
Easy recipe as refrigerated biscuits are used instead of making a dough.
Yield
20 servingsPrep
45 minCook
12 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| ½ | pound |
ground beef, lean
or sirloin |
|
| ½ | whole |
green bell peppers
finely chopped |
*
|
| 2 | tablespoons |
garlic
minced |
|
| ⅓ | cup |
raisins, seedless
soaked, drained and finely chopped |
|
| ¼ | cup |
green spanish style olives
chopped |
* |
| 1 ½ | teaspoon |
red wine vinegar
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 ¾ | tablespoons |
allspice
|
|
| 1 | teaspoon |
cumin
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ½ | teaspoon |
kosher salt
|
|
| 1 | cup |
monterey jack cheese
grated |
|
| ⅓ | cup |
cilantro
chopped |
|
| 24 | ounces |
refrigerator biscuits
(2-12 oz. pkgs.) Big buttermilk biscuits |
* |
| 2 | each |
egg yolks
beaten (for glazing) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil, extra-virgin
|
|
| 226.8 | g |
ground beef, lean
or sirloin |
|
| 0.5 | whole |
green bell peppers
finely chopped |
*
|
| 3E+1 | ml |
garlic
minced |
|
| 79 | ml |
raisins, seedless
soaked, drained and finely chopped |
|
| 59 | ml |
green spanish style olives
chopped |
* |
| 7.5 | ml |
red wine vinegar
|
|
| 15 | ml |
all-purpose flour
|
|
| 26 | ml |
allspice
|
|
| 5 | ml |
cumin
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 2.5 | ml |
kosher salt
|
|
| 237 | ml |
monterey jack cheese
grated |
|
| 79 | ml |
cilantro
chopped |
|
| 693.6 | ml/g |
refrigerator biscuits
(2-12 oz. pkgs.) Big buttermilk biscuits |
* |
| 2 | each |
egg yolks
beaten (for glazing) |
*
|
Directions
Heat oil in skillet; add beef, green pepper and garlic; cook, breaking up into small pieces, until beef is browned, about 6 to 7 minutes.
Add raisins, olives, vinegar, flour and all spices and cilantro; cook over medium heat until thick, about 5 minutes. Remove from heat and stir in the cheese. Mix well and set aside to cool at least 15 minutes. *(Recipe to this point can be made up to 48 hours ahead and refrigerated.)
Beat egg yolks until smooth.
One at a time, roll biscuits out on a lightly floured board into discs of about 4½ inches in diameter. Brush a ½-inch strip of the egg glaze around half of the edge of each disc. Put one heaping tablespoon of the cooled filling in middle of each. Fold over to form half circles. Crimp edges with a fork dipped in flour.
Place empanadas on ungreased cookie sheets, brush tops with remaining egg glaze.
Bake in preheated 375℉ (190℃) oven until golden, about 12 minutes.
Serve with salsa, if desired.
