Beef Empanadas | Beef recipes | Jamie Oliver recipes (2024)

FAQs

What are 3 types of empanadas? ›

Argentine empanadas with beef, cheese, or chicken. Chilean empanadas with beef, cheese, or seafood. Mexican empanadas with spicy beef, potato, or pumpkin.

Margarine is fantastic in mimicking the taste and flavor of butter but if you're a purist and want real butter in your version, you might run into a few problems making it. Working with butter can be tricky, so here are tips on how to prevent it from melting so you can make an empanada dough that's buttery.

Whether making them tonight, or preparing for a future fiesta, empanadas can be made ahead of time. Baked empanadas can be refrigerated for up to 3 days. Simply reheat them in the microwave or toaster oven when you are ready to eat. To freeze, lay the unbaked empanadas on a parchment-lined baking sheet.

No empanada party platter is complete without dipping sauces. You can choose from El Sur Empanadas' Salsa Criolla (spicy), Chimichurri (mild), and Shallot-Dijon Vinaigrette, or choose all three. Is your mouth watering yet? When creating a party platter with empanadas, you don't have to make it from scratch yourself.

Both cooking methods produce delicious empanadas. If you want a healthier merienda, bake them in the oven. If you're working with less time, frying them is the way to go. Try both and ask your loved ones to vote on their favorite.

The most iconic variety being the oven-baked empanada de pino, which is filled with ground beef, minced onion, half or a quarter of a hard-boiled egg, and a single unpitted black olive. Empanadas in Chile are eaten year-round and are either oven-baked or deep-fried; the latter is a popular street food.

What Can You Substitute for Empanada Dough? If you're looking for a shortcut, store-bought pie dough can be used to make empanadas. You may need to roll the dough out slightly thinner—it will produce a flakier result than typical empanada dough and is better for baking than frying.

In baking, melted margarine could work in recipes that call for melted butter, but in recipes that call for softened butter, swapping in tub margarine may change the texture; for example, cakes will be less tender, and cookies will generally spread out more and be less crisp.

While pie dough is designed to be flaky, empanada dough is meant to be more tender. Pastry for empanadas has a higher flour-to-fat ratio, making it sturdy and perfect for wrapping around meaty fillings. Some recipes use lard or an additional egg as the fat source, but our recipe keeps it simple and easy with butter.

Check our Mexican rice, Spanish rice, cilantro rice, yellow rice, salsa verde pinto beans, slow cooker black beans, refried beans, street corn salad (esquites from elote) and street corn skillet. Also, avocado salad and black bean and corn salad. We have fried plantains, too!

How to keep empanadas crispy after frying? ›

Remove the empanadas to a paper-towel-lined baking sheet to cool and drain. (Also, hold each empanada above the oil for a few moments to allow excess oil to run off and out of the empanada before moving them to the baking sheet.)

Oil that is too cool will make your fried empanadas greasy and sad. I normally use canola oil for fried empanadas because it's flavorless and has a high smoke point. Lard tastes better, but you end up frying very close to lard's smoke point, which is tricky; when oil gets too hot it will taste acrid.

When the empanada is served us as an appetizer before a meal, it is usual to calculate one or two normal sized empanadas per person. If it is to be the main player in a meal, five or six are considered normal. With a genuine regional empanada from an Estancia in Buenos Aires, it is essential to wrap a napkin.

Two types of Chilean empanadas are the most common by far: empanadas de pino, which are filled with a mixture of beef and onions, plus raisins, olives and wedges of hard-boiled egg; and empanadas de queso, which are filled with gooey, melted cheese.

The Spanish recipe was made with bread dough, the Mexican recipe with corn masa dough. This is where Mexican empanada history takes over. Each region in Mexico has their own version of the empanada. Some regions use wheat flour, some use corn masa dough, some are deep fried some are baked.

For instance, Americans call them meat pies, and Jamaicans call them beef patties. At the same time, Indians call them samosas, and people in Latin America or Spain call them pastelillos or pastelitos. The glory of this dish is that there is not a right or wrong way to cook it.

Empanadas are the traditional Latin version of the hot pocket (Hot Pockets, natch, are the traditional American version). When I was little, my grandmother, who lived for years in South America, used to make a version with meat, golden raisins, olives, and hard-boiled egg.