Spicy Beef Empanadas

PUBLISHED ON: 03.09.2010

This is an easy empanadas dish.  Although traditional empanada dough is similiar to a pie crust. This dough uses a refrigerator biscuit dough, which makes it uncomplicated and easy to handle. The dough is  filled with a spicy beef filling, and then folded and baked.

This is great to make in batches and freeze. You can easily use as needed. I enjoy using them for packed lunches or snacks. These spicy filled pies are elegant enough to be served as appetizers. We made a batch to enjoy for this month’s Wine Club gathering. Our focus was Argentinian and Chilean wines.
Spicy Beef Empanadas
Makes about 20

1 tablespoon olive oil
1/2 pound lean ground beef
1/2 green or red bell pepper
2 tablespoons chopped garlic
1/3 cup chopped raisins
1/4 cup chopped pimiento stuffed green olives
1-1/2 tablespoons red wine vinegar
1 tablespoon all-purpose flour
1-3/4 teaspoon ground allspice
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup packed grated Monterey Jack Cheese (about 4-ounces)
1/3 cup chopped fresh cilantro
3-12 ounce packages refrigerated buttermilk refrigerator biscuits
2 egg yolks, beaten to blend for glaze
Heat oil in a heavy medium skillet over medium heat.  Add beef, bell pepper and garlic.  Cook until beef loses its pink color and vegetables begin to soften, breaking up beef with a fork, about 6 minutes.  Add rasins and next 6 ingredients and cook until the mixture is thick, about 5 minutes.  Season with salt and pepper.  Mix cheese and cilantro into filling.
Preheat oven to 375 Degrees F.  Roll out one biscuit at a time on a lightly floured surface to 4-inch circle.  Brush half of dough edge with glaze.  Place one rounded tablespoon of filling in dough.  Fold dough over to create half circle; press edges to seal.  Using fork tines, crimp edges decoratively.  Place empanada on a heavy large baking sheet.  Brush with glaze.  Repeat with remaining biscuits, filling and glaze.
Bake empanadas until golden brown, about 12 minutes.

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