Appetizer, Beef

Empanadas How I Love You

Posted by slocooking on

This is another recipe from my catering days. Guests love empanadas. And they want something different. Yes, our black bean empanada is still my favorite recipe, but this is a fabulous go-to for entertaining.  These are best served hot from the oven. For other ideas check out the sloCooking archives: slocooking.blogspot.com.

GROUND BEEF NATCHITOCHES EMPANADAS WITH BUTTERMILK DIP

Dough
  • 2 ½ c all purpose flour
  • 2 tsp salt
  • ½ c vegetable oil
  • ½ c ice water
Filling
  • 2 tbsp unsalted butter
  • ½ lb ground beef (chuck)
  • 1 large clove garlic, minced
  • ½ onion, finely diced (use white or yellow)
  • ¼ green bell pepper, finely diced
  • 1 tbsp tomato paste
  • ¼ tsp ground cloves
  • 1 bay leaf
  • ¼ tsp cayenne pepper
  • 1/8 tsp ground coriander
  • ¼ tsp thyme leaves (not powdered)
  • 1/8 tsp ground allspice
  • Salt
  • Hot sauce
  • 1 egg beaten with 2 tbsp whole milk
Buttermilk Dip
  • ½ c mayonnaise
  • 1 tsp fresh lemon juice
  • ½ c buttermilk
  • ¼ c + 1 tbsp sour cream
  • 1 ½ tsp celery salt
  • Hot sauce
  • Salt
  • 1 scallion, thin sliced

Combine flour & salt in food processor, add oil and process until flour is moistened
Sprinkle with ice water
Pulse 5-6 times, until the dough is just moist
Transfer dough to work surface, kneed until just smooth
Form dough into 2 disks, wrap in plastic wrap and refrigerate 30 minutes

In large skillet melt butter
Add ground beef, cook over medium-high heat until no pink remains
Break up meat with spoon, takes about 5 minutes to cook
Add garlic, onion, bell pepper, bay leaf – cook until onion is translucent (about 7 minutes)
Stir in tomato paste, cayenne, cloves, thyme, coriander and allspice – cook over medium-low heat 3 minutes
Season with salt & hot sauce, let cool

Discard bay leaf, transfer meat mixture to food processor – pulse until chopped
Pre-heat oven to 350’, line a large baking sheet with parchment paper
On a floured work surface, roll out each disk of dough into a 12” round. Use a 4” biscuit cutter, cut out about 6 rounds from each piece of dough.
Brush edges of dough with water, place a rounded tablespoon of meat mixture on one side of the circle. Fold the circle in half. Press closed. Use a fork and crimp edge shut.
Transfer empanada to baking sheet, brush with egg wash
Bake 25 minutes or until golden brown

While empanadas are cooking make dip
Combine mayonnaise, buttermilk, sour cream, celery salt and lemon juice. Season with salt & some hot sauce. Transfer to serving bowl and top with scallions.

ground beef empanadas

Ground Beef Natchitoches Empanadas

Heather Thomas, sloCooking
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Ingredients
  

  • DOUGH
  • 2 ½ c all purpose flour
  • 2 tsp salt
  • ½ c vegetable oil
  • ½ c ice water
  • FILLING
  • 2 tbsp unsalted butter
  • ½ lb ground beef chuck
  • 1 large clove garlic minced
  • ½ onion finely diced (use white or yellow)
  • ¼ green bell pepper finely diced
  • 1 tbsp tomato paste
  • ¼ tsp ground cloves
  • 1 bay leaf
  • ¼ tsp cayenne pepper
  • 1/8 tsp ground coriander
  • ¼ tsp thyme leaves not powdered
  • 1/8 tsp ground allspice
  • Salt
  • Hot sauce
  • 1 egg beaten with 2 tbsp whole milk
  • BUTTERMILK DIP
  • ½ c mayonnaise
  • 1 tsp fresh lemon juice
  • ½ c buttermilk
  • ¼ c + 1 tbsp sour cream
  • 1 ½ tsp celery salt
  • Hot sauce
  • Salt
  • 1 scallion thin sliced

Instructions
 

  • Combine flour & salt in food processor, add oil and process until flour is moistened
  • Sprinkle with ice water
  • Pulse 5-6 times, until the dough is just moist
  • Transfer dough to work surface, kneed until just smooth
  • Form dough into 2 disks, wrap in plastic wrap and refrigerate 30 minutes
  • In large skillet melt butter
  • Add ground beef, cook over medium-high heat until no pink remains
  • Break up meat with spoon, takes about 5 minutes to cook
  • Add garlic, onion, bell pepper, bay leaf – cook until onion is translucent (about 7 minutes)
  • Stir in tomato paste, cayenne, cloves, thyme, coriander and allspice – cook over medium-low heat 3 minutes
  • Season with salt & hot sauce, let cool
  • Discard bay leaf, transfer meat mixture to food processor – pulse until chopped
  • Pre-heat oven to 350’, line a large baking sheet with parchment paper
  • On a floured work surface, roll out each disk of dough into a 12” round. Use a 4” biscuit cutter, cut out about 6 rounds from each piece of dough.
  • Brush edges of dough with water, place a rounded tablespoon of meat mixture on one side of the circle. Fold the circle in half. Press closed. Use a fork and crimp edge shut.
  • Transfer empanada to baking sheet, brush with egg wash
  • Bake 25 minutes or until golden brown
  • While empanadas are cooking make dip
  • Combine mayonnaise, buttermilk, sour cream, celery salt and lemon juice. Season with salt & some hot sauce. Transfer to serving bowl and top with scallions.