Beef Empanadas

Name: Beef Empanadas
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 16
Cuisine: Spanish, European
Ingredients: 2 Tbsps adobo (salt, freshly ground black pepper, and Dominican oregano); 113 grams butter; 16 servings Olive oil or neutral tasting oil, for frying; 1 egg; 710 milliliters all-purpose flour, plus more for dusting; 3 Tbsps chopped fresh cilantro; 907 grams ground beef; 454 grams guava paste; 2 Tbsps olive oil; 1 onion, minced; 1 red bell pepper, minced; 59 milliliters rum; 2 Tbsps salt; 16 servings Salt and freshly ground black pepper; 2 Tbsps sugar; 4 Tbsps tomato paste; 57 grams water; 227 grams water; 59 milliliters white vinegar; 57 grams white vinegar; 118 milliliters sofrito (garlic, cilantro, sweet peppers)

Beef Empanadas might be just the main course you are searching for. One serving contains 349 calories, 14g of protein, and 20g of fat. This recipe serves 16. This recipe is typical of European cuisine. Head to the store and pick up salt and pepper, cilantro, rum, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes.

Instructions

Add the oil to a skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add the onions, sofrito, and peppers, stirring occasionally until soft.

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Peppers

Onion

Add the tomato paste, adobo, and cilantro, stirring occasionally until combined.

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Tomato Paste

Cilantro

Add the ground beef, season, and stir until the mixture reaches 160 degrees F.

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Ground Beef

Remove from the heat, strain, and allow the mixture to cool.

For the empanada dough: Sift the flour, sugar, and salt onto parchment paper.

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Empanada Dough

All Purpose Flour

Sugar

Salt

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Baking Paper

Place the sifted dry ingredients into a food processor.

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Food Processor

Add the remainder of the ingredients to the food processor and process until the dough looks like a ball.

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Dough

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Food Processor

Remove the ball from the food processor and cover it with plastic wrap. Refrigerate for 1 hour.

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Wrap

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Food Processor

Plastic Wrap

Transfer the pastry onto a lightly floured board and roll out until it is 1/16-inch thick.

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Roll

Cut into segments with a 4-inch dough cutter. Each cut will create a dough round. Put 1 tablespoon of the filling onto the upper half of each round, and then fold the bottom pastry up into a half-moon shape. Crimp the edges closed with your finger to fold the upper and bottom halves together. Repeat this step until all the edges are closed.

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Dough

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Pastry Cutter

For the guava sauce: Blend all the ingredients in a food processor until the mixture is silky and smooth.

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Guava

Sauce

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Food Processor

Pour the sauce in a separate dish or bowl for dipping.

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Sauce

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Bowl

Put about 2 inches of oil into a heavy, deep skillet over medium heat and heat to 350 degrees F.

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Cooking Oil

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Frying Pan

Add the empanadas, a few at a time, and cook until golden brown on both sides, about 5 minutes per side.

Serve with guava sauce.

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Guava

Sauce

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Recommended wine: Tempranillo, Albarino, Grenache

Spanish can be paired with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Matchbook Tempranillo. It has 4.6 out of 5 stars and a bottle costs about 15 dollars.

Matchbook Tempranillo

The 2013 Matchbook Tempranillo unfurls with Old World characteristics from two standout Spanish clones. The Ribera del Duero and Tinta de Toro vines grown on our estate contribute the familiar varietal flavors, while the traditional Rioja blending grape Graciano adds tannin and structure. Pronounced aromatics of ripe raspberry and rich plum lead to enticing flavors of earth, spicy cardamom and dark fruit. Smooth and soft on the palate, this seductive red has a bright finish that begs for another sip of this finely structured wine. Pair this Dunnigan Hills Tempranillo with a traditional Paella dish infused with saffron, mussels, shrimp and chorizo.