Beef Empanadas

Name: Beef Empanadas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 177 milliliters butter; 651 milliliters flour; 1 teaspoons ground cumin; 1 teaspoons ground white pepper; 454 grams ground beef (85-90% lean); 118 milliliters shredded monterey jack cheese (or Mexican blend cheese); 3 Tbsps olive oil; 1 teaspoons paprika; 1 pinch pinch paprika; 1 small red bell pepper, cored, seeded, and finely diced; 1 teaspoons red pepper flakes; 1 small russet potato, peeled, finely diced, and boiled (I used 2 yukon golds); 2 teaspoons salt; 3 scallions, trimmed and chopped; 237 milliliters water; 1 small yellow onion, peeled and minced

The recipe Beef Empanadas could satisfy your European craving in about 45 minutes. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 658 calories, 26g of protein, and 37g of fat. This recipe serves 6. It works well as a rather cheap main course. Head to the store and pick up monterey jack cheese, olive oil, pepper flakes, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Spray a large baking pan with non-stick spray or line with parchment. Tear off pieces of dough to roll about 20 golf-sized balls. Using a rolling pin, roll out dough balls on lightly floured surface into 5 circles.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Baking Pan

Place 3 tablespoons of filling in the center of each dough circle.

Ingredients you will need

Dough

Sprinkle filling lightly with cheese. Fold over and press edges firmly to seal. Crimp with the back of a fork.

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Cheese

Place empanadas on baking sheet and bake until golden brown, 15-20 minutes.

Equipment you will use

Baking Sheet

Oven

Equipment

Ingredients

Servings:

177milliliters

butter 651milliliters

flour 1teaspoons

ground cumin 1teaspoons

ground white pepper 454grams

ground beef (85-90% lean)118milliliters

shredded monterey jack cheese (or "Mexican blend" cheese)3Tbsps

olive oil 1teaspoons

paprika 1pinch

pinch paprika 1small

red bell pepper, cored, seeded, and finely diced 1teaspoons

red pepper flakes 1small

russet potato, peeled, finely diced, and boiled (I used 2 yukon golds)2teaspoons

salt 3

scallions, trimmed and chopped 237milliliters

water 1small

yellow onion, peeled and minced

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are great choices for Spanish. 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. The Verdad Santa Ynez Valley Tempranillo with a 4.3 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.