Smoked Rib-Eye and Goat Cheese Empañadas

Name: Smoked Rib-Eye and Goat Cheese Empañadas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 946 milliliters all purpose flour; 1 teaspoon dried ancho chile powder; 1 teaspoon dried chipotle chile powder; 2 eggs, beaten to blend (for glaze); 2 Tbsps chopped fresh parsley; 1 teaspoon garlic powder; 113 grams log soft fresh goat cheese; 1 large green bell pepper, chopped; 3 Tbsps olive oil; 1 teaspoon dried oregano; 2 teaspoons paprika; 454 grams rib-eye steak (about 1 1/4 inches thick); 1 teaspoon salt; 1 teaspoon sugar; 3 Tbsps tomato paste; 118 milliliters (or more) room-temperature water; 1 medium white onion, chopped; 237 milliliters lard, room temperature

Smoked Rib-Eye and Goat Cheese Empañadas requires around 45 minutes from start to finish. This recipe serves 18. One portion of this dish contains approximately 10g of protein, 8g of fat, and a total of 207 calories. A mixture of onion, sugar, log goat cheese, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Mix first 6 ingredients in small bowl. Rub spice mixture all over both sides of steak. Chill overnight.

Ingredients you will need

Steak

Dry Seasoning Rub

Equipment you will use

Bowl

Prepare barbecue (medium-high heat).

Place drained wood chips in aluminum foil pan; place pan directly atop coals on barbecue. When chips begin to smoke, sprinkle steak with salt and pepper. Grill steak about 6 minutes per side for rare. Cool slightly. Trim and discard any fat from steak, then finely chop steak.

Ingredients you will need

Salt And Pepper

French Fries

Steak

Equipment you will use

Aluminum Foil

Grill

Frying Pan

Heat oil in large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion and bell pepper; sauté until tender, about 8 minutes.

Ingredients you will need

Bell Pepper

Onion

Add chopped steak and tomato paste; sauté 3 minutes. Stir in parsley. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

Ingredients you will need

Salt And Pepper

Tomato Paste

Parsley

Steak

Blend flour, paprika, and salt in processor.

Ingredients you will need

Paprika

All Purpose Flour

Salt

Add lard by tablespoonfuls to processor. Using on/off turns, cut in until coarse meal forms.

Ingredients you will need

Lard

Add 1/2 cup water; process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball. Divide dough in half; flatten each half into disk. Wrap each disk in plastic; let stand at room temperature 30 minutes.

Ingredients you will need

Dough

Water

Wrap

Oil 2 large baking sheets.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Roll out 1 dough disk on lightly floured surface to generous 1/8-inch thickness. Using 4-inch-diameter plate or bowl as guide, cut out rounds.

Ingredients you will need

Dough

Roll

Equipment you will use

Bowl

Place 1 rounded tablespoon steak filling in center of each dough round. Top filling on each with scant 1 teaspoon goat cheese.

Ingredients you will need

Goat Cheese

Dough

Steak

Brush dough edges with egg glaze. Fold dough over filling, enclosing filling. Using fork, seal crust edges.

Ingredients you will need

Glaze

Dough

Egg

Transfer empanadas to prepared sheets. Repeat with second dough disk, remaining filling, and cheese. Gather and reroll dough scraps and cut out additional rounds until all dough is used. (Can be made 1 day ahead. Cover empanadas and remaining egg glaze separately and chill.)

Ingredients you will need

Cheese