{"id":60,"date":"2020-08-24T10:37:10","date_gmt":"2020-08-24T10:37:10","guid":{"rendered":"http:\/\/demo.wpzoom.com\/petit\/?p=60"},"modified":"2024-01-02T18:04:04","modified_gmt":"2024-01-03T02:04:04","slug":"beef-empanadas","status":"publish","type":"post","link":"https:\/\/bonkerz4food.com\/index.php\/2020\/08\/24\/beef-empanadas\/","title":{"rendered":"Beef Empanadas"},"content":{"rendered":"

This is the classic beef empanada filling that I think of when empanadas come to mind.\u00a0 Its the most popular with my friends and family, even with our friends from South America!<\/p>\n

The seasonings have a Cuban influence, but I bake instead of fry them. Even though this is a healthier take on beef empanadas, the flavors are still all there.\u00a0 The ground beef has a nice richness to it.\u00a0 The fresh onions and bell peppers add a sweetness, and the tomato sauce and vinegar add a hint of acid.\u00a0 The green olives are an unexpected pop of flavor.<\/p>\n

You can use homemade empanada dough<\/a> or pre-made discs.\u00a0 The discs are found in the frozen section of the grocery store.\u00a0 The pre-made discs are small so they make good appetizer sized empanadas.<\/p>\n

Flavors of the Islands<\/h2>\n

Call them hand pies, pasties or empanadas, Joe likes almost anything that comes packaged inside of dough, so I created this recipe for him.\u00a0 We lived in Florida for quite a while and we enjoyed the Cuban and Puerto Rican food in the area.\u00a0 This empanada is\u00a0<\/span>influenced by those cuisines.\u00a0\u00a0<\/span><\/p>\n

Make a big batch of beef empanadas to eat now and freeze some for later<\/h2>\n

Lots of times, I’ll make these early in the day, chill them in the refrigerator and then bake them just before serving.\u00a0 Pairing these with a salad make the perfect meal.<\/p>\n

These empanadas freeze well.\u00a0 I bake all of them and then wrap them individually in plastic wrap and put them in a freezer bag.\u00a0 When we’re ready to eat them, we pull a couple out of the freezer, <\/span>unwrap them, microwave them for one or two minutes and then finish warming them up in the oven at 350F so the outside dough can get crispy again.\u00a0\u00a0<\/span><\/p>\n

I like to make big empanadas, but little ones are great as appetizers.\u00a0 If you make smaller ones, bake them at 375F.<\/p>\n

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Beef Empanadas<\/h2>\n\n
\n \t\t \t\t\tRecipe by Margaret Sanfelippo<\/span>\n \t\t\n
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