Ingredients with Measurements:
- 1 pound ground beef
- 1/2 pound chorizo sausage, casing removed
- 1/2 pound ham, diced
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato sauce
- 1/4 cup beef broth
- 1/4 cup chopped fresh cilantro
- 1 package of empanada dough (store-bought or homemade)
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef, chorizo, ham, onion, green and red bell peppers, and garlic over medium heat until meat is browned and vegetables are tender.
3. Add cumin, paprika, chili powder, salt, and black pepper to the skillet and stir to combine.
4. Add tomato sauce and beef broth to the skillet and stir to combine. Cook for 5 minutes or until the liquid has reduced.
5. Remove skillet from heat and stir in chopped cilantro.
6. Roll out empanada dough on a floured surface to 1/8 inch thickness.
7. Cut dough into circles using a biscuit cutter or a glass.
8. Spoon 1-2 tablespoons of the meat mixture onto each circle of dough.
9. Fold the dough over the filling and press the edges together to seal.
10. Place empanadas on a baking sheet lined with parchment paper.
11. Brush the tops of the empanadas with beaten egg.
12. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
Makes 12 empanadas
Nutritional information:
Calories: 290
Fat: 16g
Carbohydrates: 22g
Protein: 14g
Sodium: 480mg
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Andouille sausage can be substituted for chorizo sausage.
- Smoked turkey or chicken can be substituted for ham.
Variations:
- Add diced potatoes to the meat mixture for a heartier filling.
- Add shredded cheese to the meat mixture for a cheesy filling.
- Use different types of dough, such as puff pastry or pie crust, for a different texture.
Tips and tricks:
- Make sure to seal the edges of the empanadas well to prevent the filling from leaking out.
- If the dough is too sticky, dust it with flour.
- Empanadas can be frozen before baking for up to 3 months.
Storage instructions:
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat empanadas in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange empanadas on a platter and garnish with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
Serve with a side salad or rice and beans.
Suggested side dishes:
Side salad or rice and beans
Troubleshooting advice:
- If the filling is too dry, add more tomato sauce or beef broth.
- If the dough is too tough, let it rest at room temperature for 10-15 minutes before rolling it out.
Food safety advice:
Make sure to cook the meat mixture to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Empanadas originated in Spain and are now popular throughout Latin America and the Caribbean.
Flavor profiles:
Savory, spicy, and slightly smoky.
Serving suggestions:
Serve as an appetizer or a main dish.
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Region: Puerto Rican