Spicy Beef Empandadas
Ingredients
- 1 tablespoon olive oil ⓘ
- 12 lb lean ground beef ⓘ
- 12 green bell pepper, chopped ⓘ
- 2 tablespoons chopped garlic ⓘ
- 13 cup raisins, chopped ⓘ
- 14 cup chopped pimento stuffed olive ⓘ
- 1 12 tablespoons red wine vinegar ⓘ
- 1 tablespoon all-purpose flour
- 1 34 teaspoons ground allspice ⓘ
- 1 teaspoon ground cumin ⓘ
- 14 teaspoon cayenne pepper ⓘ
- 1 cup packed, grated monterey jack cheese (, , about 4 ounces) ⓘ
- 13 cup chopped fresh cilantro ⓘ
- 2 (12 ounce) packages refrigerated buttermilk biscuits ⓘ
- 2 egg yolks, beaten to blend (glaze) ⓘ
Instructions
- Heat oil in heavy medium skillet over medium heat.
- Add beef, bell pepper and garlic.
- Cook until beef loses its pink color and vegetables begin to soften breaking up beef with fork, about 6 minutes.
- Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes.
- Season with salt and pepper.
- Mix cheese and cilantro into filling.
- (Can be made 1 day ahead.
- Cover and chill.)
- 6.
- Preheat oven to 375E.
- Roll out biscuit on lightly floured surface to 4-inch circle.
- Brush half of dough edge with glaze.
- Place 1 rounded tablespoon filling on dough.
- Fold dough over to create half circle; press edges to seal.
- Using fork tines, crimp edge decoratively.
- 11.
- Place empanada on heavy large baking sheet.
- 12.
- Brush with glaze.
- Repeat with remaining biscuits, filling and glaze.
- Bake empanadas until golden brown, about 12 minutes.
Nutrition & Diet Analysis (per serving)
1099
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).