Empanadas De Carne (Meat Empanadas)
"Lovely flaky pastry that is flavoured with curry, surrounding moist beef! Can't get any better than that! My friends and family BEG me to make these all the time!"
photo by Jostlori
- Ready In:
- 1hr 28mins
- Ingredients:
- 19
- Yields:
-
20-24 empanadas
ingredients
-
Pastry
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 1⁄3 cups shortening
- 1⁄2 cup butter
- 1 cup cold water
-
Filling
- 2 tablespoons vegetable oil
- 2 medium onions, finely chopped
- 2 garlic cloves, minced
- 2 lbs ground beef
- 1 tablespoon curry powder
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons dried thyme
- 1 teaspoon black pepper
- 1 pinch cayenne pepper
- 2 cups water
- 1 cup plain breadcrumbs
directions
- To make the pastry: In a large bowl, stir the flour, baking powder, curry, salt and turmeric. Cut in the butter and shortening until the mix resembles fine crumbs. Pour water in and make a soft dough. Gather the dough into a ball and wrap in wax paper. Chill for 1 hour.
- To make the filling: In a small bowl, mix the water with the breadcrumbs and let it sit while you prepare everything else. In a large pan, heat the oil over medium heat. Cook the onions and garlic until soft. Place in a small bowl and set aside. Increase the heat to high. In the same pan, cook the beef until it is no longer pink. Drain the fat and stir in the onion mix, curry, salt, thyme, black and cayenne peppers. Cook over medium heat for 3 minutes.
- Assembly: Divide pastry in half and roll 2 long sausage shapes. Slice each roll crosswise into roughly 12 equal pieces. Roll each piece out into a 6" circle. Spoon some filling into the circle. Wet the edges of the circle with a little water and fold in half, making sure the edges meet. Trim into a neat half moon shape and imprint the edges with fork prongs.
- Bake in a preheated 350 degree oven for 28 minutes or until the pastry is lightly brown.
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Reviews
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These were good, but the flavor needs a bit of a punch. Next time, will try going a bit heavier on the spices in the meat. I didn't add the breadcrumbs, as it seemed like it might be a bit too much based on other reviews. The pastry was unlike any I've had in empanadas before, but was flaky and very good. Instead of rolling the dough, I used a tortilla press, which makes perfectly round circles in no time at all. With a bit of tweaking for our taste, this is a recipe we'll try again. Thanks for posting! Made for Spring PAC 2013. -
We loved the meat but wasnt crazy about the crust. I subsituted small chopped potatoes for the bread that I fried with the meat and then added 1/2 of a 6oz can of tomato paste as it seemed like it needed something else. I will be making the meat again minus the empanada shell. -
They would have turned out fine until we added the bread crumbs.... this led to it being way too bread crumby for our taste. I think if we would have left them out it would have been much better. Besides that a great recipe. The shell was very good though. I would suggest adding salsa rice cheese and refried beans to the meat, we did this and it turned out fantastic!
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I remember making this recipe over a year ago. These were delicious. That tumeric left my fingernails yellow for a week, but it was worth it. My dad asked me to make them again for our rather untraditional Thanksgiving. I scoured recipezaar to find this one recipe because I think it is the best one! Thank you! Delicious!
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I'm only giving this 4 stars because I didn't use the recipe for the pastry. I wanted something simple to put together so I used a box of 'Jiffy' pie crust mix. (bad idea)I fried them and found the pastry very greasy. I had a lot of filling left over so I used egg roll wrappers for the rest. I wrapped them like an egg roll and fried for about 3 minutes. Yum :-) The filling was great. I love to experiment with different spices and this is a great way to use curry powder. The only thing was that the recipe didn't tell what to do with the bread crumbs and water so I just added it into the meat mixture after it had cooled down a bit. We put a little hot sauce on them, but I think I'm going to search for a good homemade sauce for dipping these. Thanks for a great recipe :-)
