Spicy-Sweet Beef Empanadas (Mexico)

"Who doesn't love a warm empanada?!?! These savory turnovers make great appetizers because you can prep them ahead of time and freeze for up to a month....and they still taste fantastic!"
 
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photo by Honeym photo by Honeym
photo by Honeym
Ready In:
35mins
Ingredients:
17
Yields:
8 empanadas
Serves:
8
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ingredients

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directions

  • Preheat oven to 375°F In a skillet over medium heat, brown the meat and onion. Pour off excess fat, then add garlic and sherry. Boil down until the liquid is almost completely evaporated.
  • Add cinnamon, cloves, cumin and salt/pepper. Stir in the tomatoes, sugar and vinegar and cook over medium heat until the tomatoes have reduced to a thick sauce. Stir in the cilantro and almonds and set aside.
  • Roll out puff pastry into a thin layer on a lightly floured counter. Cut the pastries into 8 six inch circles. Place a tablespoon or two of the filling in the middle of one circle. Brush the edge of the pastry with beaten egg, then fold in half and press the edges together to seal.
  • Press the tines of a fork along the sealed edges of the pastry to make the seal more secure. Prick the top of the empanada with the fork, then place on a baking sheet. Brush with beaten egg. Repeat with the remaining pastry circles and filling.
  • Bake for 15-25 minutes, or until light golden brown on the outside and hot in the center. Serve immediately with your choice of garnishes! Enjoy!

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Reviews

  1. I made these for my husband and he said they were pretty good. I left out the cilantro and the almonds because I did not have them on hand. I also made my own puff pastry. My hubby said they needed some kind of sauce or cheese, so I'll try that next time.
     
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RECIPE SUBMITTED BY

I grew up in rural east Texas and Louisiana before being transplanted to the beautiful state of Kentucky at the age of 17....so for the most part, my 'hard drive' is programmed for rich, southern style food. Recipes for things like mashed potatoes, cream gravy, pot roast, chicken fried steak and chili are burned in to my DNA!! ?I will never deny my love for rich, southern foods and I'm not a fan of stripping away all the fat and flavor in order to lighten up my favorite southern staples, however (fortunately) my culinary horizons expand beyond my roots and I love finding new foods and new ways of cooking that are just as delicious and in many cases much healthier. ?I do receive an incredible amount of joy from feeding others....a trait I definately attribute to my southern roots.
 
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