Beef Empanadas

Total Time:
2 hr 5 min
Prep:
45 min
Inactive:
1 hr
Cook:
20 min

Yield:
12 to 16 servings
Level:
Intermediate

Ingredients
  • Filling:
  • 2 tablespoons olive oil
  • 1 onion, minced
  • 1/2 cup sofrito ( garlic, cilantro, sweet peppers)
  • 1 red bell pepper, minced
  • 4 tablespoons tomato paste
  • 2 tablespoons adobo (salt, freshly ground black pepper, and Dominican oregano)
  • 3 tablespoons chopped fresh cilantro
  • 2 pounds ground beef
  • Salt and freshly ground black pepper
  • Empanada Dough:
  • 3 cups all-purpose flour, plus more for dusting
  • 2 tablespoons sugar
  • 2 tablespoons salt
  • 4 ounces butter
  • 2 ounces white vinegar
  • 2 ounces water
  • 1 egg
  • Guava Sauce:
  • 1 pound guava paste
  • 1/4 cup white vinegar
  • 8 ounces water
  • 1/4 cup rum
  • Olive oil or neutral tasting oil, for frying
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Directions

For the filling: Add the oil to a skillet over medium-high heat. Add the onions, sofrito, and peppers, stirring occasionally until soft. Add the tomato paste, adobo, and cilantro, stirring occasionally until combined. Add the ground beef, season, and stir until the mixture reaches 160 degrees F. Remove from the heat, strain, and allow the mixture to cool.

For the empanada dough: Sift the flour, sugar, and salt onto parchment paper. Place the sifted dry ingredients into a food processor. Add the remainder of the ingredients to the food processor and process until the dough looks like a ball. Remove the ball from the food processor and cover it with plastic wrap. Refrigerate for 1 hour.

Transfer the pastry onto a lightly floured board and roll out until it is 1/16-inch thick. Cut into segments with a 4-inch dough cutter. Each cut will create a dough round. Put 1 tablespoon of the filling onto the upper half of each round, and then fold the bottom pastry up into a half-moon shape. Crimp the edges closed with your finger to fold the upper and bottom halves together. Repeat this step until all the edges are closed.

For the guava sauce: Blend all the ingredients in a food processor until the mixture is silky and smooth. Pour the sauce in a separate dish or bowl for dipping.

Put about 2 inches of oil into a heavy, deep skillet over medium heat and heat to 350 degrees F. Add the empanadas, a few at a time, and cook until golden brown on both sides, about 5 minutes per side.

Serve with guava sauce.


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    I was so excited to make this recipe because the empanadas at Sazon are one of my favorite things on the menu. This recipe isn't written correctly because the dough was really good, but the filling was way too salty. I think I'll stick with my abuela's recipe next time.
    Sorry, but I'm doing something I hate- reviewing without making the dish. However, there's a reason- after seeing all the "too salty" reviews, I went Chef Maldonado's website to look at the beef empanadas recipe. I believe that what the other reviewers suspected is correct. For items such as the olive oil or culantro -yes, he uses culantro, not cilantro- he calls for 2Tbs with an uppercase "T", and for the adobo, the sugar and the salt, he calls for 2tbs, all lower case. I'll bet you that should be tsp, not tbs. It's my impression that there'd be a lot more positive rating on this recipe if that correction was made.
    Ugh, the recipe has got to be wrong! 2 tablespoons of salt in the dough was way too much. I was going to cut it back to 2 teaspoons, because that just seemed like a lot. Wish I had, because these empanadas were inedible. I bet it's a good recipe with the correct amount of salt.
    it was great i loveed the show and the food
    I love the recipe. I'm reading the rest of the reviews. I just want to say to everyone, every time I try a recipe I season the meat(whatever) to my own taste. I start out having all the right amounts but i put in as lil at a time and then I taste it. Then if I have to add more I can. So that just some food for thought.
    The recipe did come out very salty. We made a small test batch first because we saw that 2 tablespoons of Adobo looked like too much seasoning. Once we made some adjustments the filling was very tasty. I liked the ingredients so I just suggest that you season with the Adobo to taste and ignore the measurments.
    As the other user mentioned, in Puerto Rico, we call this empanadillas. This recipe can't be right, I followed the recipe exactly as it was and they came out way toooo salty. My only guess is that they meant tsp and NOT tablespoon.
    Made this recipe exactly and it was like eating a SALT *****! This can not be the correct proportion of salt. Do not make unless this recipe is corrected or you use much less salt than called for
    These are actually called in Puerto Rico EMPANADILLAS... We call empanadas breaded steak or breaded chicken cutlets. If you order an empanada in San Juan, where this chef is supposedly from, you'll get the latter, not the turnover you are showing here.
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