Empanadas. Empanadas are one of my favorite foods to make and also to eat. Empanadas can be eaten for breakfast, lunch and dinner. They can be served as appetizers or snacks, but they can also easily.

Homemade Cuban Beef Empanadas (Empanadas de Carne) are seriously delicious and easy to make. Typically empanadas are a meat-filled dough but the type of dough used is completely up to you. Empanadas are likely to have originated from Galicia, Spain, where they were prepared as a portable and filling meal for working people, providing energy and nutrients needed for a day of hard labor. You can cook Empanadas using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Empanadas

You need 4 of pie shells (2 boxes).
Prepare 1 lb. of ground beef.
Prepare 2 TBS. of olive oil.
It's to taste of Garlic salt,.
Prepare 1 of small onion, chopped.
It's 1 of green bell pepper, chopped.
You need 4 cloves of garlic, chopped.
You need 2 TBS. of tomato paste.
Prepare 1 tsp. of Cumin.
Prepare 1 tsp. of Chili powder.
It's 1 tsp. of Oregano.
You need 1 tsp. of Salt.
You need 2 TBS. of vinegar (any kind will do).

Empanadas are a very popular street food in South America (in Brazil they're called 'pastéis' or 'pastel' in singular) and Spain. Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and. Chicken empanadas are easy and fun to make, and they are excellent for lunch boxes or for a snack on the go.

Empanadas step by step

In a pan, heat one pound of ground beef in a tablespoon of olive oil on medium heat until beef is fully cooked. Season with garlic salt. Drain meat and set aside..
In the meantime, chop green pepper, onion, and garlic..
In the same pan, heat remaining oil and add tomato paste, vinegar, cumin, chili powder, oregano and salt. Also add in the chopped garlic, onion, and green peppers. Cook until softened (8-10 minutes)..
Add the meat back to pan and mix and simmer for another five minutes..
Lay out the pie shells and make as many 4 or 5 inch rounds that you can, using a cookie cutter or a glass. Place filling in the center of each round. Fold in half and seal ends with a fork..
Deep fry or pan fry in oil until golden brown, about a minute on each side..
Remove to a paper towel to drain and cool..

For best flavor, make the filling ahead. There are as many variations of empanadas as there are cooks in Argentina. recipes. If you love empanadas, our basic take on the classic Latin-American turnover is sure to please. They can even be prepped ahead of time and frozen, then baked for a quick dinner. These fried empanadas are the best!