Beef Empanadas

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Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 841kcal

Ingredients

Mexican Street Corn Salad

  • 1/2 TBSP Extra-virgin olive oil
  • 1 cup Corn
  • 1 TBSP Radish finely diced
  • 1 TBSP Scallions roughly chopped
  • 1/4 TBSP Lime juice from 1 lime
  • 2 TBSP Chipotle mayo
  • 1 TBSP Fresh cilantro roughly chopped
  • 1 TBSP Cotija cheese crumbled
  • 1/8 tsp Chili powder

Seasoning

  • Salt
  • Black pepper

Filling

  • 1/2 TBSP Extra-virgin olive oil
  • 1/4 cup Onion chopped
  • 1 clove Garlic minced
  • 8 oz Ground beef
  • 1/2 TBSP Tomato paste
  • 1/2 tsp Dried oregano
  • 1/2 tsp Ground cumin
  • 1/2 tsp. Paprika
  • 1/4 cup Tomatoes chopped
  • 1/4 cup Jalapeño pepper chopped
  • 3/4 cup Cheddar cheese shredded
  • 8 discs Empanada dough or pie dough cut into 5 inch discs
  • 1 Egg beaten
  • Fresh cilantro chopped for garnish
  • 1/4 cup Sour cream

Poloma

  • 14 oz Sparkling water use your favorite flavor (cold)
  • 6 oz Grapefruit juice
  • 2 oz Lime juice
  • 2 TBSP Honey

Instructions

  • In a large skillet, heat the oil over high heat. Cook the corn until it begins to char. Remove the pan from the heat and allow the corn to cool completely before using in the salad.
  • Assemble the salad: In a bowl, combine the corn, radish, scallions, and lime juice, and season with salt and pepper. Toss the corn mixture with chipotle mayo until completely coated. Add a little more if desired. Sprinkle the salad with cilantro, cotija, and chipotle powder. Refrigerate until ready to serve.
  • Preheat oven to 400℉ (204℃) and line a baking sheet with parchment paper.
  • Heat the oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain the grease.
  • Return the pan to medium heat, and stir the tomato paste into the beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through about 3 minutes. Remove from heat and let cool slightly.
  • Lightly moisten the outer edge of a dough round with water and place about 2 Tablespoons of filling in the center and top with cheese. Fold the dough in half over the filling. Use a fork to crimp the edges together. Repeat with the remaining filling and dough.
  • Place empanadas on a prepared baking sheet and brush with egg wash. Bake until golden and the filling is warmed through about 25 minutes.
  • Mix all the ingredients for the paloma until fully combined. Serve over ice if desired.
  • Garnish the empanadas with cilantro and serve with sour cream, corn salad, and paloma.

Nutrition

Calories: 841kcal | Carbohydrates: 27g | Protein: 38g | Fat: 66g | Saturated Fat: 24g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 706mg | Potassium: 810mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2012IU | Vitamin C: 26mg | Calcium: 456mg | Iron: 4mg

Beef Empanadas

No ratings yet
Prep Time 25 minutes
Cook Time 20 minutes
Servings 2
Calories 841 kcal

Ingredients
 
 

Mexican Street Corn Salad

  • 1/2 TBSP Extra-virgin olive oil
  • 1 cup Corn
  • 1 TBSP Radish finely diced
  • 1 TBSP Scallions roughly chopped
  • 1/4 TBSP Lime juice from 1 lime
  • 2 TBSP Chipotle mayo
  • 1 TBSP Fresh cilantro roughly chopped
  • 1 TBSP Cotija cheese crumbled
  • 1/8 tsp Chili powder

Seasoning

  • Salt
  • Black pepper

Filling

  • 1/2 TBSP Extra-virgin olive oil
  • 1/4 cup Onion chopped
  • 1 clove Garlic minced
  • 8 oz Ground beef
  • 1/2 TBSP Tomato paste
  • 1/2 tsp Dried oregano
  • 1/2 tsp Ground cumin
  • 1/2 tsp. Paprika
  • 1/4 cup Tomatoes chopped
  • 1/4 cup Jalapeño pepper chopped
  • 3/4 cup Cheddar cheese shredded
  • 8 discs Empanada dough or pie dough cut into 5 inch discs
  • 1 Egg beaten
  • Fresh cilantro chopped for garnish
  • 1/4 cup Sour cream

Poloma

  • 14 oz Sparkling water use your favorite flavor (cold)
  • 6 oz Grapefruit juice
  • 2 oz Lime juice
  • 2 TBSP Honey

Instructions
 

  • In a large skillet, heat the oil over high heat. Cook the corn until it begins to char. Remove the pan from the heat and allow the corn to cool completely before using in the salad.
  • Assemble the salad: In a bowl, combine the corn, radish, scallions, and lime juice, and season with salt and pepper. Toss the corn mixture with chipotle mayo until completely coated. Add a little more if desired. Sprinkle the salad with cilantro, cotija, and chipotle powder. Refrigerate until ready to serve.
  • Preheat oven to 400℉ (204℃) and line a baking sheet with parchment paper.
  • Heat the oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain the grease.
  • Return the pan to medium heat, and stir the tomato paste into the beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through about 3 minutes. Remove from heat and let cool slightly.
  • Lightly moisten the outer edge of a dough round with water and place about 2 Tablespoons of filling in the center and top with cheese. Fold the dough in half over the filling. Use a fork to crimp the edges together. Repeat with the remaining filling and dough.
  • Place empanadas on a prepared baking sheet and brush with egg wash. Bake until golden and the filling is warmed through about 25 minutes.
  • Mix all the ingredients for the paloma until fully combined. Serve over ice if desired.
  • Garnish the empanadas with cilantro and serve with sour cream, corn salad, and paloma.

Nutrition

Calories: 841kcalCarbohydrates: 27gProtein: 38gFat: 66gSaturated Fat: 24gPolyunsaturated Fat: 9gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 235mgSodium: 706mgPotassium: 810mgFiber: 4gSugar: 7gVitamin A: 2012IUVitamin C: 26mgCalcium: 456mgIron: 4mg
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