Beef Empanadas Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 onion, minced
1/2 cup sofrito ( garlic , cilantro , sweet peppers)
1 red bell pepper, minced
4 tbsp tomato paste
2 tbsp adobo ( salt , freshly ground black pepper , and dominican oregano)
3 tbsp chopped fresh cilantro
2 lb ground beef
salt and freshly ground black pepper
3 cups all-purpose flour, plus more for dusting
2 tbsp sugar
2 tbsp salt
4 oz butter
2 oz white vinegar
2 oz water
1 egg
1 lb guava paste
1/4 cup white vinegar
8 oz 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	515.56 Kcal (2159 kJ)
Calories from fat	204.02 Kcal
		% Daily Value*
Total Fat	22.67g	35%
Cholesterol	80.82mg	27%
Sodium	1838.88mg	77%
Potassium	404.5mg	9%
Total Carbs	56.04g	19%
Sugars	29.95g	120%
Dietary Fiber	2.04g	8%
Protein	19.54g	39%
Vitamin C	30.2mg	50%
Vitamin A	0.3mg	11%
Iron	6.4mg	36%
Calcium	31.7mg	3%

Amount Per 100 g
Calories	214.08 Kcal (896 kJ)
Calories from fat	84.72 Kcal
		% Daily Value*
Total Fat	9.41g	35%
Cholesterol	33.56mg	27%
Sodium	763.57mg	77%
Potassium	167.97mg	9%
Total Carbs	23.27g	19%
Sugars	12.44g	120%
Dietary Fiber	0.85g	8%
Protein	8.11g	39%
Vitamin C	12.5mg	50%
Vitamin A	0.1mg	11%
Iron	2.7mg	36%
Calcium	13.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

11.8

Points
14

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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