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Recipe of Beef Empanadas
Ingredients:
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp sea salt
- ¼ tsp black pepper
- ½ cup beef broth
- ½ cup pitted green olives, chopped
- ¼ cup raisins
- 2 packages of refrigerated pie crust dough
- 1 egg, beaten
Instructions:
- In your SENSARTE Nonstick Frying Pan Skillet, cook the ground beef over medium-high heat until browned. Drain the excess fat.
- Add the onion and garlic to the skillet and cook until the onion is soft and translucent, about 5 minutes.
- Stir in the tomato paste, chili powder, cumin, oregano, sea salt, and black pepper. Cook for 1-2 minutes, stirring constantly.
- Add the beef broth, olives, and raisins to the skillet. Reduce heat to medium-low and simmer for 10-15 minutes, until the mixture has thickened.
- Preheat the SENSARTE Nonstick Griddle Pan over medium-high heat.
- Roll out the pie crust dough on a lightly floured surface. Use a round cookie cutter or a small bowl to cut out circles of dough.
- Spoon a small amount of the beef mixture onto the center of each dough circle. Fold the dough over to create a half-moon shape and use a fork to crimp the edges closed.
- Brush the tops of the empanadas with beaten egg.
- Place the empanadas on the preheated griddle pan and cook for 2-3 minutes on each side, until golden brown and crispy. Serve hot and enjoy!
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