Beef Empanadas
These are my husband's favorite, and I usually like to double the recipe to freeze some for a later use.
Ingredients
Dough
- 3 cups Bisquick
- 2 tbsp vegetable oil
- ½ cup butter, softened
- 1 cup milk, warm
- 1 egg yolk
- 1 egg, beaten for brushing
Filling
- 1 tbsp vegetable oil
- ½ cup white onion, minced
- ½ cup green onion, chopped
- 1 lb lean ground beef
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp chili powder
- ½ cup green olives, chopped
- salt and pepper to taste
Instructions
- In the bowl of a stand mixer, mix three cups of Bisquick and two tablespoons of vegetable oil. Add one half of a cup of softened butter and mix until well blended.
- In a separate bowl, whisk one cup of warm milk and one egg yolk together. Add to the Bisquick mixture and continue mixing until a soft dough forms and pulls away from the sides of the bowl.
- Shape the dough into two equal pieces, wrap with plastic wrap and refrigerate for at least two hours. Prepare the filling.
- Heat a large skillet over medium high heat and add two tablespoons of vegetable oil. Cook one-half cup of white onions for approximately five minutes, or until softened.
- Add one pound of ground beef, two teaspoons of cumin, two teaspoons of paprika and two teaspoons of chili powder. Stir until the beef is thoroughly cooked, drain any excess liquid and allow to cool.
- Stir in one-half cup of green onions and one-half cup of green olives. Season with the salt and pepper.
- Preheat the oven to three hundred and fifty degrees and line two baking sheets with parchment paper.
- Unwrap the dough and slice each section into eight slices.
- Roll each piece into the shape of a circle approximately one-quarter inch thick.
- Spoon a little of the filling into the center of each circle. Fold the pastry over the filling and seal the edges with a fork.
- Place the empanadas on the prepared baking sheets. Brush each one with the beaten egg, and bake for thirty minutes, or until golden brown.
- Serve warm and enjoy.
Tried this recipe?Let us know how it was!
