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House Empanadas Recipe

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This recipe for House Empanadas is from Las recetas de la madre de Chase, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Beans:
1/2 cup dried pinto beans, washed and soaked overnight
1/4 cup celery, diced fine
1/4 cup onion, diced
3 cloves garlic
1 tsp cumin
1 tsp chili powder

For the Beef:
1 lb ground beef
1 Tbsp cumin
1 Tbsp oregano
1/4 tsp crushed red pepper
1 lb yellow onion, sliced thin
1 1/2 Tbsp paprika
salt and pepper

frozen empanada shells, thawed
1 cup Mexican-style shredded cheese
chopped cerrano or jalapeños
oil
1 egg, beaten
Directions:
Directions:
For the beans:
Strain the beans and add to large pot.
Add the celery, onions, garlic, cumin, chili powder, and 2 cups water to a blender and process well.
Stir the mixture into the beans and cook until tender, adding additionaly water if needed.

For the beef:
Cook in a skillet over medium heat for 10 - 15 minutes, stirring; drain.
Add the cumin, oregano, and crushed red pepper.
Cook for 5 minutes, then add the onions and cook until translucent.
Add the paprika, reduce heat, and simmer.
Salt and pepper to taste.

Spread the emapanda shell with beans, leaving enough of an edge to seal later.
Add the beef, cheese, and serrano peppers.
Fold, then crimp the edges to seal.
Place on a greased baking sheet 1-inch apart.
Brush the empanadas with the egg wash and bake at 400º for about 20 minutes.

**Can also deep-fry in oil heated to 350º until golden, 3 - 5 minutes.

 

 

 

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