argentinian spicy faux beef empanada
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 tbsp olive oil 1/2 medium yellow onion, minced 1 red bell pepper, minced1 clove garlic, minced 1 package morningstar farms recipe starters (ground beef alternative)1 handful pitted green olives, finely chopped (traditional but optional)2 hard boiled eggs, finely chopped (traditional but optional)1 tsp cumin 1/2 tsp red pepper flakes1/4 tsp cayenne pepper (not traditional but I like them spicy)1 tbsp smoked or sweet paprika1/2 tsp dry oregano1tbsp flat leaf Italian parsley, chopped 1 tsp fresh ground black pepper 1/2 tsp salt, or to taste2 packages of pre-made refrigerated 9" pie crust dough (4 pie crusts in total)2 egg whites beaten until slightly frothy in small bowl
Sauté the onion garlic and red bell pepper in olive oil over medium heat until just soft and fragrant. Add faux ground beef and cook no longer frozen.
Add all remaining ingredients except the eggs and cook until everything is heated through and excess moisture has evaporated. The filling should be a little dry and stiff; filling that is too wet will leave you with soggy empanadas. Add in the eggs last. turn off heat. Cool filling.
Preheat oven to 375.Take pre-made pie crust dough, thaw and set out on a lightly floured surface. cut each 9" pie crust round into 4 triangles. Pack filling into a tablespoon and set spoonfuls of filling just off center on each triangle. Do not over fill.
Use your finger (dipped in egg white) to wet dough all along the edges and fold each dough round in half, pressing tightly to fill. Crimp with fingers or make a pretty pattern around the edges with a fork.
Place empanadas on a lightly greased baking sheet. Brush tops with egg wash, Bake until golden brown and crispy, about 25-28 minutes minutes. Remove to a rack to cool.
makes 16 serving size empanadas
Number of Servings: 16
Recipe submitted by SparkPeople user STATUM19.
Add all remaining ingredients except the eggs and cook until everything is heated through and excess moisture has evaporated. The filling should be a little dry and stiff; filling that is too wet will leave you with soggy empanadas. Add in the eggs last. turn off heat. Cool filling.
Preheat oven to 375.Take pre-made pie crust dough, thaw and set out on a lightly floured surface. cut each 9" pie crust round into 4 triangles. Pack filling into a tablespoon and set spoonfuls of filling just off center on each triangle. Do not over fill.
Use your finger (dipped in egg white) to wet dough all along the edges and fold each dough round in half, pressing tightly to fill. Crimp with fingers or make a pretty pattern around the edges with a fork.
Place empanadas on a lightly greased baking sheet. Brush tops with egg wash, Bake until golden brown and crispy, about 25-28 minutes minutes. Remove to a rack to cool.
makes 16 serving size empanadas
Number of Servings: 16
Recipe submitted by SparkPeople user STATUM19.
Nutritional Info Amount Per Serving
- Calories: 232.4
- Total Fat: 14.1 g
- Cholesterol: 18.0 mg
- Sodium: 315.2 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 1.5 g
- Protein: 7.8 g
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