Comments on: beef empanadas http://smittenkitchen.com/2009/03/beef-empanadas/ Wed, 23 May 2012 22:18:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Rob http://smittenkitchen.com/2009/03/beef-empanadas/#comment-1783477 Rob Mon, 16 Apr 2012 15:06:50 +0000 http://smittenkitchen.com/?p=2413#comment-1783477 I brought these to a wine & appetizer party. I made them smaller than 6", so it made about 30. I couldn't find the pastry discs so I used regular pie crust for the dough, which made it very easy. I baked them rather than frying. They were the most popular food at the party. People kept asking what was in them, and every one of them went. I brought these to a wine & appetizer party. I made them smaller than 6″, so it made about 30. I couldn’t find the pastry discs so I used regular pie crust for the dough, which made it very easy. I baked them rather than frying. They were the most popular food at the party. People kept asking what was in them, and every one of them went.

]]> By: Kate http://smittenkitchen.com/2009/03/beef-empanadas/#comment-1729195 Kate Tue, 27 Mar 2012 18:34:04 +0000 http://smittenkitchen.com/?p=2413#comment-1729195 This weekend I made these for the third time to create a stockpile of post-baby arrival lunches. Because I am hugely pregnant and even the most simple task is daunting I made the dough and the mix one day and assembled the next. I have to say leaving the dough in the fridge overnight made it much more manageable for me. It was much easier to work with. Can't vouch for how it will taste in comparison, but for ease of work I'm a fan. This weekend I made these for the third time to create a stockpile of post-baby arrival lunches. Because I am hugely pregnant and even the most simple task is daunting I made the dough and the mix one day and assembled the next. I have to say leaving the dough in the fridge overnight made it much more manageable for me. It was much easier to work with. Can’t vouch for how it will taste in comparison, but for ease of work I’m a fan.

]]> By: Kathryn http://smittenkitchen.com/2009/03/beef-empanadas/#comment-1561251 Kathryn Fri, 03 Feb 2012 21:42:19 +0000 http://smittenkitchen.com/?p=2413#comment-1561251 I just made these today - had some trouble with the dough but I've never made pastry before, so I'm sure it was user error. As for the meat mixture, I kept tasting it and feeling, as you said, that it needed more spice, so I threw in a LOT of tomato paste (approx 3 tbsp), lots more salt, garlic powder, cayenne (as you suggested) and a little cinnamon and nutmeg. I think it turned out great, but definitely would have been bland without the additions -- thank you for the warning!! I just made these today – had some trouble with the dough but I’ve never made pastry before, so I’m sure it was user error. As for the meat mixture, I kept tasting it and feeling, as you said, that it needed more spice, so I threw in a LOT of tomato paste (approx 3 tbsp), lots more salt, garlic powder, cayenne (as you suggested) and a little cinnamon and nutmeg. I think it turned out great, but definitely would have been bland without the additions — thank you for the warning!!

]]> By: Katrina http://smittenkitchen.com/2009/03/beef-empanadas/#comment-1389918 Katrina Sun, 01 Jan 2012 03:08:04 +0000 http://smittenkitchen.com/?p=2413#comment-1389918 Oh one last note, I had ground lamb on hand, and it turned out just as great as with ground beef. Oh one last note, I had ground lamb on hand, and it turned out just as great as with ground beef.

]]> By: Katrina http://smittenkitchen.com/2009/03/beef-empanadas/#comment-1389917 Katrina Sun, 01 Jan 2012 03:06:43 +0000 http://smittenkitchen.com/?p=2413#comment-1389917 I did not use your filling, but I used your dough! It turned out magnificent! I had made baked empanadas once before, and almost gave up on them because they turned out so dry! I figured they just had to be fried. The egg wash is also important. Argentianian empanada recipe I used for the filling: http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2008/05/empanada-of-the.html I did not use your filling, but I used your dough! It turned out magnificent! I had made baked empanadas once before, and almost gave up on them because they turned out so dry! I figured they just had to be fried. The egg wash is also important.

Argentianian empanada recipe I used for the filling: http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2008/05/empanada-of-the.html

]]> By: Heather http://smittenkitchen.com/2009/03/beef-empanadas/#comment-1331175 Heather Wed, 21 Dec 2011 16:10:36 +0000 http://smittenkitchen.com/?p=2413#comment-1331175 I didn't think I liked these, seeing as they are not chicken chorizo empanadas, and yet I keep reaching into the freezer for more. These are understated but yummy. (And I snuck in a half teaspoon of aleppo pepper because I wanted a smidge of heat.) I didn’t think I liked these, seeing as they are not chicken chorizo empanadas, and yet I keep reaching into the freezer for more. These are understated but yummy. (And I snuck in a half teaspoon of aleppo pepper because I wanted a smidge of heat.)

]]> By: Laura http://smittenkitchen.com/2009/03/beef-empanadas/#comment-1228674 Laura Tue, 29 Nov 2011 19:38:50 +0000 http://smittenkitchen.com/?p=2413#comment-1228674 Just wanted to let you know how popular these are in our house. Ever since I made these for my husband, every other empanada recipe I make is greeted with "I still like the beef ones better." I make double batches and shape them a bit smaller then you do. They are the perfect quick meal for my husband who isn't the best at feeding himself :) thanks for the recipe! Just wanted to let you know how popular these are in our house. Ever since I made these for my husband, every other empanada recipe I make is greeted with “I still like the beef ones better.” I make double batches and shape them a bit smaller then you do. They are the perfect quick meal for my husband who isn’t the best at feeding himself :) thanks for the recipe!

]]> By: Cahaya http://smittenkitchen.com/2009/03/beef-empanadas/#comment-1189364 Cahaya Tue, 22 Nov 2011 10:14:12 +0000 http://smittenkitchen.com/?p=2413#comment-1189364 Hi. Im a fan of u. From Kuala Lumpur, Malaysia. In Malaysia, we call this "karipap". My mom is an expert in this. She makes a very thin dough, fried in a very hot oil, just for a while so the crisps stays. "Karipap" is a very common food in Malaysia. We eat them during breakfast and tea times. Here we used potatoes most for the filling. Nowadays we try to make it variables by inserting a whole boiled egg/ quails' egg in it. It tastes delicious! Try this links and enjoy Malaysia; Translate using Google translator (Malays to english). Enjoice! http://ohmalaysia.com/resepi-karipap-kentang/ http://www.myresipi.com/top/detail/8677 Hi. Im a fan of u. From Kuala Lumpur, Malaysia. In Malaysia, we call this “karipap”. My mom is an expert in this. She makes a very thin dough, fried in a very hot oil, just for a while so the crisps stays. “Karipap” is a very common food in Malaysia. We eat them during breakfast and tea times. Here we used potatoes most for the filling. Nowadays we try to make it variables by inserting a whole boiled egg/ quails’ egg in it. It tastes delicious! Try this links and enjoy Malaysia; Translate using Google translator (Malays to english). Enjoice!

http://ohmalaysia.com/resepi-karipap-kentang/
http://www.myresipi.com/top/detail/8677

]]> By: Brittni http://smittenkitchen.com/2009/03/beef-empanadas/#comment-1119797 Brittni Fri, 11 Nov 2011 18:05:04 +0000 http://smittenkitchen.com/?p=2413#comment-1119797 Made this recipe but like the poster said it felt like it was missing something in terms of the filling, so i asked my friend how she makes hers (which are AWESOME) she said add lemon, red cooking wine, and beef bouillon cubes and a little bit of hot sauce towards the end of the meat cooking process. Going to try it this sunday! Made this recipe but like the poster said it felt like it was missing something in terms of the filling, so i asked my friend how she makes hers (which are AWESOME) she said add lemon, red cooking wine, and beef bouillon cubes and a little bit of hot sauce towards the end of the meat cooking process. Going to try it this sunday!

]]> By: Natalie http://smittenkitchen.com/2009/03/beef-empanadas/#comment-996730 Natalie Thu, 13 Oct 2011 15:22:52 +0000 http://smittenkitchen.com/?p=2413#comment-996730 These are such fun! Planning to try to keep a supply in the freezer for the days when no one wants to cook. As I had an obscene quantity of pulled pork on hand, here was my version, making 12 empanadas (half batch of dough): 1 cup pulled pork (plain, not with bbq) sauteed onion, green pepper, tomato, and garlic Various taco-y spices, lots of cumin, and a bit of adobo sauce for heat. Also brown sugar to bring down the heat level - I think I overdid it on the adobo! And chicken broth, enough to make it stop sticking to the skillet. Wow! Really good! We dipped them in sour cream mixed with lime juice. These are such fun! Planning to try to keep a supply in the freezer for the days when no one wants to cook. As I had an obscene quantity of pulled pork on hand, here was my version, making 12 empanadas (half batch of dough):
1 cup pulled pork (plain, not with bbq)
sauteed onion, green pepper, tomato, and garlic
Various taco-y spices, lots of cumin, and a bit of adobo sauce for heat. Also brown sugar to bring down the heat level – I think I overdid it on the adobo! And chicken broth, enough to make it stop sticking to the skillet.

Wow! Really good! We dipped them in sour cream mixed with lime juice.

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