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September 14, 2011

Beef Empanadas



All purpose flour 3 pounds
Eggs 2
Warm milk ½ cup
Sugar 1 tablespoon
Butter ¾ stick
Salt a pinch
Water 1 cup if needed
Oil for frying (and if you want to bake then no need of oil just to grease the baking dish)


Raisins ¼ cup
Apple cider vinegar 1 tablespoon
Ground beef 1 pound
Onion 1 small chopped
Garlic cloves 2 ground
Almonds ¼ cup
Brown sugar 2 tablespoons
Cinnamon ground ½ tablespoon
Salt to taste
Cheddar cheese ½ cup
Egg 1 beaten
Oil 2 tablespoons



In a bowl take flour and make a volcano shape with a hole in it. Beat eggs and milk together. Add all the ingredients in the mound except oil. Mix the ingredients with your hand. When kneading if necessary add little water at a time. Knead it till it becomes sticky and smooth. Now take small parts from the dough and make flat rolls 1/8 inch thick and 3 inches in diameter.  

 Add a heaping teaspoon of the chilled meat mixture to the middle of the disk and fold over the dough into a half circle. Seal by pressing along the edge or with a fork or whatever creative technique you know.


In a bowl mix raisins and vinegar. Soak it for 20 minutes or until raisins plump. In a large pan cook beef, onion, and garlic in oil. When water evaporates add almonds, soaked raisins, sugar, cinnamon and salt. Cook them for 5 minutes.

Now take dough rolls and flat them. Now take beef and put it on the dough and fold it. Press its surroundings. Make the remaining empanadas and shallow fry till golden brown or bake it for 20-25 minutes till golden. Fry the empanadas on medium-high heat and brown it from both the sides. And if baking then greases the baking dish and put it in the oven.