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Empanadas

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Empanadas
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Rating: 
Makes: 24 servings adjust
This recipe shows 3 different versions: Chorizo-Mushroom, Beef and Potato, Beef and Olive

Directions

Ingredients

  • 2 tablespoons Olive Oil
  • 1 pound Chorizo Sausage, removed from casing
  • Salt and Pepper
  • 8 ounces White Button Mushrooms, or baby bella (cremini), chopped
  • 1 cup Mild Salsa

Step 1

Chorizo Mushroom Filling: Heat skillet over medium-high heat. Add the olive oil and chorizo, breaking up the sausage with a wooden spoon. Sprinkle with salt and pepper. Cook, stirring, until the sausage is almost cooked through, about 3 minutes. Add the mushrooms. Cook until mushrooms begin to brown and the sausage is fully cooked, about 5 minutes more. Transfer to a bowl and stir in the salsa. Taste for seasoning and set aside.

Ingredients

  • 2 tablespoons Olive Oil
  • 8 ounces Lean Ground Beef
  • 2 cups Frozen French Fries, cut into 1/2 inch pieces
  • Salt and Pepper

Step 2

Beef and Potato Filling: Heat olive oil in skillet. Add beef and cook until browned. Add french fries and cook until warmed through. Season with salt and pepper. Transfer the filling to a bowl and set aside.

Ingredients

  • 2 tablespoons Olive Oil
  • 5 cloves Minced Garlic
  • 8 ounces Ground Beef
  • 12 Red Bell Pepper, minced
  • Fiesta Seasoning Salt, such as sazon goya
  • 3 Pimento-stuffed Green Olives, minced

Step 3

Beef and Olive Filling: Heat olive oil in skillet over medium-high heat. Add garlic and cook until beginning to brown. Add beef and cook 1 minute. Add the red pepper and pinch of fiesta seasoning. Add the olives and another pinch of fiesta seasoning. Cook until beef is cooked through and browned, and the veggies are softened, 5-8 minutes. Remove the filling to a bowl and set aside.
 

Step 4

Make the Empanadas: Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Ingredients

  • 24 Empanada Wrappers

Step 5

Lay out the empanada wrappers on a flat surface. Place 1 heaping Tbsp of filling in the center of each wrapper; brush the wrapper edges with water, then fold over to form a half-moon pocket. Use a fork to crimp and seal the edges.
 

Step 6

Place the empanadas on the parchment-lined baking sheet and bake until golden brown, 20-30 minutes. Let cool slightly before serving.
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