Beef Empanadas

0
Average: 0 (0 votes)
(0 votes)
Beef Empanadas
share Share
print
bookmark_border Copy URL
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 13 h. 10 min.
Ready in
Calories:
818
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie818 cal.(39 %)
Protein36 g(37 %)
Fat51 g(44 %)
Carbohydrates53 g(35 %)
Sugar added1 g(4 %)
Roughage3.9 g(13 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.9 μg(10 %)
Vitamin E5.9 mg(49 %)
Vitamin K23.9 μg(40 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin13.6 mg(113 %)
Vitamin B₆0.5 mg(36 %)
Folate189 μg(63 %)
Pantothenic acid1.9 mg(32 %)
Biotin25.5 μg(57 %)
Vitamin B₁₂5.6 μg(187 %)
Vitamin C67 mg(71 %)
Potassium783 mg(20 %)
Calcium86 mg(9 %)
Magnesium55 mg(18 %)
Iron4.9 mg(33 %)
Iodine13 μg(7 %)
Zinc5.7 mg(71 %)
Saturated fatty acids27.6 g
Uric acid178 mg
Cholesterol432 mg
Complete sugar5 g

Ingredients

for
4
For the dough
10 grams fresh Yeast
50 milliliters lukewarm milk
1 pinch sugar
250 grams Pastry flour
salt
2 egg yolks
150 grams butter (softened)
For the filling
1 onion
1 garlic clove
1 Tbsp vegetable oil
1 Red Bell pepper
1 Jalapeño
400 grams Steak
salt
freshly ground peppers
1 egg
2 Tbsps Crème fraiche
1 Tbsp Tomato paste
2 Tbsps freshly chopped parsley
1 Tbsp breadcrumbs (as needed)
1 egg yolk (for brushing)
How healthy are the main ingredients?
Tomato pasteparsleysugarsaltoniongarlic clove

Preparation steps

1.

For the dough: Combine the yeast, milk and sugar. Add the flour and salt to the bowl of a stand mixer. Make a well in the center and add the egg yolks, softened butter and yeast mixture. Knead with the dough hook until smooth and not sticky or crumbly. You may need to add a bit more flour or milk to reach this consistency. Form the dough into a ball, cover with plastic wrap and refrigerate overnight. 

2.

Preheat the oven to 200°C (approximately 400°F). 

3.

For the filling: Peel the onion and garlic and finely chop. Sauté in a bit of oil until translucent. Cut the bell pepper and jalapeno in half and remove the seeds and inner membranes. Finely chop the peppers and add to the onions. Sauté for about 5 minutes. Cut the steak into small pieces, add to the onion/pepper mixture and sauté for 2-3 minutes. Remove from heat. Whisk the egg together with the creme fraiche, tomato paste and chopped parsley. Add the steak mixture and mix well. If the mixture is too soft, stir in some breadcrumbs. Season with salt and pepper.

4.

Divide the dough into 4 equal portions. On a floured work surface, roll each piece out into a large circle, about 3 mm (approximately 1/8 inch) thick. Place the filling into the center of the circle, fold and pinch the edges firmly to seal. Whisk the egg yolk together with a bit of water and brush on top of each empanada. Prick each several times with a fork and bake in the preheated oven for 20-25 minutes, until golden brown.

5.

Serve hot or cold. 

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks