Uruguayan Beef Empanadas
Make these Uruguayan-style empanadas at home. This appetizer features a ground beef filling seasoned with GOYA® Adobo All-Purpose Seasoning with Pepper, along with onion, roasted red peppers, parsley, and a hard-boiled egg. The filling is then wrapped in the convenient GOYA® Empanada Dough-Puff Pastry for Baking, which are ready-to-use. They’re simply delicious!
Total Time
45m
Prep Time:10m
Yields:12 Servings
Ingredients
2 tbsp.
½ lb.
lean ground beef
1
small white onion, diced
¼ cup
1
hard boiled egg, chopped
2 tbsp.
finely chopped fresh parsley
1
egg beaten
Directions
Step 1
Preheat oven to 375°F. Heat extra virgin olive oil in 12” skillet set over medium heat; season beef with Adobo and cook for about 5 minutes or until starting to brown. Stir in onion and fancy pimientos; cook for 5 to 8 minutes or until beef is cooked through. Remove from heat; let cool completely. Stir in hard-boiled egg and parsley.
Step 2
Whisk beaten egg with 1 tbsp. water. One at a time, lightly brush edges of tapas hojaldradas with some of the egg wash. Spoon heaping tablespoonful of beef filling into center of each round of dough. Fold in half to enclose filling, pressing and crimping edges together to seal.
Step 3
Place on parchment paper–lined baking sheet, about 2 inches apart. Brush pastry with remaining egg wash; prick tops of pastry with fork for vents. Bake for 18 to 20 minutes or until pastry is golden brown.
Note: Substitute ground turkey, pork or chicken for beef if desired.
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Uruguayan Beef Empanadas
Prep Time 10m
Total time 45m
Yields: 12 Servings
Make these Uruguayan-style empanadas at home. This appetizer features a ground beef filling seasoned with GOYA® Adobo All-Purpose Seasoning with Pepper, along with onion, roasted red peppers, parsley, and a hard-boiled egg. The filling is then wrapped in the convenient GOYA® Empanada Dough-Puff Pastry for Baking, which are ready-to-use. They’re simply delicious!
Ingredients
2 tbsp.
½ lb.
lean ground beef
1
small white onion, diced
¼ cup
1
hard boiled egg, chopped
2 tbsp.
finely chopped fresh parsley
1
egg beaten
Directions
Step 1
Preheat oven to 375°F. Heat extra virgin olive oil in 12” skillet set over medium heat; season beef with Adobo and cook for about 5 minutes or until starting to brown. Stir in onion and fancy pimientos; cook for 5 to 8 minutes or until beef is cooked through. Remove from heat; let cool completely. Stir in hard-boiled egg and parsley.
Step 2
Whisk beaten egg with 1 tbsp. water. One at a time, lightly brush edges of tapas hojaldradas with some of the egg wash. Spoon heaping tablespoonful of beef filling into center of each round of dough. Fold in half to enclose filling, pressing and crimping edges together to seal.
Step 3
Place on parchment paper–lined baking sheet, about 2 inches apart. Brush pastry with remaining egg wash; prick tops of pastry with fork for vents. Bake for 18 to 20 minutes or until pastry is golden brown.
Note: Substitute ground turkey, pork or chicken for beef if desired.
