|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
11 - 20 of 24 for beef empanadas
Brown beef and onion. Add ... small balls. Roll into 6 inch circles. Put filling on one side, fold over and seal edges real good. Deep fry until browned.
Brown beef and onion in ... to seal. Place empanada on ungreased cookie ... seam up. Bake at 400 degrees for 10-15 minutes, until golden brown. Serve warm.
Brown pork and beef in olive oil. ... yolk. Fold over and press edges with prongs of fork. Fry in very hot, deep oil until lightly browned. Makes 4 dozen.
Saute onions in shortening until golden. Add meat and cook, stirring frequently, until lightly browned. Add raisins, pine nuts, red pepper, 1 1/2 ...
Mix and roll out into 3-inch circles. May use a bit of tomato sauce if desired. Place 1 heaping teaspoon of filling on each circle; fold and crimp ...
Divide dough in ... tomato sauce and beef. Spread on ... oven approximately 30 minutes or until dough is done and golden brown. Serve hot. Also good cold.
In a large skillet cook beef, onion, green ... seal. Brush this empanada with yolk mixture. ... lettuce, chopped fresh tomatoes and sour cream. Serves 4.
Brown meat; drain. Add onion; cook until tender. Stir in cheese, catsup and seasonings. Roll pastry to 1/4 inch thickness on lightly floured surface. ...
Cook beef onion, and green ... beef in pie leaving 1 inch border. Press edges to seal. Brush egg yolk over pie crust. Bake at 400 degrees for 20 minutes.
Cook beef, onion and ... pastry round, leave 1 inch border. Fold other half of pastry over filling. Press edges to seal. Brush pastry with yolk mixture.
top of page