Bahama Breeze Empanada Recipe

Bahama Breeze empanadas are the greatest because they have the ideal balance between soft and crunchy. They are incredibly well-liked as appetizers throughout the Caribbean.

Empanadas are known as emparedas in Latin America and other Spanish-speaking nations. These half-moon-shaped empanadas are packed with cheese and shrimp. The most typical fillings are chicken or ground beef, while the crust is made with flour, onions, and butter.

Some individuals fill empanadas with seafood, ham, or cheese, while others do not. Nevertheless, beef is the most popular for empanadas among all types of meat. It enhances the flavor of most spices, including classic yellow or hot pepper powders, with its rich, natural flavor.

Red wine and beef empanadas make a great combination. When fried or baked, the dough’s fat or shortening makes it light and airy. People who enjoy Spanish and Latin American cuisine love Bahama Breeze empanadas for their Latin flavor.

Making your own meat filling is advised because it tastes better than store-bought alternatives. You can always purchase a package of lean ground beef and taco seasoning if you don’t have the time to make your own filling.

They should bake them until they turn golden brown and are ready to eat. They’ll disappear from the table if you serve these Bahama Breeze empanadas with sangria or a spicy chipotle sauce.

Ingredients

• Two Cups Flour
• A quarter cup of vegetable shortening
• Melted 1/4 cup of salted butter
• Two eggs, lightly beaten
• Milk, Whole, One-Fourth Cup
• Half a teaspoon of Kosher salt
• Approximately 10 cups of vegetable oil
• 1/2 pound of beef ground
• Roughly a quarter cup of diced Russet potatoes
• Carrots, cut (about a quarter cup’s worth)
• Diced yellow onion, 2 tablespoons
• 1 teaspoon of minced parsley
• Spice it up with 1 tsp. of curry
• 1/2 teaspoon of paprika
• Salinity, Quarter of a Teaspoon
• Fifteenth of a teaspoon of chili pepper
• Chicken broth, 2 tablespoons
• Lime juice, 1/2 teaspoon

Instructions

1. In a sizable mixing basin, combine all-purpose flour and kosher salt to make the batter.
2. Add 1/4 cup of vegetable shortening and stir.
3. Cut the cold butter with a butter knife and put it in the flour.
4. Combine milk and beaten eggs in that basin.
5. Form a ball by kneading the dough. Cover with plastic wrap.
6. To give you time to complete the filling, kindly place it in the refrigerator.
7. In a skillet, add your 1/2 pound of ground meat.
8. On a medium heat setting. When it browns, remove it from the fire.
9. Drain the fat into a bowl using a slotted spoon from the skillet.
10. Then pour the russet potato dice into the saucepan.
11. Boil some water in your pot.
12. When the potatoes are sufficiently soft, drain them.
13. Put them in the skillet with the remaining fat.
14. Cook the onion and carrots for five minutes over medium heat.
15. Add the cooked ground meat to the skillet once more.
16. Salt, paprika, curry powder, cayenne pepper, and chopped parsley are then added.
17. Add lime juice and chicken broth after mixing.
18. 3 to 5 minutes on low heat.
19. Remove the skillet from the heat and set it aside.

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