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Bahama Breeze Beef Empanadas Recipe

Course Appetizer, Snack
Prep Time 5 hours 30 minutes
Cook Time 30 minutes
Total Time 6 hours
Servings 12

Ingredients

For the Dough

  • All-purpose flour 2 cups
  • Vegetable shortening, 1/4 cup
  • Cold salted butter, 1/4 cup
  • Two eggs
  • Whole milk, one-fourth cup of
  • Kosher salt, three-quarters of a teaspoon
  • Vegetable oil, six to ten cups

For the filling

  • 1/2 pound of ground beef
  • Russet potatoes, 1/4 cup
  • Julienned carrots, 1/4 cup
  • Chopped yellow onion, 2 tablespoons
  • Finely minced parsley, 1 teaspoon
  • 1 teaspoon curry powder
  • Paprika, 1/2 teaspoon
  • Salt 1/4 teaspoon
  • Pepper 1/8 teaspoon ground cayenne pepper
  • 2 tablespoons chicken broth
  • 1/2 teaspoon lime juice

For the seasoned sour cream

  • Sour cream One cup
  • Diced tomatoes, one-fourth cup
  • Chopped red onion, one tablespoon
  • Minced red bell pepper, one tablespoon
  • Chopped cilantro, one tablespoon
  • Salt, one-fourth teaspoon
  • 1/4 teaspoon ground cayenne pepper
  • One pinch of ground cumin

Instructions

For the dough

  • 2 cups of all-purpose flour and 3/4 teaspoons of kosher salt in a large bowl.
  • 1/4 cup vegetable shortening. Cut cold butter into the flour using a butter knife.
  • Put milk and beaten eggs in that basin. Hand-knead the dough into a ball. Plastic wrap. Refrigerate until ready.

For the filling

  • Heat 1/2 pound of ground beef in a pan on medium. Remove from heat when browned. Transfer skillet fat to a bowl with a slotted spoon.
  • 1/4 cup of diced russet potatoes in a small saucepan. Water and boil. Drain and transfer the tender potatoes to the skillet with the grease.
  • Sauté carrots and onion for 5 minutes over medium heat. Return cooked ground meat to skillet. Sprinkle minced parsley, curry powder, cayenne pepper, paprika, and salt.
  • Chicken broth and 1/2 tablespoon lime juice. Simmer for 3 minutes. Put the skillet away.

For the seasoned sour cream

  • Mix Sour cream, chopped tomato, red onion, red bell pepper, cilantro, salt, cayenne pepper, and cumin. Blend and refrigerate.
  • Flatten the dough on a lightly floured surface. Divide tiny tortillas into 4-1/2-inch cups.
  • Fill and seal tortillas with filling. Process the remaining patties.
  • Chill patties for 3–6 hours in a large zip-top bag. Medium-heat 2 cups of oil in a pot. Flip 4 patties every 5–7 minutes.
  • Place patties on parchment paper. Sour cream garnish. Serve with mango salsa.

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