Recipe of the Day: Cheeseburger Empanadas | Food Network
These hand-held bites have all of the classic flavors of a cheeseburger, wrapped up in crispy puff pastry and dipped in special sauce.
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Hand-Held Cheeseburger Empanadas
Recipe courtesy of Food Network Kitchen
Total: 1 hr 10 min
Active: 45 min
Yield: 18 empanadas
Level: Easy
Ingredients
1/2 cup ketchup
1/2 cup mayonnaise
1/2 cup finely chopped dill pickle chips plus 18 whole dill pickle chips
1/4 cup yellow mustard
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
8 ounces ground beef chuck
1/2 small red onion, finely chopped
4 slices American cheese, roughly chopped
1 large egg
One 1.1-pound package frozen puff pastry (2 sheets), thawed
All-purpose flour, for dusting
Directions
Special equipment: a 4-inch round cookie cutter
Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment.
Stir together the ketchup, mayonnaise, chopped pickles and mustard in a medium bowl. Season with salt and set the sauce aside.
Heat the oil in a large skillet over medium-high heat. When it starts to shimmer, add the ground beef, a pinch of salt and a few grinds of pepper. Cook, breaking the meat apart with a wooden spoon or heatproof spatula, until lightly browned in spots and just cooked through, 3 to 4 minutes. Add the onion and cook, stirring constantly, until crisp-tender, about 2 minutes. Use a large slotted spoon to scoop the meat mixture into a medium bowl and stir in 1/3 cup of the sauce. Allow to cool slightly. Fold the American cheese into the cooled mixture.
Lightly beat the egg with 1 tablespoon of water in a small bowl for the egg wash and set aside.
Unfold 1 puff pastry sheet onto a lightly floured surface. Roll out into a 12-inch square. Cut out 9 rounds with a 4-inch round cookie cutter. Spoon 1 leveled tablespoon of the meat filling just off center on each round. Top the filling with 1 whole pickle chip. Brush the edge of each round with the egg wash and fold the puff pastry over the filling, slightly stretching if necessary. Press the edges together and crimp the edges with a fork. Transfer to one of the prepared baking sheets and brush each empanada with more egg wash. Repeat this process with the remaining sheet of puff pastry and filling. Bake until puffed and golden brown, about 15 minutes. Serve hot with the remaining sauce for dipping.
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Recipe of the Day: Cheeseburger Empanadas | Food Network
Chicken Empanadas - Chicken Hand Pies - Food Wishes
It’s always a great feeling when a recipe comes out well, but there’s a little extra satisfaction when it’s something that’s usually fried, and we’ve been able to successfully pull it off in the oven. These amazing chicken empanadas are a perfect example. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Chicken Empanadas, follow this link:
You can also find more of Chef John’s content on Allrecipes:
HOW TO MAKE EASY BEEF EMPANADAS empanadas de carne
Thin crust south american style beef empanadas
Veg Empanadas - How To Make Vegetarian EMPANADA - Veg Starters Recipe - Monsoon Recipes - Bhumika
Learn how to make Veg Empanadas at home in this Monsoon with Chef Bhumika on Rajshri Food.
Veg Empanadas are the perfect party starter also amazing Monsoon recipe in Veg for all who love fried food.
These savory empanadas have a delicious filling made with black beans, corn, and cheese, seasoned with cilantro, cumin, and a little bit of chile pepper. Add golden raisins to give them the touch of sweetness particular to South American empanadas.
Watch our video to Learn how to make Veg Empanadas at home, and don't forget to share your feedback in the comments section below.
Do watch the video to know more about Veg Empanadas! Don't forget to Like, Share, Comment, Subscribe and press the bell icon for instant updates
#VegEmpanadas#StarterRecipe#MonsoonSpecial#RajshriFood
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Ingredients:
For Filling
2 tbsp Oil
2-3 Garlic Cloves (chopped)
1 Onion (chopped)
5-6 French Beans (chopped)
1 Green Chilli (chopped)
Salt
1/2 tsp Mixed Herbs
3 Potatoes (boiled & chopped)
1/2 Capsicum (chopped)
For Dough
1 cup Refined Flour
1/2 tsp Salt
1 1/2 tbsp Butter (unsalted)
Water
Method: Let's start with heating up the Oil in the Pan then add Garlic Cloves (chopped) saute the mix for 30 seconds then add Onion (chopped), French Beans (chopped), Green Chilli, (chopped), Salt, Mixed Herbs, Potatoes (boiled & chopped). Next, mash the potatoes then add Capsicum (chopped) mix them all together add more Salt and turn off the flame. Now, let the filling cool down completely. Next, let's make the dough for the Empanadas for which add Refined Flour, Salt, Butter (unsalted). toss the butter around with the flour (as shown in the video) then add Water on regular intervals and make the perfect shaped Dough let it rest for 10 minutes. Next, make a small ball use bit of dry flour (if required) then using the roller roll the dough into a round shape (as shown in the video). Now add the Filling, then fold it over and let all the air out by pressing the end perfectly, then roll over the edges do the same with the remaining dough. Next, boil the Oil in the pan and fry the Empanadas in two at a time.
Serve: 4 People
Host: Bhumika Bhurani
Copyrights: Rajshri Entertainment Private Limited
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Delicious South American empanadas with a crunchy filling ????????
Empanadas de pollo South American empanadas with a thin, crunchy and delicious filling, so I offer a tomato sauce
Really Strong - Peppery And the best thing about these pierogies is that they don't need any yeast time. Recipe Ingredients - Chicken Filling - 3 fresh chicken fillets cut into small dice - Salt, Pepper, Cumin, Oregano approx 1 tablespoon each - Aji Panca 2 tablespoons Large - aji amarillo, 2 tbsp - red onion, 2 tbsp (chopped) - garlic cloves, 5 tbsp (squeezed) - Silja, dl2 (finely chopped - water), 2 tbsp - oil for frying do like this. 1 heat a frying pan with oil And grind the chicken until it turns brown. Add the spices and stir. 2. Add the aji panca, the aji amarillo, onion and garlic and stir. Drop in the parsley and water and mix everything. Turn the lid on and let the little one simmer over low heat for about 5 minutes. Then allow the chicken filling to cool completely while making the dough. Ingredients - Dough - Flour 8 - dl Room temperature butter, 50 and eggs, 1 pc - Salt 0,5 tbsp - White wine, 0,5 - Warm water, about 2.5 dl Do this 1. Sift the flour into a stack using the sieve to remove No lumps of milk. Add the butter into pieces and fold it evenly into the flour. 2. Beat the eggs and pour in the salt and wine. Move and put them into the water in rounds. You may need more or less, I feel it. 3. Knead into a soft and smooth dough and divide the dough into small balls, smaller than lime. The way to fill and close again is up to you but the procedure is in the video. 4. Spread an empanada with whipped egg yolk and golden brown cream in a preheated oven at 250 degrees for about 15-20 minutes depending on your oven.
CHICKEN PESTO EMPANADAS | How to Make Authentic South American Empanadas for a Crowd!
Watch this short video to learn how to make the best chicken pesto empanadas using Uruguayan empanada disks. The empanadas are baked and the pesto and corn give them a special twist on your original empanada recipes. This recipe yields at least 40 empanadas and is perfect to bring to parties and get togethers!
#ChickenEmpanadas #BakedEmpanadas #EmpanadaRecipe #SouthAmericanRecipes #SpanishFood #ChickenPestoEmpanadas #HowToRecipe #AppetizersForACrowd #Pastelillos #Pastelitos