If you are familiar with Spanish cuisine, you undoubtedly already know that empanadas may be made here as well. Basically, they are stuffed with meat, baked in the oven, and served. The idea of cooking empanadas, though, can terrify you if you are unfamiliar with this Spanish treat.
I’m going to share a recipe for mouthwatering Bahama Breeze meat empanadas with you today. Bahama Breeze Beef Empanadas are a delightful dish that takes very little time to prepare. They are also ideal for lunch or brunch. For celebrations, special occasions, or regular meals, this quick and simple recipe for Bahamas breeze beef empanadas is ideal.
Cut the butter and serve these delectable empanadas at medium heat. To stay true to the original, I leave the sauce sweet and spicy. Creamy potato salad fills these beef empanadas. They’re great for a party or work event.
How to Make Beef Empanadas
On a hot day, Bahamas breeze empanadas are a fantastic way to sate a hungry hunger. They contain delectable ingredients and are simple to make. The busy cook will love this simple dish. It may also be eaten as a fast meal or snack. After baking, the beef empanadas are served hot. You can top the dish with salsa, guacamole, or even sour cream if you want to add more flavor. Try it out right now!
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
- 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.
What to Serve with Beef Empanadas
- Mango Salsa: A fresh and vibrant mango salsa with diced mango, red onion, cilantro, and a splash of lime juice complements the savory beef empanadas beautifully. The sweet and tangy flavors contrast with the savory filling.
- Black Beans and Rice: A classic side dish like black beans and rice is a perfect accompaniment. You can season the black beans with garlic, onions, and spices for extra flavor.
- Avocado Salad: A simple avocado salad with ripe avocados, tomatoes, red onion, and a light vinaigrette dressing can add a refreshing and creamy contrast to the empanadas.
- Plantains: Fried or baked plantains, either in slices or as tostones (twice-fried green plantains), are a popular side in Latin cuisine and pair well with beef empanadas.
- Coleslaw: A zesty coleslaw with a citrus-based dressing can provide a refreshing and crunchy side to balance the richness of the empanadas.
More Amazing Recipes
- Bahama Breeze Empanada Recipe
- Optavia Chicken Salad Recipe
- Buffalo Wild Wings Potato Wedges
- BBQ Chicken Wings Recipe
Bahama Breeze Beef Empanadas Recipe
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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