Beef and Cheese Empanadas

• portions: 6 servings
• temps actif: 30 minutes
• temps total: 2 hours 45 minutes

Ingrédients

1 ½ lbs Ground Beef

2 medium Yellow Onions (diced)

2 Red Bell Peppers (diced)

1 cup Beef Broth

1 ½ tbsp FYR RED Hot Sauce

1 tbsp Kosher Salt

1 tbsp Black Pepper

1 tbsp Garlic Powder

Empanada Dough Ball for 12-16 Discs

2 cups Jack Cheese (shredded)

1 cup Green Onions (sliced)

1 qt Frying Oil

Chimichurri (for serving)

Instructions

Beef & Veggies:

Preheat your fire to a high heat (around 400 degrees F) for direct cooking. Add a cast iron skillet to preheat 2 minutes before cooking.

Add into your skillet the onions and bell peppers. Cook for 5-7 minutes until the onions are translucent.

Next, add your beef broth and simmer for another 5-7 minutes. When good, pull out the veggies and set to the side.

Next, add your ground beef, kosher salt, black pepper, garlic powder and FYR RED Hot Sauce. Cook until the ground beef is browned and you have reduced all the excess liquid.

When good, add the veggies back to the skillet and mix together. Pull the skillet off and place the meat & veggies into a bowl.

Cover and place in the fridge for at least 1-2 hours to fully cool.

Empanadas:

Pull the filling and add in your green onions and shredded cheese. Stir thoroughly.

Set out one empanada dough disc and place a spoonful of the filling at the center of one side of the disc.

Carefully fold over the opposite side so that you have a half-moon shape. Gently press down the outside layer of the discs so that the empanada is sealed. Now, you can either additionally seal the empanada by pressing the edge of a fork down along the outside layer, or you can fold the outside layer using a twisting technique.

Repeat all this until all the empanadas are done.

Heat up frying oil in a Dutch oven to 350 degrees F.

Once ready, carefully add your empanadas into the skillet to fry for about 1.5-2 minutes per side or until they are golden brown. Do this in batches if necessary.

Onced the empanadas are done, pull them off and let them cool for 1 minute.

Serve with the chimichurri on the side and enjoy!

Nutrition

• Taille de Portion: 3 Oz
• Calories: 1863 kcal
• Lipides Totaux: 192 g
• Lipides Saturés: 40 g
• Lipides Insaturés: 140 g
• Acides Gras Trans: 2 g
• Cholestérol: 114 mg
• Sodium: 1706 mg
• Glucides Totaux: 9 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 4 g
• Protéines: 31 g