Adobo Beef Empanadas

Lorenza Ávila
These baked beef empanadas are a great dish that you can use as a snack or as a main course. The meat filling of these empanadas has a distinct touch thanks to the marinade of dried chiles, and if you accompany them with a parsley sauce, the flavors will stand out. Follow the step-by-step instructions and to avoid breaking them, be careful not to add too much juice when filling.
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Ingredients
2
Servings
  • 1/4 onions, charred, for the marinade
  • 1 clove garlic, charred, for the marinade
  • 2 guajillo chiles, deveined and soaked, for the marinade
  • 1 ancho chile, deveined and soaked, for the marinade
  • 1 teaspoon cumin, for the marinade
  • 1 teaspoon oregano, for the marinade
  • 1 cup orange juice
  • salt
  • pepper
  • 1 tablespoon white vinegar, for the marinade
  • 1 tablespoon vegetable oil
  • 500 grams beef, in small cubes, for the filling
  • 1 cup tomato, poached and cubed, for the filling
  • 1/2 cups onion, sliced, for the filling
  • 1/2 cups beef broth, for the filling
  • flour, for the dough
  • 1 kilo puff pastry, for the dough
  • 1 egg, for the dough
  • parsley, sauce
Preparation
20 mins
35 mins
Low
  • Blend the onion, garlic, chiles, oregano, cumin, orange juice, salt, pepper, and vinegar.
  • In a medium skillet, add the oil and cook the onion until it has a shiny tone, add the tomato, the meat, the sauce, and let it brown; add the beef broth, cover, and cook until the meat is tender. Cool and set aside.
  • On a floured surface, roll out the puff pastry to about 3 mm thick and using a 10 cm round cutter, cut out the disks.
  • Place two tablespoons of the meat right in the middle of each disk, leaving the edges free. With a brush, glaze the edges with the egg, close, and press the edges with a fork. Bake for 15 minutes, or until they are golden brown.
  • Serve with parsley sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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