Monday, October 4, 2010
Homemade Beef Empanaditas
These were great! Everybody liked them and they were relatively easy to make. I was trying to think of different ways to use this recipe and I think it's very versatile. You could make them either sweet or savory. Next time, I might try to make a pizza mini-calzone! Seriously, you've got to try these! As usual, I doubled the recipe. Enjoy!
Beef Empanaditas (recipe courtesy of Betty Crocker)
2 cups Original Bisquick mix
1/2 cup hot water
1/4 lb (at least 80%) ground beef
1/2 cup chunky-style salsa
1 tbsp raisins
8 pimento-stuffed green olives, sliced
1/2 tsp ground cumin
1/8 tsp ground cinnamon
1 tbsp water
Heat oven to 350 degrees. Line cookie sheet with cooking parchment paper. In medium bowl, stir Bisquick mix and hot water until stiff dough forms. Let stand for 10 minutes.
Meanwhile, in 8-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, raisins, olives, cumin and cinnamon; set aside.
Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead for 10 minutes. Roll dough into 13-inch round. With 3-inch round cutter, cut dough into rounds. Gather dough scraps together and re roll to 1/8-inch thickness. Cut to make 20 rounds.
Spoon 2 to 3 teaspoons beef mixture onto center of each dough round. Fold dough in half over filling; press edges firmly with fork to seal. Place 1 inch apart on cookie sheet.
in small bowl, stir egg and 1 tablespoon water to combine; brush mixture over tops of each empanadita. Bake 14 to 16 minutes or until golden brown.
Makes about 20 appetizers.