Beef Empanadas with Peppers and Onions

Just a little bit of Bob’s Red Mill Gluten Free Masa Harina added to our Gluten Free Pie Crust Mix makes an enticing crust for a succulent slow-cooked beef filling.

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Votes: 7
Rating: 4.43
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Servings 10 - 12servings
Prep Time 40minutes
Cook Time 110 - 115minutes total
Passive Time 60minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 7
Rating: 4.43
You:
Rate this recipe!
Servings 10 - 12servings
Prep Time 40minutes
Cook Time 110 - 115minutes total
Passive Time 60minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a large bowl, combine Bob’s Red Mill Gluten Free Pie Crust Mix and Gluten Free Masa Harina. Cut in butter and shortening using a pastry blender or two knives until crumbly. Add water gradually and mix until the dough sticks together, adding additional water if needed. Flatten dough into a disk and wrap tightly in plastic wrap; refrigerate for at least 1 hour.
  2. Meanwhile, combine beef, water and ¾ tsp kosher salt in a large skillet. Bring to a simmer over medium-high heat. Reduce heat to low, cover, and simmer until beef is tender, about 1 ½ hours. Add additional water if necessary so the beef is at least ¼ submerged.
  3. Remove lid, add peppers and increase heat to high. Stir well and cook until peppers are very soft and most of the water has evaporated, about 10 minutes.
  4. Remove beef and peppers from the pan and drain off most of the remaining fat, leaving 1 tsp in the pan. Add onions and remaining ¼ tsp kosher salt and cook, stirring frequently, until deep golden, about 5 – 7 minutes. Add beef & peppers to the onions along with the garlic and cumin. Cook, stirring vigorously to break beef into smaller pieces, until beef is warmed through. Remove from heat and stir in lime zest and juice. Preheat oven to 400°F and line a sheet tray with parchment paper.
  5. To form empanadas, remove dough from the refrigerator and let sit at room temperature until malleable. Divide dough into 3 oz portions (about 1/3 cup each). Using a plastic-lined tortilla press or a rolling pin with the dough between two sheets of plastic wrap or parchment paper, press or roll each 3 oz portion in to a 7-inch round.
  6. Fill each empanada with 1 oz of filling (about 2 Tbsp), leaving a ½-inch border around the edge. Lightly brush the edges with water and fold over to create a half circle. Pinch the seam or crimp with a fork to seal. Place on prepared sheet tray.
  7. Whisk together the egg and 1 Tbsp water. Brush tops of formed empanadas with egg mixture and bake until golden, 20 – 25 minutes. Serve immediately or let cool and serve at room temperature.
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