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VIDEO: Spanish Empanadas

These Spanish empanadas are little hot pockets of delicious!

INGREDIENTS

  • 2.25 Cups of flour
  • 1 Egg, beaten
  • 3 Tsp. of lard
  • 1/5 Cup of warm water
  • 5 Tsp. of olive oil
  • 1 Onion, minced
  • 1/2 pound of ground beef
  • Salt and pepper, to season
  • 1 Tsp. of chili powder
  • 1 Tsp. of cumin
  • 2 Garlic cloves, diced
  • 1 Can of diced tomatoes

METHOD

  1. In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly. 
  2. In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well. 
  3. Roll out the empanada dough, and cut out circles with a ramekin. 
  4. Cover a baking tray with a piece of parchment paper, and place the dough circles on top. 
  5. Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
  6. Cook at 350°F for 15 to 20 minutes, or until golden.
  7. Remove from oven... and enjoy!

Top rated Easy food processor recipes

By

Delish

  • This is easiest in a food processor but you can use a blender too.
  • Place jalapeno and onion in the food processor.
  • Process it for a few seconds. .
  • Add in the rest of the ingredients.
  • Process all ingredients for just a few more seconds, keeping it slightly chunky (not a puree).
  • Put into a bowl with a lid (I like to put mine in mason jars) and chill in the fridge for several
  • hours (overnight is even better).
  • This step is really important because this is a salsa that just gets so much better over time.
  • After a few hours, the flavors really blend and the flavor is enhanced.
  • Trust me, it makes a big difference in the taste.
5/5 (1 Votes)

By

Directions: In a large mixing bowl, mix together the Oreo crumbs, butter/margarine, and peanut butter

  • 20 Oreos, crushed into crumbs in the food processor (about 2 1/4 cups crushed)
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/3 cup creamy peanut butter
  • 25 whole Oreos
  • (about) half a cup of sprinkles, white or color of your choice
5/5 (1 Votes)

By

If you want to make silly salt from scratch, this recipe is the way to go!

  • 1/2 cup kosher salt
  • 1/4 cup finely ground black pepper
  • 1/4 cup onion powder
  • 1/4 cup garlic powder
  • 4 tablespoons dried parsley (give it a whiz in your food processor to grind it to a fine powder)
  • 4 tablespoons dried thyme (give it a whiz in your food processor to grind it to a fine powder)
4.2/5 (140 Votes)

By

In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup pean...

  • 1 cup butter melted
  • 2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
  • 2 cups confectioners’ sugar
  • 1 cup + 4 tablespoons peanut butter
  • 1 1/2 cups semisweet chocolate chips
4.3/5 (5 Votes)

By

Find more recipes from the Spiffy Cookie

  • 1 pkg. Gingerbread Flavor Creme Oreos, finely crushed (I used my food processor)
  • 8 oz. reduced fat cream cheese, room temperature
  • 1 lb. vanilla almond bark, or white candy melting disks
  • 1 Tbsp vegetable shortening
  • Candy coated mini chocolate chips (pick out the orange ones)
  • Black food writing marker (or dip a toothpick in melted regular chocolate)
4.1/5 (11 Votes)

By

A pistou is a cold sauce made of garlic, oil, and basil that is typically used in soups and pastas

  • • For the Pistou:
  • • 2 cups fresh Basil leaves
  • • 1/4 cup freshly grated Parmigiano-Reggiano
  • • 1 Garlic clove
  • • Salt and Pepper to taste
  • • 1 teaspoon Red Chili Flakes
  • • 1/3 cup Extra Virgin Oilve Oil
  • •
  • • For the Soup:
  • • 1/2 pound Pancetta (medium dice)
  • • 3 tablespoons Extra Virgin Olive Oil
  • • 1 large Onion (chopped)
  • • 1 medium Celery Root (peeled and cut into 1/2-inch dice)
  • • 4 Garlic cloves (sliced)
  • • 3 Thyme sprigs (leaves torn)
  • • 3 14-ounce cans Cannellini Beans (rinsed)
  • • Salt and Pepper to taste
  • • 6 cups Chicken Stock
  • kitchenware:
  • • Mortar and pestle
  • • Food Processer
  • • Dutch Oven
  • • Masher
  • • Chef's Knife
  • • Cutting Board
  • • Liquid Measuring Cup
  • • Measuring Cup (set)
  • • Measuring Spoons
  • steps ingredients per step instructions
  • 2 cups fresh Basil leaves
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1 Garlic clove
  • Salt and Pepper to taste
  • 1 teaspoon Red Chili Flakes
  • 1/3 cup Extra Virgin Oilve Oil
  • For the Pistou: In a mortar and pestle or food processor, blend the basil, cheese, garlic and season with salt, pepper and chili flakes. Slowly add the olive oil and continue to blend.
  • 1/2 pound Pancetta (medium dice)
  • 3 tablespoons Extra Virgin Olive Oil
  • For the Soup: In a large dutch oven, cook the pancetta in olive oil over a low heat to render out the fat for about 5 minutes. Turn the heat to medium-high and cook until crispy.
  • 1 large Onion (chopped)
  • 1 medium Celery Root (peeled and cut into 1/2-inch dice)
  • 4 Garlic cloves (sliced)
  • 3 Thyme sprigs (leaves torn)
  • 3 14-ounce cans Cannellini Beans (rinsed)
  • Salt and Pepper to taste
  • Add the onion and celery root and saute over medium-high heat, seasoning with salt, for 2 to 3 minutes just to soften slightly. Add the garlic and thyme and cook just until fragrant, about 2 minutes more. Add the white beans and season with salt and pepper. 6 cups Chicken Stock. Add the stock and bring to a boil. Reduce heat to a simmer and cook for 25 to 30 minutes or until the soup is thick and flavorful.
  • Remove from heat and carefully mash with a potato masher to blend the ingredients. Serve with a garnish of fresh pistou and freshly grated Parmigiano.
4.5/5 (2 Votes)

By

Sometimes on a very, very bad day I will eat store bought cake

  • For the cake:
  • 3 cups sifted all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup milk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 4 ounces bittersweet chocolate, melted and cooled
  • For the frosting:
  • 4 oz egg whites (3-4 large egg whites or about 1/2 cups)
  • 1 1/2 cup granulated sugar
  • 1 lb unsalted butter, room temperature
  • 2 tsp vanilla extract
  • 1 sleeve Oreos, run through the food processor until finely chopped
4/5 (19 Votes)

By

Bourbon Chocolate & Pomegranate Cake

  • THE CAKE~~
  • 1 stick (1/2 cup) salted butter (room temperature)
  • 1 cup dark brown sugar
  • 1/4 cup bourbon
  • 1 tbl vanilla
  • 3 beaten eggs
  • 1 tbl instant espresso coffee
  • 2 tbl 100% natural cacao powder
  • 1 3/4 cups oat flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup shredded sweetened coconut (optional)
  • 1/4 cup cacao nibs
  • 1 cup chopped almonds (put in food processor to make pebble mixture)
  • 1 cup pomegranate seeds (divided)
  • THE DRIZZLE~~
  • 6 oz bittersweet chocolate (70%) cacao)
  • 8 oz 62% semi-sweet chunks (divided)
  • 3/4 cup heavy cream
  • 1/4 tsp sea salt
  • 1 tsp oil
  • Finishing Sea Salt
4/5 (30 Votes)

By

Boil 3 cups of water in a deep pan, add 1/2tbsp salt to it, add 1 cup pasta and cook exactly the time mentioned on ...

  • Water - 3 cups
  • Pasta - 1 cup
  • Oil - 3 tbsp
  • Cumin seeds - 1tbsp
  • Onion - 1 medium , chop finely
  • Tomato puree or Blend a tomato until smooth in a blender or food processor.
  • Ginger garlic paste - 1tbsp
  • Chilli powder - 1tbsp
  • Turmeric powder - pinch
  • Milk - 3tbsp
  • Garam masala - 1/4 tbsp
  • Salt - 1tbsp
4/5 (13 Votes)

By

This Caprese Soup is so stinkin’ good! Thick, rich, creamy and fresh~~yes, fresh heirloom tomatoes, and if y...

  • What you need:
  • 5-7 large heirloom tomatoes (substitution of other fresh tomatoes fine)—when put in food processor you want it to yield about 5+ cups of pureed tomatoes.
  • ¾ cup extra virgin olive oil (divided)
  • 1 ½ tsp sea salt
  • 1 tsp dried oregano
  • 1 tube concentrated tomato paste
  • ½ cup burratta or buffalo mozzarella—creamy mozzarella works best
  • ½ tsp red chili flakes
  • 2 tbl dried minced onions
  • ½ to ¾ cup chicken broth
  • 1 cup finely chopped fresh basil (divided)
4/5 (4 Votes)

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