If you’re familiar with Spanish food, you probably know that you can make empanadas here too. They are basically filled with meat, stuffed with a filling, and baked in the oven. However, if you’re not familiar with this Spanish delicacy, you may be a little intimidated by the prospect of making empanadas.
Today I am going to share with you a Bahama breeze beef empanadas recipe that is extremely delicious. Bahama breeze beef empanadas are a delicious tasty food that you can make in a very short amount of time. They are also perfect for breakfast or lunch. This quick and easy recipe for Bahamas breeze beef empanadas is perfect for parties, holidays or for everyday meals.
These delicious empanadas do vary in consistency and taste, but the key is to cut in the butter and serve at medium heat. The sauce is a combination of sweet and spicy, but I leave it as-is to make it as authentic as possible to the original. These beef empanadas are stuffed with a creamy, potato salad filling. They are perfect for a night out or a company function.
How To Make Bahama Breeze Beef Empanadas
Bahamas breeze empanadas are a great way to satisfy a hungry appetite on a hot day. They are easy to make and they are filled with delicious ingredients. This easy recipe is perfect for the busy cook. It can also be used as a quick dinner or snack. The beef empanadas are baked and then served warm. If you desire more flavors, you can add some salsa, a dollop of guacamole, or even a dollop of sour cream on top. Give it a try today!
Ingredients
For the Dough
- All-purpose flour, 2 cups
- Vegetable shortening, 1/4 cup
- Salted butter (cold), 1/4 cup
- Eggs (lightly beaten), 2
- Whole milk, 1/4 cup
- Kosher salt, 3/4 teaspoon
- Vegetable oil, 6 to 10 cups
For the filling
- Ground beef (not lean), 1/2 pound
- Russet potato (finely diced), 1/4 cup
- Julienned carrot, 1/4 cup
- Yellow onion (chopped), 2 tablespoon
- Parsley (finely minced), 1 teaspoon
- Curry powder, 1 teaspoon
- Paprika, 1/2 teaspoon
- Salt, 1/4 teaspoon
- Ground cayenne pepper, 1/8 teaspoon
- Chicken broth, 2 tablespoon
- Lime juice, 1/2 teaspoon
For the seasoned sour cream
- Sour cream, 1 cup
- Tomato (finely diced), 1/4 cup
- Red onion (finely chopped), 1 tablespoon
- Red bell pepper (finely minced), 1 tablespoon
- Cilantro (finely chopped), 1 tablespoon
- Salt, 1/4 teaspoon
- Ground cayenne pepper, 1/4 teaspoon
- Ground cumin, 1 pinch
Instructions
For the Dough
Step 1
Put 2 cups of all-purpose flour and 3/4 teaspoons of kosher salt in a large bowl.
Step 2
Add 1/4 cup of vegetable shortening. Cut the cold butter with a butter knife and place it in the flour.
Step 3
Pour milk and beaten eggs into that bowl. Form the dough into a ball by kneading it with your hands. Cover with plastic wrap. Refrigerate until the filling is ready.
For the Filling
Step 1
Add 1/2 pound of ground beef to a skillet and heat over medium heat. Once they are browned, remove them from the heat. Use a slotted spoon to transfer the fat from the skillet to a bowl.
Step 2
In a small saucepan, place 14 cups of diced russet potatoes. Fill with water and bring to a boil. After the potatoes are tender enough, drain them and add them to the fat-left skillet.
Step 3
Over medium heat, saute carrots and onion for 5 minutes. Then return the cooked ground beef to the skillet. Then sprinkle minced parsley, curry powder, cayenne pepper, paprika, and salt.
Step 4
Add 1 / 1/2 tablespoons of lime juice and chicken broth. Let simmer for three minutes. Remove skillet from heat and set aside.
For the Seasoned Sour Cream
Step 1
Mix Sour cream, diced Tomato, Red onion, Red bell pepper, Cilantro, Salt, Ground cayenne pepper, Ground cumin together. Mix finely and place in the refrigerator.
Step 2
On a lightly floured surface, roll out the dough very thin and flat. Divide the small tortillas into cups 4 1/2 inches in diameter.
Step 3
Fill the tortillas with the filling, folding and pressing the edges to seal them. Repeat the process with the remaining patties.
Step 4
In a large zip-top bag, place the patties and chill for 3 to 6 hours. Pour 2 cups of oil into a saucepan over medium heat. Cook 4 patties at a time for 5 to 7 minutes, flipping halfway through.
Step 5
Place the patties on the parchment paper-lined with paper. Garnish with sour cream. You can also serve them with mango salsa.
Bahama Breeze Beef Empanadas Recipe
Cuisine: Caribbean
Cuisine type: Appetizer
Servings: 12 Servings
Preparation time: 5 Hours 30 Minutes
Cooking time: 30 Minutes
Total time: 6 Hours
Also Read: Bojangles Roasted Chicken Bites Recipe
Bahama Breeze Beef Empanadas
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/4 cup vegetable shortening
- 1/4 cup salted butter cold
- 2 eggs lightly beaten
- 1/4 cup whole milk
- 3/4 teaspoon kosher salt
For the Filling
- 1/2 pound ground beef not lean
- 1/4 cup russet potato finely diced
- 1/4 cup carrot julienned
- 2 tablespoon yellow onion chopped
- 1 teaspoon parsley finely minced
- 1 teaspoon curry powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoon chicken broth
- 1/2 teaspoon lime juice
For the Seasoned Sour Cream
- 1 cup sour cream
- 1/4 cup tomato finely diced
- 1 tablespoon red onion finely chopped
- 1 tablespoon red bell pepper finely minced
- 1 tablespoon cilantro finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground cayenne pepper
- 1 pinch ground cumin
Instructions
Prepare the Dough
- Put 2 cups of all-purpose flour and 3/4 teaspoons of kosher salt in a large bowl.
- Add 1/4 cup of vegetable shortening. Cut the cold butter with a butter knife and place it in the flour.
- Pour milk and beaten eggs into the bowl. Form the dough into a ball by kneading it with your hands. Cover with plastic wrap and refrigerate until the filling is ready.
Prepare the Filling
- Add 1/2 pound of ground beef to a skillet and heat over medium heat. Once browned, remove from heat and use a slotted spoon to transfer the fat to a bowl.
- In a small saucepan, place diced russet potatoes, fill with water and bring to a boil. Drain when tender and add to the skillet.
- Over medium heat, sauté carrots and onion for 5 minutes. Return cooked ground beef to the skillet and sprinkle with minced parsley, curry powder, cayenne pepper, paprika, and salt.
- Add lime juice and chicken broth. Let simmer for three minutes. Remove skillet from heat and set aside.
Assemble and Cook
- Mix sour cream, diced tomato, red onion, red bell pepper, cilantro, salt, cayenne pepper, and cumin together. Refrigerate.
- On a lightly floured surface, roll out the dough thin and flat. Divide into 4 1/2 inch diameter rounds.
- Fill each round with beef filling, fold and press edges to seal. Chill filled empanadas for 3 to 6 hours in a zip-top bag.
- Heat 2 cups of oil in a saucepan over medium heat. Cook 4 empanadas at a time for 5 to 7 minutes, flipping halfway through. Place cooked empanadas on parchment paper and serve with seasoned sour cream.