Ingredientes para Bay Ridge Empanadas
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 lb lean ground beef
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon chili powder
- ½ teaspoon ground allspice
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
- 1 cup frozen corn kernels
- 1 cup shredded white cheddar cheese
- 2 tablespoons unsalted butter, melted
- 1 (0.28 ounce) packet sazon seasoning
- 1 (10 ounce) package frozen empanada wrappers (about 10-12)
- 1 large egg, beaten
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Como fazer Bay Ridge Empanadas
- Heat olive oil in a large skillet over medium-high heat.
- Add chopped onion and sauté until softened, about 3-5 minutes.
- Add minced garlic and sauté for 1 minute more.
- Stir in ground beef, cumin, curry powder, chili powder, allspice, thyme, cinnamon, salt, and pepper.
- Cook, breaking up beef with a spoon, until browned, about 10-12 minutes. Drain off any excess grease.
- Stir in frozen corn and cheddar cheese. Remove from heat and let cool completely.
- Preheat oven to 375°F (190°C).
- In a small bowl, melt butter and whisk in sazón seasoning.
- On a lightly floured surface, lay out one empanada wrapper at a time. Place 2 heaping tablespoons of filling in the center.
- Brush the edges of the wrapper with beaten egg.
- Fold the dough over to form a half-moon shape, pressing firmly to seal and remove any air pockets.
- Crimp the edges using a fork to create a decorative seal.
- Repeat steps 9-12 with remaining wrappers.
- Place empanadas on a baking sheet lined with parchment paper.
- Brush the tops of the empanadas with the melted butter mixture.
- Bake for 20-25 minutes, or until golden brown and puffed up. Check for doneness after 20 minutes.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
2g
Fat
75g
Carbs
2g
