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You are here: Home / Uncategorized / Curried Beef Empanadas

Curried Beef Empanadas

January 5, 2008 by Alison

The curry seasoning makes these empenadas different than traditional ones. They are fun to make with a friend since an extra set of hands helps when filling and crimping the dough.

Recipe source:

Cooking with Friends Kitchen

Ingredients

1 lb. ground beef
1 large onion, diced
4 garlic cloves, crushed
2 teapoons salt
½ cup frozen petit peas
1 medium potato (Yukon gold) diced and cooked to soften in the microwave
3 Tbs. chopped fresh parsley
2 Tbs. olive oil
1 tablespoon onion powder
5 tablespoon curry powder
Fresh pepper to taste
Package of 10 empanadas

Directions

In a large skillet, cook ground beef until no longer pink inside. Remove from pan and set aside in a bowl. Saute diced onion in olive oil until soft. Add garlic. Add potatoes (that have been pre-cooked in the microwave), peas and parsley. Cook for a few minutes. Return beef to pan and mix in curry powder and onion powder. Salt and pepper to taste. Cool mixture and use for empanada filling.

Place 2 tablespoons of meat on one half of the round dough. Fold over and crimp the edges with a fork or rope the edges. Optional: Brush top with egg white.

Serves

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Filed Under: Uncategorized

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Reader Interactions

Comments

  1. Fark Johannsen says

    June 30, 2008 at 6:53 pm

    Hi Evelyn..I love “salmon en papillote”!!!
    It’s one of my favorite….

    anyway……
    My grandmother is also an avid lover of [URL=”http://canned-salmon-recipes.blogspot.com/”]canned salmon recipes[/URL]. She cooks really delicious salmon dishes. She eats one can each day. All I can say is her skin is quite smooth for a 75 years old lady and her 140 mmHg blood pressure is great for someone of her age.
    A truly delicious and healthy food indeed…….

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About Alison Javens

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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