Hey, what's up y'all? Need a quick idea for a dinner party or just a snack? I got you covered. I have an amazing brand new recipe that you're going to absolutely enjoy. It is a beef and cheese empanada, and to dip (because you always need a dipping sauce for empanadas), I've got a lovely tomato confit. Watch how I do it. It sounds fancy, but it's real simple. Let's get started!
Ingredients:
For the Empanadas:
1 medium onion, chopped
Olive oil
1 pound ground chuck
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chicken bouillon
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 block Gruyère cheese, grated
Empanada dough
1 egg
Water
For the Tomato Confit:
Olive oil
2 cups cherry tomatoes
Salt
Pepper
1 teaspoon garlic powder
1 teaspoon chicken bouillon
Instructions:
Make the Filling:
Cook the Beef:
In a skillet over medium heat, add olive oil and chopped onions. Cook until the onions are translucent.
Add the ground chuck and break it up with a spoon. Cook until the beef is browned.
Season the Beef:
Season the beef with garlic powder, onion powder, chicken bouillon, dried thyme, and cayenne pepper. Mix well and cook for another minute. Remove from heat and let cool slightly.
Prepare the Cheese:
Grate the block of Gruyère cheese.
Mix Beef and Cheese:
In a large bowl, combine the cooled beef mixture with the grated cheese. Mix until well combined.
Assemble the Empanadas:
Fill the Dough:
Take a piece of empanada dough and place some filling in the center. Fold the dough over to form a half-moon shape and use a fork to crimp the edges and seal.
Prepare the Egg Wash:
In a bowl, whisk together the egg and a splash of water.
Brush and Vent:
Brush the empanadas with the egg wash and make a small slit on top of each one to allow steam to escape.
Bake:
Preheat the oven to 350°F (175°C). Place the empanadas on a baking sheet and bake for 20-25 minutes or until golden brown.
Make the Tomato Confit:
Cook the Tomatoes:
In a skillet over medium heat, add olive oil and cherry tomatoes. Season with salt and pepper. Cook until the tomatoes start to soften and break down.
Season and Mash:
Add garlic powder and chicken bouillon to the tomatoes. Use a potato masher to mash the tomatoes until you achieve a chunky sauce consistency.
Serve:
Serve the Empanadas:
Serve the beef and cheese empanadas hot with the tomato confit on the side for dipping.
Enjoy these delicious beef and cheese empanadas with the flavorful tomato confit. Perfect for any occasion! Don't forget to like and comment.
As I always say, food is my life, and life is my food. Until next time, from my heart to yours, happy cooking. Bye y'all!
Created by : Darius Cooks
Hey, what's up y'all? Need a quick idea for a dinner party or just a snack? I got you covered. I have an amazing brand new recipe that you're going to absolutely enjoy. It is a beef and cheese empanada, and to dip (because you always need a dipping sauce for empanadas), I've got a lovely tomato confit. Watch how I do it. It sounds fancy, but it's real simple. Let's get started!
Ingredients:
For the Empanadas:
1 medium onion, chopped
Olive oil
1 pound ground chuck
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chicken bouillon
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 block Gruyère cheese, grated
Empanada dough
1 egg
Water
For the Tomato Confit:
Olive oil
2 cups cherry tomatoes
Salt
Pepper
1 teaspoon garlic powder
1 teaspoon chicken bouillon
Instructions:
Make the Filling:
Cook the Beef:
In a skillet over medium heat, add olive oil and chopped onions. Cook until the onions are translucent.
Add the ground chuck and break it up with a spoon. Cook until the beef is browned.
Season the Beef:
Season the beef with garlic powder, onion powder, chicken bouillon, dried thyme, and cayenne pepper. Mix well and cook for another minute. Remove from heat and let cool slightly.
Prepare the Cheese:
Grate the block of Gruyère cheese.
Mix Beef and Cheese:
In a large bowl, combine the cooled beef mixture with the grated cheese. Mix until well combined.
Assemble the Empanadas:
Fill the Dough:
Take a piece of empanada dough and place some filling in the center. Fold the dough over to form a half-moon shape and use a fork to crimp the edges and seal.
Prepare the Egg Wash:
In a bowl, whisk together the egg and a splash of water.
Brush and Vent:
Brush the empanadas with the egg wash and make a small slit on top of each one to allow steam to escape.
Bake:
Preheat the oven to 350°F (175°C). Place the empanadas on a baking sheet and bake for 20-25 minutes or until golden brown.
Make the Tomato Confit:
Cook the Tomatoes:
In a skillet over medium heat, add olive oil and cherry tomatoes. Season with salt and pepper. Cook until the tomatoes start to soften and break down.
Season and Mash:
Add garlic powder and chicken bouillon to the tomatoes. Use a potato masher to mash the tomatoes until you achieve a chunky sauce consistency.
Serve:
Serve the Empanadas:
Serve the beef and cheese empanadas hot with the tomato confit on the side for dipping.
Enjoy these delicious beef and cheese empanadas with the flavorful tomato confit. Perfect for any occasion! Don't forget to like and comment.
As I always say, food is my life, and life is my food. Until next time, from my heart to yours, happy cooking. Bye y'all!
Created by : Darius Cooks
