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It’s actually really good! Tag @phenomenalphoods on Instagram and hashtag it #pheNOMenalphoods. My name is Laura, and I am a home baker, cook, food photographer and eater. If you are using the vegetarian or regular ground beef, cook it in a large pan over medium-high heat until fully cooked through, using a fork or spoon to crumble it as it cooks. 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You can include the ground beef or leave it out of this recipe. Fold over the empanada and press around the edges to seal. Add a little bit of cheese – I used Boursin garlic and herb cheese, but you could use a slice of provolone or really any cheese that you like here. 1 cup sweet potato, peeled and chopped into ½-inch pieces, ½ 10-ounce can Ro-Tel or other mixture of diced tomatoes and green chiles, drained, 1 teaspoon red chile powder (such as ancho or New Mexico), 1 package refrigerated pie crusts (2 crusts), ½ cup Mexican crema, sour cream or plain Greek yogurt. Add additional tomato sauce as needed if the filling seems dry. Bake for 25-30 minutes or until golden brown. I used a 6 inch cookie cutter, but you can make them as large or as small as you like and just adjust the baking time as needed. I don’t know about you, but I get really excited whenever I see empanadas on a menu. Turn the dough out onto a lightly floured surface and knead for a few minutes until it is very smooth. Spoon a little bit of filling onto half of each circle of dough, being careful not to put so much that it will be difficult to fold and seal. These adora, I’ve seen a lot of recipes for pecan pie brownie, I have this problem where I make a batch of muffin, I’m so excited for Thanksgiving that I may have, This savory galette is is made with a cheesy, flak, Savory Galette with Crispy Sage Brown Butter, Cheese (I used 1 container of Boursin garlic & herb, but you can use any cheese you like). Let me start by saying that these are in no way authentic empanadas. There are lots of options here. Drain and set aside. To the same pan, add a little olive oil and sweet potatoes and cook for 3 minutes. Bring to a boil, reduce heat and cover. Transfer to a bowl and cover with foil until ready to use. If you are using the vegetarian or regular ground beef, cook it in a large pan over medium-high heat until fully cooked through, using a fork or spoon to crumble it as it cooks. Cover with water and add salt. Place empanadas on a baking sheet, brush with the egg wash, cut a couple of small slits in the top for steam to escape, and bake at 400 degrees for 20 minutes or until golden brown. Starting at one end, pull out little sections of the dough and twist. Add cilantro, sweet potatoes and cheese and stir to combine. Happy Thanksgiving!! Add beef and sweet potato empanadas to your Super Bowl party table. These look INCREDIBLE! In my mind, empanada dough needs to be strong enough that it won’t tear and spill out filling everywhere, but it should also be buttery and delicious. So much to be thankful for! To the same pan, add a little olive oil and sweet potatoes and cook for 3 minutes. Serve hot with Avocado Crema. Add onions, garlic, bell peppers, banana peppers, olives, mushrooms, capers, tomato sauce and spices and cook for 5-7 minutes until veggies are soft when pierced with a fork. I can’t wait to try them. Hello all! Toss veggies with vegetarian ground beef and prepare to fill the empanadas. The dough is easiest to make in a food processor, but you can use a pastry blender or fork as well. Line 2 baking sheets with parchment or wax paper. Use a round cookie cutter or a glass to cut out circles of dough. I’ve been playing around with my own vegetarian fillings at home and came up with these sweet potato empanadas. For Avocado Crema: Combine avocado, Mexican crema, lime juice, cilantro and salt. Add diced tomato and chiles and continue cooking on low heat for about 5 minutes. Start by combining the flour and salt. Full disclosure: The best way to learn how to fold empanadas and make the twisted edges is just to look it up on youtube. You can also substitute regular ground beef or leave it out all together. Add chopped garlic and seasonings and continue cooking 1 minute. All rights Reserved. They had these caramelized onion and cheese vegetarian empanadas that were out of this world! Use a fork to press and seal edges. Cook 5 minutes or until tender. It is stronger/sturdier than pie dough due to the addition of milk and an egg, but it is just as tasty. Lay dough circles out on pans. Place empanadas on a baking sheet, brush with an egg wash, cut a couple of small slits in the top for steam to escape, and bake at 400 degrees for 20 minutes or until golden brown. Prepare the filling: Place potato cubes in a medium saucepan, cover with water and season with 1 teaspoon salt. And your photography is amazing, by the way! Nutrition information per serving: 230 calories, 10 g fat, 45 mg cholesterol, 680 mg sodium, 25 g carbohydrates, 3 g fiber, 3 g sugars 10 g protein. 1/2 cup sweet potato, peeled and diced (about 1/2 to 1 sweet potato) This is just my take on it. Combine the flour and salt in a food processor. Heat oven to 400°F. Season with salt, pepper and red pepper flakes as it cooks. Press into a flat disc, wrap in plastic and refrigerate for at least an hour before rolling out. Continue all the way around to create the twisted folds that you see in the photos. Add onions, garlic, bell peppers, banana peppers, olives, mushrooms, capers, tomato sauce and spices and cook for 5-7 minutes until veggies are soft when pierced with a fork.

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