Bahama Breeze Beef Empanadas Recipe
Bahama breeze beef empanadas are a Spanish food that gives you amazing creamy beef filling with a flavorsome flaky textured exterior. This combination of beef and potato salad filling with amazing flavored sauce will give an unforgettable delicious flavor to your taste buds that you are going to love.
Ingredients
For the Dough
- Kosher salt=3/4 teaspoon
- Vegetable 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
- 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
- Take a large mixing bowl, add 2 cups all-purpose flour with 3/4 teaspoon kosher salt.
- Add 1/4 cup of vegetable shortening. Use a butter knife to cut the chilled butter into pieces and place it in the flour.
- Pour milk and beaten eggs into the bowl. Knead the dough into a ball with your hands. Cover with plastic wrap. Refrigerate the filling until it is ready.
For the Filling
- Heat 1/2 pound of ground beef in a pan over medium heat. Once browned, remove from the fire. Using a slotted spoon, transfer the fat from the skillet to a bowl.
- 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.
- Sauté the carrots and onion over medium heat for 5 minutes. Then, return the cooked ground meat to the skillet. Then add the minced parsley, curry powder, cayenne pepper, paprika, and salt.
- Add 1 1/2 tablespoons lime juice and chicken broth. Let it simmer for three minutes. Remove skillet from the heat and put aside.
For the Seasoned Sour Cream
- Mix sour cream, chopped tomato, red onion, red bell pepper, cilantro, salt, ground cayenne pepper, and ground cumin. Mix thoroughly and refrigerate.
- On a lightly floured surface, roll out the dough very thin and flat. Divide the tiny tortillas into cups measuring 4 1/2 inches in diameter.
- Fill the tortillas with the filling, then fold and press the edges to seal them. Repeat the process with the remaining patties.
- Place the patties in a large zip-top bag and chill for 3–6 hours. Add 2 cups of oil to a saucepan over medium heat. Cook 4 patties at a time for 5–7 minutes, flipping halfway through.
- Place the patties on the parchment paper lined with paper. Garnish with sour cream. Delicious Bahama Breeze Beef Empanadas are ready. Bon Appetit!