Beef And Cheese Phyllo Empanadas


1 tbs. olive oil
1 cup finely chopped onion
1 tbs tomato paste
3 garlic cloves
¼ tps dried oregano
½ tps ground cumin
Pinch ground cloves
¼ chopped green chile
½ pound ground beef (85% lean)*
¾ cup chicken broth
1tps sugar
½ cup shredded Mexican machengo cheese*
9 sheets phyllo dough
Olive oil for brushing


Have everything ready to go except the phyllo dough. It should be defrosted but not rolled out yet. Heat the oil in a 12in skillet over medium high heat. Add the onion and cook until softened, 5 to 7 minutes. Add tomato paste,garlic,oregano, cumin, cloves and the green chile and cook until fragrant, 30 seconds. Add the ground beef and cook until no longer pink. Add the broth, reduce heat to a high simmer and cook off all visible liquid, the mixture should be moist but not wet. Remove from heat, stir in sugar and let cool completely. Once cool, stir in the cheese and continue to chill. The filling can be made a day in advance.
When ready to cook, pre heat the oven to 375 degrees roll out the phyllo dough. On a sheet of wax paper or plastic wrap, lay out a sheet of phyllo dough and brush lightly with oil. Lay another sheet on top of that and again brush lightly with oil. Cut the phyllo dough in half lengthwise. Starting at the lower left corner place a heaping tablespoon of filling. Fold the dough to the right to form a triangle, and then left, keeping a triangular shape. Continue until the top of the dough and then fold the left and right corners towards the center. Place fold side down on parchment paper and continue until all empanadas are completed. Brush once more, place in the oven and bake until golden brown, about 15 minutes but keep an eye on them after 10 minutes. Serve warm or at room temperature.
*You must use lean ground beef; you will not have a chance to drain off excess fat
*Mexican machengo cheese is not aged and comes from cow's milk,

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