Sloppy Joe Empanadas Recipe For A Unique Spin
Ingredients
For the Empanada Dough:
Ingredients, For the Empanada Dough:
- 2 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1/2 cup vegetable shortening, chilly and cut into small pieces
- 1/2 cup ice water
For the Sloppy Joe Filling:
– 1 pound ground beef
– 1 onion, finely chopped
– 1 green bell pepper, finely chopped
– 1 (15 ounce) can tomato sauce
– half of cup water
– 1/4 cup brown sugar
– 2 tablespoons Worcestershire sauce
– 1 teaspoon mustard
– 1 teaspoon smoked paprika
– half of teaspoon garlic powder
– 1/4 teaspoon black pepper
Instructions
To Make the Empanada Dough:
In a large bowl, whisk together the flour and salt.
Cut the butter into small pieces and add it to the flour mixture.
Use your fingers to work the butter into the flour till the mixture resembles coarse crumbs.
Add the chilly water, one tablespoon at a time, and mix until the dough just comes collectively.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for no less than half-hour.
On a flippantly floured floor, roll out the dough to a 12-inch circle.
Cut out 12 circles from the dough using a 3-inch spherical cutter.
Place the circles on a baking sheet lined with parchment paper.
Preheat the oven to 375 levels F (190 degrees C).
Bake the empanada shells for 10-12 minutes, or till they are golden brown.
Let the empanada shells cool fully before filling.
To Make the Sloppy Joe Filling:
Instructions, To Make the Sloppy Joe Filling:
- In a large skillet over medium warmth, brown the ground beef and onion.
- Drain any extra grease.
- Stir within the ketchup, mustard, brown sugar, Worcestershire sauce, and water.
- Bring to a simmer and prepare dinner until the sauce has thickened, about 10 minutes.
- Season with salt and pepper to taste.
To Assemble and Bake the Empanadas:
To Assemble and Bake the Empanadas:
Preheat oven to 400°F (200°C).
Place a heaping tablespoon of the sloppy joe turkey joe combination into the middle of every wonton wrapper.
Fold the wonton wrapper over the filling to create a triangle, and use your fingers or a fork to crimp the perimeters tightly.
Place the empanadas on a baking sheet lined with parchment paper.
Bake for 12-15 minutes, or until golden brown.
Let cool for a few minutes earlier than serving.