If you’re ready to break up with your regular appetizers, we’ve got a new recipe you’re going to want to get to know. It has flavor for days, which guarantees it will be the most popular option at your next gathering.
From our latest edition of our Betty Crocker cookbook, this recipe is a fusion of flavor and foods. Taking a few popular ingredients, from both Indian and American dishes, and mixing them together into an appetizer reminiscent of Spanish and Mexican turnovers. It’s an eating trip around the globe, in just a few bites.
Feel your tastebuds savor the party they’ve been waiting for: The flavors of curry and chutney lend their magic paired with ground beef and onions, all tucked in cozy, inside warm, flaky pastry wraps. The flavors really come to life when these little appetizer pastries are dipped into a creamy, savory sour cream sauce infused with even more chutney flavor. This recipe is going to be what you’re known for!
Curry Beef Empanadas
- Prep Time 50 min
- Total 1 hr 10 min
- Servings 20
- Ingredients 15
Ingredients
Empanadas
- 1/2 lb ground beef (at least 80% lean)
- 1/2 cup chopped onion
- 2 cloves garlic, finely chopped
- 1/4 cup mango chutney (from 9-oz jar)
- 2 teaspoons curry powder
- 1/4 teaspoon salt
Pie Pastry
- 2 cups cup plus 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 2/3 cup cold shortening
- 6 to 8 tablespoons ice-cold water
- 1 egg, slightly beaten
Sour Cream Chutney Dip
- 3/4 cup sour cream
- 2 tablespoons finely chopped green onions
- 2 tablespoons mango chutney (from 9-oz jar)
- Sliced green onion, if desred
Instructions
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Step1Heat oven to 400°F. Line large cookie sheet with cooking parchment paper. In 10-inch nonstick skillet, cook beef, onion, and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, or until thoroughly cooked. Remove from heat; drain. Stir in 1/4 cup of chutney, the curry powder and salt; set aside.
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Step2
In medium bowl, mix flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Gather pastry into a ball. Divide dough in half and flatten into 2 rounds on lightly floured surface.
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Step3
Roll 1 pie pastry round into 12-inch circle. With 3 1/2-inch round cutter, cut circle from pastry. Repeat with second pastry round, rerolling dough to get 20 circles.
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Step4
Place about 1 tablespoon beef mixture on center of each round. Brush edges with beaten egg. Fold dough over filling; pinch edges firmly together and press with fork to seal. Place empanadas on cookie sheet about 1/2-inch apart. Prick tops with fork to allow steam to escape. Brush with beaten egg.
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Step5
Bake 13 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 10 minutes.
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Step6
Meanwhile, in small bowl, mix dip ingredients except green onion until well blended. Sprinkle with green onion. Serve warm empanadas with dip.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 130
- Calories from Fat
- 70
- Total Fat
- 8g
- 13%
- Saturated Fat
- 4 1/2g
- 22%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 14%
- Sodium
- 120mg
- 5%
- Potassium
- 75mg
- 2%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 3g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
