Whether you’re making dinner or trying to make the perfect fiesta spread, these filet mignon empanadas are bound to be a favorite. Rich steak filling and perfect pastry lead the way to melt in your mouth flavor that you won’t wanna miss. These are fairly straightforward and can be done in about an hour. Perfect for a tasty dinner that looks like you did a lot more work than you did! What are you waiting for? Try our filet mignon empanadas today!
Ingredients
- 1 lb chopped filet mignon
- 3 cups all purpose flour
- 1 tbsp baking powder
- 2 tbsp salt
- 1 cup water
- 1 stick unsalted butter
- ½ yellow onion
- 1 tbsp minced garlic
- 2 tbsp tomato paste
- 1 tbsp vegetable oil
- Dan-O’s Original Seasoning
- Mozzarella cheese
Preparation Instructions
Dough:
- In a bowl mix flour, baking powder, salt, water, 2 tbsp Dan-O’s Original, and butter together and knead into a ball. Place plastic wrap over the bowl and let proof for 1 hour
- Remove dough and form into small 2” balls
Beef filling:
- Heat a cast iron skillet to medium high and add vegetable oil, onion, garlic, and tomato paste. Sauté for 2 minutes making sure to not burn the garlic.
- Add diced filet and sprinkle generously with Dan-O’s - our Chipotle seasoning would go great and add a little kick! Sauté until meat is brown.
- Add meat to a griddle or hot pan and finish cooking the meat for 5 minutes or until desired doneness.
Build the empanada:
- With a rolling pin, flatten dough ball into thin 6” circles and add 1-2 oz of filet filling and top with mozzarella cheese.
- Fold the dough over the filling to form a half circle.
- Use a fork to seal the edges and use a pizza cutter to remove excess dough.
- Heat oil in a frying pan to 350 degrees.
- Add empanadas and cook for 2 minutes each side or until golden brown.
- Remove and serve immediately with your favorite dipping sauce and enjoy!
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These look phenomenal. They are a challenge to make too. Original and Chipotle in the filling go a treat. This was my first foray into using dough and its very difficult to work. I reccomend using this recipe if you have a bit of extra money and time, and enough Dan-o’s seasoning of course. Yum yum get ya sum!
Dying to try this. Might do it tomorrow. Question is do i put 2 tbsp dan-o’s original in the flour and extra on the meat? or 1 tbsp in the flour and 1 on the meat?
So looking forward to doing this one. Love that there is South American recipes here, like the flank steak with chimmichuri and this.
Can I bake the Beef Tenderloin Empanadas?