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!
Empanadas first emerged during the Moorish invasions in Medieval Iberia. We actually have a 1520 cookbook from Catalan describing empanadas by name. Bakers would create these pastries as either round or rectangular pies before slicing them into single servings. As time went on, Spanish colonists would carry empanadas to Latin America and the Philippines. Here they would rise to large-scale popularity and become a cultural culinary touchstone for the regions.
Dough:
Beef filling:
Build the empanada:
Can I bake the Beef Tenderloin Empanadas?
So looking forward to doing this one. Love that there is South American recipes here, like the flank steak with chimmichuri and this.
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?
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!