Arrachera (Flank Steak) and Mushroom Empanadas

Arrachera (Flank Steak) and Mushroom Empanadas might be a good recipe to expand your main course recipe box. This recipe makes 8 servings with 750 calories, 50g of protein, and 50g of fat each. For $5.73 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 86 people found this recipe to be tasty and satisfying. It will be a hit at your valentin day event. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes around 45 minutes. A mixture of egg, roma tomato, button mushrooms, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Muy Bueno Cookbook. Overall, this recipe earns a super spoonacular score of 82%. Flank Steak Empanadas, Fajitas - Arrachera - Grilled Skirt Steak, and Flank Steak with Mushroom Sauce are very similar to this recipe.

Servings: 8

 

Ingredients:

Marcela Valladolid Beef Flank Steak for Arrachera

3 tablespoons butter

1 cup coarsely chopped button mushrooms

1 egg, beaten

¼ cup chopped onion

1 box refrigerated pie crusts, softened as directed on box

1 roma tomato, chopped

Equipment:

frying pan

oven

cookie cutter

rolling pin

baking sheet

Cooking instruction summary:

Preheat cast-iron skillet and cook steak according to the directions on the package. After grilling, dice meat and set aside.In the same skillet with leftover drippings, melt the butter over medium flame; add the onion and sauté for about 3 minutes until translucent. Add the mushrooms and toss until all mushrooms are golden brown and caramelized. Add tomatoes and stir for 1 additional minute. Remove from the heat. Add diced meat and set aside.Preheat oven to 400°F.Remove 1 pie crust from pouch; unroll on work surface. With a rolling pin, roll out crust until 18 inches in diameter. With 4-inch round cookie cutter, cut rounds from pie crust.Place a small dollop of filling on one half of each of the dough circles. Wet the bottom edge of the circles with water to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked.Repeat with remaining dough and filling.Brush each empanadas with beaten egg.Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15 to 20 minutes on middle rack in the oven, until golden brown.

 

Step by step:


1. Preheat cast-iron skillet and cook steak according to the directions on the package. After grilling, dice meat and set aside.In the same skillet with leftover drippings, melt the butter over medium flame; add the onion and sauté for about 3 minutes until translucent.

2. Add the mushrooms and toss until all mushrooms are golden brown and caramelized.

3. Add tomatoes and stir for 1 additional minute.

4. Remove from the heat.

5. Add diced meat and set aside.Preheat oven to 400°F.

6. Remove 1 pie crust from pouch; unroll on work surface. With a rolling pin, roll out crust until 18 inches in diameter. With 4-inch round cookie cutter, cut rounds from pie crust.

7. Place a small dollop of filling on one half of each of the dough circles. Wet the bottom edge of the circles with water to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked.Repeat with remaining dough and filling.

8. Brush each empanadas with beaten egg.Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15 to 20 minutes on middle rack in the oven, until golden brown.


Nutrition Information:

Quickview
750k Calories
49g Protein
49g Total Fat
25g Carbs
21% Health Score
Limit These
Calories
750k
38%

Fat
49g
77%

  Saturated Fat
21g
132%

Carbohydrates
25g
9%

  Sugar
0.68g
1%

Cholesterol
169mg
57%

Sodium
368mg
16%

Get Enough Of These
Protein
49g
100%

Selenium
60µg
87%

Zinc
11mg
80%

Vitamin B3
12mg
65%

Vitamin B12
3µg
64%

Vitamin B6
0.96mg
48%

Vitamin B2
0.7mg
41%

Phosphorus
387mg
39%

Iron
5mg
30%

Vitamin B1
0.35mg
24%

Potassium
726mg
21%

Magnesium
58mg
15%

Copper
0.26mg
13%

Manganese
0.24mg
12%

Folate
48µg
12%

Vitamin K
8µg
8%

Fiber
1g
6%

Vitamin A
259IU
5%

Vitamin B5
0.49mg
5%

Calcium
31mg
3%

Vitamin E
0.45mg
3%

Vitamin D
0.44µg
3%

Vitamin C
1mg
2%

covered percent of daily need
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Food Trivia

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