A delectable filling of seasoned ground beef, tomatoes, onions, and garlic is used in this beef empanada recipe, which calls for Goya Discos pastry rounds. Take pleasure in these flaky, deep-fried empanadas as an appetizer, a main dish, or even as a dessert.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound carrots, peeled and cut into 3-inch pieces
- 1 sweet onion, roughly chopped
- 2 tablespoons olive oil
- ¼ cup honey
- 2 tablespoons melted butter
- lemons, zested
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- 2 tablespoons chopped fennel greens
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine carrots, onion, and olive oil in a bowl. Toss to coat and place on a baking sheet.
- Roast in the preheated oven until carrots are tender, about 30 minutes. Transfer to a bowl.
- Whisk honey, butter, lemon zest, salt, pepper, and garlic powder together in a small bowl. Pour over carrots and onions in the bowl and toss to coat. Add fennel fronds and toss to combine.
Nutrition Facts
| Calories | 159 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 3 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 179 mg |
| Sugars | 16 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I substituted half the onion for chopped fennel. A clean and easy recipe that I will be repeating in the future.
This turned out sooo yummy! Earthy, sweet, salty, and fresh. I used fresh picked autumn carrots, onion and bronze fennel; along with honey from our very own hives.