Beef Empanadas
These traditional beef empanadas feature a savory, spice-infused ground beef filling tucked inside a perfectly golden, buttery pastry shell. Every bite delivers a burst of authentic Latin American flavor, making them a perfect appetizer or a satisfying main course.
Prep
40m
Cook
25m
Serves
6
1 Ingredients
| Qty | Ingredient |
|---|---|
| 1 lb 450 g | Ground beef (80/20 lean) |
| 1 large 200 g | Yellow onion, finely diced |
| 1/2 cup 75 g | Red bell pepper, finely diced |
| 3 cloves 15 g | Garlic cloves, minced |
| 1 tsp 2 g | Ground cumin |
| 1 tsp 2 g | Smoked paprika |
| 1/4 cup 60 ml | Beef broth |
| 1/4 cup 40 g | Green olives, chopped |
| 2 large 100 g | Hard-boiled eggs, chopped |
| 12 discs 400 g | Empanada dough discs (store-bought or homemade) |
| 1 large 50 g | Egg (for egg wash) |
2 Method
Step 1. In a large skillet over medium heat, sauté the onions and bell peppers until softened, about 5-7 minutes.
Step 2. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess grease.
Step 3. Stir in the minced garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
Step 4. Pour in the beef broth and simmer for 5 minutes until the liquid has mostly evaporated. Remove from heat.
Step 5. Stir in the chopped olives and hard-boiled eggs. Allow the filling to cool completely; this is crucial for preventing the dough from tearing.
Step 6. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 7. Place a spoonful of the beef mixture in the center of each dough disc. Do not overfill.
Step 8. Fold the dough over to create a half-moon shape. Press the edges together and crimp with a fork or use the traditional 'repulgue' twist to seal.
Step 9. Arrange the empanadas on the baking sheet and brush the tops with a beaten egg.
Step 10. Bake for 20-25 minutes, or until the pastry is golden brown and crisp.
💡 Chef's Tips
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Always chill the filling before assembling; a warm filling will melt the fat in the dough and make it soggy.
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If the dough feels dry or won't stick, lightly dampen the edges with a finger dipped in water before sealing.
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For a spicy kick, add a teaspoon of red chili flakes or diced jalapeños to the beef mixture.
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You can freeze unbaked empanadas in a single layer and then transfer them to a bag for a quick future snack.
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