Go Back
Print

Beef Empanadas

Welcome to a culinary adventure that promises to delight your taste buds and transport you straight to the heart of Latin America! Today, we’re diving into the world of Beef Empanadas, a classic dish that combines a flaky, buttery pastry with a rich, savory filling. Perfect for gatherings, parties, or a comforting family meal, these empanadas are sure to be a hit. Let’s get cooking!
Yield: 0

Equipment

  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 egg
  • 1/4 cup to 1/2 cup of water

Materials

  • 1 tbsp olive oil
  • 1 lb ground beef preferably lean
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder adjust to taste
  • 1/2 cup beef broth
  • 1/2 cup green olives chopped
  • 1/2 cup raisins optional, but adds a lovely sweetness
  • Salt and pepper to taste
  • 1 egg beaten (for egg wash)

Instructions

  • Mix Dry Ingredients: In a large bowl, combine the flour and salt.
  • Add Butter: Work the cold butter into the flour using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
  • Bind the Dough: Beat the egg lightly and mix it into the flour mixture. Gradually add water, kneading until a smooth dough forms. You may not need all the water, so add it slowly until the dough comes together.
  • Mix Dry Ingredients: In a large bowl, combine the flour and salt.
  • Add Butter: Work the cold butter into the flour using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
  • Bind the Dough: Beat the egg lightly and mix it into the flour mixture. Gradually add water, kneading until a smooth dough forms. You may not need all the water, so add it slowly until the dough comes together.
  • Rest the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This makes the dough easier to handle.
  • Making the Filling:
  • Cook the Beef: Heat olive oil in a skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until browned.
  • Add Aromatics: Stir in the onion and garlic, cooking until softened.
  • Season: Add cumin, smoked paprika, chili powder, salt, and pepper. Mix well to combine.
  • Simmer: Pour in the beef broth, and add the olives and raisins. Let the mixture simmer until most of the liquid has evaporated. Set aside to cool.
  • Assembling the Empanadas:
  • Preheat Oven: To 375°F (190°C). Line a baking sheet with parchment paper.
  • Roll Out Dough: On a floured surface, roll out the dough to about 1/8 inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles.
  • Fill Empanadas: Place a spoonful of the beef mixture onto one half of each dough circle. Leave a margin at the edge for sealing.
  • Seal: Fold the dough over the filling to create a half-moon shape. Press the edges together firmly, then use a fork to crimp and seal.
  • Egg Wash: Brush the top of each empanada with beaten egg. This gives them a beautiful golden color.
  • Bake: Bake for 20-25 minutes, or until golden and crisp.

Notes

Serving Suggestions
Serve your beef empanadas hot, accompanied by salsa, guacamole, or a simple side salad for a complete meal. They’re perfect for dipping, so feel free to get creative with sauces!
Conclusion Beef empanadas are more than just a meal; they’re a versatile and flavorful experience that brings a piece of Latin American culture to your table. Whether you’re making them for a special occasion or a simple weeknight dinner, they’re sure to impress and satisfy. Enjoy the process of making these delightful pastries and the wonderful flavors they bring. Happy cooking!