Empanadas are a global culinary delight, featuring a savory filling encased in flaky pastry. With origins tracing back to the Iberian Peninsula, these versatile turnovers have become a favorite in various cultures. This recipe provides a step-by-step guide to creating homemade beef empanadas, perfect for a snack, appetizer, or meal.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 large egg
- 1/2 cup cold water (plus more if needed)
- 1 tablespoon white vinegar (optional, for elasticity)
For the Filling:
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup green olives, sliced (optional)
- 1/4 cup raisins (optional)
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 large egg, beaten (for egg wash)
- Oil for cooking
Directions
For the Dough:
- Mix Dry Ingredients: Combine the flour and salt in a large bowl.
- Incorporate Butter: Add cold butter to the mixture. Use a pastry cutter or your fingers to work it in until coarse crumbs form.
- Add Wet Ingredients: In a small bowl, beat the egg and mix with cold water and vinegar (if using). Add this to the flour mixture and mix until a dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead gently until smooth. Add water as needed if too dry.
- Chill Dough: Wrap in plastic wrap and refrigerate for at least 30 minutes.
For the Filling:
- Cook Beef: Heat oil in a skillet over medium heat and cook ground beef until browned. Drain excess fat if necessary.
- Sauté Vegetables: Add onion, garlic, and red bell pepper. Cook until softened, about 5 minutes.
- Season Filling: Stir in tomato paste, cumin, paprika, oregano, salt, and pepper. Cook for 2-3 minutes.
- Add Optional Ingredients: Mix in olives and raisins, if using, and cook for an additional 2 minutes.
- Cool Filling: Remove from heat and let cool to room temperature.
Assembling the Empanadas:
- Preheat Oven: Preheat to 375°F (190°C).
- Roll Dough: On a floured surface, roll dough to 1/8-inch thickness. Cut circles of 4-5 inches in diameter.
- Fill and Seal: Add a spoonful of beef filling to each circle. Fold over to form a half-moon, pressing edges to seal. Crimp edges with a fork.
- Egg Wash: Place on a parchment-lined baking sheet and brush tops with beaten egg.
- Bake: Bake for 20-25 minutes until golden brown. Cool slightly before serving.
Nutritional Information (per serving)
- Calories: ~220 kcal
- Protein: 9g
- Fat: 12g
- Carbohydrates: 21g
- Fiber: 2g
- Sodium: 340mg
Enjoy these flavorful empanadas, perfect for gatherings or a delicious on-the-go snack!
The Global Appeal of Empanadas: A Culinary Exploration
Empanadas, a beloved treat around the globe, are more than just food; they represent culture, tradition, and the ability to adapt to local ingredients while retaining their essence. These delicious turnovers, with their savory filling and flaky pastry shell, have found their way into the hearts of many cultures, each adding its unique touch to the dish. Whether enjoyed as a snack, appetizer, or a main meal, empanadas offer a satisfying and portable culinary experience that bridges cultures and generations.
A Brief History of Empanadas
Empanadas trace their origins to the Iberian Peninsula, specifically Galicia, Spain. Their name comes from the Spanish verb empanar, meaning “to bread” or “to wrap in bread.” Historically, they were designed as a practical meal for workers and travelers, with the dough acting as a portable container for the filling, preserving its freshness and flavor.
The recipe concept was influenced by Middle Eastern cuisine, particularly the sambousek, a similar stuffed pastry. As Spanish explorers and settlers spread across the globe, empanadas traveled with them, blending with local ingredients and culinary traditions to evolve into the versions we know today.
Cultural Variations
Empanadas are an exemplary dish of adaptability, with variations spanning continents:
- Latin America: In countries like Argentina, Colombia, and Chile, empanadas are a culinary staple. Argentinian empanadas often showcase regional differences, with fillings ranging from beef and hard-boiled eggs to seafood. Colombian and Venezuelan versions frequently use corn flour for the dough, offering a distinct texture and flavor.
- Asia: The Philippines has its version of empanadas, a remnant of Spanish colonization. Filipino empanadas often include ground meat, potatoes, and sometimes sweet notes like raisins, all enclosed in a sweet or savory dough.
- Caribbean: In Puerto Rico and the Dominican Republic, empanadas (or pastelillos) often feature tropical flavors, incorporating plantains, yucca, and local spices.
- United States: Empanadas have been embraced in the U.S. as a versatile dish, blending Latin American flavors with contemporary twists, including vegan, gluten-free, and fusion variations.
Why Make Homemade Empanadas?
While store-bought empanadas are convenient, making them at home offers a richer experience. The process of crafting empanadas allows for customization in both the filling and the dough, catering to dietary preferences and personal tastes. Whether you prefer traditional beef empanadas or creative vegetarian options, the possibilities are endless.
Homemade empanadas also provide an opportunity to engage in a culinary tradition that spans centuries. Kneading the dough, preparing the filling, and folding each empanada can be a meditative and rewarding experience. It’s also a great activity to share with family and friends, turning the kitchen into a hub of creativity and connection.
Tips for Perfect Empanadas
- The Dough: The key to flaky empanadas lies in cold butter and minimal handling of the dough. The optional addition of vinegar adds elasticity, making it easier to work with. Allowing the dough to rest in the refrigerator not only enhances its texture but also prevents shrinkage during baking.
- The Filling: Flavorful fillings are the heart of empanadas. For beef empanadas, browning the meat before adding vegetables ensures a depth of flavor. Ingredients like olives, raisins, and spices create a balance of savory and sweet, while the addition of tomato paste adds richness.
- Assembly: Rolling the dough to an even thickness ensures consistent cooking. Sealing the edges properly is essential to prevent the filling from leaking during baking. Using a fork to crimp the edges adds an attractive finish and helps secure the seal.
- Baking vs. Frying: While traditional empanadas are often fried, baking offers a healthier alternative without compromising flavor. Brushing the empanadas with egg wash before baking gives them a golden, glossy finish.
- Serving and Storage: Empanadas are best enjoyed fresh out of the oven, but they also store well. Refrigerate leftovers in an airtight container for up to three days or freeze them for longer storage. Reheat in the oven to maintain their crispiness.
Health Considerations
Empanadas can be adjusted to suit various dietary needs. Whole wheat or gluten-free flour can be used for the dough, while the filling can be tailored to include lean proteins, plant-based alternatives, or additional vegetables. By controlling the amount of oil, salt, and other ingredients, homemade empanadas can be a healthier alternative to store-bought or fried versions.
Empanadas in Social Gatherings
Empanadas are perfect for gatherings, offering a dish that’s easy to share and customize. Whether served as a casual snack, a party appetizer, or part of a larger meal, they appeal to diverse tastes. Their portability makes them ideal for picnics, potlucks, and packed lunches.
Conclusion
Empanadas are a testament to the power of food as a unifying force. Their ability to adapt to local ingredients while maintaining their core identity speaks to their enduring appeal. Whether you’re a seasoned cook or a novice in the kitchen, making empanadas at home allows you to participate in a rich culinary tradition that has delighted generations.
By exploring the art of empanada-making, you’re not just preparing a meal—you’re celebrating a global heritage that brings people together, one bite at a time.
Print
Empanadas
Description
Empanadas are a global culinary delight, featuring a savory filling encased in flaky pastry. With origins tracing back to the Iberian Peninsula, these versatile turnovers have become a favorite in various cultures. This recipe provides a step-by-step guide to creating homemade beef empanadas, perfect for a snack, appetizer, or meal.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 large egg
- 1/2 cup cold water (plus more if needed)
- 1 tablespoon white vinegar (optional, for elasticity)
For the Filling:
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup green olives, sliced (optional)
- 1/4 cup raisins (optional)
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 large egg, beaten (for egg wash)
- Oil for cooking
Instructions
For the Dough:
- Mix Dry Ingredients: Combine the flour and salt in a large bowl.
- Incorporate Butter: Add cold butter to the mixture. Use a pastry cutter or your fingers to work it in until coarse crumbs form.
- Add Wet Ingredients: In a small bowl, beat the egg and mix with cold water and vinegar (if using). Add this to the flour mixture and mix until a dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead gently until smooth. Add water as needed if too dry.
- Chill Dough: Wrap in plastic wrap and refrigerate for at least 30 minutes.
For the Filling:
- Cook Beef: Heat oil in a skillet over medium heat and cook ground beef until browned. Drain excess fat if necessary.
- Sauté Vegetables: Add onion, garlic, and red bell pepper. Cook until softened, about 5 minutes.
- Season Filling: Stir in tomato paste, cumin, paprika, oregano, salt, and pepper. Cook for 2-3 minutes.
- Add Optional Ingredients: Mix in olives and raisins, if using, and cook for an additional 2 minutes.
- Cool Filling: Remove from heat and let cool to room temperature.
Assembling the Empanadas:
- Preheat Oven: Preheat to 375°F (190°C).
- Roll Dough: On a floured surface, roll dough to 1/8-inch thickness. Cut circles of 4-5 inches in diameter.
- Fill and Seal: Add a spoonful of beef filling to each circle. Fold over to form a half-moon, pressing edges to seal. Crimp edges with a fork.
- Egg Wash: Place on a parchment-lined baking sheet and brush tops with beaten egg.
- Bake: Bake for 20-25 minutes until golden brown. Cool slightly before serving.