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
Units
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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.