Beef Empanadas

Beef empanadas are a delightful handheld treat perfect for any occasion. These savory pastries are filled with a flavorful beef mixture, encased in a golden, flaky crust. Whether you’re planning a party, looking for a comforting dinner option, or wanting a snack that packs a punch, beef empanadas are the way to go. Let’s dive into this classic recipe that’s sure to become a favorite in your household.

INGREDIENTS:

Here’s what you’ll need to make these delicious beef empanadas:

For the Dough:

3 cups all-purpose flour

1/2 cup unsalted butter, chilled and diced

1 large egg

1/4 cup cold water

1/4 cup white vinegar

1 tsp salt

For the Filling:

1 lb ground beef

1 small onion, finely chopped

1 small green bell pepper, finely chopped

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp ground oregano

1/4 cup green olives, chopped

1/4 cup raisins (optional)

Salt and pepper to taste

1/4 cup tomato paste

1/4 cup beef broth

1 egg (for egg wash)

DIRECTIONS:

Prepare the Dough:

In a large bowl, combine the flour and salt. Add the chilled, diced butter and use a pastry cutter or your fingers to blend it into the flour until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the egg, cold water, and vinegar. Gradually add this mixture to the flour and butter, stirring until the dough comes together.

Turn the dough out onto a floured surface and knead it a few times until smooth. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Filling:

In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.

Add the chopped onion, green bell pepper, and garlic to the skillet. Cook until the vegetables are softened, about 5 minutes.

Stir in the ground cumin, smoked paprika, oregano, salt, and pepper. Add the tomato paste and beef broth, stirring until well combined.

Add the chopped green olives and raisins (if using), and cook for an additional 5 minutes. Remove from heat and let the filling cool slightly.

Assemble the Empanadas:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a floured surface, roll out one of the dough discs to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.

Place a tablespoon of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape, and press the edges together to seal. You can crimp the edges with a fork or pinch them into a decorative pattern.

Transfer the empanadas to the prepared baking sheet. Repeat with the remaining dough and filling.

Bake the Empanadas:

In a small bowl, beat the egg with a tablespoon of water to make an egg wash. Brush the tops of the empanadas with the egg wash.

Bake for 20-25 minutes, or until the empanadas are golden brown and the filling is hot.

Serve:

Allow the empanadas to cool slightly before serving. Enjoy them warm, either on their own or with your favorite dipping sauce.