Beef Empanadas

Introduction

There’s something undeniably comforting and utterly delicious about a perfectly crafted empanada. These savory pastry turnovers, beloved across Latin America and beyond, are a true culinary delight. Imagine a golden, flaky crust encasing a rich, seasoned filling – a portable pocket of flavor that satisfies with every bite. From bustling street food stalls to family dinner tables, empanadas hold a special place in the hearts and palates of many, offering a versatile canvas for countless fillings. While their origins trace back to Spain and Portugal, each region has embraced and adapted them, creating unique versions that reflect local tastes and traditions.

Today, we’re diving into the undisputed classic: Beef Empanadas. This recipe focuses on creating that quintessential experience – a robust, savory ground beef filling, seasoned to perfection with aromatic spices, all nestled within a tender yet crisp dough. Whether you choose to bake them for a lighter touch or fry them for indulgent crunch, these homemade beef empanadas are guaranteed to be a crowd-pleaser. They’re perfect as an appetizer, a hearty snack, or even the star of a casual meal, offering a taste of vibrant Latin American cuisine right in your own kitchen.

Don’t be intimidated by the thought of making them from scratch; while they might seem intricate, the process is incredibly rewarding. We’ll guide you through every step, from preparing a flavorful filling to shaping and sealing these delightful parcels. Get ready to impress your friends and family (or simply treat yourself!) with these irresistible beef empanadas. Their golden-brown exterior, juicy interior, and aromatic spices make them an unforgettable dish that you’ll want to make again and again.

Nutritional Information

Per serving (approximate values):

• Calories: 320
• Protein: 18g
• Carbohydrates: 25g
• Fat: 16g
• Fiber: 2g
• Sodium: 450mg

Ingredients

For the Dough (makes about 12-14 discs):

• 3 cups (360g) all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1/2 cup (113g) unsalted butter, very cold and cut into small cubes
• 1 large egg
• 1/2 cup (120ml) ice water, plus 1-2 tablespoons more if needed
• 1 tablespoon white vinegar (optional, helps with flakiness)

For the Beef Filling:

• 1 tablespoon olive oil
• 1 pound (450g) lean ground beef (85/15 or 90/10 recommended)
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup (120ml) beef broth
• 1/4 cup (60g) tomato paste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• Pinch of cayenne pepper (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1/4 cup chopped green olives (optional, for a briny touch)
• 1 hard-boiled egg, finely chopped (optional, traditional in some regions)

For Assembly and Baking/Frying:

• 1 large egg, beaten with 1 tablespoon water (for egg wash)
• Vegetable oil or canola oil, for frying (if frying)

Instructions

1. Prepare the Empanada Dough:

1. In a large bowl, whisk together the flour and salt.
2. Add the very cold, cubed butter to the flour mixture. Using your fingertips, a pastry blender, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. In a separate small bowl, whisk together the egg, ice water, and optional vinegar.
4. Gradually add the wet ingredients to the flour mixture, mixing until a shaggy dough forms. Be careful not to overmix. If the dough is too dry, add a tiny bit more ice water, one teaspoon at a time.
5. Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Do not knead excessively.
6. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow the gluten to relax and the butter to firm up.

2. Prepare the Beef Filling:

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the ground beef and cook, breaking it up with a spoon, until it is browned and no longer pink. Drain off any excess fat.
3. Add the chopped onion to the skillet and cook until softened, about 5-7 minutes.
4. Stir in the minced garlic, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
5. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
6. Pour in the beef broth and bring the mixture to a simmer. Cook until most of the liquid has evaporated and the mixture has thickened, about 5-7 minutes.
7. Remove the skillet from the heat. Season generously with salt and freshly ground black pepper.
8. Stir in the fresh parsley, chopped green olives (if using), and chopped hard-boiled egg (if using).
9. Transfer the filling to a bowl and allow it to cool completely before assembling the empanadas. This is crucial to prevent soggy dough. You can even refrigerate it for a faster cool-down.

3. Assemble the Empanadas:

1. Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
2. Using a 4-inch round cutter (or the rim of a glass), cut out as many circles as possible. Gather the scraps, re-roll once, and cut out more circles.
3. Place about 1-2 tablespoons of the cooled beef filling slightly off-center on each dough circle. Do not overfill.
4. Lightly moisten half of the edge of the dough circle with water or egg wash.
5. Fold the dough over the filling to create a half-moon shape.
6. Press the edges firmly together to seal. You can use a fork to crimp the edges, or for a traditional look, create a “repulgue” (a decorative twisted edge) by pinching and folding the dough along the seam.
7. Place the assembled empanadas on a baking sheet lined with parchment paper. If baking in batches, ensure they are not touching.

4. Bake or Fry the Empanadas:

To Bake:

1. Preheat your oven to 400°F (200°C).
2. Brush the tops of the empanadas with the egg wash (1 beaten egg + 1 tablespoon water).
3. Bake for 20-25 minutes, or until golden brown and puffed.
4. Let cool for a few minutes before serving.

To Fry:

1. Heat 2-3 inches of vegetable or canola oil in a deep pot or Dutch oven to 350°F (175°C).
2. Carefully lower 2-3 empanadas into the hot oil, being careful not to overcrowd the pot.
3. Fry for 3-5 minutes per side, or until golden brown and crispy.
4. Remove the empanadas with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
5. Serve immediately.

Cooking Tips and Variations

Preventing Soggy Empanadas: The golden rule for a crisp empanada is to ensure your filling is cool and not too wet. Drain excess fat from the ground beef and allow the filling to cool completely before assembly. A hot or watery filling will steam the dough from the inside, making it soggy. Also, don’t overfill the empanadas; too much filling can cause them to burst or make sealing difficult.

Dough Secrets: If making your own dough, keeping ingredients cold is paramount for flakiness. Use ice water and cold butter. Don’t overwork the dough, as this develops gluten too much, leading to a tough crust. If you’re short on time, store-bought empanada discs or even pre-made pie crust dough (cut into circles) can be a convenient substitute. Look for “discos para empanadas” in the refrigerated section of Latin American markets.

Flavor Boosters: For an extra layer of flavor in your filling, consider adding a splash of red wine or a dash of Worcestershire sauce while the beef simmers. A small amount of finely diced bell peppers (red or green) can also add color and freshness. If you like a spicier kick, increase the cayenne pepper or add a finely diced jalapeño to the filling.

Cheese Please: For a cheesy twist, add a small amount of shredded Monterey Jack, mozzarella, or provolone cheese to the filling just before sealing the empanadas. The melting cheese will create a gooey interior that pairs wonderfully with the seasoned beef.

Vegetarian Option: While this recipe is for beef empanadas, you can easily adapt the concept. Replace the ground beef with finely chopped mushrooms, lentils, or a mixture of roasted vegetables (like potatoes, carrots, and peas) for a delicious vegetarian alternative. Ensure the vegetarian filling is also well-seasoned and not too wet.

Crimping Techniques: Mastering the “repulgue” (the decorative crimped edge) is a fun challenge. There are many YouTube tutorials demonstrating different patterns. If you prefer simplicity, pressing the edges with a fork works perfectly well and ensures a good seal.

Storage and Reheating

Storing Leftovers: Cooked beef empanadas can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, uncooked empanadas can be frozen. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be stored for up to 2-3 months.

Reheating Cooked Empanadas: To maintain their crispy texture, avoid reheating empanadas in the microwave, as this can make them soggy. The best methods are:

• Oven: Preheat your oven or toaster oven to 350°F (175°C). Place the empanadas on a baking sheet and heat for 10-15 minutes, or until warmed through and crispy.
• Air Fryer: Reheat in an air fryer at 325°F (160°C) for 5-8 minutes, checking periodically, until hot and crisp.

Cooking Frozen Empanadas: You can bake or fry frozen empanadas directly from the freezer, no need to thaw. If baking, increase the baking time by about 10-15 minutes (to 30-40 minutes total) or until golden brown and the filling is hot. If frying, ensure the oil temperature is maintained, and fry in smaller batches to avoid lowering the oil temperature too much.

Frequently Asked Questions

What is the best way to prevent my empanadas from bursting open during baking or frying?

The key to preventing bursts is proper sealing and not overfilling. Ensure the edges are firmly pressed together, whether with a fork or a traditional crimp. Also, make sure your filling is completely cooled before assembly, as hot filling can create steam that builds pressure and causes the empanada to open.

Can I make the dough ahead of time?

Absolutely! The dough can be made up to 2 days in advance and stored tightly wrapped in plastic in the refrigerator. In fact, chilling the dough for an extended period often results in a flakier crust. You can also freeze the dough for up to a month; just thaw it in the refrigerator overnight before rolling.

What are some good dipping sauces to serve with beef empanadas?

Beef empanadas are delicious on their own, but a good dipping sauce can elevate the experience. Popular choices include a classic tomato-based salsa (like a mild pico de gallo or a spicier salsa roja), a cooling sour cream or crema, a vibrant chimichurri, or a zesty hot sauce. A simple garlic aioli also pairs wonderfully.