Beef Empanadas Recipe
Beef empanadas are a delightful and savory treat that brings together a symphony of flavors in a perfectly baked pastry. These golden, flaky pastries encase a rich filling of seasoned ground beef, vegetables, and a hint of cheese, creating a mouthwatering experience with every bite. Empanadas are incredibly versatile and popular across various cuisines, making them a favorite at parties, family gatherings, and as a satisfying snack or meal.
Ingredients Breakdown
For the dough, you’ll need water, unsalted butter, all-purpose flour, salt, and a pinch of paprika. These simple ingredients come together to create a rich, buttery dough that crisps beautifully in the oven.
The beef filling requires olive oil, lean ground beef, a small yellow onion, red and green bell peppers, frozen peas, garlic, oregano, salt, paprika, red pepper flakes, ground white pepper, ground cumin, beef broth, tomato paste, a small russet potato, scallions, and optional shredded Monterey Jack cheese. This combination of ingredients ensures a filling that is both flavorful and satisfying.
For the egg wash, you need just an egg and a bit of water. This mixture helps achieve a golden, glossy finish on the baked empanadas.
When selecting ingredients, opt for fresh vegetables and high-quality beef. Fresh, vibrant bell peppers and a robust beef broth can make a noticeable difference in flavor.
Preparing the Dough
Start by combining the water and butter in a medium saucepan over medium heat, allowing the butter to melt completely. In a large mixing bowl, whisk together the flour, salt, and paprika, then create a well in the center. Pour a portion of the warm butter mixture into the well, mixing with your fingertips to form a wet paste. Gradually add the remaining liquid, working the dough with your hands until it becomes wet and oily. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
Preheat your oven to 400°F and prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. This ensures your empanadas won’t stick and will bake evenly.
Creating the Beef Filling
Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the ground beef and cook until it is browned, which should take about 10 minutes. Use a slotted spoon to remove the beef, setting it aside while reserving 2 tablespoons of the drippings.
In the same skillet, add the remaining tablespoon of olive oil and the reserved drippings. Sauté the minced yellow onion until it turns translucent, about 10-15 minutes. Add the finely diced bell peppers, peas, garlic, and seasonings, cooking for a few minutes until the vegetables are tender.
Deglaze the pan by adding the beef broth, then mix in the tomato paste to your preference. Once the tomato paste has fully dissolved, incorporate the browned beef and boiled potatoes into the mixture. This ensures that every bite is packed with flavor and texture. Remove the skillet from the heat.
Assembling the Empanadas
Divide the chilled dough into golf-ball-sized portions, rolling each into a ball. On a lightly floured surface, use a rolling pin to flatten each ball into a 1/4-inch thick circle, about 5 inches in diameter.
Place 2 heaping tablespoons of the filling in the center of each dough circle. Add ½ teaspoon of chopped scallions to each, and sprinkle lightly with cheese if desired. Brush a small amount of the egg wash on one half of the dough’s edge. Fold the dough over to create a half-moon shape, pressing the edges firmly to seal. Crimp the edges with the back of a fork for a decorative finish.
Arrange the empanadas on the prepared baking sheet. Lightly beat together the egg and water, then brush this egg wash over the empanadas. Bake them until they turn golden brown, approximately 20 minutes. Serve them warm for the best experience.
Recipe Tips & Frequently Asked Questions
Expert tips for making the best empanadas:
Ensure the dough is chilled before rolling to make it easier to handle.
Do not overfill the empanadas to prevent them from bursting during baking.
Common mistakes to avoid:
Using too much liquid in the filling can make the empanadas soggy.
Not sealing the edges properly can cause the filling to leak out.
Variations and substitutions for ingredients:
Substitute ground turkey or chicken for a lighter version.
Add different vegetables like corn or spinach for variety.
Common questions about the recipe and their answers:
Can I make the dough ahead of time? Yes, the dough can be refrigerated for up to two days before use.
How do I store leftover empanadas? Store them wrapped in plastic or in an airtight container in the refrigerator for up to 3 days.
Storage and reheating tips:
To freeze, wrap cooked empanadas in plastic and place them in a resealable freezer bag or airtight container for up to 3 months. Reheat in a 300°F oven or toaster oven for about 10 minutes.
Adjusting the recipe for dietary preferences:
For a vegetarian version, omit the beef and add more vegetables or beans.
Use gluten-free flour to make the dough for those with gluten sensitivities.
What to Serve With This Recipe
Empanadas pair wonderfully with a variety of sides and beverages. Serve them with a fresh garden salad, roasted vegetables, or a tangy coleslaw. For dipping, consider a side of chimichurri sauce, salsa, or guacamole. Beverage pairings could include a cold beer, a glass of sangria, or a refreshing iced tea.
For gatherings and parties, arrange empanadas on a platter with an assortment of dipping sauces to cater to different tastes. They are sure to be a hit as an appetizer or a main course.
This beef empanada recipe brings together a rich and flavorful filling encased in a perfectly baked dough, creating a delightful culinary experience. Whether serving them at a party, as a meal, or a snack, these empanadas are sure to impress. Try this recipe today, and don’t forget to share it with friends and family!
Ingredients:
For the Dough:
1 cup water
1 1/2 sticks (170 grams) unsalted butter
2 3/4 cups (349 grams) all-purpose flour
2 teaspoons salt
Pinch of paprika
For the Beef Filling:
3 tablespoons olive oil, divided
1 pound ground beef (85-90% lean)
1 small yellow onion, peeled and minced
½ red bell pepper, cored, seeded, and finely diced
½ green bell pepper, cored, seeded, and finely diced
½ cup frozen peas
2 cloves garlic, finely minced
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon ground white pepper
1/2 teaspoon ground cumin
¼ cup beef broth
1-2 tablespoons tomato paste, to preference
1 small russet potato, peeled, finely diced, and boiled*
3 scallions, trimmed and chopped
1/2 cup shredded monterey jack cheese (or “Mexican blend” cheese), optional
For the Egg Wash:
1 egg
3 tablespoons water
Instructions:
For the Dough:
Combine the water and butter in a medium saucepan over medium heat, allowing the butter to fully melt. In a large mixing bowl, whisk together the flour, salt, and paprika. Create a well in the center and pour a portion of the warm butter mixture into it, mixing with your fingertips to form a wet paste. Gradually add the remaining liquid, working the dough with your hands until it becomes wet and oily. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
Preheat your oven to 400°F. Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
For the Filling:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the ground beef, cooking until it is browned, which should take about 10 minutes. Use a slotted spoon to remove the beef, setting it aside while reserving 2 tablespoons of the drippings.
In the same skillet, add the remaining tablespoon of olive oil and the reserved drippings. Sauté the minced yellow onion until it turns translucent, about 10-15 minutes. Add the finely diced bell peppers, peas, garlic, and seasonings.
After a few minutes, deglaze the pan by adding the beef broth, then mix in the tomato paste to your preference. Once the tomato paste has fully dissolved, incorporate the browned beef and boiled potatoes into the mixture. Remove the skillet from the heat.
To Assemble:
Divide the chilled dough into golf-ball-sized portions, rolling each into a ball. On a lightly floured surface, use a rolling pin to flatten each ball into a 1/4-inch thick circle, about 5 inches in diameter.
Place 2 heaping tablespoons of the filling in the center of each dough circle. Add ½ teaspoon of chopped scallions to each, and sprinkle lightly with cheese if desired. Brush a small amount of the egg wash on one half of the dough’s edge. Fold the dough over to create a half-moon shape, pressing the edges firmly to seal. Crimp the edges with the back of a fork.
Arrange the empanadas on the prepared baking sheet. Lightly beat together the egg and water, then brush this egg wash over the empanadas.
Bake the empanadas until they turn golden brown, approximately 20 minutes. Serve them warm.
Store leftovers by wrapping them in plastic or placing them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked empanadas wrapped in plastic inside a resealable freezer bag or airtight container for up to 3 months. To reheat, unwrap the desired number of empanadas and warm them in a 300°F oven or toaster oven for about 10 minutes.
Beef Empanadas Recipe
Ingredients
For the Dough:
- 1 cup water
- 1 1/2 sticks 170 grams unsalted butter
- 2 3/4 cups 349 grams all-purpose flour
- 2 teaspoons salt
- Pinch of paprika
For the Beef Filling:
- 3 tablespoons olive oil divided
- 1 pound ground beef 85-90% lean
- 1 small yellow onion peeled and minced
- ½ red bell pepper cored, seeded, and finely diced
- ½ green bell pepper cored, seeded, and finely diced
- ½ cup frozen peas
- 2 cloves garlic finely minced
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground cumin
- ¼ cup beef broth
- 1-2 tablespoons tomato paste to preference
- 1 small russet potato peeled, finely diced, and boiled*
- 3 scallions trimmed and chopped
- 1/2 cup shredded monterey jack cheese or “Mexican blend” cheese, optional
For the Egg Wash:
- 1 egg
- 3 tablespoons water
Instructions
For the Dough:
- Combine the water and butter in a medium saucepan over medium heat, allowing the butter to fully melt. In a large mixing bowl, whisk together the flour, salt, and paprika. Create a well in the center and pour a portion of the warm butter mixture into it, mixing with your fingertips to form a wet paste. Gradually add the remaining liquid, working the dough with your hands until it becomes wet and oily. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- Preheat your oven to 400°F. Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
For the Filling:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the ground beef, cooking until it is browned, which should take about 10 minutes. Use a slotted spoon to remove the beef, setting it aside while reserving 2 tablespoons of the drippings.
- In the same skillet, add the remaining tablespoon of olive oil and the reserved drippings. Sauté the minced yellow onion until it turns translucent, about 10-15 minutes. Add the finely diced bell peppers, peas, garlic, and seasonings.
- After a few minutes, deglaze the pan by adding the beef broth, then mix in the tomato paste to your preference. Once the tomato paste has fully dissolved, incorporate the browned beef and boiled potatoes into the mixture. Remove the skillet from the heat.
To Assemble:
- Divide the chilled dough into golf-ball-sized portions, rolling each into a ball. On a lightly floured surface, use a rolling pin to flatten each ball into a 1/4-inch thick circle, about 5 inches in diameter.
- Place 2 heaping tablespoons of the filling in the center of each dough circle. Add ½ teaspoon of chopped scallions to each, and sprinkle lightly with cheese if desired. Brush a small amount of the egg wash on one half of the dough’s edge. Fold the dough over to create a half-moon shape, pressing the edges firmly to seal. Crimp the edges with the back of a fork.
- Arrange the empanadas on the prepared baking sheet. Lightly beat together the egg and water, then brush this egg wash over the empanadas.
- Bake the empanadas until they turn golden brown, approximately 20 minutes. Serve them warm.
- Store leftovers by wrapping them in plastic or placing them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked empanadas wrapped in plastic inside a resealable freezer bag or airtight container for up to 3 months. To reheat, unwrap the desired number of empanadas and warm them in a 300°F oven or toaster oven for about 10 minutes.
