These Beef Empanadas are a delightful treat, perfect for any occasion! With a flaky, buttery crust and a savory beef filling, they’re sure to impress your family and friends.
Tips for Success
Make sure your dough is chilled before rolling it out; this will help achieve that flaky texture we love. And don’t skip the egg wash—it gives the empanadas a beautiful golden finish!
Favorite Parts
The combination of spices in the filling is absolutely mouthwatering. Trust me, you’ll love how the flavors come together!
Ingredients
- Dough Ingredients:
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- Beef Filling Ingredients:
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- Egg Wash Ingredients:
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Instructions
- For the dough:
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Step 1- Prepare the dough: In a medium saucepan over medium heat, add the water and butter, heating until butter has fully melted. Meanwhile, in a large bowl, whisk together flour, salt, and paprika and make a well in the center. Pour a little of the warm butter mixture in and mix with your fingertips to make a wet paste. Pour in remaining liquid, and work the dough with your hands until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.
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Step 2- Preheat the oven: Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- For the filling:
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Step 3- Cook the beef: Heat 2 tablespoons of oil in a large skillet over medium heat. Saute the beef, cooking until browned, about 10 minutes. Remove the beef with a slotted spoon and set aside. Reserve 2 tablespoons of drippings.
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Step 4- Sauté vegetables: With the remaining 1 tablespoon olive oil and 2 tablespoons of drippings, sauté the yellow onion until translucent, 10-15 minutes. Then add the bell peppers, peas, garlic and seasonings.
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Step 5- Deglaze and mix: After a few minutes, deglaze the pan with ¼ cup of beef broth, then add 1-2 tablespoons of tomato paste (to preference). Once the tomato paste has dissolved, mix in the beef and potatoes. Remove from heat.
- To assemble:
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Step 6- Form the empanadas: Tear off golf-ball sized pieces of the chilled dough and roll into balls. On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles. Once your dough has been rolled out, place 2 heaping tablespoons of filling in the center of each dough circle. Add ½ teaspoon scallions to each circle, and sprinkle lightly with cheese, if using. Brush a small amount of egg wash lightly over one half edge's border. Fold over the dough to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.
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Step 7- Prepare for baking: Place empanadas onto the prepared baking sheet. Lightly beat together the egg and water. Brush the empanadas gently with the egg wash.
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Step 8- Bake the empanadas: Bake empanadas until golden brown, about 20 minutes. Serve warm.
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Step 9- Store leftovers: Refrigerate leftovers either plastic wrapped or stored in an airtight container for up to 3 days. You can also freeze cooked empanadas plastic wrapped in a resealable freezer bag or airtight container for up to 3 months. To reheat, unwrap as many empanadas as you want and warm through in a 300°F oven or toaster oven for about 10 minutes.
Nutrition
- Calories: 320, Fat: 20g, Carbs: 28g, Protein: 12g
Cooking techniques
To achieve the best results, ensure your dough is well-chilled before rolling. This helps maintain the flakiness. Additionally, when sautéing, don’t rush; let the vegetables develop their flavors!
Variations or substitutions
You can swap the ground beef for ground turkey or chicken if you prefer a lighter version. Feel free to add your favorite vegetables to the filling for a personal twist!
Storage tips
Store any leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze them for up to three months; just reheat in the oven when you’re ready to enjoy!
Notes
Feel free to customize your empanadas with different cheeses or spices according to your taste. Enjoy experimenting!
