Description
Beef empanadas are golden, flaky pastries filled with a savory beef mixture that’s bursting with flavor. Popular across Latin America and Spain, these hand-held pockets are perfect as appetizers, snacks, or even a full meal when served with a fresh salad or dipping sauce. The combination of spiced ground beef, onions, peppers, and sometimes olives or raisins creates a filling that’s both hearty and satisfying.
Ingredients
For the Dough (or use store-bought empanada wrappers):
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3 cups all-purpose flour
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1 teaspoon salt
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½ cup unsalted butter (cold, cubed)
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1 egg
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½ cup cold water (plus more as needed)
For the Beef Filling:
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2 tablespoons olive oil
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1 lb (450g) ground beef
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1 medium onion, finely chopped
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1 red bell pepper, finely chopped
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3 garlic cloves, minced
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2 teaspoons ground cumin
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1 teaspoon smoked paprika
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½ teaspoon chili powder (optional, for heat)
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2 tablespoons tomato paste
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½ cup beef broth
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¼ cup green olives, chopped (optional)
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2 tablespoons raisins (optional, traditional in some regions)
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Salt and black pepper, to taste
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1 egg (for egg wash)
Instructions
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Make the dough: In a large bowl, whisk together flour and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and water, mixing until dough comes together. Knead lightly, shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
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Prepare the filling: Heat olive oil in a skillet over medium heat. Add onion and bell pepper, cooking until softened, about 5 minutes. Stir in garlic and cook 1 minute more. Add ground beef and cook until browned, breaking up with a spoon. Stir in cumin, paprika, chili powder, and tomato paste. Add broth and simmer until thickened, about 5 minutes. Stir in olives and raisins if using. Season with salt and pepper. Cool before filling.
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Assemble empanadas: Roll out dough on a floured surface to ⅛-inch thickness. Cut into 4–5 inch circles. Place 2 tablespoons of filling in the center of each circle. Fold over into a half-moon shape, pressing edges together. Seal edges with a fork or by crimping with your fingers.
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Bake or fry:
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Bake: Preheat oven to 400°F (200°C). Place empanadas on a parchment-lined baking sheet. Brush tops with beaten egg. Bake for 20–25 minutes until golden brown.
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Fry: Heat oil in a deep skillet to 350°F (175°C). Fry empanadas in batches for 2–3 minutes per side until golden. Drain on paper towels.
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Serve: Enjoy warm with chimichurri, salsa, or sour cream for dipping.
- Prep Time: 30 minutes
- Cook Time: 30 minutes