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Beef Empanadas Recipe

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4.1 from 11 reviews

These homemade Beef Empanadas feature a flaky, buttery crust filled with a savory blend of ground beef, vegetables, and spices. Baked to golden perfection, they make a perfect appetizer or meal for gatherings and family dinners. The recipe includes a rich dough made with butter and flour, a flavorful filling with bell peppers, peas, and seasoned ground beef, and an optional cheese addition for extra indulgence.

Ingredients

Dough

  • 1 cup water
  • 1 1/2 sticks (170 grams) unsalted butter
  • 2 3/4 cups (349 grams) all-purpose flour
  • 2 teaspoons fine sea salt
  • Pinch of paprika

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 fine sea 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)

Egg Wash

  • 1 egg
  • 3 tablespoons water

Instructions

  1. Prepare the dough: In a medium saucepan over medium heat, combine water and butter and heat until the butter is fully melted. In a large bowl, whisk together flour, salt, and paprika, creating a well in the center. Pour a small amount of the warm butter mixture into the well and mix with your fingertips to form a wet paste. Gradually add the remaining liquid, working the dough with your hands until it forms a wet, oily dough. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours to chill and rest.
  2. Preheat oven and prepare baking sheet: Preheat your oven to 400°F (205°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
  3. Cook the beef: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the ground beef and cook until browned and cooked through, about 10 minutes. Use a slotted spoon to remove the beef from the skillet and set aside, reserving 2 tablespoons of the beef drippings in the pan.
  4. Sauté vegetables and spices: Add the remaining 1 tablespoon olive oil plus the reserved drippings to the skillet. Add the minced yellow onion and cook over medium heat until translucent, about 10-15 minutes. Then add the diced red and green bell peppers, frozen peas, garlic, oregano, sea salt, paprika, red pepper flakes, white pepper, and ground cumin. Stir frequently to combine and cook for a few minutes to allow the vegetables to soften and the spices to bloom.
  5. Deglaze and add tomato paste: Pour in ¼ cup beef broth to deglaze the pan, scraping up any browned bits from the bottom for extra flavor. Stir in 1-2 tablespoons of tomato paste depending on your taste preference. Cook the mixture until the tomato paste dissolves and the filling thickens slightly.
  6. Combine filling ingredients: Return the cooked beef to the skillet and add the finely diced, boiled potato. Mix thoroughly to combine all components evenly and remove the skillet from heat.
  7. Roll out dough and fill empanadas: Divide the chilled dough into golf-ball sized pieces. On a lightly floured surface, roll each ball into about a 5-inch diameter circle approximately 1/4-inch thick. Place 2 heaping tablespoons of filling into the center of each circle. Sprinkle about ½ teaspoon of chopped scallions and a light sprinkle of shredded cheese if using onto the filling.
  8. Seal empanadas: Lightly brush the edge of one half of the dough circle with the egg wash (beaten egg mixed with water). Fold the dough over to form a half-moon shape over the filling. Press the edges firmly to seal and crimp the edges with the back of a fork to ensure they stay closed during baking.
  9. Prepare for baking: Arrange the sealed empanadas on the lined baking sheet. Gently brush the tops with the egg wash to help them brown evenly and achieve a shiny golden crust.
  10. Bake: Bake the empanadas in the preheated oven for about 20 minutes, or until they are golden brown and crisp on the outside. Remove from oven and let cool slightly before serving warm.
  11. Storage and reheating: Store leftover empanadas wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a resealable freezer bag or airtight container for up to 3 months. To reheat, thaw if frozen and warm them in a 300°F oven or toaster oven for approximately 10 minutes until heated through.

Notes

  • For a flakier crust, be sure the butter is fully melted but not browned before mixing with flour.
  • Adjust tomato paste quantity based on your preference for acidity and richness.
  • Boiling and finely dicing the potato ensures it blends well with the filling without overpowering texture differences.
  • The optional cheese adds creaminess and additional flavor but can be omitted for a dairy-free version.
  • Make sure to seal the edges well with egg wash to prevent filling leakage during baking.
  • Empanadas can be served as an appetizer, snack, or a main dish paired with a salad.
  • Use parchment paper or silicone mats for easier cleanup and to prevent sticking during baking.
  • Be careful not to overfill the empanadas to avoid tearing the dough.

Find it online: https://cookedbygrace.com/beef-empanadas-recipe/