Beef Empanadas
Beef Empanadas are a savory Latin American classic made with seasoned ground beef, green olives, and aromatic spices, all wrapped in a flaky, golden crust. Perfect for celebrations or a delicious snack, these empanadas are baked to perfection and easy to customize with your favorite fillings. Serve them with a fresh salad, rice, and beans, or your favorite dipping sauce for a flavorful meal that everyone will enjoy!
Equipment
- 1 Large mixing bowl
- 1 Pastry cutter or fork (for mixing dough)
- 1 Rolling Pin
- 1 Round cutter or small bowl (for cutting dough circles)
- 1 Large skillet (for cooking the beef filling)
- 1 Wooden spoon or spatula (for stirring the filling)
- 1 Baking sheet
- Parchment paper (for lining the baking sheet)
- 1 Pastry brush (for applying egg wash)
- 1 Fork (for sealing the edges of the empanadas)
- 1 Knife (for chopping ingredients)
- Measuring Cups and Spoons
Ingredients
For the Dough:
- 3 Cups All-purpose flour
- 1 tsp Salt
- ½ Cup Unsalted butter (cold, cut into cubes)
- 1 Large egg
- ½ Cup Cold water
- 1 tbsp White vinegar
For the Beef Filling:
- 1 lb Ground beef
- 1 Small onion, finely diced
- 1 Clove, minced
- ½ Cup Green olives, chopped
- ½ Cup Tomato sauce
- 1 tsp Cumin
- 1 tsp Smoked paprika
- ½ tsp Oregano
- Salt and pepper to taste
- 1 Hard-boiled egg, chopped (optional)
For the Egg Wash:
- 1 Beaten with 1 tbsp water
Instructions
Step 1: Prepare the Dough
- In a large bowl, whisk together the flour and salt.
- Add the cold butter cubes and use a pastry cutter (or your fingers) to blend the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg, cold water, and vinegar.
- Pour the wet mixture into the flour mixture and stir until the dough comes together.
- Turn the dough onto a floured surface and knead it lightly until smooth. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Step 2: Cook the Beef Filling
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
- Add the diced onion and garlic to the skillet, cooking until softened.
- Stir in the green olives, tomato sauce, cumin, paprika, oregano, salt, and pepper. Let the mixture simmer for about 10 minutes until the flavors meld together.
- Remove from heat and allow the filling to cool. Stir in the chopped hard-boiled egg if using.
Step 3: Assemble the Empanadas
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out the dough to about 1/8-inch thickness.
- Use a round cutter or a bowl to cut out 4- to 5-inch circles of dough.
- Place 1 to 2 tablespoons of the beef filling in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.
- Transfer the empanadas to the prepared baking sheet.
Step 4: Bake the Empanadas
- Brush the empanadas with the beaten egg wash to give them a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
- Let them cool slightly before serving.
Notes
Storage Tips
To store your Beef Empanadas, allow them to cool completely before placing them in an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, freeze the empanadas by placing them on a baking sheet lined with parchment paper, freezing until solid, and then transferring them to a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, bake in a 350°F (175°C) oven until warmed through and crispy, about 10-15 minutes.