Beef Empanadas

Beef Empanadas are a savory, hand-held pastry filled with a deliciously seasoned ground beef mixture. These golden, crispy pockets are perfect for a snack, appetizer, or main dish. The filling is often spiced with onions, garlic, cumin, and paprika, and sometimes includes olives, hard-boiled eggs, or potatoes for added texture and flavor. Here’s a classic recipe for Beef Empanadas:

Ingredients:

For the Filling:

• 1 lb ground beef (or ground turkey or chicken)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1/4 teaspoon chili powder (optional, for a bit of heat)
• 1/4 cup green olives, chopped (optional but traditional)
• 1/4 cup raisins (optional, for a touch of sweetness)
• 1 small potato, peeled and diced small (optional, for added texture)
• Salt and pepper, to taste
• 1/4 cup beef broth (or water)
• 1 tablespoon olive oil
• 1 hard-boiled egg, chopped (optional, for a traditional touch)

For the Dough:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1 large egg
• 1/4 cup cold water (more if needed)
• 1 tablespoon vinegar (optional, for a flakier dough)
• 1 egg, beaten (for egg wash)

For Frying (or Baking):

• Vegetable oil, for frying (if frying)
• Or
• Baking sheet, if baking

Instructions:

Prepare the Dough (If Making from Scratch):

1. Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt. Add the chilled butter and, using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
2. Add Wet Ingredients: In a small bowl, beat the egg and vinegar (if using) together. Add this to the flour mixture, along with a bit of cold water (start with 1/4 cup). Mix until the dough comes together into a ball. If the dough feels too dry, add a little more water, 1 tablespoon at a time.
3. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes to an hour. This will make it easier to roll out.

Make the Beef Filling:

1. Cook the Beef: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes, until softened. Add the garlic and cook for another minute.
2. Brown the Beef: Add the ground beef to the pan, breaking it up with a spoon as it cooks. Cook until the beef is browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
3. Add Seasonings: Stir in the cumin, paprika, chili powder (if using), salt, and pepper. Add the diced potato, if using, and cook for about 5-7 minutes, until tender.
4. Finish the Filling: Pour in the beef broth and let it simmer until most of the liquid evaporates, leaving a slightly thick mixture. Stir in the chopped olives, raisins, and chopped hard-boiled egg, if using. Adjust seasoning to taste and remove from heat. Allow the mixture to cool slightly before filling the empanadas.

Assemble the Empanadas:

1. Roll Out the Dough: Once the dough has chilled, roll it out on a floured surface to about 1/8-inch thickness. Using a round cutter (such as a drinking glass or a bowl), cut out circles of dough about 4-5 inches in diameter.
2. Fill the Empanadas: Place a spoonful of the cooled beef filling in the center of each dough circle. Be careful not to overfill, as this can cause the dough to tear.
3. Seal the Empanadas: Fold the dough over the filling to create a half-moon shape. Press the edges together with your fingers, and then crimp the edges with a fork to seal them tightly.

Cook the Empanadas:

• To Fry: Heat about 2 inches of vegetable oil in a large pan or skillet over medium-high heat. Once hot (about 350°F or 175°C), carefully lower the empanadas into the oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
• To Bake: Preheat your oven to 400°F (200°C). Place the empanadas on a baking sheet lined with parchment paper. Brush each one with the beaten egg to give them a golden, glossy finish. Bake for 20-25 minutes, or until golden and crispy.

Serve:

• Serve the empanadas warm, either as a snack, appetizer, or main dish. They pair wonderfully with a side of salsa, guacamole, or a fresh salad.

Tips:

• Make-Ahead: You can make the filling and dough ahead of time. Store the filling in the refrigerator and the dough wrapped in plastic. When you’re ready to assemble the empanadas, just roll out the dough and fill.
• Filling Variations: Feel free to customize the filling by adding sautéed bell peppers, tomatoes, or even cheese (such as shredded mozzarella or cheddar). You can also use ground chicken or turkey for a lighter version.
• Freezing: Empanadas freeze well! If you want to freeze them, arrange unbaked empanadas on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag. To bake or fry, cook directly from frozen (you may need to add a few extra minutes to the cooking time).

Empanadas are a great dish to make for a party, a family meal, or a potluck, and they always disappear quickly! Enjoy your delicious Beef Empanadas!