Beef Empanadas
Flaky pastry pockets filled with savory spiced beef, onions, and olives.
30 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1/4 cup ice water
- 1 egg (for egg wash)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 lb ground beef
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/4 cup green olives, chopped
- 1 hard-boiled egg, chopped
- Salt and pepper to taste
Nutrition Facts
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Instructions
Make the dough: In a bowl, mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Wrap in plastic and chill for 30 minutes.
Prepare filling: Heat oil in pan over medium heat. Cook onions until soft, about 5 minutes. Add garlic and cook 1 minute more. Add ground beef, breaking it up as it browns.
Season beef: Stir in cumin, paprika, chili powder, salt, and pepper. Cook until beef is fully browned. Remove from heat and mix in olives and chopped hard-boiled egg. Let cool.
Roll dough: On floured surface, roll chilled dough to 1/8-inch thickness. Cut into 5-inch circles using a cutter or bowl.
Fill empanadas: Place 2 tbsp filling in center of each circle. Fold dough over to create half-moon shape. Crimp edges with fork to seal tightly.
Bake: Preheat oven to 375°F (190°C). Brush empanadas with beaten egg. Bake for 20-25 minutes until golden brown. Let cool slightly before serving.
Chef's Tips
- Chill dough thoroughly for easier handling and flakier results.
- For extra flavor, add 1/4 tsp cinnamon to the beef mixture.
- Make ahead: Assemble empanadas and freeze before baking. Bake from frozen, adding 5-10 minutes to cooking time.
- Serve with chimichurri or salsa for dipping.
- Vegetarian option: Substitute beef with sautéed mushrooms and spinach.
- Ensure edges are well-sealed to prevent filling from leaking during baking.
