Description
Classic Latin American Beef Empanadas featuring a flaky homemade dough filled with a savory ground beef, onion, and olive filling, baked to golden perfection. Perfect as appetizers or main dishes, these empanadas come together with simple ingredients and a delicious blend of spices for a comforting, satisfying treat.
Ingredients
Scale
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg
- 1/3 cup ice water
- 1 tbsp white vinegar
For the Filling:
- 1 tbsp olive oil
- 1/2 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup tomato sauce
- 1/4 cup green olives, chopped (optional)
- 1 hard-boiled egg, chopped (optional)
For Assembly:
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg, ice water, and white vinegar. Add this wet mixture to the flour mixture and stir until the dough starts coming together. Turn out onto a floured surface and knead gently into a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain any excess fat from the pan. Season with cumin, smoked paprika, chili powder, salt, and black pepper. Stir in the tomato sauce and let the mixture simmer for 2 to 3 minutes. Remove from heat and stir in chopped green olives and hard-boiled egg if using. Allow filling to cool completely before assembling.
- Form the Empanadas: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough until about 1/8-inch thick. Cut circles between 4 to 6 inches in diameter. Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and press the edges firmly to seal. Use a fork to crimp the edges for a decorative finish and proper sealing.
- Bake the Empanadas: Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to achieve a golden, glossy finish during baking. Bake in the preheated oven for 20 to 25 minutes or until golden brown and crispy. Remove from oven and let them cool slightly before serving.
Notes
- Empanadas can be assembled ahead and frozen before baking; bake directly from frozen and add 5 to 7 minutes to the baking time.
- Serve with chimichurri sauce, salsa, or a creamy dipping sauce for extra flavor.
- For a spicier filling, add more chili powder or a pinch of cayenne pepper.
- Ensure the filling is completely cooled before assembling to prevent dough from becoming soggy.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Latin American
