Beef Empanadas
Oh, beef empanadas… they’re like little pockets of happiness! The flaky, golden crust wrapped around savory seasoned beef, oh, it’s just the best! I remember the smell wafting through my kitchen as a kid—my family gathered around, eagerly waiting for those hot pastries to come out of the oven. Each bite is just bliss, with the flavors mingling and… it just feels like home, you know? Whether it’s a cozy dinner or a gathering, beef empanadas just hit the spot every time.
Why You’ll Crave It
- Flaky, buttery crust that practically melts in your mouth.
- Savory filling that’s bursting with flavor (hello, spices!).
- Great as snacks or for a hearty meal—who doesn’t love versatility?
- They’re perfect for sharing, but fair warning, you might want to keep them all to yourself.
- They freeze well, so you can have a tasty surprise on hand anytime.
The first time I made these, my friends couldn’t believe I made them from scratch!
What You’ll Need
- For the pastry dough: 3 cups all-purpose flour (that’s gonna make it nice and flaky!), 1 teaspoon salt, 1/2 cup unsalted butter, cold and cubed, 1 large egg to bind it all together, and 1/2 cup cold water for that perfect texture.
- For the filling: 1 pound ground beef (the star of the show), 1 onion, finely chopped (adds sweetness), 2 garlic cloves, minced (because garlic is life!), 1/4 cup green olives, chopped, 1/4 cup raisins for a bit of sweetness, 1 teaspoon cumin, 1 teaspoon paprika, and salt and pepper to taste. Don’t forget 1 egg for that golden finish!
Easy How-To
Making the Dough
Alright, so first things first… in a large mixing bowl, you’ll want to combine the flour, salt, and those little cubes of butter—just mix it until it looks like sand, kind of like beach sand, but not quite, you know? Then, little by little, add in the cold water—this part’s important… you want to knead it just enough to make it smooth. Wrap that dough up in plastic wrap and toss it in the fridge for about 30 minutes. This is when the magic happens, trust me!
Cooking the Filling
Now, let’s get to the filling! Grab a skillet and heat up some oil over medium heat. Toss in the chopped onion and minced garlic, and sauté until they’re nice and translucent—think of that heavenly aroma. Next up, add your ground beef and cook until it’s browned… stir in the spices, olives, and raisins. It should all come together beautifully. Let it cool for a bit before we use it.
Rolling Out the Dough
Time to get rolling! Take the chilled dough out of the fridge and roll it out on a floured surface until it’s around 2-3 mm thick. Using a round cutter or… honestly, even a cup works, just cut out circles of dough. Don’t stress if they’re not perfectly round—it’s all good!
Filling and Shaping the Empanadas
Okay, you’re gonna take a spoonful of that delicious beef filling and place it right in the center of each dough circle. Then you fold it over to form a half-moon shape, crimping the edges tight to seal it up. Just press down with a fork if you want to make it look cute—totally optional, but hey, why not?
Baking Them to Perfection
Preheat your oven to 200°C (390°F). Place those empanadas on a baking tray lined with parchment paper. Now, brush each one with the beaten egg for that gorgeous golden finish. You’ll bake them for about 20-25 minutes, keeping an eye until they’re golden brown and oh-so-tempting.
Good to Know
- If you want to mix it up, feel free to add in some extra spices or veggies to the filling. Bell peppers are a fun touch!
- Unbaked empanadas? No problem! You can freeze them. Just make sure they’re on a baking tray first until solid, then toss them in a freezer bag. Bake them straight from the freezer when you’re ready!
- Think of serving them alongside some salsa or chimichurri. Adds a fun zing!
Serving Ideas
- Serve them warm, maybe with a fresh salad or some spicy sauce on the side—great balance!
Top Tricks
- Always use chilled ingredients for the dough—it really makes a difference in that flaky texture!
Frequently Asked Questions
Can I make the dough in advance?
Absolutely! Wrap it up in plastic and it’ll stay fresh in the fridge for a couple of days. Just pull it out when you’re ready to cook!
What can I substitute for beef in the filling?
You bet! Try chicken, pork, or even a mix of veggies for a vegetarian spin. Just remember to adjust your cooking time based on what you use.
How do I know when they are fully cooked?
They should be golden brown on the outside. If you’re baking, look for that lovely color. If you frying, just ensure they’re crispy!
Can I freeze empanadas before cooking?
Yes, indeed! Freeze them individually on a tray, then put them in a bag. Cook them straight from frozen, just add a few extra minutes!
What’s the best way to reheat leftover empanadas?
The oven is your friend here. Just set it to about 350°F (175°C) and reheat until warm and crispy. Avoid the microwave if you can—it can get soggy.
The joy of beef empanadas is so real, and once you try making them, you might just find yourself doing it again and again—in a good way, of course! Enjoy!
More Recipe Suggestions and Combinations
Chicken Empanadas
Swap the beef for shredded chicken seasoned with your favorite spices for a lighter option that still packs a flavor punch.
Vegetable Empanadas
Create a vegetarian version with a mix of sautéed vegetables, cheeses, and herbs for a colorful and nutritious treat.
Cheese and Spinach Empanadas
Combine creamy cheese with fresh spinach for a tasty and rich filling that’s perfect for cheese lovers.
Sweet Empanadas
Try a dessert variation filled with fruits like apples or berries, combined with sugar and cinnamon for a delightful sweet treat.
Spiced Lamb Empanadas
For a twist, use ground lamb and add Middle Eastern spices for a unique and flavorful filling that brings exotic flair to the classic empanada.
Chorizo and Potato Empanadas
Mix caramelized onions, chorizo, and tender potatoes for a filling that is savory, hearty, and full of flavor.
Seafood Empanadas
Use shrimp or crab with a bit of cilantro and lime for a refreshing seafood option that’s perfect for summer gatherings.
